Hanger Steaks 2 x 800g

Hanger Steaks 2 x 800g



One of a group of three flat steaks, it is much overlooked. This steak comes from a cut that ‘hangs’ between the loin and ribs of the animal, making it extremely tender. This cut has exceptional flavour; robust, nutty, buttery, and is often known as “the butcher’s steak”.



This steak is best cooked quickly on a high heat, to med – rare, to maintain the level of tenderness and succulence.

How to cook:
1. Grill steaks on high heat for a few minutes on each side until browned and place in oven for 5 mins for medium-rare.
2. Remove from the oven, cover in aluminium foil and set aside.
3. If you don’t like your meat rare, slice the meat into 1cm-thick slices once out of the oven and grill slices for 10 seconds on each side before serving.