Hanger Steak

Looking for a cut of meat that's both flavorful and tender?

Look no further than T Triple E Farm's hanger steak. This prized cut has long been overlooked by the general populace, who mistakenly believed it to be a crude cut of meat. But in fact, the hanger steak is one of the most tender cuts available, with a rich and robust flavor that's sure to satisfy even the most discerning palates.

Taken from the upper belly of the animal, this cut is also known as the "Butchers steak" due to its popularity among butchers, who would often keep it for themselves rather than offer it for sale. But now you too can enjoy this delicious and underrated cut of meat from T Triple E Farm. Don't miss out on your chance to savor the unique flavor and tenderness of hanger steak - order yours today!

*Comes vacuum sealed and frozen

Follow These Steps for the Perfect Steak Every Time!

1. Prepare your steak: Bring the steak to room temperature and season it generously with salt and pepper.
2. Preheat the skillet: Heat a heavy-bottomed skillet over medium-high heat until it’s very hot.
3. Add oil: Swirl some oil in the pan, then add steak to the pan. If you’re using a tougher cut of meat, you may want to add some butter as well.
4. Sear: Cook the steak for three minutes on each side, pressing firmly down with tongs or a spatula so that it makes full contact with the pan and forms a nice crust.
5. Reduce heat & finish cooking: Turn the heat down to medium-low and cook another two minutes per side or until desired doneness is reached (125°F for rare; 130°F for medium rare; 145°F for medium).
6. Rest & serve: Transfer steak to a cutting board and let rest for five minutes before serving. Enjoy!

*Note: Alternatively, hanger steak cooks great under the broiler. Simply season, put it on a baking sheet, place under broiler on high, cook until brown and crispy on one side, flip and do the same on the other side and you are good to go!

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