Hanger steak, the beef from the bottom of the belly, is the butcher’s best-kept secret. Quit laughing.
Food and Drink Features Carol Smaglinski
Chef and TV personality Anthony Bourdain wrote about eating his first real French steak in The New York Times. The “kidney-ish” flavor of the pan-seared onglet struck him as not overly tough, and not overly tender, with more character than the average filet, sirloin or rib-eye.