The TOP Secret CUT of beef that butchers love hits the mainstream
By Miles Thatcher
I f you’re a foodie, chances are you’ve heard the whispers of the words hanger steak in the air. It seems this cut of beef that has long been the darling of butchers across North America, and even more so in Europe, has started gaining in popularity with those on the other side of the glass counters. Heck, even Martha Stewart has a recipe for this flavourful steak.
But what is it?
Hanger steak is the muscle that hangs from the rib of the cow (hence the name hanger steak) that’s attached to the kidney and diaphragm, right below the tenderloin. And there’s only one per animal, which is why you don’t see stacks and stacks of them at the supermarket like rib eyes and strip loins. But the reason to get excited about this cut is because it has the most beefy flavour you can find.
Most likely you’re going to need to call a butcher and ask for one of these cuts well in advance of you wanting to prepare it, since even though the demand is rising for it, this steak still hasn’t made it to the front lines.
But you won’t regret putting your order in for one, as once you taste it, you’ll be hooked.
It’s often compared to skirt steak or flank steak as it does have some similarities in both appearance and texture. Where this cut rules supreme is in the flavour department. Like the other cuts mentioned, this piece of beef is one that does extremely well when marinated and is best enjoyed when sliced against the grain. That said, it’s also delicious seasoned with salt and pepper and grilled on the barbecue or seared in butter in a cast iron pan as long as you don’t overcook it—think medium doneness or less.
So this summer, instead of grilling another T-bone or tenderloin, give your butcher a call and place your order for this outstanding steak—you and your guests will be glad you did.