FROM THE BUTCHER'S BLOCK: Cut, Cook & Create with The Butcher’s Market
Great cooking starts with knowing your ingredients—and when it comes to meat, there’s no better place to start than with your butcher. As a neighborhood butcher and specialty grocer with two Wilmington locations, The Butcher’s Market has become a trusted local resource for quality meats, expert advice and the ingredients to bring a great meal together. From the Butcher’s Block, Cape Fear Living partners with The Butcher’s Market to explore a different cut of meat each month, taking readers from the butcher’s counter to the dinner table. With expert guidance from owner Smith Prevost, each installment offers a closer look at the cut itself, along with tips for selecting, preparing and cooking it to perfection. From choosing the right cut and mastering the best cooking technique to a recipe worth gathering around the table for, Smith shares the practical knowledge and tips that make cooking great meat a little easier—and a lot more delicious. When you know your cut, you can cook with confidence.
For our second installment, we’re turning our attention to a cut that has long been a favorite among butchers: hanger steak. Often called “the butcher’s cut,” this hidden gem delivers the rich, deep beefy flavor steak lovers crave, with a tender texture when cooked just right. With only one hanger steak per animal, it’s a special cut that deserves a place on the home cook’s grill. At The Butcher’s Market, Smith Prevost shares what makes hanger steak so distinctive, how to select and prepare it, and his tips for achieving the perfect sear, juicy medium-rare center, and unforgettable flavor.
What makes hanger steak special, and how does it compare with more familiar cuts like ribeye, strip steak, or filet?
To start, each animal yields only one hanger steak. Historically, butchers set this cut aside to take home for themselves because they knew how good it was. The hanger steak became known as “the butcher’s cut.” Compared to more familiar cuts, hanger steak falls somewhere between ribeye, strip steak, and filet. It’s very tender when cooked correctly, but still delivers that pronounced, deep “beefy” flavor.
What should customers look for when selecting a quality hanger steak, and how should it be trimmed or prepared by the butcher?
As always, quality starts with the beef itself. At The Butcher’s Market, we source all our beef from the same American farms we have partnered with for 15 years, sourcing only the top 23% of Top Choice and Prime USDA cattle. When selecting a hanger steak, look for good marbling, a rich, deep-red color, and a steak that has been properly trimmed. The Butcher’s Market will take care of this for you. Hanger steak naturally has a loose, coarse grain, so don’t expect it to look like a ribeye or strip steak. From the butcher’s standpoint, the biggest challenge is removing the tough connective tissue and thick membrane that runs through the center of the hanger. We typically separate the steak along that membrane, trim away any excess silver skin and connective tissue, and leave the good intramuscular fat and marbling intact. You should end up with two long, clean pieces that are ready for the grill or cast-iron pan.
What are the most common mistakes people make when cooking hanger steak at home?
The biggest mistake people make with hanger steak is overcooking it. Hanger steak is at its best around medium-rare. Once you push it much beyond medium, its coarse muscle fibers tighten up, and the steak can take on a noticeably chewy texture.
Another common mistake is slicing hanger steak with the grain instead of against the grain. Hanger steak has a very pronounced grain, so after cooking and resting the steak, take a second to identify which direction those fibers run, then slice across them. That shortens the muscle fibers and makes every bite much more tender.
What cooking method do you recommend for the best flavor and tenderness—grilling, pan-searing, or another technique?
Hanger steak has a naturally deep, beefy flavor, so it doesn’t need much attention to cook properly, and people tend to overcomplicate the preparation. Salt and pepper with a hard sear alone can be fantastic. Its loose texture also makes hanger steak exceptionally well-suited for marinades if you want to add another layer of flavor.
Cook over high heat. Whether it’s a grill or cast-iron pan, you want a great crust on the outside while keeping the center juicy and medium-rare. Hot and fast, let it rest, then slice against the grain—that’s the formula for a great hanger steak.
What is your favorite way to serve hanger steak, and what sides, sauces, or wine pairings would you recommend?
I always prefer to let a cut of beef speak for itself. My recommendation is to salt the hanger steak and let it sit overnight, then sear it hard on a charcoal grill. Serve it with crispy fingerling potatoes and charred broccolini, then pair it with a Cabernet Sauvignon. For an elevated touch, add compound butter while the steak rests, then slice against the grain and sprinkle with flaky sea salt.
Charcoal-Grilled Hanger Steak with Herb Butter
Serves: 2
A butcher’s favorite, prepared the simple way: overnight salting, a hard sear over high heat, and a generous pat of herb butter while the steak rests. Served with crispy fingerling potatoes and charred broccolini, this is a restaurant-worthy steak dinner made for the grill.
Ingredients
1 hanger steak, approximately 1–1¼ lb
1½ tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp olive oil, optional
For the herb butter
4 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves
1 garlic clove, finely grated
½ tsp lemon zest
¼ tsp flaky sea salt
Freshly ground black pepper
To serve
1 lb fingerling potatoes
1 bunch broccolini
1 tbsp olive oil
1 garlic clove, smashed
Flaky sea salt
Lemon wedges, optional
Instructions:
Pat the hanger steak dry with paper towels. Season generously with kosher salt on all sides and place uncovered on a wire rack in the refrigerator for 8–24 hours. This helps season the meat and encourages a beautifully browned crust.
In a small bowl, combine the softened butter, parsley, chives, thyme, garlic, lemon zest, flaky sea salt, and black pepper. Mix until well combined. Spoon the butter onto a piece of parchment paper, roll into a log, and refrigerate until firm. Remove from the refrigerator before cooking so it softens slightly.
Preheat the oven to 425°F (220°C). Toss the fingerling potatoes with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–35 minutes, turning once, until golden and crisp.
Toss the broccolini with olive oil, the smashed garlic, and salt. Grill alongside the steak or roast for 10–12 minutes, until lightly charred and tender-crisp.
Remove the steak from the refrigerator approximately 30 minutes before cooking. Pat very dry and season with freshly ground black pepper.
Prepare a charcoal grill for high heat, or heat a cast-iron skillet until very hot. Add a little olive oil if using a skillet. Place the steak over high heat and sear for approximately 3–4 minutes per side, depending on thickness, until a deep, golden-brown crust forms.
Cook until the internal temperature reaches approximately 125–130°F (52–54°C) for medium-rare. Use an instant-read thermometer for accuracy.
Transfer the steak to a cutting board and place a generous slice of herb butter on top. Let rest for 5–10 minutes, allowing the butter to melt into the crust and the juices to redistribute.
Identify the direction of the muscle fibers and slice the steak thinly against the grain. This is essential for tender bites.
Finish with flaky sea salt and serve with the crispy fingerling potatoes and charred broccolini. Add lemon wedges, if desired.
Wine pairing: Cabernet Sauvignon
A full-bodied Cabernet Sauvignon complements the rich, beefy flavor of hanger steak, while its dark fruit and savory character pair beautifully with the charred crust and herb butter.
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