While tracking down an elusive "butcher's cut" of beef may be a bit of a challenge, it is almost always rewarded with deep ...

To avoid the meat becoming tough, you'll want to cook it hot and fast to a medium-rare temperature. A quick pan sear or grilling over intense, high heat will yield the best results. Hanger steak ...

Rare will be 52C, medium rare 55C, medium 60C and well done ... Sometimes called butcher’s steak, hanger steak has become more popular in recent years and is now a restaurant staple.

Hanger steak (sometimes called onlget or bavette steak) is a known for its depth of flavour and is best served very rare otherwise it ... in a frying pan over a medium heat. Sweat the shallot ...