Hanging Tender Steak (Hanger Steak) – How to Cook It Perfectly

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.