Summer steak series: How to order and grill a hanger steak at home

Hanger steak isn't something you'll find in a supermarket—you need to order it from your local butcher. But if you're grilling this summer, it's worth the effort.

Corey Meyer, a NAIT-trained butcher and owner of ACME Meat Market, is a member of Butchery Team Canada, a competitive team aiming toward the World Butchers' Challenge. "The first one I did, we were in Sacramento and we finished 10th in the world," Meyer said. "Then we were in Paris in 2025 and we finished fifth in the world." The next competition takes place in Brisbane, Australia in 2028.

According to Meyer, the hanger steak comes from the plate area of the animal—a diaphragmatic muscle from the upper front belly. At one time, this cut might have ended up as ground meat, but because it is so tender and flavourful it became known as "the butcher's steak." Butchers would take it for themselves when breaking down the animal because nobody asked for it. Only about a pound and a half of this cut exists on any given animal, depending on its size, making it rare. "They tend to be a little bit pricey," Meyer warns.

To cook it right, start by asking your butcher to trim or remove the tough membrane running down the middle—or do it yourself. That leaves you with two long, narrow pieces of steak, each with a slightly thicker end. The cut is tender enough to season simply with flaky salt and pepper, but "it does take marinade quite well," Meyer said. "You can use a base like soy and pretty much any herbs, and just let it marinate for a couple of hours."

Make the grill screaming hot. Meyer advises aiming for rare or medium-rare on a meat thermometer to avoid toughening the well-grained steak. "It has a very prominent grain," he said, "and you want to make sure that when you're carving it, you cut against the grain." Cooked and sliced correctly, it's similar to but more flavourful than a ribeye or striploin. Serve the slices plain on a platter, family style, or with a dollop of blue cheese butter.