What is a hanger steak?
Hanger steak is so named because it is part of the diaphragm muscle that hangs between the loin and the ribs. Like a skirt steak, hanger steak is a grainy, fatty cut that is perfect for grilling or broiling. Hanger steak is nicknamed the “butcher’s tenderloin” because traditionally butchers kept this full-flavored, odd-shaped meat for themselves. Hanger steak is also known as onglet, butcher’s steak and hanging tender. This steak is extremely juicy, lean and deliciously chewy. For years, it was unavailable in markets because it was a cut that was not very popular. Today, the secret is out and the hanger steak can be found in bistros and steakhouses everywhere. But hanger steak is still better known in France than in the United States.
