A.K.A

butcher’s steak, hanging tender, onglet

What is it?

This cut “hangs” from the last rib just below the tenderloin. It’s not often found in supermarkets (there’s only on per steer, and butchers like to keep it for themselves–hence the name “butcher’s steak”), but this flavorful, tender and juicy cut is worth seeking out. It’s best cooked quickly; high-temperature roasting (and broiling) yields juicy results.

How to choose:

Look for plump, elongated cuts that are well trimmed. If necessary, ask your butcher to remove the line of gristle that runs down the center, or remove it yourself.

How to prep:

Hanger steak is good for marinating, and it’s best cooked quickly: high-temperature roasting, broiling, or grilling yields juicy results. Ask for the central nerve to be removed, which will result in two smaller steaks, or cook whole and cut around the nerve during carving. Avoid cooking beyond medium rare and slice across the grain.

Recipes

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  Recipe

  Grilled Spice-Rubbed Hanger Steak

  Despite all of the spices in it, this toasty rub doesn’t overwhelm, it enhances the flavorful hanger steak. The recipe makes more spice rub then you’ll need for one steak,…

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  Recipe

  Hanger Steak with Spicy Miso Glaze

  Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin…

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  Recipe

  Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

  When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding…