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.
This cut is amazing. No matter how you cook it (best way is to grill and cut rare), it turns out fabulous
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.