Hanger steak might be the most interesting cut you’re not cooking. This distinctive cut was historically kept by butchers for themselves (earning it the nickname “butcher’s steak”), and for good reason: When prepared correctly, it delivers an intensely beefy flavor that rivals far more expensive cuts. It’s a great substitute for filet mignon and is similar in taste to a flank steak, but it’s surprisingly tender.
What is hanger steak?
Hanger steak (or hanging tenderloin) is a unique cut that literally “hangs” from the diaphragm of the cow between the rib and loin. Each cow has only one hanger steak, weighing between 1.5 to 2.5 pounds, making it one of the rarer cuts you’ll find.
This cut is prized for its rich, intense beef flavor and tender texture when cooked properly. It has a coarse grain structure, deep red color from its high myoglobin content, and is slightly chewier than tenderloin but more flavorful due to marbling and location in the steer.
The steak has a thick membrane running down the middle, often trimmed out. This adds to the appearance of “loose structure” because it separates the muscle into two lobes.
What is hanger steak best for?
Hanger steak excels in dishes where bold beef flavor is the star. Its coarse-grain structure makes it perfect for:
- French bistro-style steak frites
- Asian stir-fries
- Mexican carne asada
- Vietnamese pho
- Classic steak sandwiches
- Korean bulgogi
The key to perfect hanger steak is cooking it to medium-rare (130-135°F) and slicing it thinly against the grain.
The ideal hanger steak marinade
While hanger steak has plenty of natural flavor, its loose muscle structure makes it an excellent candidate for marinades. Here’s a classic marinade for around 2 lbs of hanger steak:
- ⅓ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 4 crushed garlic cloves
- 1 tablespoon fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Mix ingredients together and marinate for 2-4 hours. Unlike leaner cuts, hanger steak’s muscle structure means you don’t need to marinate it as long for flavor penetration. This is due to the fibers not being tightly packed like those in weight-bearing cuts (e.g., round or chuck). This results in a looser, open texture that cooks quickly and absorbs marinades well.
How to cook hanger steak
Here are three foolproof methods for perfect hanger steak. These assume you have marinated your hanger steak in advance, but it is not required.
High-heat pan searing
- Remove the steak from the refrigerator 30 minutes before cooking.
- Pat completely dry with paper towels.
- Season generously with salt and pepper.
- Heat a cast-iron skillet until smoking hot.
- Add high-smoke-point oil (avocado or grapeseed).
- Sear 3-4 minutes per side for medium-rare.
- Rest for 10 minutes.
- Slice thinly against the grain.
Reverse sear
- Preheat oven to 225°F.
- Place seasoned steak on a wire rack over a baking sheet.
- Cook until internal temperature reaches 115°F (about 20-25 minutes).
- Sear in screaming hot cast iron pan 1-2 minutes per side.
- Rest and slice against the grain.
Direct grilling
- Prepare grill for two-zone cooking (hot and medium zones).
- Generously season with salt and pepper.
- Sear over hot zone 2-3 minutes per side.
- Move to the medium zone to finish cooking.
- Pull at 125°F for medium-rare.
- Rest 10 minutes before slicing against the grain.
12 great hanger steak recipes
Here’s a good mix of hanger steak recipes to try out, from classic French-style to delicious steak sandwiches. We tried to pick a good mix. Enjoy!
1. Beef pho with beech mushrooms and sweet potato noodles
This recipe from U.S. Wellness Meats builds a nutrient-rich pho by slow-simmering beef bones for depth, then adding sliced steak, beech mushrooms, and sweet potato noodles. Aromatics like star anise, ginger, and cinnamon are kept light so the beef broth remains the star. Served with lime, fresh herbs, and hot peppers, it’s a delicious way to spend a cold night.
2. Korean-style steak
Adapted from David Leite of Leite’s Culinaria, this recipe delivers a bold Korean-inspired steak using staple ingredients. Quick to prepare, the steak marinates in a simple mix of soy sauce, sesame, ginger, and garlic, then hits a grill or hot pan for a smoky, charred exterior and juicy interior. It’s served thinly sliced with scallions and optional sesame seeds.
3. Hanger steak sandwiches
This recipe from Grill Nation BBQ layers seared hanger steak with sautéed baby bella mushrooms and sweet onions, nestled in toasted ciabatta buns and topped with melted Mexican queso. A garlic-thyme sauce, made from roasted shallots, garlic, mayo, hot sauce, vinegar, and herbs, adds tang. The combination of seasoned steak, caramelized veg, and creamy sauce really delivers.
4. Hanger steak with bordelaise sauce
In this recipe, the steak is seared over high heat and rested to medium-rare, then finished with a classic Bordelaise sauce made by reducing beef broth and red wine demi-glace, sautéing shallots, and enriching the sauce with bone marrow and butter. The result is an elegant, meat-focused dish that delivers great flavor via a set of simple, high-quality ingredients.
5. Grilled hanger steaks with chimichurri
This recipe from Grill What You Love dry-rubs the steaks with cumin, oregano, paprika, salt, and pepper, then grills them until charred and medium rare. A lively chimichurri of parsley, cilantro, shallots, garlic, and red wine vinegar adds a bright counterpoint to the beef’s richness.
