Hanger Steak
Hanger steak (also called butcher's steak or onglet) comes from the diaphragm area of the cow, a single long muscle that hangs between the last rib and the loin. It has a coarse, open grain, deep beefy flavor closer to liver in richness than a typical steak, and only one piece per animal, which historically made it a cut butchers kept for themselves rather than sold. It's naturally tender if cooked to no more than medium and sliced correctly.
Buying tips
Ask the butcher for it specifically since it's often not displayed in the case; each animal only yields one hanger steak, roughly a pound to a pound and a half, so it sells out fast. Look for a deep red color and have the butcher trim the central silverskin if you don't want to do it yourself.
Substitutes
Skirt steak — 1:1
Very similar flavor and grain; slightly thinner and cooks a bit faster, so watch the timing closely.
Flank steak — 1:1
Leaner and slightly less rich, but takes marinades and high-heat searing the same way.
Flat iron steak — 1:1
More uniformly tender with a finer grain; a good option for guests who want steak without the coarse texture of hanger.
Tri-tip — 1:1
Milder flavor and a firmer bite; works if hanger or skirt aren't available, though it needs a longer rest before slicing.
Storage
Keep raw hanger steak in its original packaging or wrapped tightly in butcher paper in the coldest part of the refrigerator and use within 2-3 days, or freeze for up to 6 months. Cooked leftovers keep in a sealed container in the fridge for up to 3 days; reheat gently to avoid overcooking an already lean cut.
How to use
Best marinated briefly (30 minutes to a few hours) then seared hot and fast, 3-4 minutes per side for medium-rare, since it has almost no fat to render and toughens past medium. Always remove the tough silverskin membrane running down the center before cooking, and slice against the grain on a sharp diagonal, since the grain runs in one obvious direction and skipping this step makes the meat chewy.
What it pairs with
Pairs well with punchy sauces like chimichurri, red wine reductions, or a simple compound butter, and with sides that can stand up to its richness, like roasted potatoes, charred greens, or a sharp vinegar-dressed salad.
Nutrition
A 4-ounce cooked portion has roughly 200-220 calories and about 25 grams of protein, with more iron and B12 than leaner cuts like sirloin due to its higher myoglobin content.
FAQ
Why is hanger steak sometimes hard to find at the grocery store?
There's only one per animal, and it's popular with restaurants and butchers, so it often doesn't make it to standard retail cases. A butcher counter or specialty meat shop is usually a better bet than a supermarket.
Is hanger steak the same as skirt steak?
No, they come from different muscles (diaphragm versus abdominal wall), though they're similar enough in grain, flavor, and cooking method that they're commonly swapped for each other.
Why does my hanger steak turn out tough?
The two most common causes are cooking past medium, since the coarse muscle fibers dry out and toughen with more heat, and slicing with the grain instead of against it.
Do I need to marinate hanger steak?
Not strictly, but a short acidic marinade of 30 minutes to 2 hours helps tenderize the coarse grain and balances its strong, mineral-forward flavor. Longer than a few hours can start to mush the surface texture.
Have hanger steak on hand? Find recipes with our Recipe Generator →