About this cut:
The hanger steak is one of our most flavorful steaks. There is only one Hanger from each steer, so this a very special and sought-after cut. This cut absorbs marinades easily, and performs beautifully when quickly seared on a hot grill. Slice across the grain to serve. We soak our hanger steaks 2-3 times before packaging, but due to the kashering process, this is still a salty cut. If you are salt sensitive, you may wish to soak again in cold water for 30-60 minutes.
Other names for this cut: Hanging Tender, Butcher's Steak
Basic Cooking Technique:
Sear over high heat on a grill, then finish using indirect heat. Tent with foil and let rest for 10 minutes before slicing and serving.
Buttery soft. Excellent. I used the Cocoa Spice Rub recipe, added 2TBS coffee and 1TBS maple sugar. And I'm making it again this weekend. Worth every penny. Might be my favorite steak.