Butcher’s cuts are high quality, flavorful and often overlooked pieces of meat that you may not find at your local grocery store. Traditional butcher’s historically keep them for themselves rather than selling. These cuts are typically require skilled butchery to remove from the carcass. They are considered “hidden gems” known for intense beefy flavor and excellent value.

My first experience was in culinary school where I was introduced to the Denver Steak. And now I can’t stop loving them all. Compared to hanger steak, Denver steak has more marbling and a finer grain, making it slightly more forgiving to cook. But for now, let’s focus on this Butcher’s Cut, the Hanging Tender Steak and how to cook it – it’s wonderful.

What Is Hanger Steak?

A hanger steak is a cut that hangs from the cow’s diaphragm. It doesn’t get a lot of work, so It’s extremely delicious and tender due to it’s unique texture. It’s prized and considered a “secret cut” or butcher’s cut, it’s scarce because there’s only one steak per animal. It’s purposely cut as one piece with silver skin running down the center. You’ll see it labeled as a hanger steak or hanging tender steak.

Best Way To Cook A Hanging Tender Steak

Fast and High! Season the outside with salt and pepper or even some Montreal Steak Seasoning, or even your preferred steak seasoning. We like all of these options and sometimes add some Red Chile Powder or use my Southwest Spice Blend. Add neutral oil, such as Canola, vegetable or grape seed oil in a heavy skillet until it’s nice and hot. Add the steak and cook for 5 minutes. turn and cook another 5 minutes. Both sides should have a nice crust. The steak should be cooked to an internal temperature of 135 to be kept at rare to medium rare. Cook the steak whole, then run a knife along the center silverskin to separate the two halves.

What Temperature Should Hanger Steak Be Cooked To?

Hanger steak is at its best when cooked to medium-rare, which preserves its juicy texture and rich beefy flavor.

Because hanger steak has a loose grain and relatively little fat, it can become chewy if cooked much beyond medium. For the most tender results, pull the steak from the heat when it reaches 125-130°F, then let it rest for 5-10 minutes before slicing.

My testing notes: I found the sweet spot to be about 128°F before resting. The steak finished around 133°F, producing a rosy center, a flavorful crust, and a noticeably more tender bite than steaks cooked to medium or beyond.

Important: No matter what temperature you choose, always slice hanger steak against the grain. Proper slicing has just as much impact on tenderness as cooking it to the correct temperature.

Where To Buy Hanger Steak

• Find a local rancher who sells directly to the public. I purchase mine from Boothill 7 Ranch. And I know of other local ranches who offer Butcher’s Cuts.
• Go to your local Meat Market and ask them. They may have it but not displayed, or they can order it for you. If it is displayed, it can be labeled as hanger steak, hanging tender steak or onglet. Unfortunately mass grocery chains are not a good source.

Ingredients You’ll Need

• Hanging Tender Steak: Every hanging tender steak I’ve received from my source has been around 1-¼ to 1-½ pounds. This will easily feed 2 – 4 people.
• Seasoning: It’s up to you, but I always keep it pretty simple to let the beefy flavor shine. Salt, pepper and New Mexico Red Chile Powder.

1. Step 1: Let the steak come to room temperature. Pat the steak dry with a paper towel and season.
2. Step 2: Heat oil in a heavy skillet. A cast iron skillet works very well here as well as a Carbon Steel Pan. Once the oil is shimmering, carefully lay the steak in the skillet. Cook 5 minutes per side or until each side has a golden crust and a digital read thermometer registers the internal temperature at 125 degrees for rare, 135 for medium. Transfer the meat to a board to rest for 10 minutes before removing the silverskin and slicing against the grain.

Flavor Boosters and Toppings

Keeping the seasonings simple allows the opportunity to top the steak with sauces or glazes. We always lean towards Southwestern, so I drizzle my portion with Green Chile Sauce. Or a richer New Mexico Red Chile Sauce. Here are some other ideas:

• Balsamic Fig Glaze, or a straight Balsamic Reduction Sauce.
• A standard BBQ Sauce might overwhelm the beef flavor, but try topping it with this milder Peach BBQ Sauce.
• Salsas: I like tropical style salsas for steak rather than tomato based. Jalapeno Pineapple Salsa works well here, as well as this Chipotle Peach Salsa. Mango Pico de Gallo is also a good option.
• Chimichurri Sauce is a very popular choice for steak.

