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Season simply with garlic
It carves beautifully and the leftovers make extraordinary sandwiches the next day
Classic beef stew is the obvious move
Throw them on the smoker low and slow with a simple dry rub
This is the grind that makes people wonder what you did differently
Grass-Fed Hanger Steak Smoked Sausage Season simply with garlicThere's only one per animal, which is why butchers have been keeping this cut for themselves for generations. The hanger sits near the diaphragm and has a loose, open grain that soaks up flavor whether that's a simple salt crust or a bold chimichurri. It's intensely beefy in a way that leaner cuts can't match. Cook it fast over high heat on the grill or in a ripping hot pan, pull it at medium rare, and slice against the grain. If you haven't tried one
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