Hanger Steak
Hanger steak is a beef cut from the muscle that "hangs" the diaphragm from the spine of the steer (crus dexter and crus sinister of the diaphragm). Each animal yields only one hanger, weighing about 0.5 to 1 kg, and the cut's combination of tenderness and concentrated beefy flavor, denser than skirt, more delicate than flank, is why it has historically been called "butcher's steak": butchers traditionally kept it for themselves rather than putting it in the case.
Hanger steak is a beef cut from the muscle that "hangs" the diaphragm from the spine of the steer (crus dexter and crus sinister of the diaphragm). Each animal yields only one hanger, weighing about 0.5 to 1 kg, and the cut's combination of tenderness and concentrated beefy flavor, denser than skirt, more delicate than flank, is why it has historically been called "butcher's steak": butchers traditionally kept it for themselves rather than putting it in the case.
The hanger sits between the last rib and the loin, supporting the diaphragm muscle at the back of the rib cage. It is a non-load-bearing muscle in motion (it works during breathing rather than locomotion) which gives it tender texture, but its proximity to the kidneys and the high blood supply produce a distinctive, almost organ-meat-adjacent depth of beef flavor that ribeye and tenderloin lack.
Hanger has a tough silver-skin membrane running through its center that must be removed before cooking, most butchers will do this on request, but home-cut hangers often have this seam intact. Once trimmed, the cut is short and oblong, typically 30-40 cm long and 5-7 cm thick. Cook fast and hot, pull at medium-rare, slice across the grain. Hanger is the quintessential French bistro steak (onglet), traditionally served with a shallot-red wine reduction.
Also known as: Onglet (France), Butcher's steak, Hanging tender, Bistro steak, Solomillo de pulmón (Spain, related).
What good quality looks like
- A short, oblong shape with a visible silver-skin seam running through the middle (must be trimmed)
- Deep red, almost burgundy lean color, darker than most other steaks
- Visible coarse grain running lengthwise
- Light marbling visible as small white flecks
- A clean, properly-trimmed surface (no silver skin remaining), improperly-trimmed hangers cook unevenly
How to cook it
- High direct heat: cast iron or grill, 3 minutes per side for a 5 cm thick cut. Pull at medium-rare (54-58°C / 130-136°F)
- Rest 5 minutes, then slice across the grain at a 45-degree angle
- Best paired with red-wine + shallot reduction (French bistro classic), chimichurri (Argentine influence), or compound butter, hanger's deep flavor balances rich sauces well
- Avoid past medium-rare, hanger tightens quickly and the deep flavor becomes overwhelming when overcooked
Frequently asked
Why is hanger called "butcher's steak"?
Each steer yields only one hanger, and butchers traditionally kept it for their own dinner rather than displaying it in the case, partly because of its niche shape (hard to merchandise), partly because the silver-skin seam needs trimming. The "butcher's steak" nickname reflects both its rarity and its quality. In recent decades it has become a bistro standard worldwide.
What is the difference between hanger and skirt?
Different muscles entirely. Hanger is the muscle that supports the diaphragm at the back of the rib cage. Skirt is the diaphragm itself. Hanger is shorter, thicker, more tender, deeper-flavored. Skirt is longer, thinner, beefier-grained. Both are dark-red, deeply flavored cuts that benefit from fast cooking and across-the-grain slicing.
Why does hanger taste so "beefy"?
Hanger is rich in myoglobin (the iron-containing protein that gives muscle its red color) and sits adjacent to the kidneys, which contributes a hint of organ-meat depth. The combination produces a more concentrated, almost mineral-edged beef flavor than mainstream steaks like ribeye or strip, a flavor profile some call "the most beef-tasting beef".
Do I need to trim the silver skin?
Yes. The silver-skin seam running through the middle of the hanger is tough and chewy, and does not break down during cooking. Most butchers will trim it on request. Untrimmed hanger cooked as-is produces an unpleasant chewy band through the middle of every bite. Cut along both sides of the seam and remove it before cooking.
How does MeatGrader score hanger?
MeatGrader scores hanger on color (deep burgundy preferred), grain integrity, silver-skin trim quality, and freshness. Marbling is a lower-weighted factor since hanger never reaches the marbling levels of loin or rib cuts. The cut is judged by handling and freshness markers more than fat content.