Hanger steak is a beef cut from the diaphragm region, hanging near the plate and associated with the muscle that supports the animal’s breathing. It is also known by the French name onglet and is sometimes called butcher’s steak. There is generally one hanger steak per animal, which contributes to its limited availability. It is prized for its pronounced beef flavour and distinctive grain.
Hanger steak has two lobes joined by a tough central membrane. The membrane is removed during fabrication, leaving two long pieces of meat. Trim carefully to remove the membrane and excess connective tissue without cutting away too much of the usable muscle. The grain is prominent and should be identified before portioning.
Onglet is commonly grilled or pan-seared over high heat, rested and sliced across the grain. It is traditionally served with shallots in dishes such as onglet à l’échalote. It can also be used in steak salads and other preparations where its robust flavour is appropriate. Avoid overcooking, which can make the coarse-grained muscle chewy.
Example: trim and season hanger steak, sear it on a hot plancha, rest briefly and slice across the grain. Serve with shallot sauce, pommes frites or a simple green salad.
Hanger steak is the onglet cut from the diaphragm region. Skirt steak is a different diaphragm muscle, while flank steak comes from the abdominal flank. These cuts all have pronounced grain and beef flavour, but their shape, texture and fabrication differ.
Chef’s tip: remove the central membrane and identify the direction of the grain before cooking. Slice across the grain for a more tender eating texture. Because the cut is limited in yield, record trim loss and portion weight for accurate costing.
Key distinction: Hanger steak is a specific diaphragm muscle, not a synonym for skirt steak or flank steak.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
