“Hanger steak, until fairly recently was known more by its French name onglet steak. This cut circumnavigates the diaphragm and so is a long and relatively thin, fibrous muscular steak. Having done a lot of work over the life of the beast it is particularly delicious in it beefiness but with a faint ’pale’ offal quality that I love. This is not a cut for cooking rare or one for those who like their meat cooked through. Hanger steak wants to be medium-rare to medium and is therefore best rested at an internal temperature of about 54°C. The density and structure of the meat needs patience and cooks a little longer than one would expect for a cut so narrow.
Hanger steak responds well to charcoal and the frying pan. Start it over a high heat as you really want to achieve some browning for maximum taste delivery.
USDA Prime Angus beef
Hanger Steak
Price range: $22.00 through $66.00
& Free ShippingHanger steak is a long, flat cut of beef from the plate section, located in the cow’s upper belly. Sometimes it’s called butcher’s steak, since it’s said that butchers would keep this delicious cut for all for themselves. Hanger steak has a great beefy flavor and is similar to flank and skirt steak, but with a little more marbling so it’s more tender
| Weight | 2lb, 4lb, 6lb |
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