Hanger Steak

Ask any butcher what they're taking home and there's a good chance they'll say hanger steak. There's only one per animal, and for good reason it's earned the nickname "butcher's steak", they kept it for themselves. Incredibly tender with deep, rich beef flavor, it's best cooked hot and fast to medium-rare, then sliced against the grain. Keep the seasoning simple and let this cut do the talking. 1-1.5lbs