Storage and Reheating

• Refrigerator: Store any leftover steak in an airtight container in the refrigerator for up to 4 days.
• Freezer: Cooked hanger steak can be frozen for up to three months. Tip: Be sure to label and date the package. Let is thaw in the refrigerator overnight before reheating.
• Reheating: Don’t use the microwave. it will compromise the texture of the steak. Place sliced steak on a sheet pan and reheat in a 200 degree oven for 10 minutes. Or pan fry for a a couple of minutes on medium low heat. You don’t want to re-cook the meat, just get it hot enough to eat.

Expore More Specialty Butcher Cuts

If you’re interested in exploring more lesser known beef cuts that butchers have prized, you’re in the right place. These flavorful, often unknown or overlooked beef cuts can deliver steakhouse quality in your own home. And help you expand your horizons beyond the usual Grilled Ribeye or New York strip. Here are some of my favorite unique butcher’s cuts, along with how-to’s and recipes.

And if you’re beef lover’s like we are here in Colorado, don’t miss my category for Beef Recipes. You’ll find lots of great burger recipes, and steak recipes, including the most popular on my site for Grilled T-Bone Steaks with Cowboy Butter.

Back in culinary school, outdoor grills were not part of our routine. Steak after steak went into a hot pan, seared stovetop, until we got it just right. Over time, that method became second nature to me. And years later, I still lean toward the reliable stovetop method when I want a steak done just right.

How To Cook Flank Steak In A Cast Iron Skillet

In my books, a flank steak is one of the easiest cuts of steak to cook. And cooking flank steak on the stove required only a few simple rules:

• Pat Dry: Use a paper towel to pat the flank steak dry. Very dry. Any moisture left on the surface will compromise that golden sear (Maillard reaction) that elevates any steak to greatness.
• Season: Seasoning for a cast iron flank steak can be as simple as salt, pepper and garlic powder, or something regional. I focus on Southwestern recipes, so you’ll find a blend of Southwestern spices in this recipe.
• Heat: Don’t be afraid of heat. Heat your cast iron skillet over medium high heat until you can almost feel it starting to smoke. I like to hold a fist just above the skillet surface to gauge the heat level.
• Oil: Add a high smoke point neutral oil. Canola oil works well here. Olive oil is not a good choice. It’s unrefined and contains compounds that smoke at a lower temperature.
• Timing: Depending on the thickness of your flank steak, sear for only 3 – 6 minutes per side. And don’t mess with it. Turn it once.
• Internal Temperature: Use a good quality digital meat thermometer. Pull the steak from the pan when internal temperature reaches 125 degrees for medium rare.
• Tent: Place on a cutting board and tent with foil for 10 minutes. The internal temperature will rise to 130 – 135 degrees during this time.
• Slice: Very important to slice flank steak against the grain. Slice it thin and serve.

Cook time: 8 to 12 minutes, best doneness: medium rare, 125 to 130°F, total time: About 20 minutes including rest. That's it. Honestly, it’s that simple.

Why Cast Iron Is The Best Way To Cook A Flank Steak

Simply stated, flank steak needs high aggressive heat and a cast iron skillet is a master at holding heat. When a steak hits a cast iron skillet, the skillet’s ability to retain heat, doesn’t cool the pan down. Pan fried flank steak sizzles instantly and that sizzle equals flavor.

In Culinary School we talked about Maillard reaction like it was sacred, and it is. A slice of toast from a toaster is a perfect example of how Maillard reaction turns a simple piece of bread into a gourmet treat. Brown equals flavor, you don’t want a steak to be gray in color, you want a seared golden brown crust.

A Cast Iron Skillet is a master at returning:

• Serious crust.
• Edge to edge sear.
• It doesn’t let you down under high heat.
• Those browned bits on the bottom of the pan are magical if you’re making a quick pan sauce, or cooking charred onions for a topping.

1. Step 1: If Using: Make my flank steak Southwest seasoning paste: In a small bowl, combine the olive oil with the minced garlic, red chile powder, salt and cumin. Use a small whisk to combine. Set aside.

