Hanger Steak - AKA Butchers cut....mmm good.

[Joe Anshien]

I went to the farmers market and picked up a Hanger Steak which is also called Butcher's cut. I had never heard of it before so I decided to try it. If you also come across one and try it make sure to watch a video on trimming as there is center piece of gristle that needs to be trimmed out. There is only one of these steaks per cow and butchers used to keep these for themselves hence the name. They should only be cooked on high heat to about 125° or medium. Comes out sort of like a medium rare brisket. I cooked it on my WGA over lump.

 

[DuaneMac]

Looks good, I’ve heard of it but can’t remember if I’ve ever had it. Maybe I’ll pick one up on my next trip to Wild Fork

 

[LMichaels]

Looks like someone bought some wine at Aldi. Good stuff

 

[Brett-EDH]

Flavorful Hanger Steak Earns a Place at the Backyard BBQ

Hanger steak, one of flat steaks along with flank and skirt, is the most tender of the three. It has nice marbling and rivals the rib eye in flavor.

www.thespruceeats.com

We grew up eating it regularly. Super delicious and lots of flavor. Just don’t overcook it.

 

[Joe Anshien]

Looks like someone bought some wine at Aldi. Good stuff

We like it and it is a great price. Just read it is made by Gallo.

 

[Jay D in Jersey]

How is hangar stek different from skirt steak, different from flat-iron steak??

 

[Joe Anshien]

How is hangar stek different from skirt steak, different from flat-iron steak??

This video explains it and how to prepare and cook it.

 

[TonyUK]

In the UK it's known as onglet or skirt steak.
I've had it a few times and it taste's fab!
Don't see it that often for sale though.

 

[Mark Foreman]

Bought a hanger this AM. This all looks too good.

 

[Joe Anshien]

Bought a hanger this AM. This all looks too good.

Let us know how it goes.

 

[Mark Foreman]

Let us know how it goes.

Will do. Cooking it Sunday. Any suggestion for rub, etc. Nice thing is the tendons been removed.

 

[Brett-EDH]

Will do. Cooking it Sunday. Any suggestion for rub, etc. Nice thing is the tendons been removed.

If it’s a thick piece, I’d butterfly it so you get a slight crust and a tender inside and even cook.

SPG is usually enough. That’s how we eat it.

 

[LMichaels]

Is it also called "inner" skirt? I know there is regular skirt steak fairly inexpensive which IIRC is actually the diaphragm muscle on the inside of the ribs. But there is the other one which I think is also known as "hangar". If so I found it once. Very good

 

[Mark Foreman]

If it’s a thick piece, I’d butterfly it so you get a slight crust and a tender inside and even cook.

SPG is usually enough. That’s how we eat it.

Sounds good. Will do.
Plan right now is a wilted kale steak salad.

 

[Garvin R]

Get mine from Wild Fork and good price too!

 

[JimK]

Good stuff!

 

[Tim Campbell]

Get mine from Wild Fork and good price too!

Same.

 

[Jim Lampe]

been grilling hangers for years... do a search for HANGER in this forum... plenty of threads on it.