Hanger Steak: The Tender Butcher’s Steak

The hanger steak earned its nickname, the butcher’s steak, the honest way: butchers used to keep it for themselves rather than sell it. There is only one per animal, it has a deep, rich flavor, and it is more tender than its cousins the skirt and flank. Once a hidden secret, it is now a bistro favorite, the classic steak frites cut. If you want big flavor with more tenderness than most cheap steaks, the hanger is the one to know.

Where it comes from

The hanger steak comes from the beef plate, hanging from the diaphragm near the kidneys, which is where it gets its name. There is just one per steer, so it is less common than skirt or flank. It is a thick, V-shaped muscle with a tough sinew running down the center, which must be trimmed out, splitting the steak into two long strips of tender, coarse-grained meat.

What it tastes like

Deeply beefy, rich, and slightly mineral, with a flavor some describe as almost organ-like in its intensity, in the best way. It is more tender than skirt or flank, with a coarse but yielding grain that takes a marinade or just salt equally well. That combination of tenderness and bold flavor at a reasonable price is exactly why butchers prized it, and why it has become a bistro staple.

How to cook a hanger steak

Hot and fast, like skirt and flank. First trim out the tough central sinew, which does not break down, leaving two clean strips. Sear them hard over high heat, just a few minutes a side, and pull at 130F to 135F for medium-rare, then rest. Slice thin against the coarse grain to serve. It grills beautifully over live fire and takes a marinade well, though it is flavorful enough for just salt and pepper. We sear in bare cast iron or over fire, never plastic. Our pan searing and grilling guides cover the method.

The central sinew is the one thing you must deal with, since it is unpleasantly tough if left in. Beyond that, treat the hanger like a flavorful steak: hot cook, rosy center, thin slice against the grain.

Classic dishes to make

Hanger steak frites, seared and served with fries and a shallot or peppercorn sauce, is the French bistro classic. Grilled and sliced with chimichurri, it is a favorite for steak salads and tacos. Marinated in soy and garlic, it suits an Asian-style grill. Its rich flavor and tenderness make it a chef’s favorite for a plate that punches above its price.

Common mistakes

Leaving the central sinew in is the big one, since it is tough and inedible, so trim it out first. Overcooking past medium-rare toughens the coarse fibers, so keep it rosy. Slicing with the grain leaves it chewy, so cut thin across it. And cooking it over gentle heat steams it instead of searing, so use high heat and build a crust.

How to buy it

Ask for hanger steak specifically, since there is only one per animal and it is not always in the case. Look for a thick, deep red steak; a butcher may sell it already trimmed of the central sinew, which saves you a step. It has become more popular and pricier but is still good value for the flavor. Grass-fed beef suits it. Ask your butcher or use our Find a Farmer directory.

Good substitutes

Skirt steak is the closest swap in flavor, a little chewier, and flank is similar too, both from nearby. A flat iron from the chuck gives comparable tenderness at a low price. For a bistro steak frites specifically, a bavette or flank stands in well. All want the hot cook and thin slice against the grain.

Storage and leftovers

Keep raw hanger well wrapped in the coldest part of the fridge and cook within three to five days, or freeze for several months. Cooked hanger is best eaten fresh, then sliced thin cold over salads or into tacos, since reheating overcooks it. Trimmed and marinated hanger can be prepped a day ahead and kept cold until you sear it.

Nutrition

Hanger steak is high in protein with moderate fat and iron, zinc, and B vitamins. Its bold flavor means a modest portion satisfies, and grilling lets some fat drip away. A light marinade adds flavor without much fat, so a seared hanger with a salad and vegetables makes a balanced, flavorful plate.

Frequently asked questions

Why is it called the butcher’s steak?

Because butchers used to keep this flavorful cut for themselves rather than sell it, since there is only one per animal and it is so good.

Do I have to trim the hanger steak?

Yes. A tough sinew runs down the center that does not break down, so trim it out, which splits the steak into two clean strips.

What temperature should hanger steak be?

Pull it at 130F to 135F for medium-rare, then rest. It toughens if overcooked, so keep it rosy and slice against the grain.

Is hanger more tender than skirt?

Yes, generally the hanger is more tender than skirt or flank, while sharing their deep, beefy flavor.

What to serve with it

Hanger steak frites wants fries and a green salad with a shallot or peppercorn sauce, bistro style. Grilled and sliced, it suits chimichurri, roasted potatoes, and grilled vegetables, or tortillas for tacos. Keep one element fresh and sharp to balance the rich beef, and pour a medium red.

A note on the two strips

Once you trim the tough central sinew from a hanger, you are left with two long strips of meat whose grain runs in slightly different directions. This matters when you slice. Rather than cutting straight across the whole steak, look at each strip and slice it thin across its own grain, which may mean turning the knife between the two. It is a small thing, but on a coarse-grained cut like the hanger it is the difference between tender and chewy. The reward for that little bit of attention is a steak that eats far more tender than its price suggests, which is exactly why chefs and butchers have prized it for so long.

Learn more

Back to the beef plate guide and the Beef Meat Wiki. For the fajita favorite, see the skirt steak, or find good beef through Find a Farmer.