Hanger Steak

The hanger steak — also called the "butcher's steak," "butcher's tenderloin," or "onglet" in French — is a thick, V-shaped cut that literally hangs from the diaphragm between the last rib and the loin. There is exactly one per animal, and it weighs about 1 to 1.5 pounds.

Why "Butcher's Steak?" The story goes like this: because there's only one per animal and it doesn't display well in the case (it's odd-shaped and darkens quickly), butchers used to keep it for themselves. My grandfather did exactly that. Every Saturday night, he'd bring home a hanger from the shop and pan-sear it with nothing but butter and garlic. I grew up thinking every family ate like that.

Flavor Profile: The hanger has an intensity that no other steak matches. It's deeply beefy, almost minerally, with a richness that approaches organ meat. If you find this description appealing, you'll love it. If it sounds off-putting, this isn't your cut — and that's okay.

Anatomy: The muscle is divided by a central membrane of tough sinew running down the middle. This must be removed before cooking, which gives you two long, narrow strips. Some butchers sell it whole (you trim it), others remove the sinew and sell the two halves.

Cooking Rules: 1. Hot and fast — screaming hot cast iron or grill 2. Medium-rare maximum. At medium, the hanger turns livery and grainy. This is not a forgiving cut. 3. Slice thin against the grain 4. Rest a full 5–8 minutes — hanger leaks juice like crazy if cut too early

Availability: One per animal means limited supply. Good butcher shops have them; grocery stores almost never do. Ask for it by name. Expect $12–$18/lb for Choice.