Hanging Tender - What is it?
Hanging tender, also known as the butcher's steak, is known for its tenderness and flavor. Where did the name "butcher's steak" come from? It’s said that butchers kept this under-appreciated steak for themselves.
Why isn't this cut popular? You only get one hanging tender per animal. It is not a common cut at many restaurants/grocery stores for this reason. It is a specialty cut that deserves all the attention, even though it hasn't received much and we want to change that!
How to prepare?
Extremely tender with bold flavor and excellent marbling, this cut of beef doesn't need much trimming. However, there’s a tough white membrane running down the middle. It is best to remove prior to marinade/cooking, cut down along either side to trim off.
Should I marinade?
You do not have to marinade, however we enjoy a quick marinade prior to grilling.
Best cooking technique?
We suggest grilling on high heat to medium rare - make sure to rest 10 minutes prior to serving.
Shop our Hanging Tender Here.
Marinade -
Hanging Tender Marinade:
- 1/2 cup avocado oil or vegetable oil
- 1/4 cup Worcestershire sauce
- 2 tbsp white wine vinegar
- 2 tbsp fresh lemon juice (about 1/2 large lemon)
- 1 orange - juice only
- 3 cloves garlic minced
- 1/2 - 1 tsp crushed red pepper flakes
- 1 tsp salt
Combine marinade in gallon size bag, place steak in bag. Remove all the air from bag and seal, being sure to cover the steak in marinade. Place in fridge and let marinade for up to 4 hours, do not marinade overnight!
When ready to grill, remove from marinade and place on hot grill. Cook steak until medium rare, let rest for 10 minutes prior to slicing. When slicing, make sure to cut against the grain.
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