• Hanger Steak
  • Hanger Steak
  • Hanger Steak

Hanger Steak 2 x 180g


In stock
  • 2 x 180g steaks in each pack (approx.)

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We currently have 15 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Chef Valentine Warner loves hanger steak:
"Hanger steak, until fairly recently was known more by its French name onglet steak. This cut circumnavigates the diaphragm and so is a long and relatively thin, fibrous muscular steak. Having done a lot of work over the life of the beast it is particularly delicious in it beefiness but with a faint ’pale’ offal quality that I love. This is not a cut for cooking rare or one for those who like their meat cooked through. Hanger steak wants to be medium-rare to medium and is therefore best rested at an internal temperature of about 54°C. The density and structure of the meat needs patience and cooks a little longer than one would expect for a cut so narrow.

Hanger steak responds well to charcoal and the frying pan. Start it over a high heat as you really want to achieve some browning for maximum taste delivery.

In France and classically it is served in bistros with béarnaise sauce, pommes frites and a watercress salad or instead with a strong jus containing shallots and a little red wine all enriched with cold butter. Both of these are most delicious.

I tend to try and not reinvent the wheel with hanger steak and therefore try not to deviate from classic sauces that compliment this cut of steak such as fresh or dried porcini mushrooms plus a little vermouth and cream.

Occasionally in marinating hanger steak I will use a mixture of collapsed anchovies with fresh chilli, fresh garlic, Dijon mustard, fresh rosemary needles, tomato purée and a little red wine.

Ground the steak well as a part player in steak burgers to add a more robust texture.

Good value and very tasty its imperative that once given a long rest it's then sliced fairly thinly across the direction of the muscle grain. 

Despite my advice that if searing hanger steak then it's best not overcooked, braising it is a different matter altogether. This internal steak (sometimes actually classified as offal) is delicious when slow cooked whole with maybe porcini mushrooms and white wine or in say a mild sauce made from dried chillies or simply with cider, a little dry-cured smoked back bacon, apples and carrots. Tender and giving this was actually more common in the UK than I’d understood."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Hanger Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dale

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the steak to the dry pan resisting the urge to move them and turn after 2-minutes
  5. Once other side has cooked for 2-minutes, a rich golden crust should have formed. Turn every 30-seconds or so for a total cooking time of approx. 7-9 minutes
  6. Remove from pan and rest for 8-minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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