Hanger-the steak the butcher take home

Hanger steak, also known as "butcher’s steak", comes from the plate section of the cow, near the diaphragm. It’s a tender, flavorful cut that was traditionally kept by butchers for themselves because of its rich, beefy taste.

Characteristics of Hanger Steak:

• Very tender: One of the most tender cuts after the tenderloin.
• Deep, beefy flavor: Similar to skirt or flank steak but with more richness.
• Grainy texture: Benefits from slicing against the grain.

Best Ways to Cook Hanger Steak:

1. Grilling: Cook over high heat for a nice crust while keeping the inside juicy.
2. Pan-searing: A cast-iron skillet with butter, garlic, and herbs works wonders.
3. Sous-vide: Ensures perfect doneness before a quick sear.
4. Marinating: Since it’s flavorful on its own, a simple marinade of olive oil, garlic, and citrus works well.

Cooking Tips:

• Don’t overcook: Best served medium-rare to medium (130-140°F) to keep it tender.
• Slice against the grain: Maximizes tenderness.
• Rest before slicing: Let it sit for a few minutes to retain juices