2. Step 2: Prep The Flank Steak: Remove the flank steak from the refrigerator and let it sit out for about 30 minutes. Adding a cold steak to a hot skillet causes the meat to tighten up. I’ve tried cooking it cold and at a warmer temperature. A warmer steak always wins out. Use a paper towel to pat the steak dry. Use your hands and rub the Southwest seasoning over both sides of the steak.

3. Step 3: Preheat The Cast Iron Properly: Turn you burner to medium high and add the cast iron skillet. Let the skillet heat for about 5 minutes before adding the steak. You can even wait until you see a faint wisp of smoke. Then you know for sure the skillet is nice and hot.
4. Step 4: Sear without moving it: Add the seasoned flank steak to the hot skillet, laying it down away from you. Let it sear about 5 minutes without moving it. Turn the steak and cook the 2nd side for 5 more minutes
5. Step 5: Check The Temperature: Use a digital read thermometer inserted into the thickest part of the steak. The temperature should read 125 degrees.

Tip: If you’re not using my oil based rub, you’ll need to add a couple tablespoons of oil to the pan before adding the steak.

6. Step 6: Rest The Flank Steak: Remove the steak to a cutting board and tent for about 10 minutes. This will allow the internal temperature to rise a few degrees, and will allow the juices to redistribute so they don’t run all over the cutting board when you slice.
7. How To Slice Flank Steak: It’s so important to slice flank steak against the grain. And luckily a flank steak grain is easy to see. Look for the fiber muscles, they run in clear lines. Slice it thin and this will keep the flank steak nice and tender.

Tip: How To Cut A Flank Steak So It Will Fit In Your Skillet. Flank steak too big for your skillet? You can cut it into 2 – 3 smaller uniform pieces. Use a sharp knife and cut the steak against the grain. When cooking flank steak in smaller pieces, be sure not to crowd the skillet. You need air to circulate around each piece for that golden crust.

Flank Steak Internal Temperature Guide

If I'm cooking for myself? I choose medium or medium rare, every time.

How Long To Cook Flank Steak In A Cast Iron

It truly depends on thickness.

• 1″ thick, around 3 – 4 minutes per side.
• 1 ½″ thick, closer to 5 minutes per side.
• Important: Don’t cook by clock alone. Look for a deep brown crust, firm but slightly springy feel and internal temperature starting in the 120’s.

Thermometer beats guess work, everytime.

Common Mistakes When Cooking Flank Steak On The Stove

I've made all of these. Yes, even after culinary school.

• Cooking past medium. Please know that cooking flank steak too long will compromise tenderness.
• Slicing with the grain. What a disaster. It’s hardly chewable.
• Skipping the rest time. All of the juices run out onto the cutting board.
• Starting with a lukewarm pan. That initial sizzle means that any remaining moisture is quickly cooking out of the surface of the meat. A sizzling skillet will trigger that beginning of that golden crust.

Variations

• While the steak is resting, quickly add rings of sweet onion to the skillet. Cook stirring until well charred. Spoon over steak and serve.
• Add a spoon of Steak Butter while it rests.
• Add a few slices to a warmed tortilla along with a slice of avocado for tacos.
• Layer onto a steak salad.
• Spoon chimichurri over the top.

Topping Ideas For Flank Steak

Personal Tip: Flank Steak With Charred Onions: (our favorite) Once you’ve tented the flank steak, throw a sweet onion that been cut in ⅛ inch slices into the still hot skillet. Cook the onions, stirring until charred and tender. This will take about 5 minutes. Slice the steak and top with the onions. Simply delicious.

The Southwest seasoning I’ve suggested will most certainly pair well with any of these Southwestern salsas and sauces for additional flank steak topping ideas:

• Sweet Spicy Jalapeno Pineapple Salsa
• Chipotle Peach Salsa
• Salsa Macha (Mexican Chile Oil)
• For pure and bold Southwest flavor, drizzle with New Mexico Red Chile Sauce, or Hatch Green Chile Sauce.
• And we love this steak topped with Red Onion Chutney.

Storage and Reheating

• Refrigerator: Store, well sealed in the refrigerator for up to 4 days.
• Freezer: Wrap well to freeze for up to 3 months. Remember to use a Sharpie and label with content and date.
• Reheating: Let the steak thaw in the refrigerator overnight. Gently reheat in a skillet over very low heat, just until warm enough to eat. Microwave? No for any meat. It dulls the texture.

Honestly, leftovers the next day in a tortilla! Delicious.