The hanger steak is the diaphragm muscle of the cow and hangs off the inside of the front ribs. It is a long thin muscle with a thick grain and tender texture. Hanger steak is known as the “butcher’s steak” because there is only one per animal and butcher’s often would save it for themselves.
This extra flavorful cut doesn’t require any seasoning beyond salt and pepper and is best when cooked hot and fast on the grill or in a cast-iron skillet. Aim for an internal temperature of 125° to 135° when you pull this steak and make sure to let it rest before slicing across the grain. A plate of hanger steak and vegetables is clean eating at its most delicious.
Each Red House Ranch hanger steak weighs roughly half a pound which is a perfect serving for one person.
**Did you know that grass-fed beef is lower in the saturated fats linked with heart disease? Enjoy a steak with less worry about your future health!**