What is a Hanger Steak?

The hanger steak is a cut of beef that's similar to skirt steak but taken from the diaphragm of a cow, or plate, where it “hangs” between the rib and loin near the diaphragm. It’s known for its loose grain, pronounced beef flavor and tender interior when cooked properly. Often called “the butcher’s cut,” it was historically kept by butchers for personal use.

Hanger cooks best with high-heat grilling or searing, and must be sliced against the grain. Overcooking to well-done can create chewiness because the cut is lean; braising is also not ideal.

Popular in French bistro cooking, hanger steak has become trendy for its bold flavor and approachable price. It’s still considered a value cut with exceptional character.

A typical hanger weighs 1–2 lb as a whole piece, with steaks around 7–10 oz. A 4 oz cooked serving contains about 220 calories, 23g protein and 14g fat.