Hanger Steak
Steak
Characteristics
Hanger steak, known in Czech as “hovězí veverka,” is one of the most unique and prized cuts of beef. It is located deep near the diaphragm, which is where its English name “hanger” – literally “hanging” steak – comes from. This muscle stands out for its texture and full, rich beef flavor, often described by meat lovers as one of the most intense of all steak cuts.
Unlike the tender fillet or the marbled rib-eye, the hanger steak has a rustic character and a firmer structure, yet when prepared correctly, it remains incredibly juicy. For a long time, it was a butcher’s secret, often kept for their own enjoyment – today, it’s a specialty featured in top steakhouses around the world.
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Our recipe – How to prepare Hanger steak
Let the steak rest at room temperature for at least 30 minutes before cooking, then pat it dry. The hanger often comes with a thin membrane that should be removed before cooking for an even texture. Season with salt and pepper just before grilling or searing. Cook on a hot pan or grill for 2–3 minutes per side to achieve a nice crust. Hanger steak is best served medium-rare – longer cooking can make it tough. After cooking, let it rest for 5–10 minutes to allow the juices to redistribute. Always slice against the grain for maximum tenderness. A touch of butter, garlic, and herbs like thyme or rosemary complements the flavor beautifully. For grilling, a light marinade with a bit of vinegar or citrus juice helps tenderize and enhance its natural richness.
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Preparation Tips
Hanger steak is defined by its fibrous structure and deep flavor, setting it apart from all other cuts. Compared to rib-eye, it’s leaner but more flavorful; compared to fillet, it’s firmer with a bolder aroma. Control of temperature is key – sear quickly at high heat, then rest briefly. Overcooking causes it to lose juiciness. It pairs perfectly with pepper sauce, garlic butter, or a red wine reduction. Whether cooked on a pan or grill, it demands precision and high heat — but the result is worth it.
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How We Serve Hanger Steak at Monarch
At Monarch, we see hanger steak as meat for true connoisseurs. Its flavor is wild, raw, and authentic – exactly what makes a steak exceptional. We cook it exclusively on the Josper grill, where high heat seals the surface while keeping the center tender and pink. It’s most often served medium-rare to highlight its characteristic depth of flavor. Sauces are served separately – guests can choose from pepper sauce, red wine reduction, or garlic butter. Our hanger steak represents the strength, simplicity, and honesty of true beef – and that’s why it remains a signature dish on Monarch’s Prague menu.