Never had hanger steak before. WOW. Freakin' tasty.

[RockStarNick]

Went out to dinner lastnight and had hanger steak for the first time. Really great cut of beef that I've never had before. Interesting flavor and texture, but cooked up medium, it was perfect.

:AOK

That is all. Beef. It was for dinner. Lastnight.

[scottlr]

Never heard of it. What is it?

[DiazDude]

Here's the answer to your question....
http://www.wisegeek.com/what-is-a-hanger-steak.htm

[Doodad]

Hanger steak, aka onglet rocks. Often called the butcher's steak since they took them home; they are the quintessential bistro steak.

Hard to find retail. I ordered a case through my wife's work the last time we had them in stock. Cheap suprisingly because there is only one per cow. Best kept secret in beef. It is at the end of the piece that supports the diapragm past the skirt and flank section. Right at the kidneys so it is not a piece used for locomotion and tender. It is very beefy flavored and can only be cooked quickly and preferably med- rare.

[ChickenLover]

Do/did you notice any 'liver' flavor? That article says it can have some of that...and I can't stand liver. I'll def try one if I ever see it. Don't recall ever seeing it in the store.

I do love a good Tri-tip or Flat-iron steak...two other cuts that I'd never heard of until a few years ago (well...Tri-tip maybe 10 or 15 years ago but that's still fairly recent). Apparently there was a processing 'trick' they learned not too long ago in order to make the Flat-iron steak good (somehow removing a very tough piece of connective tissue from the middle of it).

Some of these cuts have even better flavor than the more expensive cuts...and are reasonably tender when cooked over high-heat and not marinated. Although they did say that the Hangar Steak needed to be marinated to match the tenderness of a 'typical' more expensive steak cut.

Damn...that chicken I planned for dinner tonight isn't sounding quite as tasty as before.:o

Ooops...now that I think about it I did have a 'Bistro' steak at that place right across the street from Bellagio in LV...I think it's called Mon Ami Gabi or something (at Paris Hotel/Casino). It was marinated and good...but not the most tender steak in the world. I don't mind a little 'texture'.:drink

[Doodad]

I too was worried about the "liver" flavor, but did not encounter any.

It is a tender but chewy cut like a big flat iron (a very recent invention) and much more beefy.

[Mike9]

I had hanger steak taco's at our local the other night - very nice flavor. I see it retail around here sometimes - cheaper than skirt and way cheaper than flank.

[Doodad]

I had hanger steak taco's at our local the other night - very nice flavor. I see it retail around here sometimes - cheaper than skirt and way cheaper than flank.

Wow I wish I could find it retail. They age quick is what the butcher at the nicest place in the area told me. I guess that and no one knows what it is makes for too much waste. I had to order from a wholesaler.

[JTC]

I believe the Mongolian Beef at P.F. Chang's is hanger steak. It's like a taste bud orgasm!

[scottlr]

OK, that is sort of the cut I thought it might be. I can't say I have ever seen it around here. I do see flat iron steak now, though.

[DANOCASTER]

I'll have to try that..

Flat Iron cooked medium rare on the grill is pretty damn good - especially w/ a Guiness :AOK

[Doodad]

It is in my fridge and will appear on my plate tonight since I have no hanger.

I like to cook bistro style and the wife and I do a Friday night "cafe" steak and frites with a movie quite often. Both hanger and flatiron are cheap enough that it is economical.

[Stike]

Some of these cuts have even better flavor than the more expensive cuts...and are reasonably tender when cooked over high-heat and not marinated.


+1 and then some. I still don't get how tenderloin is the most prized cut. Yeah it's the most tender but it has the least amount of flavor.

[jgyn]

Hanger steak tasted 'beefy' to me, not 'liver-y'. I liked it very much.