Butcher's Steak (Hanger Steak) Recipe

Cook Time: 15 minutes

Ingredients

• 1 (2-pound) butcher's steak (hanger steak)
• Salt and freshly ground black pepper to taste
• 1 tablespoon clarified butter
• cup chicken broth
• 2 teaspoons balsamic vinegar
• 2 tablespoons cold butter, cut into cubes
• Salt to taste

Directions

1. Remove all silver skin and excess fat from the steak. Carefully cut out the connective tissue connecting the two halves, then separate the steak into two long pieces. Cut the lobe of meat from one half (a smaller piece thats slightly detached from the larger part). Afterward, divide the two larger pieces into two steaks each. Season with salt and pepper.
2. Preheat a skillet over high heat. Once the pan is hot, add the clarified butter and then place the steaks in the pan. Lower the heat to medium. Cook the steaks until they are browned on all sides, firm to the touch, and still slightly reddish-pink inside. Use an instant-read thermometer to check for 125F (52C) in the center of the steak. This will take about 12 minutes in total, with roughly 4 minutes per side. Once done, transfer the steaks to a warm plate and cover loosely with foil. Allow them to rest for a few minutes so the temperature can rise to 130F.
3. In the same skillet, pour in the chicken broth and stir with a wooden spoon to scrape up any browned bits left from the steak. Allow the liquid to reduce for 2-3 minutes. Once the bits dissolve and the liquid starts to thicken, reduce the heat to low. Add the juices released from the meat, balsamic vinegar, and butter cubes. Stir and cook until the butter has fully melted. If the sauce thickens too much, add a small splash of broth to adjust the consistency. Taste the sauce and adjust the salt if needed.
4. To serve, slice the steaks against the grain and spoon the pan sauce over them. Enjoy!

Nutrition Facts (per serving)

Calories	344
Total Fat	25g (32% DV)
Saturated Fat	13g (63% DV)
Cholesterol	96mg (32% DV)
Sodium	349mg (15% DV)
Total Carbohydrates	1g (0% DV)
Total Sugars	1g
Protein	27g (54% DV)
Calcium	9mg (1% DV)
Iron	3mg (18% DV)
Potassium	338mg (7% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients.

This butcher's steak, also known as hanger steak, is a cut of beef that is often regarded as one of the best-kept secrets in the culinary world. Known for its rich flavor and tender texture, this cut can be pan-cooked, broiled, or grilled to perfection. Its versatility in preparation, combined with its affordability, makes it a favorite among chefs and home cooks alike.

History of Butcher's Steak

The butcher's steak has a storied past that reflects its status as a hidden gem in the world of beef cuts. The name "butcher's steak" is believed to have originated because this cut was traditionally reserved for the butchers own use, as it was not a popular choice for sale. Its location in the cow, hanging between the rib and the loin, is a place where the muscle doesnt do much work, making it flavorful and tender. In the past, it was not widely known or prized, but over time, its reputation has grown, particularly in steak-loving cultures like those in the United States and France. Today, the hanger steak is celebrated for its deep, beefy flavor and is a favorite among steak enthusiasts.

Regional Variations

While the butcher's steak is enjoyed in many countries, it has particular significance in French cuisine, where it is called "onglet." In France, onglet is often served with shallot sauce or a red wine reduction, highlighting its rich, meaty flavor. In the United States, the butcher's steak is commonly cooked on the grill or in a pan, often paired with robust sauces like balsamic reductions or chimichurri to complement its natural taste. In both countries, it is prized for its tenderness and flavor but may be cooked slightly differently depending on regional preferences.

Differences from Similar Dishes

The butcher's steak stands out from similar cuts like flank steak and skirt steak due to its tenderness and flavor. While all three cuts come from the lower part of the cow, the butcher's steak is unique for its marbling and less fibrous texture. Flank steak, while flavorful, is often tougher and requires careful cooking to avoid being chewy. Skirt steak, similarly, is known for its distinct flavor but has a more pronounced grain, which makes it less forgiving when cooked improperly. In contrast, the butcher's steak is often referred to as the "steak lovers cut" because of its combination of tenderness and rich beefiness, which is not always found in other similar cuts.

Where is it Usually Served?

The butchers steak is commonly found in steakhouses and high-end restaurants where quality beef is a priority. It is also popular in French bistros, where it may be served as a steak frites dish, accompanied by crispy fries. In the U.S., it is often grilled and served in upscale barbecue joints or as part of a gourmet dinner menu. Given its rich flavor, it pairs well with a variety of sides, such as mashed potatoes, grilled vegetables, or even a simple salad dressed with vinaigrette. Its a versatile dish that can be prepared for both casual meals and more sophisticated dining experiences.

Fun Facts About Butcher's Steak

• Butcher's steak is sometimes called "hanger steak" because it "hangs" from the diaphragm of the cow.
• Despite its tender texture, this cut is often overlooked in favor of more popular steaks like ribeye or filet mignon.
• In France, onglet is sometimes served with a traditional shallot sauce, adding an aromatic and savory depth to the dish.
• Butcher's steak is known for being affordable compared to other premium cuts, making it a great choice for home cooks looking to enjoy a high-quality steak without the high price tag.

Whether youre grilling, broiling, or pan-frying, butchers steak offers a unique, flavorful steak experience that rivals even the most expensive cuts. Try it with a simple balsamic reduction, and youll discover why it has become a favorite of chefs and food lovers around the world.

FAQ about Butcher's Steak (Hanger Steak) Recipe

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