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.

Hanger Steak: 7 Reasons This Bold Cut Beats Ribeye

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

Scale

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