What is hanger steak?
Hanger steak is the diaphragm muscle of the cow (the muscle that makes the animal breathe). It hangs freely between the kidneys and the diaphragm, is constantly in motion and therefore heavily supplied with blood. There is only one hanger steak per animal. That makes it scarce, but also special — because all that hard work produces a steak with a depth of flavour you simply won't find in more popular cuts like ribeye or entrecote.
The meat has a coarse grain and a firm bite. Running through the centre is a thick sinew (a connective tissue strand) that splits the hanger steak into two muscle sections. That sinew must come out — otherwise you end up with tough meat. Once properly trimmed, you're left with two beautiful steaks that, when cooked quickly over high heat, are tender and juicy.
Bert-Jan Lantinga, founder and Master Butcher: "Hanger steak deserves far more attention than it gets. It fits perfectly into the nose-to-tail philosophy: wasting less and discovering more exceptional cuts along the way. And honestly? In terms of flavour, it holds its own against steaks twice the price. For me, it's one of the most rewarding cuts to work with."
Onglet, hanger steak, dikke kraai
The Dutch name refers to its function: the muscle that makes the lungs move. In the Parisian bistro world it's known as onglet ("little hook"; after the way the meat hangs from the diaphragm). English speakers say hanger steak or hanging tender, and in Flanders it's called dikke kraai. Four names for one steak.
How we prepare a hanger steak for you
Hanger steak isn't something you simply cut from a piece of meat. It's one of the most demanding cuts to prepare properly, which is exactly why most butchers don't carry it as standard stock. The sinew must be removed with precision without wasting unnecessary meat, the silverskin must be fully stripped, and the meat must be portioned correctly. Too much trimming is wasteful; too little means a tough steak.
At The Butchery it works like this: as soon as the hanger steak arrives, one of our Master Butchers checks the meat for smell, colour and texture. Only after approval does the butcher hand-split the hanger steak. The sinew is removed in its entirety. The silverskin is then stripped and the edges trimmed for an even thickness. What remains are two steaks you can put straight from the packaging onto the grill. Read more about our butchery craft on the page about our craft.
Which hanger steak suits you?
A hanger steak from a lean dairy breed? We genuinely advise against it. With a cut that has such a coarse grain, you need marbling — otherwise it ends up dry and tough. The two breeds in our range each deliver a completely different experience.
Black Angus USA (USDA Prime) — the all-rounder
The entry point into premium hanger steak, and what an entry it is. USDA Prime is the highest American quality grade, with only around 3% of all American beef reaching this classification. The intramuscular fat melts through the coarse fibres during cooking. The result is a hanger steak that is full of flavour and stays juicy. And because hanger steak is naturally one of the most affordable premium cuts, you get USDA Prime quality here for a fraction of what you'd pay for a ribeye. And honestly? The value for money is absurdly good.
Australian Wagyu — for when you want to go all out
With most steaks, Wagyu mainly adds tenderness. With hanger steak, it does something special. The extreme marbling melts from the inside out through the meat, but the coarse grain provides just enough structure to keep it from completely dissolving. You get the full flavour of hanger steak combined with the buttery texture of Wagyu. That balance simply cannot be found in any other cut.
Not sure which to choose? Get in touch — our butchers are happy to help.
Hanger steak compared to other steaks
Hanger steak vs. teres major
These two steaks are often confused, but the texture is completely different. Teres major has a fine grain and almost melts on the tongue — similar to tenderloin. Hanger steak has a coarse grain, more bite and a more intense flavour.
Hanger steak vs. bavette
Both are working muscles with a coarse grain and plenty of flavour. Bavette comes from the flank and has a longer, looser grain. Hanger steak comes from the diaphragm and is more compact. In the mouth, hanger steak is slightly firmer; bavette is a little looser and juicier.
How to cook hanger steak
Cooking hanger steak requires precision. The coarse grain and relatively low fat content mean hanger steak can overcook quickly — and overcooked is not where you want to be with this cut. Don't go beyond medium, and medium-rare is preferable. Always take the hanger steak out of the fridge at least half an hour before cooking.
In the pan
- Pat the steak dry and season generously with coarse sea salt.
- Heat a cast-iron pan over high heat with a splash of oil.
- Cook the hanger steak for 2–3 minutes per side.
- In the final minutes, reduce the heat, add butter, garlic and thyme, and baste the meat.
- Remove at an internal temperature of 50–52°C and rest for 5–10 minutes.
- Always slice against the grain.
On the BBQ
- Fire up your barbecue or kamado to 230–250°C.
- Grill for 2–3 minutes per side over direct heat.
- Rotate the meat a quarter turn on each side halfway through for grill marks.
- Remove the steak at an internal temperature of 50°C and rest for 5–10 minutes — the internal temperature will carry over another 2–3 degrees to a perfect medium-rare.
