If you’re a steak lover but haven’t explored hanger steak, you’re missing out on one of the beef world’s most flavorful and underappreciated cuts. Often called the butcher’s steak, this tender piece of meat delivers a bold, juicy flavor without the premium price tag of ribeye or filet mignon.
In this guide, we’ll explore everything you need to know about this cut — what it is, where it comes from, how it compares to other beef steaks, and how to cook it at home. Whether you’re grilling outdoors or pan-searing in the kitchen, this lesser-known option might just become your go-to.
What Is Hanger Steak?
What Is a Hanger Steak?
This diaphragm steak is a tender, richly marbled cut from the plate section of the cow. Positioned between the rib and the loin, it gets its name from the way it literally “hangs” inside the carcass. Historically kept by butchers for personal use, the butcher’s cut is now gaining recognition among chefs and home cooks alike.
Its robust flavor and soft texture make it a favorite for high-heat cooking and quick weeknight meals.
Want to dive deeper into its history and anatomy? Check out our full guide on what is a hanger steak
Where the Cut Comes From
This steak hangs from the cow’s diaphragm, which is why it’s both rare and tender. Unlike flank or skirt steak, it’s not used often in movement, meaning the meat stays soft yet flavorful.
Here’s how it stacks up:
| Feature | Hanger Steak | Flank Steak | Skirt Steak |
|---|---|---|---|
| Location on Cow | Diaphragm area | Lower abdominal area | Below the rib section |
| Texture | Naturally tender | Slightly chewy | Chewy |
| Flavor | Beefy, bold | Mild beef | Strong, intense |
| Ideal Uses | Grilling, Searing | Stir fry, Braise | Tacos, Quick-sear |
Thanks to its grain and marbling, this tender cut excels with marinades and quick searing, bringing out complex, beefy notes in just a few minutes.
Why Hanger Steak Deserves a Spot on Your Plate
From Butcher’s Secret to Menu Favorite
For years, hanger steak was the hidden gem of the meat world. It earned the nickname “butcher’s steak” because meat cutters often kept it for themselves, knowing just how flavorful it was. Unlike more well-known cuts like ribeye or sirloin, this one stayed under the radar until chefs started putting it on menus and food lovers began taking notice.
Now, this cut is praised not only for its flavor but for its perfect balance between tenderness and intensity. It sears beautifully, slices cleanly, and doesn’t need much more than salt, pepper, and a hot pan to shine.
Why This Beef Cut Is Worth the Hype
So, why is everyone talking about this steak lately?
- Unmatched flavor: It has one of the richest, deepest beef flavors of any cut, stronger than filet, and sometimes even ribeye.
- Tender without being mushy: Unlike skirt or flank, which can be tough without the right prep, hanger delivers a naturally soft bite.
- Quick to cook: You can take it from raw to ready in under 15 minutes, making it perfect for weeknights or last-minute meals.
- Affordable: While prices have gone up with demand, it’s still more budget-friendly than premium cuts like NY strip or T-bone.
Discover great cooking ideas in our step-by-step guide on how to cook hanger steak for juicy, restaurant-style results at home.
Whether you’re hosting a backyard grill-out or prepping a steak salad, this underrated cut delivers gourmet quality with minimal effort.
Hanger Steak vs Other Popular Cuts
Hanger Steak vs Ribeye: Which One Wins?
If you’re torn between a ribeye and hanger steak, the best choice depends on your priorities — flavor, tenderness, price, or fat content.
Ribeye is known for its generous marbling and rich, buttery texture. It’s a luxurious steak, often favored in steakhouses. On the other hand, hanger steak is leaner but packs a deep, beefy punch that many steak purists crave.
Here’s how they compare:
| Feature | Hanger Steak | Ribeye |
|---|---|---|
| Flavor | Deep, beefy | Rich, buttery |
| Fat Content | Moderate | High |
| Texture | Tender with grain | Very tender |
| Best Use | Grilling, slicing | Grilling, pan-searing |
| Price (per lb) | $$ (Moderate) | $$$ (Premium) |
If you enjoy the richness of beef but want something leaner and slightly more affordable, hanger steak is a solid alternative to ribeye.
