Hanger Steak

Approximately 12 oz.

A hanger steak, also known as butcher's steak or hanging tenderloin, is prized for its flavor. This cut is taken from the plate which is the upper belly of the animal. In the past, it was among several cuts of beef sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. Very tender and full of flavor. 

Hanger steak is best cooked quickly over high heat to medium-rare or medium doneness. It can be grilled, pan-seared, broiled, or cooked sous vide.