Feeling like your kitchen routine needs a refresh and you’re in the mood for something new and meaty? Properly prepared hanger steak will bring you and your loved ones plenty of delicious, satisfying moments. This cut of beef has huge culinary potential, and there are plenty of ways to make it shine. Many beef lovers swear by fresh hanger steak — also known as “butcher’s steak” — but this cut can be used in a variety of dishes. Curious what hanger steak really is and how to cook it into something unforgettable? Read on for our trusted tips and recipes!

What Is Hanger Steak and How to Prepare It Deliciously?

Feeling like your kitchen routine has become a bit stale and you’re in need of some fresh meaty inspiration? When prepared properly, hanger steak can deliver incredible flavor experiences for you and your loved ones. This cut of beef has great culinary potential, and you can bring it out in various ways. Many beef lovers especially appreciate a fresh hanger steak, also known as the butcher's steak, but it can also be served in other tasty variations. If you're curious what exactly hanger steak is and you're looking for a tried-and-tested recipe, you're in the right place!

Hanger Steak – What Is It and Where Does It Come From?

Although hanger steak is well-known among beef connoisseurs, not everyone knows what part of the cow it comes from. To clarify: hanger steak comes from the diaphragm, specifically the part near the brisket. It’s known for its rich, beefy flavor and tenderness. Beef lovers also appreciate its delicate texture, which, paired with intense flavor, makes every bite a joy.

Hanger Steak – How to Cook It to Perfection?

Now that you know what hanger steak is and where it comes from, let’s talk about how to prepare it. For many beef enthusiasts, this cut is synonymous with the hanger steak, but that’s not the only way to serve it. It also works wonderfully in Asian-style dishes, served with soba noodles and kimchi. If you're looking to wow your family at the dinner table, check out our delicious recipe ideas below.

The Butcher’s Steak – A Real Treat for Steak Lovers

Hanger steak has a legendary reputation, reflected in its nickname: “the butcher’s steak.” Where does this name come from? According to beef lovers’ lore, butchers used to keep this cut for themselves, not telling customers just how flavorful and affordable hanger steak really is.

Today, the secret is out. You can easily prepare a fresh butcher’s steak at home—and it takes very little time. Hanger steak is often cooked as a quick-cook steak, typically cut to 1 or 1.5 cm thick.

How to prepare hanger steak as a perfect quick steak? It’s easy! You can cook it on a grill or in a hot pan. Make sure your cooking surface is extremely hot, then sear for about one minute on each side. A tip for grill fans—your meat is ready to flip when it releases easily from the grates. Try it this way and you’ll see why butchers kept this steak to themselves—it’s absolutely delicious!

Hanger Steak Stir-Fried with Soba Noodles and Kimchi

Ready for a culinary journey to Asia? Then you’ll love the following recipe. We took it from Marcin Molik’s book “Jak smakuje rok,” created in collaboration with premium beef producer CHOBOT MEAT Jan Ludwiniak.

Here’s what you’ll need to create this flavorful, Asian-inspired dish. Let’s start with the ingredients for homemade kimchi:

• 2.5 kg napa cabbage
• 0.5 kg peeled carrots
• 120 g sugar
• 1.1 kg white radish
• 150 g gochugaru (Korean chili flakes)
• 70 g salt
• 80 g fresh ginger
• 600 g grey renetta apples
• 2 bunches of spring onions
• 100 ml soy sauce
• 1 cup fish sauce
• 1 head of garlic

Next, here are the ingredients for the hanger steak:

• 1 kg hanger steak
• 1 large handful of kimchi
• 2 bundles of soba noodles
• 4 garlic cloves
• Half a bunch of spring onions
• A pinch of sesame seeds
• Cooking oil

Now that you’ve got your ingredients, let’s go over the steps. First, a heads-up: you’ll need to prepare the kimchi well in advance—about three weeks. If you don’t have time, you can use store-bought kimchi, but we think the homemade version brings out the best in the dish.

How to make authentic kimchi at home?

1. Chop the cabbage into large pieces.
2. Mix the chopped cabbage with salt and sugar.
3. Place the cabbage in a bucket, press down with a plate, and leave for one day.
4. After 24 hours, squeeze out the excess water.
5. Grate the ginger, apples, and carrots.
6. Add gochugaru to the grated mix, then stir in the soy and fish sauces.
7. Add sliced white radish to the cabbage.
8. Mix everything thoroughly.
9. Transfer the mix to jars or a bucket, press down with a plate, and let it ferment in a warm place for a week.
10. After a week, move the jars or bucket to the fridge for two more weeks. Make sure the brine always covers the cabbage—that’s very important.

Kimchi prep done—now let’s get to our star ingredient: hanger steak!

1. Trim off the membrane and slice the hanger steak thinly across the grain.
2. Chop the garlic and slice the spring onions.
3. Heat a pan to high temperature, add oil, then toss in the sliced meat.
4. Salt the meat and stir-fry it with garlic for 10 seconds. Then remove and set aside.
5. Cook the soba noodles.
6. Using the same pan, add kimchi, garlic, and spring onions.
7. Heat thoroughly, then add the soba noodles and hanger steak. Toss everything together.
8. Once plated, sprinkle with sesame seeds and thinly sliced spring onions.

As you can see, this recipe takes a bit of planning—but trust us, the result is more than worth it. One bite, and we’re sure it’ll earn a spot on your personal “best of” list.

Summary

Hanger steak may not be the most obvious cut, but once you know how to prepare it right, it becomes a true culinary gem. Start with the butcher’s steak and then try our Asian-inspired recipe that will take your taste buds on a trip to the Far East. No matter which dish you choose, make sure your meat is of the highest quality. Where can you get it?

Of course, in our shop! We offer premium fresh beef sourced directly from renowned Polish producer CHOBOT MEAT Jan Ludwiniak. The fact that chefs from top restaurants choose it speaks volumes. A key part of our offer is