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A hanger steak, also known as butcher’s steak or onglet in french, is a cut of beef that comes from the plate section of the cow, between the rib and the loin. It’s called “hanger steak” because it hangs from the diaphragm of the steer, hence its name.

Hanger steak is prized for its rich flavor, though it can be tougher compared to other cuts. It has a coarse texture and a strong, beefy flavor profile. Because of its robust flavor, hanger steak is often marinated or seasoned before cooking to and tenderize the meat. It’s commonly grilled, pan-seared, or broiled and is best served rare to medium-rare for optimal tenderness. Hanger steak is a popular choice for dishes like fajitas, steak sandwiches, and stir-fries.