Hanger Steak vs Skirt and Flank Steak
Many home cooks confuse hanger, skirt, and flank steak — and for good reason. All three come from similar regions and have a long grain, making them ideal for grilling or slicing thin against the grain.
But there are key differences in tenderness, flavor, and cooking needs:
| Feature | Hanger Steak | Skirt Steak | Flank Steak |
|---|---|---|---|
| Tenderness | Very tender | Chewy | Medium-firm |
| Flavor | Beefy & bold | Intense | Mild |
| Thickness | Medium | Thin | Thick |
| Cooking Time | Fast | Very fast | Moderate |
| Best For | Slicing, tacos | Fajitas, tacos | Stir-fry, grilling |
Unlike skirt or flank, hanger steak doesn’t require as much tenderizing or marinating to be enjoyable. It’s the best choice if you want big flavor without the chew.
Looking for more details? Read our full comparison of hanger steak vs skirt steak to choose the best cut for your next meal.
Taste, Texture, and Tenderness
Is Hanger Steak Tender or Chewy?
One of the most common questions people ask is whether hanger steak is tough or tender. The good news? It’s surprisingly tender, especially when cooked properly and sliced against the grain. Unlike skirt or flank steak, which can become chewy if overcooked or cut incorrectly, hanger steak offers a naturally soft, toothsome bite.
This is thanks to its unique muscle structure. Because the cut comes from a part of the cow that does little physical work, the meat retains a fine grain and tender texture, even without long marinades or slow-cooking methods.
If you’ve struggled with chewy steak in the past, this cut is a safe, satisfying option.
What Does Hanger Steak Taste Like?
Flavor-wise, hanger steak is in a league of its own. It’s often described as having a bold, mineral-rich beef flavor, with some calling it even more intense than a ribeye.
Unlike more delicate cuts like filet mignon, this steak delivers a deep, earthy richness that holds up well to bold seasonings, sauces, and grilling.
Here’s a quick flavor profile comparison:
| Cut | Flavor Notes | Best Seasonings |
|---|---|---|
| Hanger Steak | Bold, beefy, umami-rich | Salt, pepper, garlic, and chimichurri |
| Ribeye | Rich, buttery, fatty | Rosemary, butter, smoked salt |
| Flank Steak | Mild, lean, slightly grainy | Soy sauce, citrus, BBQ rub |
If you’re craving something that tastes “steakhouse strong” without the extra fat, this is the perfect choice.
Don’t miss our hanger steak marinade ideas to enhance its natural flavor even more.
How to Cook Hanger Steak the Right Way
Best Cooking Techniques (Grilling, Pan-Searing, Sous Vide)
Cooking hanger steak isn’t complicated, but a few simple techniques can make all the difference between dry and delicious.
Here are three top methods for getting the most out of this cut:
Grilling
Grilling is one of the best ways to prepare this steak because high heat quickly sears the outside, locking in juices. Heat your grill to high, oil the grates, and cook each side for 2–3 minutes for medium-rare. Always let it rest for at least 5 minutes before slicing.
Pan-Searing
No grill? No problem. A hot cast-iron skillet can produce similar results. Sear the steak over medium-high heat in a neutral oil until it develops a golden-brown crust, about 3–4 minutes per side.
Sous Vide
For more control over doneness, sous vide is a great method. Set your precision cooker to 130°F for medium-rare, seal the steak in a bag, and cook for 1.5 to 2 hours. Finish by searing it in a pan for 1 minute per side.
Looking for step-by-step instructions? Check out our complete guide on how to cook hanger steak for beginner-friendly methods and timing.
How to Prepare Hanger Steak for Cooking
Proper prep starts before the heat even hits the pan. Here are the essentials:
- Trim away silver skin and connective tissue if your butcher hasn’t already done so.
- Pat the steak dry with paper towels to get that crisp sear.
- Season simply with kosher salt and freshly ground pepper — or use a dry rub for added punch.
- Optional: Marinate for 1–2 hours if you prefer extra flavor. Avoid acidic marinades for more than 2 hours, as they can break down the muscle too much.
Also, always slice against the grain after cooking. This shortens the muscle fibers, resulting in a more tender bite.
