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Hanger Steak

Hanger steak

Information for Hanger Steak

Cut Ratings

Flavor 2 star
Tenderness 3 star
Value 3 star
Leanness 3 star

Typical Cooking Methods

Braise, Broil, Grill, Pan Fry

Other Names for Hanger Steak

Onglet Steak, Hanging Tender Steak, Butcher's Tenderloin, Butcher's Steak, Lombatello, Solomillo de pulmon, Bulgogi

Good Substitutes for Hanger Steak

Skirt Steak, Flank Steak

Traditional Dishes for Hanger Steak

Bistro Steak

Sous Vide Steak Recipes

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Description of Hanger Steak

Commonly misspelled as hangar, hanger steak is located in the plate primal cut. It is made up of two small muscles that are joined together by a hard elastic membrane which the butcher will usually remove for you. It is an oddly-shaped cut that "hangs" from the kidney and thus its name.

Hanger steak is chewy with grainy texture. It has recently gained popularity because of its rich beefy flavor that produces some mouth-watering steaks. The only problem with this cut is that you need to marinade it well before cooking it. It goes well with red wine, mushrooms, scallions, parsnips and celeriac. It is also best cooked medium rare or rare so that it doesn't come out tough.

It is often called "butcher's steak" because in the past butchers used to keep this cut for themselves rather than sell it to their customers. This cut is more popular in France though becoming more well-known in the U.S lately. It is also important in Mexican cuisine and is served along salsa, tortillas, and potatoes.

Hanger steak is a lean and affordable steak that you can enjoy whenever you are in the mood to eat something flavorful. This steak should be available in big stores but if you can't find it there, look for it in a specialty butcher's shop.