If I want to know the best vegetables to buy at the farmers market, I’m going to ask a farmer. But if I want to know what cut of steak I’ve overlooked, I’m asking my butcher.

Hanger steak, also known as butcher’s steak, used to be a sort of industry secret.

The cut comes from the plate primal, which is the part of the cow directly below the ribs. The name “butcher’s steak” came about because there is only one hanger steak per cow, and butchers often kept it for themselves. This is because while it’s extremely tender (hanger is also referred to as “hanging tenderloin”), there is an inedible center seam that prevents the steak from being served whole.

So it’s not the cutest steak before you slice it.

Once you trim that center seam (which, by the way, is pretty easy), the steak is easy to cook and a delight to eat.

The flavor and texture is similar to the more-common flank steak, but hanger is more tender.

While hanger is much more widely available now than it used to be, it’s still a great value for quality if you’re willing to put in just a teeny bit of trimming effort.

If you have some extra time, a simple marinade will only further elevate the flavor.

Why you’ll love it

An affordable cut: For the price, hanger steak is one of the most tender, flavorful steaks you can buy.

The steak is delicious, with or without a marinade: And if you want to take your dinner to the next level, set aside an hour for marinating the steak in a simple mix of citrus juice, olive oil and garlic.

Key ingredients

Hanger steak: Resembling flank steak in flavor and texture, you’ll know it’s hanger steak by the signature “seam” membrane running lengthwise through the center.

Salt: Season the outside of the steak generously with kosher salt because you can’t season the inside.

Oil: Use an oil with a higher smoke point like grapeseed or vegetable oil to get the best sear.

Marinade: If you have the time, a marinade of lemon or lime juice, olive oil and garlic will add an extra layer of flavor.