Hanger Steak
This cut is readily available n both the Asheville and Charlotte Location.
Hanger Steak
Hanger steak, also known as butcher's steak, is a flavorful and tender cut of beef that is prized for its robust beefy flavor and juicy texture. It is sourced from the diaphragm muscle of the cow, specifically the plate section, and is known for its pronounced grain and marbling. Hanger steak is best when cooked quickly over high heat to medium-rare or medium doneness.
Note that this is one of the few beef cuts that is removed by our butcher before the dry aging process begins. Don't worry though — they still have a TON of flavor.
need to add a note about the two halves. one big and one small
Cooking Notes
Hanger steak is best cooked using high-heat methods such as grilling, broiling, or pan-searing. Season the steak with salt, pepper, and any desired herbs or spices, then cook it quickly over high heat to achieve a caramelized crust while keeping the interior juicy and tender. Let the steak rest before slicing thinly against the grain to maximize tenderness. Prepare it to your liking, but avoid overcooking. Aim for a perfect medium doneness. The hanger steak can be tricky; undercooking may leave it slightly slimy, while overcooking can compromise its tenderness.
How to Prepare
Grilled
Skillet
