What is a Hanging Tenderloin?
What is a Hanging Tenderloin?
For decades, butchers kept it for themselves. Today, the hanging tenderloin is finally getting the recognition it deserves — and once you taste it, you'll understand why.
If you’ve ever come across the term hanging tenderloin or hanger steak and wondered what makes it so special, you’re not alone. This lesser-known cut of beef is prized by butchers and chefs for its rich flavour, tenderness, and affordability compared to premium steaks.
There are cuts of beef that everyone knows: the ribeye, the New York strip, the filet mignon. They live behind glass at every steakhouse and grocery store, commanding premium prices and familiar praise. Then there are the other cuts — the ones that serious carnivores quietly seek out, the ones that butchers used to tuck into their own coolers before customers could ask for them. The hanging tenderloin is very much one of those cuts.
The hanging tenderloin, also known as hanger steak, is a cut of beef taken from the plate section of the cow, located near the diaphragm. It “hangs” between the rib and the loin, which is how it gets its name.
Because there is only one per animal, it’s considered a rare cut. Traditionally, butchers kept it for themselves—earning it the nickname “butcher’s steak.”
Where Does It Come From?
The hanging tenderloin is a thick, coarse-grained muscle located in the plate section of the cow — roughly the lower chest and upper belly, just below the ribs. It sits between the last rib and the loin, attached to the diaphragm by a long sinew. It literally hangs in place, which is exactly how it got its name.
Unlike most muscles in a cow's body, the hanger does almost no real work — it supports the diaphragm but doesn't contribute to movement. This is the same reason filet mignon is so tender: low activity means underdeveloped muscle fibers. But unlike the filet, the hanger has an extraordinarily deep, mineral-rich, almost offal-adjacent beefy flavor that comes from its proximity to the kidneys and its role in the animal's respiratory system.
There is only one hanging tenderloin per animal, which keeps supply perpetually limited and partly explains why butchers used to hold it back. In France, it's been a bistro staple for centuries — onglet à l'échalote (hanger steak with shallots) is a Parisian classic.
The hanger steak is sometimes called “the butcher's secret” — the cut butchers reserved for themselves because they knew something the public didn't.
— American Butcher's loreWhat Makes It So Special?
The hanging tenderloin occupies a rare and enviable middle ground in the beef world: it has the tenderness of a premium cut and the deep, funky, mineral flavor usually associated with offcuts like skirt or flank steak. In many ways, it's the best of both worlds.
Its texture is coarse and open-grained — not silky-smooth like filet mignon — which means it absorbs marinades beautifully and develops an incredibly satisfying crust when seared at high heat. That open grain also means it must be sliced correctly: always against the grain, ideally on a bias, to shorten the muscle fibers and make every bite melt-tender.
The flavor profile is genuinely distinctive. Where a ribeye tastes luxuriously fatty and buttery, and a strip tastes cleanly beefy, the hanger has an almost funky depth — a savory, livery, minerally quality that steak lovers describe as intensely “beefy” in the best possible sense. It pairs brilliantly with bold condiments: chimichurri, salsa verde, compound butters, or a classic Bordelaise sauce.
Many hanging tenderloins come with a tough central sinew running through the middle. Ask your butcher to remove it, or do it yourself with a sharp boning knife — it can't be eaten and will cause the steak to curl and cook unevenly if left in.
How to Cook a Hanging Tenderloin
The good news: hanger steak is forgiving and easy to cook well. The key rules are simple — high heat, medium-rare doneness, and always slice against the grain. Treat it like a skirt steak's more glamorous cousin.
Pat the steak dry and season aggressively with kosher salt and black pepper at least 45 minutes before cooking (or up to overnight). Hanger takes beautifully to marinades: soy sauce, garlic, and herbs; citrus-forward blends; or a classic red wine and shallot mixture. Don't marinate longer than 12 hours or the acid will start to break down the texture.
Remove the steak from the fridge 30 minutes before cooking. Because hanger steak is thicker than skirt steak, starting from room temperature ensures even cooking from edge to center.
Use a cast iron pan or screaming-hot grill. Get the surface as hot as possible before the steak touches it — you're going for a deep mahogany crust in under 4 minutes per side. Use a neutral, high-smoke-point oil. Don't move the steak until it releases naturally.
Hanger steak goes from tender and wonderful to tough and livery quickly past medium. Use an instant-read thermometer and pull it at the right moment. Rest the steak for at least 5–7 minutes tented loosely with foil before slicing.
The hanger's muscle fibers run in a distinct direction. Cutting perpendicular to those fibers — and at a 45-degree angle to the cutting board — produces thin, tender slices that practically dissolve on the tongue. Cut with the grain and you'll be chewing for a while.
Doneness Temperature Guide
| Doneness | Pull Temp | Final Temp | Notes |
|---|---|---|---|
| Rare | 120°F | 125°F | Very red, soft center |
| ⭐ Medium-Rare | 128°F | 130–135°F | Recommended — perfect texture & flavor |
| Medium | 138°F | 140°F | Acceptable — slightly firmer |
| Medium-Well+ | — | 150°F+ | Not recommended — tough, loses character |
What to Serve With It
Hanger steak's big, bold flavor calls for equally assertive accompaniments. The French classic is onglet aux échalotes — pan-drippings deglazed with red wine and heaped with fried shallots. Chimichurri is a match made in carnivore heaven. A compound butter with blue cheese or roasted garlic and thyme is equally brilliant.
On the side: crispy frites, roasted potatoes with herbs, or a sharp watercress salad to cut through the richness. A full-bodied red wine — a Malbec, Syrah, or Côtes du Rhône — will be very much at home on the plate.
In Paris, a plate of onglet aux échalotes with a glass of Côtes du Rhône is one of the great affordable pleasures of the bistro table — unpretentious, deeply satisfying, and impossible to improve upon.
Where to Find It
Your best bet is a proper butcher shop or specialty meat counter. Because there's only one per animal and it requires skill to prepare correctly, it often doesn't make it to supermarket shelves. Ask for it by name — “hanger steak” or “hanging tenderloin” — and any good butcher will know exactly what you mean.
Expect to pay less than a ribeye but more than a flank steak. It punches well above its price point in flavor, which is the entire point.
Check out our Hanging Tenderloin!
If you've never cooked a hanging tenderloin, consider this your formal invitation. It's the cut that rewards curiosity — deeply flavored, easy to cook, and genuinely exciting to eat. The butchers kept it a secret for good reason. Now you're in on it.