Hanger Steak

There’s exactly one hanger steak per animal. One. Butchers have long had a habit of taking this cut home instead of putting it in the case. Hard to blame them. Ours comes from the same pasture-raised Black Angus as every North 36 steak. It’s loose-grained, tender, and deeply beefy, with enough flavor to hold its own against much pricier cuts. It doesn’t need a marinade or a heavy sauce to make an impression. Give it a hard sear in a hot pan or over the grill, keep it medium-rare, and let it rest before slicing thin across the grain. Salt, a good crust, and a pink center do the work. Take it past medium and you’ll trade that tenderness for chew.