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How to Trim and Cut Hanger Steak
How do you cut hanger steak? Before cooking, cut along both sides of the tough sinew that runs down the center to split it into two long lobes. After cooking and resting, slice each lobe thin, across the grain, which runs at an angle. Our pick is the Chef's Knife 8", Shogun Series, Elite ($129), an 8" chef's knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its thin edge trims close to the sinew without wasting meat, then cuts clean, thin slices through a hard sear.
Hanger steak hangs from the diaphragm of the steer, and there's only one per animal. That's why it was once called the "butcher's steak": butchers often kept it for themselves. It's loose-grained, beefy and tender when cooked to medium-rare and sliced correctly.
Hanger vs other bistro steaks
| Hanger | Skirt | Flat iron | |
|---|---|---|---|
| Flavor | Rich, beefy, slightly mineral | Very beefy | Rich, buttery |
| Prep | Remove center sinew | Trim membrane | Usually ready to cook |
| Grain | Loose, angled | Very coarse | Fine |
| Best doneness | Rare to medium-rare | Medium-rare | Medium-rare to medium |
Trimming the hanger
1. Find the sinew. Lay the steak flat. You'll see a thick, silvery strip running lengthwise down the middle.
2. Cut along one side. Holding the knife flat against the sinew, slice along its length to free the first lobe.
3. Repeat on the other side. You now have two long pieces and a strip of sinew to discard.
4. Trim the surface. Remove any remaining silverskin or heavy fat. A boning knife helps here; see our silverskin guide.
Cooking
Hanger is best cooked hot and fast: pat dry, season well, and sear in a smoking-hot pan or over a hot grill. It takes a marinade well because of its loose texture. Because it can turn chewy when overcooked, many cooks keep it rare to medium-rare. Rest for 5–10 minutes before slicing.
Slicing
The grain on a hanger runs diagonally, so look closely at each lobe and turn it until the fibers run left to right. Slice thin, about 1/4", straight across them. Fan the slices on a board and spoon over any resting juices.
Mistakes to avoid
- Leaving the sinew in. It won't soften with quick cooking.
- Slicing with the grain. Long fibers make each bite chewy.
- A dull knife. It tears the crust and presses out juice.
More bistro cuts: how to cut skirt steak and how to cut flat iron steak.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Thin and sharp for trimming and slicing.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A tough German-steel chef knife at a lower price.
FAQ
What is the best knife for cutting hanger steak?
A sharp, thin 8" chef's knife. The Dalstrong Shogun Series 8" Chef's Knife ($129) has a hard AUS-10V edge that trims the sinew and slices the cooked steak cleanly.
Do you need to remove the vein from hanger steak?
Yes. Cut out the tough center sinew before cooking, which leaves two lobes.
Which way do you slice hanger steak?
Thin, across the grain. The fibers run at an angle, so turn each lobe to line them up.
Why is it called hanger steak?
It hangs from the diaphragm, and there's only one per animal.
How should hanger steak be cooked?
Hot and fast, usually to rare or medium-rare, then rested before slicing.
