Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Hanger Steak

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


butcher’s steak, hanging tender, onglet

What is it?

This cut “hangs” from the last rib just below the tenderloin. It’s not often found in supermarkets (there’s only on per steer, and butchers like to keep it for themselves–hence the name “butcher’s steak”), but this flavorful, tender and juicy cut is worth seeking out. It’s best cooked quickly; high-temperature roasting (and broiling) yields juicy results.

How to choose:

Look for plump, elongated cuts that are well trimmed. If necessary, ask your butcher to remove the line of gristle that runs down the center, or remove it yourself.

How to prep:

Hanger steak is good for marinating, and it’s best cooked quickly: high-temperature roasting, broiling, or grilling yields juicy results. Ask for the central nerve to be removed, which will result in two smaller steaks, or cook whole and cut around the nerve during carving. Avoid cooking beyond medium rare and slice across the grain.


  • Recipe

    Grilled Spice-Rubbed Hanger Steak

    Despite all of the spices in it, this toasty rub doesn’t overwhelm, it enhances the flavorful hanger steak. The recipe makes more spice rub then you’ll need for one steak,…

  • Recipe

    Hanger Steak with Spicy Miso Glaze

    Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin…

  • Recipe

    Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

    When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding…


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.