The Atlasplate€€
Hanger Steak (Butcher's Cut)
intensely beefy · slightly mineral · loose open grain · juicy
About this cut
The Hanger Steak, or Onglet, is a legendary 'butcher’s secret' prized for its extraordinarily deep, beefy flavor and unique coarse grain. Hanging from the diaphragm near the kidney, it possesses a tender, almost buttery texture when prepared correctly, despite its lean appearance. Its loose muscle fibers excel at capturing marinades and holding onto juices, making it a favorite for those who prioritize taste over traditional tenderness.
Taste-DNA
0
Marbling
0
Tenderness
0
Intensity
0
Fat
0
Price
Origin
Located on the inner side of the abdominal cavity, this cut consists of the medial pillar of the diaphragm. Because it is a supportive rather than a locomotive muscle, it remains surprisingly tender while developing a complex, mineral-rich profile.
Preparation
grilling pan-searing
Cooking Guide
To honor its loose grain, sear the Hanger Steak over high, direct heat to achieve a deep Maillard crust while keeping the interior strictly medium-rare (52-54°C). Overcooking beyond medium will cause the fibers to tighten and become prohibitively tough. Always remove the central tough connective tissue and slice against the grain to maximize tenderness.
Core Temperatures
Portions per Person
Its intense, slightly iron-like profile demands a wine with structural grit; pair it with a tannic Marcillac or a bold Syrah from the Northern Rhône.
Sommelier Tip