Hanger Steaks is the “best-kept secret” of steak lovers. This cut is the meat that “hangs” from the last rib. It is juicy and tender when cooked medium rare. Prized it for its robust, beef flavor and tender texture. Brush on Smoked Canola Oil and season with kosher salt and black pepper for a great feast.
Great on grill or pan seared to medium rare! Rib eyes are also wonderful cooked this way!
Serious Eat’s Ed Levine says,
“Nicknamed the “butcher’s tenderloin,” it’s what people usually put aside to save for selfish reasons. There’s only one of these vaguely V-shaped pair of muscles per animal, and because it’s so close to the liver, the hangar is especially flavorful.”
http://food.yahoo.com/blog/edlevineeats/27074/the-best-steaks-to-grill