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Proteins & Mains
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Hanger Steak
Hanger Steak
Photo coming soon
Why It's Special
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Only one per animal means limited supply, which keeps it off most grocery store shelves.
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You'll find it at butcher shops and some higher-end markets.
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The flavor is incredibly deep and beefy — more concentrated than a strip or even a ribeye.
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It has a coarse grain and moderate marbling.
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Price-wise it's mid-range, but availability is the real barrier.
How to Cook It
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High heat, fast cook — grill or cast iron.
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Hanger is typically about an inch to an inch and a half thick, so 3-4 minutes per side.
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It must be cooked to medium rare or it becomes tough and livery.
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There's no forgiveness past medium here — the coarse grain tightens aggressively with heat.
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Pull at 125-130°F and let carryover do the rest.
The Center Seam
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Hanger steak has a tough membrane or sinew running through the center.
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Some butchers remove it before selling, some don't.
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If it's still there, cut the steak in half along the seam and trim it out.
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It won't break down during cooking and will be chewy if you leave it in.
Marinades Love This Cut
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The coarse grain acts like a sponge for marinades.
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A red wine, soy-based, or citrus-garlic marinade soaks in deep and adds another layer of flavor to an already flavorful cut.
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Even just a few hours of marinating makes a noticeable difference.
Quick Tips
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Must be medium rare — no exceptions. It gets tough and livery past medium.
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Remove the center seam/membrane if your butcher didn't already
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Check butcher shops, not grocery stores — one per animal means limited availability
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Slice thin, against the grain — the coarse grain needs it
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