Hanger Steak

Last week I mentioned that I’ve been working at a butcher shop the last few months. I’ve learned so much already. I’ve quickly learned to identify and recommend cuts of meat. I’ve learned a few things about cooking. Yet, there’s much more to learn.

Today, I’m featuring a steak that I brought home last week: the hanger steak. Why? Because it’s quite unique. I hadn’t heard of a hanger steak before starting my job. I’m told it’s a piece that’s not frequently sold (many butchers will reserve it for themselves because there is only one).

The hanger steak (which, as its name implies, hangs) comes from just below the ribs. It’s known for being a bit tougher than a rib-eye or striploin steak, but has a stronger flavour.

What’s so great about a hanger steak you ask? Why would you buy it over another steak? It’s got a lot of flavour. Even though it has a strong grain running through it, the steak is quite tender (that is, as long as you prepare it carefully and slice it correctly). Also, it seemed like an interesting challenge for me. Hanger steaks become tough if over-cooked. So they must be rare or medium-rare when served. You also have to slice them against the grain, again, because cutting with the grain makes the meat tougher.

This hanger steak did not disappoint! It had so much flavour and we didn’t find it tough in the slightest. I enjoyed mine with steak sauce. Bryan ate his plain (the browned butter flavour was very nice with the sauce!). We will definitely buy this again!

What is your favourite cut of steak?

Hanger Steak with Homemade Steak Sauce

Steak Sauce recipe credit to Bryan


  • 1 hanger steak (ours was about 700 grams and was enough for two people) – approximate cost $8.00
  • 2 tablespoons butter – approximate cost $0.25
  • 1 teaspoon olive oil – approximate cost $0.07
  • 3 tablespoons ketchup – approximate cost $0.10
  • 1 tablespoon Worcestershire sauce – approximate cost $0.15


  1. Prepare the steak.
    1. In a frying pan, heat the butter over medium-high heat until it is melted and begins to brown.
    2. Add the olive oil and continue to heat.
    3. Place the hanger steak in the frying pan.
    4. Cook for 5-7 minutes (depending on the thickness of the steak and the desired done-ness).
    5. Turn and continue to cook for an additional 5-7 minutes.
    6. Remove steak from the frying pan and allow to rest on a cutting board for 5 minutes.
    7. Slice the steak into thin pieces against the grain.
  2. Prepare the steak sauce in a small bowl.
    1. Add ketchup and Worcestershire sauce  to the bowl.
    2. Stir until thoroughly combined.
  3. Serve steak plain with the sauce on the side and your favourite side dishes.

We served this with a side of Jasmine rice and a tomato and cucumber salad. Yum!

Makes 2 servings (approximate cost: $4.29 per serving).

Leave a comment


  1. A thing of beauty! 🙂

  2. Wow! 700g for two? That’s a lot of meat. Not sure elsewhere but in Canada the Canada’s Food Guide suggest a serving of protein is 75g! We generally use 100g as our guide.
    You should check out Not Quite Nigella’s post about aging your steak for the most perfect steak ever. It really does work. We recently had a rib eye that was wonderful.

    • We were really hungry. 🙂 Neither of us had a proper lunch that day and ate a larger dinner than usual. I really should brush up on Canada’s Food Guide. We usually just eat until we’re not hungry anymore and ensure we have a good balance of the food groups with each meal.

      Yes, I will definitely check out that post! Thanks for the recommendation!

  3. Casey

     /  October 24, 2016

    where do you buy your hanger?

  1. Second Blogiversary | The Cook's Sister

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