Uncommon Cuts: How to Cook the Perfect Hanger Steak on Your Big Green Egg

By Darren O’Rourke, Master Butcher

For too long, the best cuts of meat have been kept a secret, reserved only for those 'in the know.' These cuts are so flavourful and texturally unique that they've earned the moniker "the butcher’s cut."

Here, Mast Butcher Darren O’Rourke shares his expert knowledge on one of the most exciting and rewarding pieces of beef to cook: the Hanging Tender, also known as the Hanger Steak, Thick Skirt, or its famous French name, Onglet.

Learn how to source, prepare, and perfectly grill this intensely rich cut on your Big Green Egg for a result that will impress even the most seasoned steak enthusiast.

The Hanging Tender is an absolute powerhouse of flavour. Though once a rarity outside the industry, it was famously championed by the late Anthony Bourdain as the staple of his Steak Frites dish at Les Halles in New York.

• Flavour Profile: Due to its proximity to the internal organs, the Hanger displays intense, rich, and distinctly "offally" flavours.
• Texture: Hanger is characterised by its loosely packed muscle fibres. When cooked perfectly, it can be one of the tenderest pieces on the carcase.
• Structure: This muscle is attached to the spine at the last rib and is divided by a large, thick nerve. Once removed, the two dissimilar pieces can be cooked whole, sliced into steaks, or butterflied.
• The Golden Rule: To maximise both flavour and texture, this steak should be cooked to a maximum of medium-rare.

Finding the Hanger can sometimes be a challenge, but the effort is worth it. It is one of the five "skirts" on the beef carcase. While some supermarkets are starting to stock these cuts, the best place to find a superb Hanger steak is at your local butcher.

• Build the Relationship: Having a great relationship with your butcher is the first step to finding better access to these curious, and often superior, cuts.
• Look for Confidence: If a butcher has the Hanger cut on display, it signals a reliable source for quality cuts.
• Prep Ahead: If you purchase a whole piece, ask your butcher to remove the internal nerve.
• Shelf Life: Hanger will not have the same shelf life as a vac-sealed loin cut. Use it sooner rather than later once purchased.

Before it hits the grill, a little preparation ensures your Hanger Steak cooks beautifully.

1. Remove the Nerve: If preparing the Hanger yourself, run the tip of a sharp knife at a 90-degree angle to the nerve and slowly tease the muscle away from it.
2. Trimming: There is little to no surface trimming required. Any remaining surface fat should be retained to aid in caramelization during grilling.
3. Storage: If preparing ahead, store the cut covered in the coldest part of your refrigerator for a consistent temperature.

The intense, rich flavour of the Hanger steak is perfectly balanced by the acidity and spice of Kimchi, and the richness of a runny egg. This is a simple, high-impact recipe designed for the Big Green Egg's exceptional direct grilling capabilities.

• 150–200g Hanger steak portion (Note: As Hanger is very rich, a smaller portion goes a long way)
• Spicy Kimchi (to your preference)
• 1 Free range hen egg
• Neutral cooking oil (e.g., rice bran oil)
• Sea salt and freshly ground black pepper

1. Temper the Steak: Remove the prepared Hanger from the refrigerator and allow it to come to room temperature.
2. BGE Setup: Set your Big Green Egg up with the right amount of oak and hickory premium lump charcoal.
3. Go Direct: For this cook, there is no need to add the ConvEGGtor. Direct access to the heat source is essential for achieving the perfect caramelization.
4. Grill: Once your Big Green Egg is at optimum grilling temperature, liberally season your Hanger with salt only and lay it directly onto the grill.
5. Turn Often: Turn your Hanger until all sides are caramelized and an internal temperature of about 52°C has been reached.
6. Rest & Prep: Place a cast iron skillet on the grill. Rest the cooked Hanger on a plate and loosely cover it.
7. Kimchi: While resting, coarsely chop the Kimchi and add some of the resting juices from your steak.
8. The Egg: Add a little oil to your hot skillet and cook the egg to your liking (a runny yolk is recommended).
9. Serve: Slice the Hanger into 2cm slices on an angle and arrange them on your serving plate. Add a generous amount of chopped Kimchi and finish with the fried egg, sea salt, and cracked black pepper.

• Learn the Lingo: Expand your knowledge by researching what a cut can be called in different countries or states.
• Know Your Butcher: Get to know them. They love their craft and can be your best source for superior cuts.
• Be Curious: Try walking into the shop without a plan and take home something that inspires you.
• Do Your Own Prep: As a chef and butcher, Darren finds a cook is more satisfying if you've done a little more of the prep work yourself.