What Is Hanger Steak? The Butcher's Secret Cut, Explained
There's one steak per animal that the butcher used to keep for himself. Never put it on the shelf, never offered it to the customer. It's called the hanger steak, and there's a reason pros have been hiding it for decades.
Australian Wagyu Hanger Steak, Silver Label (BMS 6/7)
What Is a Hanger Steak?
The hanger steak, also called the "butcher's steak," "butcher's secret," or onglet in French cuisine, is a thick, flavorful cut that comes from the diaphragm of the cow. It literally "hangs" from the diaphragm between the rib and the loin, which is where the name comes from. It doesn't do any work as a muscle, which means it stays naturally tender without needing a long cook.
Here's the thing that makes it special: there's only one per animal. Every cow has two ribeyes, two strips, two tenderloins, but only one hanger. That scarcity is the reason it earned the nickname "butcher's steak." For decades, butchers would set it aside rather than sell it because there wasn't enough to stock a display case. They'd take it home and grill it themselves.
The hanger has a grain similar to skirt steak but with a deeper, more intense beef flavor, and many chefs consider it the most flavorful steak on the entire animal. In French bistros, onglet has been a staple for generations. In the US, it's still relatively unknown outside of serious steak circles, which makes it one of the best-kept secrets in the butcher case.
Where the Hanger Steak Comes From
The hanger is part of the plate primal, the area between the rib and the flank on the underside of the cow. Specifically, it's attached to the last rib and the kidney by a thick membrane, suspended between the loin and the diaphragm muscle. It doesn't support the animal's weight or get used for movement, which is why it stays tender despite having a coarse, open grain.
A whole hanger steak has a thick central membrane running through the middle that divides it into two lobes. A good butcher removes that membrane before selling. What you get is a clean, trimmed steak that's ready to season and cook. Our wagyu hangers come pre-trimmed and individually portioned.
Hanger vs. Skirt vs. Flank: What's the Difference?
These three cuts often get grouped together because they're all flat steaks that cook fast over high heat. But they're different muscles with different textures, flavors, and best uses.
| Hanger | Skirt | Flank | |
|---|---|---|---|
| Location | Diaphragm (plate) | Diaphragm (plate) | Abdominal wall |
| Per Animal | 1 | 2 (inside + outside) | 2 |
| Texture | Coarse grain, very tender | Coarse grain, chewy | Tight grain, lean |
| Flavor | Deepest beef flavor | Bold, mineral | Clean, beefy |
| Best For | Steak (grill/pan), bistro style | Fajitas, tacos, stir-fry | Slicing thin, sandwiches |
| Thickness | Thick (1-2 inches) | Thin (½ inch) | Medium (¾ inch) |
The short version: skirt and flank are slicing steaks. You cook them fast and cut them thin for tacos, fajitas, and sandwiches. The hanger is a steak steak, thick enough to get a real crust on the outside while staying rare to medium-rare in the center. It eats like a premium steak at a fraction of the price.
How to Cook Hanger Steak
Hanger steak is forgiving as long as you follow two rules: cook it hot and don't cook it past medium. Beyond medium, the coarse grain tightens up and it turns tough. At medium-rare to medium, it's one of the most tender, flavorful steaks you'll eat.
On the Grill (Best Method)
The grill is the natural home for hanger steak. High heat, fast cook, big flavor.
1. Pull the steak from the fridge 30 minutes before cooking. Pat dry. Season generously with salt and black pepper.
2. Get your grill screaming hot at 500°F+ direct heat.
3. Grill 3-4 minutes per side for medium-rare (internal temp 125-130°F).
4. Rest 5-8 minutes. The carryover will bring it to 130-135°F.
5. Slice against the grain at a slight angle. Serve immediately.
Cast Iron Pan Sear
If you don't have a grill or it's raining, cast iron is the next best thing. The key is getting the pan hot enough to develop a serious crust.
1. Pat the steak completely dry. Season with salt and pepper.
2. Heat a cast iron skillet over high heat until it just starts to smoke. Add a high-smoke-point oil (avocado or grapeseed).
3. Sear 3-4 minutes per side. Don't move it. Let the crust build.
4. Optional: add butter, garlic, and thyme in the last minute. Baste the steak.
5. Rest 5-8 minutes. Slice against the grain.
The French Bistro Way (Onglet with Shallot Sauce)
In France, onglet is traditionally served with a red wine and shallot sauce called sauce échalote. It's one of the simplest, most satisfying bistro dishes you can make at home.
1. Sear the hanger in cast iron as described above. Remove and rest.
2. In the same pan, reduce heat to medium. Add 2 tablespoons butter and 3 minced shallots. Cook until soft (3-4 minutes).
3. Deglaze with ½ cup red wine. Scrape up the fond. Reduce by half.
4. Add a splash of red wine vinegar and a tablespoon of cold butter. Swirl to emulsify.
5. Slice the steak, spoon the sauce over, and serve with frites or a simple salad.
Butcher's Note
The single biggest mistake people make with hanger steak is overcooking it. This cut should be served rare to medium and no further. At medium-well or above, the coarse grain seizes up and it goes from tender to tough fast. If you're unsure, use a thermometer: pull it at 125°F for medium-rare. The carryover during rest will do the rest.
