Every steer has one hanger steak. It hangs from the diaphragm, between the ribs and the loin, and for years it never reached the counter: butchers took it home.
It’s a cut for a hot fire. We sear it right over the embers, two minutes a side, and slice it against its long, loose grain so every bite is tender. The chimichurri is made twice a day, so it stays bright.
Questions
Why medium-rare?+
The hanger is lean and loose-grained: past medium it tightens up. We'll cook it how you like, but we'd suggest it pink.
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