Hanger steak, known as "onglet" in France, has traditionally been a butchery cut reserved for chefs and home cooks who prized its rich flavor. It was popular in French bistros for steak‑frites and is now celebrated worldwide for its beefy taste and relatively low price.

In classic French bistro style, hanger steak is simply seasoned with salt and pepper and served with a shallot‑vinegar sauce. In the Southwest of France, it may be marinated with garlic and herbs, while in the Lyonnaise tradition it is paired with sautéed onions and a red wine reduction.

It is typically sliced against the grain, drizzled with a pan‑made sauce, and served with frites or a simple green salad. The steak is often finished with a sprinkle of flaky sea salt and fresh herbs for texture and brightness.

Hanger steak is a popular choice for casual weekday meals and weekend bistro‑style dinners, but it also appears on special occasion menus in France because its flavor feels indulgent without the high cost of pricier cuts like ribeye.

Its loose, coarse grain allows butter and aromatics to seep into the meat during basting, giving a buttery interior that differs from the more surface‑flavored ribeye or strip. It also reaches medium‑rare quickly, making it ideal for fast home‑cooked steak nights.

Common errors include overcooking past medium‑rare, not patting the steak dry before searing, and failing to rotate the steak for even browning. Skipping the rest period also leads to a loss of juices and a tougher bite.

Basting with butter and aromatics infuses the loose muscle fibers of hanger steak with flavor and moisture, creating a tender interior that a dry sear alone cannot achieve. The technique also helps develop a uniform crust.

Yes, you can marinate the steak up to 24 hours ahead and keep it refrigerated. After cooking, store sliced steak and mushroom sauce separately in airtight containers; reheat gently on low heat and serve within 3 days.

The steak should have a deep, caramelized crust on all sides while the interior remains pink‑red, about medium‑rare (≈125°F after resting). Sliced against the grain, the fibers should appear shortened and tender.

The YouTube channel J. Kenji López-Alt focuses on science‑based cooking techniques, detailed recipe development, and practical home‑cooking advice, often breaking down classic dishes with a focus on flavor and efficiency.

Kenji emphasizes precise temperature control, the use of a heavy skillet for even heat, and techniques like continuous basting and resting, whereas many other channels may rely on high‑heat grills or less detailed timing.