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The hanger steak is considered a butcher's best kept secret. It comes from the muscle that helps support the diaphragm between a cow’s rib and loin. It's just sort of "hanging there" and it does absolutely nothing resulting in one of the most tender steaks.
The hanger steak is very exclusive; it's even rarer than the tenderloin and frankly, much more interesting.
There is only ONE hanger steak per animal. So a 1,200 pound animal that yields 800 of beef only has one hanger steak of about 16-32 ounces making it a rare gem.
Cook it any way you like, but do not overcook. You are looking for a nice medium. The hanger is a bit tricky, too rare and it will be a bit slimy, too cooked and it will lose its tenderness.
Source: US MidWest
Aging: 45+ Days
Best for: Grilling, Pan Seared
Best Cooked: Medium-Rare, Medium, Medium-Well
Grade: USDA Choice - Top 5% of Choice
This item MIGHT be delivered frozen.
Our hanger steak was the perfect piece to add to my husband's and my weekly date night in dinner! Also being that it was our first time in the shop, the sales person was extremely efficient and helpful! Can't wait to come back!
Delicious steak. I Souve Vide the steak for 45 minutes at 130 degrees, and then reverse seared in a skillet. Absolutely delicious.
So incredibly tender and flavorful! @mlkfredcooks
Hanger steak was very tender and flavorful
