Hanger Steak

Hanger Steak (100% Grassfed & Grass-Finished Beef)

Often called the “butcher’s steak,” hanger steak is prized for its deep, beef-forward flavor and tender bite when prepared correctly. Our Harris Homeplace Farm hanger steak comes from 100% grassfed and grass-finished cattle—raised on open pasture, never confined, and never given added hormones or unnecessary antibiotics. The result is a richly marbled, nutrient-dense cut with a clean, honest flavor that reflects the land it was raised on.

Because our cattle are finished on grass, you’ll notice a robust, slightly earthy profile and a texture that rewards proper cooking. This is a steak that shines with simple seasoning and high heat.

Best Ways to Prepare:

• Hot & Fast on the Grill – Season generously with salt and cracked pepper. Grill over high heat 3–4 minutes per side to medium-rare. Let rest, then slice thinly against the grain.

• Cast Iron Seared – Bring to room temperature, pat dry, and sear in a hot cast iron skillet with butter, garlic, and fresh herbs.

• Marinated & Grilled – Perfect for chimichurri, balsamic, or simple olive oil and herb marinades. Marinate 2–6 hours for added tenderness and flavor.

• Fajitas or Steak Bowls – Slice thin after resting and serve over roasted vegetables, rice, or fresh greens.

• Reverse Sear Method – Gently bring to temp in the oven, then finish with a hard sear for a beautifully caramelized crust.

For best results, cook to medium-rare (130–135°F), allow it to rest at least 5–10 minutes, and always slice against the grain for maximum tenderness.

This is a flavorful, versatile cut that rewards intentional cooking—perfect for weeknight dinners or a standout weekend grill.