Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal.

Photography Credit: Elise Bauer

Have you ever tried hanger steak? One of the best things about having a butcher close by who knows a thing or two about meat is that we are often inspired to try cuts that would otherwise be unfamiliar to us.

Hanger steak is one of those cuts.

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What is hanger steak?

Also known as a “butcher’s steak”, the hanger steak “hangs” down from a steer’s diaphragm, the plate, between the brisket and the flank (according to the Wikipedia). It’s one of the most flavorful cuts of beef.

Shopping for Hanger Steak

Hanger steak is sold either whole, looking somewhat like a “V”, or trimmed of the center gristle, in which case they resemble a tenderloin. If you get a whole piece, make sure to cut away and discard the center main gristle that connects the two tenderloin-ish pieces.

If hanger steak isn’t available where you are, you might want to try this recipe with a flank or skirt steak.

How to Cook Hanger Steak

Hanger steak is highly flavorful but isn’t perfectly tender, so it responds well to quick cooking with searing heat. Simply heat a skillet with oil over high heat, sear the steaks on all sides, and cook until done to your preference.

Hanger steak is best served sliced thinly across the grain.

What to Serve with Hanger Steak

This recipe calls for a delicious shallot sauce drizzled on top of the sliced steak. We picked up the recipe from our local butcher at Corti Brothers who in turn got it from Chef Daniel Boulud. According to Chef Boulud, French bistros traditionally serve this hanger steak along with pommes frites (French fries).

We passed on the fries and went with broccoli and boiled potatoes. Outstanding! And very easy to make.

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