• Hanger Steak - American Wagyu
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American Wagyu Black Label

Hanger Steak - American Wagyu

Hanger Steak - American Wagyu

$12.99
$12.99
$25.98/lb
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PERFECT PAIRINGS FOR YOUR MEAT

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Description

Discover one of the butcher's best-kept secrets with our American Wagyu Hanger Steak. Prized for its exceptional marbling, rich beefy flavor, and tender texture, this premium cut delivers a bold, satisfying steakhouse experience in every bite.

Perfect for grilling, pan-searing, or cooking over high heat, Hanger Steak develops a beautifully caramelized crust while remaining juicy and flavorful. Slice it against the grain and serve with chimichurri, roasted vegetables, or crispy potatoes for an unforgettable meal.

Whether you're planning a special Steak Night, firing up the grill, or looking to explore a flavorful alternative to traditional cuts, American Wagyu Hanger Steak brings something extraordinary to the table.

Bold flavor. Beautiful marbling. A butcher's favorite worth discovering.

Cooking it the right way

Bring out the rich, beefy flavor and beautiful marbling of American Wagyu Hanger Steak with a hot grill or cast-iron skillet.

  1. Prepare Your Steak: Remove the steak from the refrigerator about 20–30 minutes before cooking. Pat dry with paper towels and season generously with kosher salt and freshly ground black pepper.
  2. Preheat Your Grill or Skillet: Heat your grill or cast-iron skillet to medium-high or high heat. A properly preheated surface helps create a flavorful, caramelized crust.
  3. Sear to Perfection: Place the hanger steak on the hot surface and sear for approximately 3–5 minutes per side, depending on thickness. Use a meat thermometer rather than relying on cooking time alone.
  4. Check the Temperature: For a juicy, medium-rare steak, aim for a final internal temperature of 130–135°F. Remove the steak a few degrees before your target temperature, as it will continue cooking while resting.
  5. Rest & Slice: Let the steak rest for 5–10 minutes to help retain its juices. Slice thinly against the grain for the most tender bite.

Jon's Butcher Tip: Hanger steak has a pronounced grain and may contain a tough center membrane. Remove the membrane before cooking if needed, and always slice against the grain. Finish with chimichurri or herb butter for a steakhouse-worthy meal.

Beef Cut

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