Cut from just below a beef carcass’ diaphram, the Hanger steak is one of those cuts of beef that isn’t talked about as often as the typically more glamorous filet mignon or sirloin steak, but believe us when we say it packs a punch of incredible meaty flavor that gives the rest of them a real run for their money!
It’s called the “hanger steak” as it resides right between the ribs and the loin — very literally hanging off the body in that spot! Besides the name though, this means that the meat - though thin - is very, very tender! Tasty and tender, and cheap! Although most cooking methods suit hanger steak, it can become tough if cooked using dry heat for a long duration. As a result, we believe Hanger steak turn out best when cooked medium rare!
We recommend serving your Hanger steak with steamed brussel sprouts and oven roasted potatoes! Yum! Enjoy!