Hanger steak is a beautiful and tender cut that usual gets made into mince. Thats if the butcher doesn’t keep it for himself. You rarely see it offered in the butcher shop. One animal does not yield much of this tender cut, so if you see it offered in one of our packs, snap it up quick!
Here is how to cook this little known cut and elevate it from the unknown into prime cut territory.
Key: Dont overcook it! It is lean and tender so treat it with respect.
Bring your steak out early and let it get to room temperature.
Cook it quickly in a hot pan.
Let it rest, covered, for half the time it cooked for.
Once it has rested, salt and pepper it to your liking, not before.
Enjoy its robust flavour complimented by mustards, cheese, wine, roasted potatoes and garlic mushrooms.