6. Carne asada tacos
These tacos have marinated hanger (or skirt) steak in a bright blend of citrus juice, garlic, cumin, and chili powder. Then the meat is grilled before slicing it thin. Build your tacos with fresh pico de gallo, cilantro, and a drizzle of lime-jalapeño vinaigrette, and serve on warm corn tortillas for a great meal. This recipe is from Will Cook For Smiles.
7. Grilled beef Vietnamese salad
Here’s a recipe from Serious Eats that pairs thinly sliced grilled steak and crisp vegetables with a straightforward dressing of fish sauce, lime juice, garlic, and chili. After grilling the beef to medium-rare and resting it, the meat is sliced and combined with watercress, cucumber, carrot, and fresh herbs like mint and cilantro.
8. Brown butter hanger steak
This recipe highlights the natural richness of hanger steak by pairing it with nutty, aromatic brown butter. The steak is seasoned simply and seared until a deep crust forms, then basted with brown butter infused with fresh herbs like rosemary and thyme. The method enhances the cut’s bold, beefy flavor without overpowering it, making it a straightforward but elevated way to prepare hanger steak.
9. Mediterranean hanger steak and potatoes
In this recipe from Food Network, hanger steak is seasoned with Mediterranean staples — olive oil, garlic, and herbs, and then grilled or pan-seared. The steak rests while fingerling potatoes are tossed in the same seasoning.
10. Hanger steak and broccoli stir-fry
This recipe from Fox Hollow Farm keeps things classic: thinly sliced beef is lightly coated and seared until browned, then briefly set aside while broccoli cooks until tender. Everything comes together in a savory stir-fry sauce made from soy sauce, garlic, and ginger. It’s a straightforward, reliable dish that works every time.
11. Coffee-rubbed hanger steak
A recipe from Food Fidelity uses a bold coffee and spice rub: ground coffee, cacao, cumin, coriander, chiles, paprika, brown sugar, and salt. Then, it sears it for a crisp, caramelized crust before finishing it in the oven to medium-rare.
12. Hanger steak and skillet wine braised shallots
This recipe from Inspired Cuisine keeps it straightforward: the hanger steak is seasoned simply with salt and pepper, seared over high heat, then rested briefly. The pan is then used to sauté sliced shallots in butter before deglazing with red wine and vinegar, reducing the mixture into a silky sauce.
Hanger steak FAQ
What can you do with a hanger steak?
Hanger steak is incredibly versatile. It’s perfect for high-heat cooking methods like grilling and pan-searing, ideal for stir-fries, and excellent in tacos or sandwiches. Its robust flavor makes it perfect for bold marinades and sauces.
How is hanger steak best cooked?
Hanger steak performs best with quick, high-heat cooking methods to medium-rare (130-135°F). Overcooking will make it tough. Always let it rest for 5-10 minutes and slice against the grain for maximum tenderness.
Is hanger steak tough or tender?
When properly cooked and sliced, hanger steak is remarkably tender. However, it can become tough if overcooked or cut with the grain. The key is cooking to medium-rare and slicing thinly against the grain.
Does hanger steak need to be soaked?
No, hanger steak doesn’t need soaking. While it takes well to marinades, they’re optional rather than necessary. The cut has plenty of natural flavor and tenderness when cooked correctly.
Can you slow cook hanger steak?
While possible, slow cooking isn’t recommended for hanger steak. This cut’s muscle structure and moderate fat content make it better suited for quick, high-heat cooking methods. Slow cooking can make it tough and dry.
Is hanger steak lean or fatty?
Hanger steak has a moderate fat content – leaner than ribeye but with more marbling than filet mignon. It contains enough intramuscular fat to keep it juicy and flavorful without being overly rich.
What is hanger steak called in the grocery store?
You might find it labeled as “butcher’s steak,” “hanging tenderloin,” or “onglet” (French name). Some stores may keep it behind the counter – don’t hesitate to ask your butcher specifically for hanger steak. They’ll know what it is.
Is hanger steak a cheap cut?
While historically considered a “butcher’s secret” and relatively affordable, hanger steak’s popularity has increased its price. It’s typically mid-range – more expensive than flank steak but less than premium cuts like ribeye or filet mignon. There’s only one hanger steak per cow, which affects its availability and price.
Where to buy the best hanger steak
The best hanger steak recipes start with the best hanger steaks, and the best steaks are from cattle entirely fed on grass from the beginning of their lives to the end. No grain feed. No added hormones. No antibiotics.
We work exclusively with farmers who raise their cows in Tasmania, revered in the meat industry and known to have the best grass in the world. Our partner farms practice regenerative agriculture and do everything in their power to keep us and our world as healthy as possible.
See what real grass-fed and grass-finished beef hanger steak tastes like.
The bottom line
Hanger steak is a unique cut that rewards proper preparation with incredible flavor. It has all the flavor of a tougher cut without any of the toughness. It’s also more affordable than higher-end cuts, making it a great weeknight choice.
For the best results, cook to medium-rare, slice against the grain, and start with high-quality grass-fed beef.
Nathan Phelps
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.
