Combine that with the fact that there’s only one per cow, and you have something that’s a little tricky to sell, although that seems to be changing a bit. This steak has become popular on restaurant menus, going by the name, “hanger steak,” and that’s led to it being carried in some of your finer butcher shops.
Even though it takes a little bit of time, the trimming is pretty simple, and probably easier than I made it look. Carefully trim away any of the tough-feeling membranes on the surface, and divide in half lengthwise, along the center connective tissue. Once that’s cut away, you’re pretty much done, other than deciding how to cook it.
Butcher’s steak is great in a pan, under the broiler, and of course, on the grill. It takes to marinades wonderfully, and can sub in for any cut of steak in any recipe. It’s not only tender, and affordable, but also extremely beefy.
This is probably the most strongly flavored steak cut, and some even describe it as having a subtle gaminess, although I think that’s a bit much. There’s only one way to know for sure, so I really do hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
1 whole butcher’s steak aka hanger steak, about 2 pounds
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
For the sauce:
2/3 cup chicken broth to deglaze pan
juices from resting steaks
2 teaspoons balsamic vinegar, or to taste
2 tablespoon cold butter, cut in cubes
salt to taste