06/13/2026
Butcher’s Secret: The Hanger Steak. Historically known as the "butcher's tenderloin" because butchers would often keep it for themselves instead of selling it. $16.99lb
Hanger steak is a tender, deeply flavorful cut that is best cooked hot and fast to a perfect medium-rare. The easiest way to achieve a steakhouse-quality sear at home is by using a cast-iron skillet on the stovetop.
Make it at home...
Ingredients:
1 to 1.5 lbs hanger steak
1 tbsp high-heat cooking oil (avocado, canola, or grapeseed)
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 tbsp unsalted butter
Optional: 2 crushed garlic cloves and a sprig of fresh rosemary for basting
Instructions:
1. Prep the Meat - Take the steak out of the fridge and let it sit at room temperature for 20 minutes. Pat it completely dry with paper towels (this is the secret to a great crust). Season all sides generously with salt and pepper.
2. Heat the Pan - Place a heavy-duty cast-iron skillet over medium-high heat. Wait until the pan is smoking hot, then add your cooking oil.
3. Sear the Steak - Carefully lay the steak in the hot skillet. Let it sear without moving it for about 3 to 4 minutes, until a deep, brown crust forms. Flip the steak and cook for another 3 to 4 minutes.
4. Baste (Optional) During the last 2 minutes of cooking, toss the butter, garlic, and rosemary into the skillet. Tilt the pan toward you and use a large spoon to continuously pour the melted, foaming butter over the top of the meat.
5. Check Temperature & Rest - Cook to an internal temperature of 125°F to 130°F for medium-rare. Immediately remove the steak to a cutting board and let it rest for 5 to 7 minutes so the juices redistribute.
6. Slice Against the Grain - Hanger steak features a prominent, coarse muscle grain. Look for the fibers and slice the steak against (perpendicular to) the grain for maximum tenderness.