Grilling Hanger Steak Like a Pro
Grilling is arguably the best way to showcase the full flavor of hanger steak. Thanks to its thin, tender structure and bold beefy flavor, this cut cooks quickly and benefits from direct high heat. Here’s how to nail it every time:
Step-by-Step Grilling Instructions:
- Preheat your grill to high heat (about 450°F to 500°F).
- Lightly oil the grates to prevent sticking.
- Season generously with salt, pepper, and optional spices like garlic powder or smoked paprika.
- Place the steak on the hottest part of the grill.
- Grill each side for 2–3 minutes (for medium-rare).
- Use a meat thermometer to check doneness:
- Rare: 125°F
- Medium-rare: 130°F–135°F
- Medium: 140°F
- Rest the steak for 5–10 minutes before slicing.
Slice against the grain to maximize tenderness. Because this cut is so flavorful, you don’t need much else — maybe just a drizzle of chimichurri or a pat of garlic butter.
Don’t miss our pro grilling tips for hanger steak to elevate your cookout game.
Common Grilling Mistakes to Avoid
Even a great cut like hanger steak can turn out dry or chewy if handled poorly. Here are the most common pitfalls:
- Skipping the rest: Always rest your steak before slicing. This locks in juices.
- Grilling too long: This cut cooks fast. Overcooking leads to toughness.
- Not trimming properly: Any remaining silver skin can ruin the bite.
- Forgetting to clean the grill: A dirty grate can cause sticking and uneven charring.
A quick, high-heat sear is all it takes to enjoy one of the most satisfying steaks you’ll ever taste.
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Hanger Steak: Everything You Need to Know About This Underrated Cut
- Total Time: 16 minutes
- Yield: 2 servings 1x
Description
This simple and flavorful grilled hanger steak recipe brings out the best in this tender, underrated beef cut. Perfect for weeknights or entertaining.
Ingredients
- 1 hanger steak (1 to 1.5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Remove steak from the fridge 30 minutes before cooking.
- Pat dry and rub all sides with olive oil.
- Season generously with salt, pepper, and optional spices.
- Preheat grill or cast-iron skillet to high heat (450°F–500°F).
- Cook steak for 2–3 minutes per side for medium-rare.
- Remove from heat and rest for 5–10 minutes.
- Slice thinly against the grain and serve.
Notes
- For added flavor, marinate the steak for 1–2 hours beforehand in olive oil, garlic, and herbs.
- Best served with chimichurri, roasted potatoes, or grilled vegetables.
- Avoid overcooking — this cut is best enjoyed rare to medium-rare.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Grilling / Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 425
- Sugar: 0g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
Keywords: hanger steak, butcher’s steak, grilled beef, steak recipe
Why Is Hanger Steak So Expensive?
Supply and Scarcity Factors
If you’ve ever browsed the meat aisle and wondered why hanger steak is priced higher than other mid-tier cuts, the answer comes down to one thing: supply.
Unlike cuts like ribeye or sirloin that can be portioned several times from one cow, only one hanger steak exists per animal. That’s right — just a single piece weighing around 1 to 1.5 pounds. It’s part of the cow’s diaphragm and is not duplicated elsewhere in the carcass.
This low yield makes it rare by default. When demand for a cut goes up — especially in restaurants — and supply stays limited, prices naturally follow.
Growing Demand from Restaurants and Chefs
In recent years, more chefs have added hanger steak to their menus due to its intense flavour, fast cooking time, and steakhouse-quality results. It offers the rich beefiness of more expensive cuts at a fraction of the cost — if you can find it.
As its popularity grows among foodies and home cooks, availability is shrinking in local butcher shops and grocery stores.
So while it might cost more than flank or chuck, you’re still getting high value — a premium-style steak with a deep flavor profile and tender bite.
Buying, Storing, and Serving Hanger Steak
Where to Buy Quality Hanger Steak
Finding hanger steak can be trickier than other beef cuts due to its limited supply. You’re unlikely to find it at every supermarket, but your local butcher shop is a great place to start. Ask if they carry it regularly or if they can set one aside for you.
Online meat retailers have also made it easier to source premium cuts. Many now offer vacuum-sealed hanger steaks that are flash-frozen and delivered directly to your door.
