Got a couple Hanger Steaks a couple days ago and processed them last night. Gonna put them on the Green Egg and make a side of chimichurri. If you aren’t familiar with hanger I suggest you try it. It’s absolutely the best cut of steak you can put in your mouth. It tastes like an aged steak and is great grilled or seared. Very very flavorful. The only downside is that it’s a little tricky to cook and cut but when you do it right nothing comes close. You have to slice it fairly thin (1/2 inch or so) against the grain when it comes off the grill and rests, otherwise it can be tough. It’s also tough to find but if you have a local butcher in town they will have it.

I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!


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I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!


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I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.