Butcher’s Cut – The best cut of meat you’ve never heard of.
The Butcher’s Cut, or the Hanger steak, is a slab of meat that falls to one side when the cow is split in half during processing. This piece lies between the brisket and the flank on the underbelly of the cow.
This cut of meat vaguely resembles the texture and flavor of a flank steak. Its name derives from when butchers would often keep it for themselves rather than offer it for sale. Enough history.
Butcher’s Cut Steak
This recipe is simple and cooking time will vary based on how large your steak it. Mine was over two pounds and took about 30 minutes to bring it to medium rare. Here’s how you cook it and what you’ll need:
- White Onion
- Garlic Clove
- Black Pepper
- Olive Oil
Bring a non-stick pan lined with olive oil in the bottom up to temperature. Salt and pepper the steak and place in the pan.
Sear both sides of the steak. Turn the heat down and cook the steak on both sides.
Add a whole chopped onion and a few cloves of minced garlic toward the end of the fry. Baste the steak with the enriched olive oil as the two caramelize. Cook until satisfied and enjoy.
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Comment below how your steak turned out and what changes you made to this recipe.