The Butcher's Steak � Too Good to Sell?

This great steak is considered something of a butcher shop �secret,� but not because they�re selfish, and can�t stand the thought of you being happy. It�s just an odd looking cut, which requires a specific trimming technique to remove one of the toughest pieces of connective tissue on the entire animal.

Combine that with the fact that there�s only one per cow, and you have something that�s a little tricky to sell, although that seems to be changing a bit. This steak has become popular on restaurant menus, going by the name, �hanger steak,� and that�s led to it being carried in some of your finer butcher shops.

Even though it takes a little bit of time, the trimming is pretty simple, and probably easier than I made it look. Carefully trim away any of the tough-feeling membranes on the surface, and divide in half lengthwise, along the center connective tissue. Once that�s cut away, you�re pretty much done, other than deciding how to cook it.

Butcher�s steak is great in a pan, under the broiler, and of course, on the grill. It takes to marinades wonderfully, and can sub in for any cut of steak in any recipe. It�s not only tender, and affordable, but also extremely beefy.

This is probably the most strongly flavored steak cut, and some even describe it as having a subtle gaminess, although I think that�s a bit much. There�s only one way to know for sure, so I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 whole butcher�s steak aka hanger steak, about 2 pounds

salt and freshly ground black pepper to taste

1 tablespoon clarified butter

For the sauce:

2/3 cup chicken broth to deglaze pan

juices from resting steaks

2 teaspoons balsamic vinegar, or to taste

2 tablespoon cold butter, cut in cubes

salt to taste

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