Hanger Steak
Deep flavor • Tender-ish • Bistro classic
Scorecard
What does hanger steak taste like?
Hanger has a deep, almost mineral beef flavor and a softer texture than flank or skirt. Butchers famously kept it for themselves.
What does hanger steak look like?
A thick, dark red strip with a very loose grain and a line of sinew that's usually removed before cooking.
Choose Hanger Steak if you like
- • big savory flavor
- • bistro-style steak frites
- • something off the usual list
Skip it if
- • you want a mild steak
- • you want it well done
Where it comes from: Hangs from the diaphragm near the kidneys — the plate and diaphragm section. See the beef cut chart.
Also called: Onglet, Butcher's Steak, Hanging Tender.
Often seen in: French bistros, United States.
How to cook hanger steak
Hanger Steak
Medium rare- Best methods
- Cast iron sear · Grill
- Typical thickness
- 1 in / 2.5 cm
- Time per side
- 3–4 min
- Rest
- 6 min
- Pull from heat at
- 130°F
- Final after resting
- 135°F
Trim the tough central sinew before cooking — it never softens.
Common mistake: Serving it past medium rare, where its loose texture turns chewy.
What to eat and drink with hanger steak
The butcher's cut: deeply savory, faintly irony. Partners should be earthy and bistro-simple.
Sides
Pommes fritesClassic
Onglet-frites is the French bistro plate for this cut.
Caramelized shallotsClassic
Sweet allium softens the mineral edge.
Sauces
Shallot and red wine sauceClassic
The traditional onglet à l'échalote treatment.
Dijon mustard creamClassic
Mustard's sharpness counters the strong, gamey note.
Wine
Cabernet Franc (Chinon, Bourgueil)Sommelier consensus
Savory, herbal and medium-bodied — the classic onglet wine.
SyrahSommelier consensus
Pepper and smoke match the cut's intensity.