Hanger Steak

Anatomy and size: The hanger hangs between the cow’s diaphragm and liver (hence its name) and typically weighs 1.5 to 2.75 pounds

Texture and cooking: It has a coarse grain and a loose texture that soaks up marinades and seasoning well. Best cooked quickly over high heat to medium-rare or medium (internal temperature ~130–135°F) to preserve tenderness; overcooking can make it tough.

Preparation tips: Trim the central silver membrane if present, and slice against the grain in thin strips to maximize tenderness. Marinating for 30 minutes to a few hours can enhance flavor, but a simple rub of salt, pepper, and garlic often suffices.

Uses: Beyond steaks, hanger is ideal for steak sandwiches, fajitas, steak salads, or sliced for tacos and bowls. Its robust flavor pairs well with bold accompaniments like chimichurri, roasted peppers, caramelized onions, or a peppery arugula salad.

Sourcing note: Because there’s only one hanger per animal, availability can be limited.