Hanger steak
Bos taurus · Meat
Top 10 pairings
Hanger steak, known in French as onglet, is a thick, boneless cut of beef (Bos taurus) taken from the plate near the diaphragm — a single, richly flavoured muscle that "hangs" off the last rib. Coarse-grained, deeply beefy and almost liver-like in its intensity, it is the archetypal bistro steak (the "butcher's cut"), cooked fast to rare and sliced thin across the grain.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its cuts; where this one differs, its own page says so.