Each steer only has one. Hanger steak is cool, like that indie band still playing at your local club. You know how good it is, but it seems to be a secret between them and you. For donkeys years it wasn't even sold to the general public, reserved mostly for ground beef, or taken home by the butchers, hence the nickname "butcher's steak." If you lived in France, you would have seen it on bistro menus as onglet—a popular cut for steak frites. It caught on in the early 2000s and started appearing on menus of American bistros and fancy restaurants alike. Why? Because it offers the rich taste of more expensive cuts of meat like ribeye or strip, without the cost.
It’s not the tenderest steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served right away.
Also sold as
Butcher's steak, hangar (this is an incorrect spelling but appears frequently), arrachera (Mexico), fajitas arracheras (South Texas), bistro steak, onglet (France).
How Long Was It AgedUp to 21 days.
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Their steaks are fantastic, best we've had in a long time from many places around the world. Very high quality, NY strips are superb and never disappoint...Highly recommended!
The best beef on this side of the Atlantic!
We love the steaks and burgers from SteakClub! And, we think the service is fantastic!...Delivery is prompt and their prices are great!
Best of the best, of the best, of the best!!!!
And more seriously, I have to say the cuts are excellent. The beef isn't too lean, which lets it cook perfectly on the grill. I didn't use a drop of batter, just some pepper and minimum salt. Served it with crunchy bread and salad. Amazing!
Meat quality is amazing -- especially the skirt steak. These guys know steaks.
Best Steak I have had in Europe as well as the beef burgers OMG too delicious to describe :) Can't wait for my next BBQ party...