When shopping, look for:
- Bright red colour
- Moderate marbling
- No grey or dull patches
- USDA Prime or Choice grading, if available
Need help choosing the right source? Explore our full guide on where to buy hanger steak from trusted sellers.
Storing and Prepping for Best Results
Once you’ve got your hands on this prized beef cut, proper storage and prep are key to preserving flavour and tenderness.
Storage Tips:
- Refrigerator: Use within 3–5 days if fresh.
- Freezer: Wrap tightly in butcher paper or vacuum-seal, then freeze for up to 6 months.
- Thawing: Always defrost slowly in the fridge overnight for the best texture.
Prepping Tips:
- Pat dry before cooking to enhance the sear.
- Remove any excess silver skin left behind by your butcher.
- Slice thinly across the grain after resting to maximize tenderness.
This steak shines when served — sliced over roasted vegetables, drizzled with chimichurri, or tucked into tacos with fresh toppings.
Easy Hanger Steak Recipes and Serving Ideas
Simple Grilled Hanger Steak Recipe
Want a restaurant-quality meal at home? This basic recipe brings out the best in hanger steak with minimal effort.
Ingredients:
- 1 hanger steak (1–1.5 lbs)
- 2 tbsp olive oil
- Kosher salt and cracked black pepper
- Optional: garlic powder, smoked paprika, chili flakes
Instructions:
- Remove the steak from the fridge 30 minutes before cooking.
- Pat dry and rub with olive oil.
- Season both sides with salt, pepper, and optional spices.
- Preheat grill to high heat (450–500°F).
- Grill 2–3 minutes per side for medium-rare.
- Rest for 5–10 minutes, then slice against the grain.
This cut shines with simple prep — let the meat speak for itself.
Best Side Dishes to Pair With Hanger Steak
This beefy, tender cut pairs beautifully with a variety of sides. Here are some top picks to serve alongside:
| Side Dish | Why It Works |
|---|---|
| Roasted garlic potatoes | Adds crunch and richness |
| Chimichurri sauce | Cuts through the steak’s richness with acidity |
| Grilled asparagus | Offers freshness and texture contrast |
| Caesar salad | Creamy, crunchy, and refreshing |
| Red wine (Malbec) | Complements hanger steak’s bold flavor |
Want to elevate it? Serve it sliced over arugula with shaved parmesan and a balsamic glaze for an upscale twist.
FAQ ( Questions Answered )
Is hanger steak a good cut of meat?
Absolutely. Hanger steak is considered one of the most flavorful cuts of beef. It’s tender, juicy, and packed with a bold, beefy taste that rivals more expensive cuts like ribeye. It’s especially popular among chefs for its rich flavor and quick cooking time.
Why is hanger steak so expensive?
Hanger steak is more expensive than similar cuts because there’s only one per cow, making the supply extremely limited. Its rising popularity in restaurants has also driven up demand, adding to the cost.
What is another name for hanger steak?
Hanger steak is often called the “butcher’s steak” because butchers used to keep it for themselves. In some regions, it’s also referred to as onglet (in French cuisine) or hanging tender in butcher terminology.
Is hanger steak chewy?
Not if it’s prepared correctly. Hanger steak is naturally tender, but it must be sliced against the grain after cooking. Overcooking or slicing with the grain can make it chewy.
Is hanger steak like ribeye?
While both cuts are tender and flavorful, ribeye has more fat marbling and a buttery texture. Hanger steak is leaner but offers a more intense, beef-forward flavor, which some steak lovers prefer.
Which steak is the least chewy?
Filet mignon is typically the least chewy due to its fine grain and low connective tissue. However, hanger steak also ranks high for tenderness when properly sliced and cooked to medium-rare.
Why You Should Try Hanger Steak Today
It’s easy to see why hanger steak has evolved from a butcher’s secret to a sought-after favourite among chefs and home cooks alike. With its deep, beefy flavour, tender texture, and versatility on the grill or stovetop, this underrated cut delivers serious value in every bite.
Whether you’re grilling for guests, crafting a steak salad, or simply craving a weeknight meal with bold flavour, hanger steak belongs on your plate. Just remember to cook it hot and fast, slice it against the grain, and serve it with your favourite bold sides or sauces.
With just a little attention and the right prep, this flavorful cut may become the MVP of your meat rotation.