Once you have tasted a perfectly prepared Hanger Steak, you’ll be hungry for more information about this flavorful cut of beef. You may also know it as a “Bistro Steak” (due to its popularity in France) or a “Butchers’ Cut” (because butchers would often take it home for themselves).
The Hanger is located inside the steer, attached to the last rib and the diaphragm such that it looks like it is “hanging” from the diaphragm. Each Hanger consists of a V-shaped pair of muscles that are connected by a long, inedible membrane down the middle. These two muscles can be separated along the membrane into two Hanger Steaks that typically weigh about 8 ounces each.
Keep reading to learn what makes it so flavorful and to get tips for cooking it to perfection.
Hanger Steak resembles Flank Steak in flavor and texture. It is a fairly lean cut of meat, but even without the fat marbling it maintains great flavor. Some believe this is a result of its proximity to the kidney.
The trick with Hanger Steak is cooking it properly. It’s notoriously easy to overcook, giving some the impression its a very tough cut of meat. There are two ways to guarantee it stays tender and juicy:
- Marinate it: Marinating the meat imparts extra flavor and moisture while breaking down proteins to tenderize the meat. Mollie Stone’s offers Hanger Tenders that are pre-marinated with Wine & Garlic or Santa Maria marinades.
- Cook quickly over high heat: Grilling or broiling Hanger Steaks to rare or medium rare is the best way to ensure a great texture. Serve sliced and enjoy (Try it in fajitas and stir-fries, too)!
