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Hanger Steak

Hanger steak, also known as the butcher’s steak, is a prized cut of beef known for its bold, beef-forward flavor, tender texture, and rich marbling. Once a secret favorite of chefs and butchers, this cut has gained popularity for being affordable yet gourmet. This guide covers its history, flavor profile, preparation, cooking techniques, marinades, serving ideas, and storage tips to help you master this underrated steak at home.
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Prep Time 45 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, asian, French, Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For Steak
  • 1 hanger steak 1–1.5 lbs
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Optional: spice rub paprika, thyme, garlic powder
For Marinade (optional)
  • 2/3 tablespoons olive oil
  • 2 tablespoons vinegar or citrus juice acid base
  • 2/3 garlic cloves minced
  • 1 shallot finely chopped
  • 1 tablespoon fresh herbs thyme, parsley, cilantro
  • Salt and pepper to taste

Equipment

  • Cast-iron skillet or outdoor grill
  • Sharp chef’s knife
  • Cutting board
  • Meat thermometer
  • Mixing bowl for marinades
  • Tongs
  • Airtight containers for storage

Method
 

Preparation
  1. Trim the central membrane and excess fat.
  2. Pat the steak dry with paper towels.
  3. Let it rest at room temperature for 30–45 minutes.
Seasoning / Marinating
  1. Season generously with salt and black pepper.
  2. For marinade: combine oil, acid, aromatics, and herbs. Coat steak and refrigerate for 2–4 hours (up to 8 max).
Cooking (Choose Method)
  1. Grilling: Preheat to 450–500°F. Grill steak 4–5 minutes per side for medium-rare.
  2. Pan-Searing: Heat cast-iron skillet until very hot. Add oil and sear 3–4 minutes per side.
Checking Doneness
  1. Rare: 120–125°F
  2. Medium-rare: 130–135°F (recommended)
  3. Medium: 140–145°F
Resting
  1. Let steak rest for 5–10 minutes.
Serving
  1. Slice thinly against the grain.
  2. Pair with sides like French fries (steak frites), roasted vegetables, mashed potatoes, or compound butter.

Notes

  • Hanger steak is also known as Onglet in French cuisine.
  • Always slice against the grain to maximize tenderness.
  • Do not overcook, best served medium-rare.
  • Leftovers can be used in tacos, salads, or stir-fries.
  • Store cooked steak in the fridge for up to 3–4 days or freeze for up to 2 months.