Farm-Fresh Tips for Tender Hanger Steak
Hanger steak is prized by chefs for its rich, beefy flavor and tender texture—it’s sometimes called the “butcher’s cut” because they used to keep it for themselves. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the steak rest on the counter for 30 minutes so it cooks evenly.
Marinate or Season Simply – Hanger steak loves a good marinade, but a simple rub of kosher salt, cracked pepper, and garlic works beautifully.
Cook Hot & Fast – Grill or sear in a very hot pan, about 3–4 minutes per side, for a flavorful crust.
Aim for Medium-Rare – Pull at 130–135°F for the best balance of tenderness and flavor.
Rest Before Slicing – Give it 5–10 minutes to lock in juices.
Slice Against the Grain – Carve thin slices across the grain for the most tender bite.
From Farm to Feast—happy cooking!