Chef Recommends Hanger Steak Over Ribeye and New York Strip

Chef Ashley Christensen, a James Beard Award-winning restaurateur, has publicly endorsed hanger steak as a superior beef cut, recommending it over more traditional and often more expensive choices like ribeye and New York strip. Christensen, known for her work at Poole's Diner in Raleigh, North Carolina, expressed that she is "wildly impressed by the deep, beefy flavor" of hanger steak. This endorsement suggests a shift in culinary preference towards cuts that offer robust taste profiles, potentially at a more accessible price point.

Hanger steak, also known as butcher's steak or onglet, is a flavorful cut derived from the diaphragm of the cow. Historically, it was often reserved for butchers due to its rich, intense beefy taste and tender texture when cooked properly. Unlike the more marbled and widely recognized ribeye or the lean, tender New York strip, hanger steak has a unique grain and a distinct, almost mineral-like flavor. Its texture can be slightly chewier than a New York strip, but its depth of flavor is often considered unparalleled by chefs who appreciate its character.

Christensen's recommendation is significant in the culinary world, as it comes from a respected figure in the industry. The choice of hanger steak over ribeye and New York strip implies a focus on flavor intensity and culinary appreciation rather than solely on premium status or common perception. This could encourage home cooks and restaurant patrons alike to explore less common cuts that offer exceptional taste. The accessibility and versatility of hanger steak also make it an attractive option for various cooking methods, including grilling, pan-searing, and broiling, often requiring shorter cooking times due to its thickness.

The appeal of hanger steak extends beyond its flavor; it can also be a more economical choice. While prices can fluctuate, hanger steak is frequently priced lower per pound than prime cuts like ribeye or New York strip. This makes it an excellent option for those seeking a high-quality steak experience without the premium cost, aligning with a growing trend in the food industry to highlight value and flavor in less conventional ingredients. Christensen's advocacy for this cut underscores the idea that exceptional taste does not always require the most expensive or well-known options, encouraging a more adventurous approach to beef selection.