There’s something satisfying about discovering a cut of beef that feels like a hidden treasure — and for me, hanger steak fits that description perfectly. It’s flavorful, tender, and cooks up beautifully without much effort. The first time I tried it, I was honestly surprised that such a rich, restaurant-quality steak could come together in under 20 minutes right at home.
If you love a good steak but don’t want to splurge on tenderloin or ribeye, this one’s a keeper. Once you get the hang of trimming it (which isn’t hard, I promise), hanger steak becomes one of those cuts you’ll keep coming back to again and again.
Why It Deserves a Spot on Your Dinner Table
For me, hanger steak feels like a little secret shared between butchers and home cooks who love good meat. It used to be known as the “butcher’s steak” because butchers would save it for themselves — that’s how good it is. The texture is tender, the flavor is deep, and it costs far less than premium cuts.
What I love most is its flexibility. You can marinate it with olive oil, garlic, and lemon juice for an hour if you’ve got time, or just season it with salt and cook it right away — either way, it comes out juicy and satisfying. It’s the kind of steak that makes you feel like you’ve treated yourself, even if it was a quick weekday dinner.
A Few Ingredients That Make It Shine
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Hanger Steak: It looks a bit odd before trimming, but once that center seam is gone, you’re left with two beautifully tender pieces. It reminds me a lot of flank steak but softer and more forgiving.
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Kosher Salt: I like to be generous here since the cut doesn’t have many crevices to hold seasoning inside. A good sprinkle on both sides is key.
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Neutral Oil: I use grapeseed or vegetable oil to get that gorgeous sear. A nonstick pan won’t do the same justice as a cast iron skillet — that’s where the magic happens.
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Marinade (Optional): If I’m planning ahead, I whisk together lemon juice, olive oil, and crushed garlic. The citrus helps tenderize the meat while adding a fresh brightness that pairs beautifully with its richness.
How I Like to Cook It
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Trim it: Don’t be intimidated by that center seam — it comes out easily. You’ll end up with two long steaks that cook evenly.
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Marinate (if you want to): Even 30 minutes on the counter makes a difference. If I marinate it overnight, I pull it out of the fridge 30 minutes before cooking so it’s not too cold.
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Sear: Heat up your cast iron skillet until it just starts to smoke. Add a thin layer of oil and lay the steaks in — that sizzle is the best part. Cook until each side is beautifully browned.
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Rest: I let it rest on a board for 10 minutes before slicing. That little pause keeps the juices where they belong — in the meat, not on the cutting board.
If I’m cooking for a crowd, I’ll do a batch and keep them warm in a low oven while I finish the rest. The smell alone usually brings everyone to the kitchen before I even call them to the table.
Soumyadip’s Tips for Steak Success
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Cut Against the Grain: This one makes a huge difference. Thin slices across the grain turn the tender texture into butter.
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Use a Meat Thermometer: For medium-rare, I pull it at around 130°F — it’ll rise a few degrees as it rests.
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Don’t Crowd the Pan: Give your steak space to sear. If it steams instead, you’ll lose that beautiful crust.
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Rest Time Matters: I used to rush this part, but it truly makes or breaks the texture.
Simple Serving Ideas That Work Every Time
Hanger steak is incredibly versatile. Some nights I’ll slice it and serve over mashed potatoes with roasted garlic butter. Other times I pile the slices over a salad with arugula, cherry tomatoes, and a drizzle of balsamic reduction.
It’s also perfect for tacos or sandwiches — just add some caramelized onions, a bit of cheese, and crusty bread. If you’ve got leftovers, toss them into fried rice or grain bowls. The flavor holds up beautifully even the next day.
Make-Ahead and Storage Tips
This steak is best served right after cooking, but it keeps surprisingly well. If you’re meal prepping, you can trim and marinate it up to 24 hours in advance. Store any cooked leftovers in an airtight container for up to four days. When reheating, do it gently — either in a hot pan for just a minute per side or in the oven at a low temperature to avoid drying it out.
FAQs
Is hanger steak the same as skirt steak?
Not quite. They look similar, but hanger steak is more tender and has a richer flavor. Skirt steak is a bit tougher and benefits more from marinating.
Do I have to trim the center seam?
Yes, that tough connective tissue in the middle doesn’t soften with cooking. Once you remove it, you’ll have two long, even steaks.
Can I grill hanger steak instead of pan-searing?
Absolutely. It grills beautifully. Just get your grill nice and hot, sear both sides, then move it to indirect heat if needed to finish cooking.
What marinades work best?
Anything acidic works wonders — lemon, lime, vinegar, or even soy sauce. Combine with garlic, olive oil, and herbs for an easy, flavorful soak.
How do I know it’s done?
For medium-rare, aim for 130°F internal temperature. Let it rest before slicing to keep the juices intact.
Hanger Steak
This Hanger Steak Recipe is the perfect way to bring steakhouse-quality flavor to your own kitchen.
Ingredients
- 1 hanger steak (1 to 1½ pounds)
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil (grapeseed, safflower, or canola)
Optional Marinade
- 2 tablespoons lemon, lime, or apple cider vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, finely grated or pressed
Instructions
- Trim the hanger steak by removing the center connective seam so you’re left with two long pieces. Cut each in half crosswise to make four portions. Season the meat all over with kosher salt and set aside.
- If you’d like to marinate the steak, whisk together lemon juice, olive oil, and garlic in a small bowl. Place the steaks in a shallow dish, pour the marinade over, and turn to coat evenly. Let it rest for at least 1 hour at room temperature or refrigerate for up to 24 hours. If chilled, allow the steak to sit out for 30 minutes before cooking.
- When ready to cook, remove any excess marinade and pat the steaks dry with paper towels. Heat a cast-iron skillet over medium-high heat until it begins to smoke lightly. Add the oil, then carefully lay in the steaks.
- Sear for 4–5 minutes per side, until the outside develops a deep brown crust and the internal temperature reaches 125–130°F for medium-rare. For thicker cuts, you can briefly sear the sides for about a minute to ensure even cooking.
- Transfer the steaks to a cutting board, cover loosely with foil, and let them rest for 10 minutes before slicing. Serve warm and enjoy that perfectly juicy, flavorful bite.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Slice the steak thinly against the grain before serving for the most tender texture.
- A quick chimichurri or garlic butter drizzle makes an excellent finishing touch.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 149Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 19mgSodium 329mgCarbohydrates 3gFiber 1gSugar 0gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Hanger steak might not look glamorous at first, but it’s one of those cuts that wins you over with flavor and tenderness. It’s quick, unfussy, and feels like something you’d pay good money for at a steakhouse. Once you try it, you’ll start keeping an eye out for it at the butcher’s counter — and it might just become your go-to for easy, satisfying dinners.
