Hanger Steak
Hanging Tender Steak 1.5- 2lbs
Only 1 per animal
Also known as the "butcher's steak" or "hanging tender" because of its scarcity and prized flavor. In the old days, butchers kept them for themselves because there is only one per animal.
Preparation:
- Steak seasoning both sides
- Brush/rub oil both sides
- Rest at room temperature 1-2hrs
- Grill or Broil high heat - turning every 2min to desired doneness (pan searing not recommended)
- Cut longwise down the center along the connective tissue. This will yield two long strips of meat that is easy to cut across the grain with each bite