In the oven
- Sear the hanger steak all over in a hot pan with oil.
- Finish in a preheated oven at 120°C until an internal temperature of 50–52°C.
- Rest for 5–10 minutes before slicing.
- Slice the meat against the grain.
Sous-vide
- Set the water bath to 54°C and cook for 2–4 hours. The longer cooking time makes the coarse fibres extra tender. Our vacuum packaging is heat-resistant, so the hanger steak goes straight into the water bath in its packaging.
- Rest the meat for 5 minutes while heating a pan over high heat.
- Sear the hanger steak briefly for a crispy crust.
- Rest briefly again and slice against the grain.
Hanger steak internal temperature
More than with most steaks, a meat thermometer is not a luxury but a necessity with hanger steak.
- Rare: 48–50°C
- Medium-rare: 52–54°C (our recommendation)
- Medium: 55–57°C
- Well done: 62°C+ — not our advice, but it's your steak
After cooking, the internal temperature will rise another 2–3 degrees (carryover cooking). Take your hanger steak off the heat earlier than you think.
Slicing hanger steak
Slicing correctly is perhaps the single most important thing with hanger steak. The coarse muscle fibres run clearly in one direction. Slice against the grain, in thin slices no more than half a centimetre thick. This breaks up the fibres and makes every bite tender. Find more tips in our article on how to slice steak.
How many grams of hanger steak per person?
As a main course:
- Average eater: 150–250 grams
- Big eater: 250–400 grams
- Carnivore: 400–500 grams
To share for 2:
- Average eaters: 300–500 grams
- Big eaters: 600–800 grams
- Carnivore: no share
BBQ with multiple meats:
Marinating hanger steak
Thanks to its coarse grain, hanger steak absorbs a marinade really well. A marinade with soy sauce, garlic, ginger and sesame oil works brilliantly. But a classic olive oil, garlic and rosemary combination is just as good. Marinate the meat for at least 2 hours in the fridge — longer is better. One tip: make sure the marinade isn't too acidic, as that will actually toughen the meat.
Hanger steak price per kilo
Hanger steak is scarce (one per animal), but it is considerably more affordable than popular premium cuts like ribeye or tenderloin. That makes it the ideal introduction to premium quality at a lower price point. Current prices can be found on the product page.
Hanger steak recipes
Simply seasoned with coarse sea salt and pepper is already fantastic. But hanger steak can do more: with chimichurri, as surf & turf with prawns, or with an Asian twist of soy sauce and sesame oil. Robert van Dijk (@vurigekolen) created a recipe for us featuring crispy rice cakes, wagyu hanger steak, avocado and furikake. Definitely worth a look.
Order hanger steak online
At The Butchery you choose between Black Angus USDA Prime and Australian Wagyu hanger steak. Every steak is hand-split and cleaned by our Master Butchers. This is the butchery work that makes or breaks hanger steak. Choose your breed and weight, and we'll make sure it arrives flash-frozen and vacuum-sealed at your door. Order on weekdays before 11:00 and receive it the same evening, anywhere in the Netherlands and Belgium.
Frequently asked questions about hanger steak
What is hanger steak?
Hanger steak is the diaphragm muscle of the cow. It is a working muscle that is constantly in motion, which gives the meat a coarse grain and an intense beef flavour. There is only one per animal. In French it is called onglet, in English hanger steak.
Is hanger steak tender?
It is a bolder steak with a firm bite, so it cannot be compared to the tenderness of, say, tenderloin. But with the right preparation and by slicing against the grain, hanger steak is surprisingly tender. Internal temperature and the right breed are everything here.
What is the difference between hanger steak and teres major?
Hanger steak has a coarse grain with a firm bite and intense flavour. Teres major has a fine grain and is much more tender and subtle. Hanger steak is closer to bavette; teres major is closer to tenderloin.
How do you slice hanger steak?
Always against the grain, in thin slices. With hanger steak, this is the difference between tender and inedible.
Can hanger steak be braised?
It is technically possible, but it's not the ideal method. Hanger steak is at its best as a steak. When braised (2–3 hours at low temperature) the meat becomes soft, but loses its characteristic bite.
Can I cook hanger steak sous-vide?
Absolutely. Cook at 54°C for 2–4 hours and sear briefly afterwards. Our vacuum packaging is heat-resistant, so the hanger steak can go straight into the water bath in its packaging.
Which sauce goes with hanger steak?
Sea salt and pepper alone is already enough. Want more? Chimichurri, pepper sauce, garlic butter or a ponzu sauce for an Asian preparation.
What does hanger steak cost per kilo?
It varies by breed. Hanger steak is scarce (one per animal) but more affordable than ribeye or tenderloin. Current prices can be found on the product page.
How much hanger steak per person?
As a main course 150–400 grams, at a BBQ with multiple meats 75–200 grams per person.
