hanger steak
High in protein and B vitamins (particularly B12), hanger steak also provides iron and zinc, making it nutritionally dense; it is moderately fatty compared to leaner cuts, with intramuscular fat contributing to its flavor profile.
About
Hanger steak is a cut of beef derived from the diaphragm muscle (specifically the crura of the diaphragm) located beneath the rib cage and kidney of the animal. Butchers historically kept this primal cut for themselves, earning it the colloquial name "butcher's steak." The meat is characterized by a deep red color, prominent grain, and a tender texture when cooked properly, despite coming from a hardworking muscle group. Its flavor is notably intense and beefy, with a slightly gamey undertone that distinguishes it from more conventional steaks.
Hanger steak's unusual anatomical position and single, well-defined grain structure give it unique textural properties. When raw, it appears dark and marbled; during cooking, the fat renders while the muscle fibers remain relatively loose, contributing to its characteristic tenderness. Unlike skirt steak (another diaphragmatic muscle), hanger steak has a thicker, more uniform cross-section.
Culinary Uses
Hanger steak is best suited to high-heat cooking methods that take advantage of its tenderness and robust flavor. Grilling, broiling, and pan-searing are the preferred techniques, with cooking times kept brief to prevent overcooking and toughening. The meat is traditionally sliced against the grain before service, which further enhances its tenderness. It is particularly valued in Argentinian, French, and contemporary American steakhouse cuisine, where it is often served simply with fleur de sel, lemon, and chimichurri sauce. Its pronounced beef flavor makes it suitable for marinades featuring garlic, soy, and acidic elements, though many cooks prefer to serve it with minimal seasoning to showcase its natural character.