Get to Know the Hanger Steak

Get to Know the Hanger Steak

The hanger steak is a cut that’s often mentioned but is hard to find in grocery stores. This steak was relatively unknown in the U.S. until about 25 years ago. About that time, hanger steak popped up on restaurant menus and built a delicious reputation.

You can purchase this elusive steak at Snake River Farms, but here are a few things to know before it arrives at your door.

What is the Hanger Steak?

The hanger steak is a grainy-textured elliptical-shaped muscle attached to the diaphragm and the juncture of the lumbar/thoracic vertebrae. It gets its name because it hangs from the kidney, just below the tenderloin on the inside of the hindquarters and attaches to the last rib.

The entire piece, called the hanging tender, is cut from the plate section. The muscle is identified in the North American Meat Processors guide as NAMP 140. There is just one hanging tender per animal, which is one of the reasons it's hard to find. Once the hanging tender is trimmed, and the internal connective tissue is removed, there are two pieces called the columns. Each Snake River Farms package contains these two pieces.

Other Names for Hanger Steak

Like many butcher’s cuts, the hanger steak is also referred to by other names. It’s also known as the hanging tender, pillar, hanging tenderloin pillar, and butcher’s steak. In France you’ll find it as the onglet and in Mexico it’s sometimes called the arrachera. 

Is Hanger Steak Tender?

Hanger steak is a very tender cut of beef as the muscle it is cut from is rarely stressed by the cow. When cooked to a rare or medium rare doneness, the tenderness of hanger comes through most effectively and melts in the mouth.

This is a steak with a unique and delectable flavor. Hanger steaks possess an essence similar to more marbled, and more expensive, cuts like a ribeye or New York strip. The flavor profile is rich and beefy. There is a hint of iron which makes the steak taste hearty and full.

The hanging tender has a very coarse grain that runs across the width of the steak. When cut against this grain the result is a very tender steak.

How to Cook Hanger Steak

The hanger steak cooks quickly and is easy to prepare in your kitchen or outdoors on your grill. For the best results, the hanger steak should be prepared with high heat to set a caramelized sear quickly and not overcook the steak. This is also a cut that shines when cooked using sous vide.

Since this unique cut is coarse and has a strong grain, it's best when cooked medium-rare to medium or about 125° to 130°F.

If you love a well done steak, this is not the cut for you. When the hanger steak is cooked beyond medium, the texture gets tough. On the other hand, a rare hanger steak has a very soft and loose bite that is undesirable.

How to Grill Hanger Steak

Any grill works, but charcoal grills, which generate higher cooking temperatures, are preferable. Regardless of the grill used, you’ll want to set it for the highest output possible.

Hanger steak grilling instructions:

1. Season the hanger steak liberally with kosher salt. You can also add your favorite rub, like the Snake River Farms Steak Seasoning, or a marinade. The coarse grain of this cut holds seasonings well.
2. When the grill is up to temp, place the seasoned hanger steak on the center. Sear the steak on one side for 2 to 3 minutes to achieve a good char, then flip. Since this is a cylindrical shaped cut, continue to sear all sides. 
3. Check the temperature in the thickest part of the steak and remove from heat when it hits 125°F for medium rare or 130°F for medium. This is the sweet spot for hanger steak. We highly recommend not cooking this steak to rare as it does not firm up, or well done because it will get quite tough.
4. Remove the steak from the grill, tent with foil and allow to rest for 5 to 10 minutes.
5. Find the direction the grain runs, then use a sharp knife to cut at a 90 degree angle.
6. Serve and enjoy.

How to Cook Hanger Steak in a Pan

Use a good cast iron or carbon steel pan for the best results.

Hanger steak pan searing instructions:

1. Season the steak well with salt and pepper or your favorite steak rub.
2. Add a splash of neutral vegetable oil to the pan and heat over medium high heat until the oil starts to smoke.
3. Add the steak to the pan and sear on all sides so that the entire cut has a nice brown crust.
4. Use a good fast read thermometer to check the temperature in the center of the thickest part of the hanger steak. remove from heat when it hits 125° F for medium rare or 130°F for medium.
5. Remove from the skillet, place on a cutting board and loosely tent with foil. Allow to rest for 5 to 10 minutes.
6. Cut the hanger against the grain, plate and serve.

How to Sous Vide Hanger Steak

The sous vide method provides the ultimate amount of cooking control for this tender cut of beef.

Hanger steak sous vide instructions:

1. Set your immersion circulator to 130°F for medium rare or 135°F. for medium. (These temperatures are higher than for other methods, but we’ve found this produces great results.)
2. Season the hanger steak with salt and pepper and seal in a freezer bag or use your food sealer.
3. Place sealed bag into the sous vide tank. Allow to cook for 4 hours.
4. Remove steak from the bag, place on a cutting board or rack and remove excess moisture with paper towels or clean kitchen towel. Season with salt.
5. Place a cast iron or other heavy skillet on burner. Add neutral vegetable oil and heat over medium high heat until the oil starts to smoke.
6. Add the steak to the pan and sear on all sides so that the entire cut has a nice brown crust. Since the steak is already cooked, the goal is to get a savory brown crust on all surfaces as quickly as possible.
7. Remove from the skillet, allow to rest for a few minutes.
8. Slice against the grain and serve.

Our Favorite Hanger Steak Recipes 

American Wagyu Hanger Steak with Onion Soubise and Tamarind Reduction

Chef Emmanuel Baiden (@mannyeats) was excited to create a recipe with our American Wagyu hanger steak. He came up with a stellar preparation.
Chef Manny says, "Hanger steak is easily my favorite cuts of beef but American Wagyu from Snake River Farms takes hanger to the next level. Onion soubise is a classic French sauce that pairs well with steak and other roasted meats. This version brings some herbaceous notes with tarragon from the garden. Silky, smooth and creamy, it’s the perfect pairing to a Wagyu hanger steak." > Learn More.

Grilled Hanger Steak with Chimichurri

Hanger steak is a unique cut bursting with rich flavor and is especially savory when seared on a super hot charcoal grill. Like many of the so called “butcher’s cuts” this is a steak that isn’t well known, but is bound to be a favorite once you give it a try. This beefy steak has a hint of minerality and really gets going when served with chimichurri. This is my go-to sauce for any beef. Although it also works great as a marinade, I prefer to liberally top my steak after it’s grilled and sliced. Chimichurri is from Argentina and has a wonderful balance of herbaceous flavors, acidity from the vinegar and a little heat from fresh or dried chilis. I almost always have some around and it works great with other proteins and is my secret ingredient for avocado toast. I highly recommend hand chopping the herbs because it gives the chimi a nice rustic texture and it just looks better. Once you get going it doesn’t take that much time. > Learn More.

Where to Buy American Wagyu Hanger Steak 

The hanger steak is readily available here at Snake River Farms and is an ideal cut to add to your American Wagyu cooking repertoire. It’s delicious, easy to cook and a welcome steak for just about any occasion. The rich flavor also pairs well with an herbaceous chimichurri, savory romesco or spicy Asian marinades. Give it a try. We’re sure you’ll be glad you did.