Best Marinades & Seasonings for Hanger Steak
Hanger steak has so much natural flavor that you don't need much. But its coarse grain also means it absorbs marinades better than almost any other steak cut. Here are three approaches:
Salt & Pepper (Our Pick). Coarse salt and freshly cracked black pepper. That's it. The marbling and the cut's natural depth of flavor do all the work. Salt at least 40 minutes ahead of time, or overnight in the fridge uncovered for a dryer surface and better crust.
Chimichurri. Hanger steak and chimichurri is one of the great steak pairings. The bright, herby, acidic sauce cuts through the rich beefy flavor perfectly. Make the chimichurri while the steak rests and spoon it over after slicing.
Soy-Based Marinade. Soy sauce, garlic, lime, a touch of brown sugar. Marinate 2-4 hours, no longer, since the acid will break down the texture. This works especially well if you're slicing it for tacos or rice bowls.
Why Wagyu Hanger Steak Is Different
A conventional hanger steak is already one of the most flavorful cuts you can buy. A wagyu hanger takes it further. The intramuscular marbling at BMS 6/7 (Silver Label) adds a richness and juiciness that conventional hangers simply don't have. The fat melts through the coarse grain during cooking, keeping the steak moist and adding a buttery depth to the already intense beef flavor.
Because wagyu marbling makes meat more forgiving, a wagyu hanger is also harder to overcook than a conventional one. That extra fat acts as insurance. It buys you an extra 30 seconds on the grill before the window closes. If you've ever had a conventional hanger go tough on you, wagyu solves that problem.
The Other Hanger: Iberico Pork
Iberico Hanger Steak (Spain)
If you've never had an Iberico hanger steak, it's worth trying alongside the wagyu version. Cut from the rib area of Spain's prized acorn-fed Ibérico pigs, it's leaner than most Iberico cuts but packed with deep, nutty, almost ham-like flavor. It cooks the same way: hot and fast, never past medium. The texture is surprisingly steak-like for pork.
Serve them both at a dinner party and let people compare. Beef vs. pork, wagyu vs. Iberico, same cut. It's a conversation starter and a flavor education in one meal.
What to Serve with Hanger Steak
Hanger steak is rich and beefy, so pair it with sides that provide contrast: something bright, something acidic, something crunchy.
Classic: Frites (thin-cut French fries), a simple green salad with Dijon vinaigrette, and a glass of Malbec or Côtes du Rhône.
Summer: Grilled corn, charred broccolini, and chimichurri. Keep it light. The steak is the star.
Casual: Slice it thin for steak tacos with pickled onion, cilantro, and a squeeze of lime. Or pile it on crusty bread with arugula and horseradish cream for a steak sandwich.
Wine pairing: Hanger steak's bold flavor pairs best with medium to full-bodied reds. Malbec, Syrah, Grenache, or a good Côtes du Rhône all work. Read our full wine pairing guide for more.
Hanger Steak FAQ
Why is it called the butcher's steak?
Because there's only one per animal. Butchers couldn't stock enough to sell, so they'd keep it for themselves. Hence "the butcher's steak" or "butcher's secret." It's one of the most flavorful cuts on the cow and was essentially hidden from the public for decades.
Is hanger steak tender or tough?
When cooked to medium-rare or medium, hanger steak is very tender, and surprisingly so for a cut with a coarse grain. It becomes tough only when overcooked beyond medium. The key is high heat, fast cook, and a thermometer.
What does hanger steak taste like?
Intensely beefy, with more depth of flavor than a ribeye or strip. Many chefs and butchers consider it the most flavorful steak on the animal. It has a minerally, almost iron-rich quality that makes it taste like a concentrated version of beef. With wagyu marbling, there's an added buttery richness that rounds out the flavor.
How long do you cook hanger steak?
On a hot grill or cast iron, 3-4 minutes per side gets you to medium-rare (125-130°F internal). Total cook time is 6-8 minutes plus 5-8 minutes of rest. Don't cook it low and slow. Hanger steak needs high heat and a fast sear.
What is hanger steak called at the grocery store?
You probably won't find it at most grocery stores. That's part of what makes it special. It may be labeled "hanger steak," "hanging tender," or "butcher's steak." In French cooking, it's called onglet. In Mexican cuisine, it's sometimes called arrachera (though that term more commonly refers to skirt steak). Your best bet is a specialty butcher or an online source like ours.
Is hanger steak expensive?
It's one of the best values in the steak case. Our wagyu hanger steaks start at $24.99. That's BMS 6/7 marbling at a price point well below ribeye or strip. You're getting arguably more flavor for less money. It's the kind of cut that makes you feel like you found a cheat code.
Can you grill hanger steak?
Yes. The grill is an excellent way to cook hanger steak. High direct heat, 3-4 minutes per side, rest, slice against the grain. The char from the grill complements the cut's intense beef flavor perfectly.
Hanger Steak at a Glance
Also Called
Butcher's steak, onglet, hanging tender
Per Animal
1 (the only steak with just one)
Best Temp
Rare to medium (never beyond)
Cook Time
6-8 minutes total + 5-8 rest
The Butcher's Secret
Now You Know What They've Been Hiding
Wagyu hanger steak, BMS 6/7, pre-trimmed, individually portioned. Shipped frozen with dry ice from our USDA facility.
Also available in: The Butcher's Cuts ($119.99) | The Pit Master ($233.99)