Also known as "Butcher's steak". Taken from the plate section of the carcass, the hanger steak is prized for its deep, beef-forward flavour and natural juiciness. With a tender, open grain, it cooks beautifully over high heat, delivering a robust, steakhouse-style taste in every bite.
Sir Harry Wagyu Hanger Steak — MBS4–5
Meet the butcher’s favourite: Wagyu Hanger — naturally tender with a deep, beef-forward flavour that stands out among leaner cuts. Thanks to its MBS4–5 marbling and Sir Harry’s signature orange-fed Wagyu program, this hanger steak delivers a cleaner sweetness, subtle citrus notes, and a rich savoury profile that sets it apart from standard grain-fed beef. Perfect for those who love a steak with character and depth, yet still crave the refined tenderness expected from premium Wagyu.
Orange-Fed Wagyu by Sir Harry / Grill • Pan-sear • BBQ (fast sear, big flavour)
Cooking guide (simple + restaurant-style)
Best doneness: medium-rare to medium (keeps hanger tender and enhances its deep, savoury flavour).
Grill / BBQ / Hotplate
Bring steak to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the steak.
Season simply (salt + cracked pepper works perfectly for hanger).
Sear hard to develop crust, flip once, and finish on lower heat if needed.
Rest 5 minutes to relax the fibres.
Slice strictly against the grain—essential for hanger’s tenderness.
Cast-iron pan
Heat pan to high until just smoking.
Sear each side firmly, then reduce heat to finish gently without overcooking.
Optional: baste with a knob of butter or Wagyu fat + garlic/herbs for a richer finish.
Tip: Hanger steak has a pronounced grain—incorrect slicing can make it chewy. Always cut thin slices across the grain for the perfect texture.
Serving ideas
Refined classic: Hanger steak with smoked potato cream, charred spring onions, and a red wine reduction.
Earthy + aromatic: Roasted chanterelles, caramelised shallots, and a rosemary–black pepper jus to complement the steak’s savoury depth.
Bright + modern: Grilled hanger with shaved fennel and citrus salad, confit cherry tomatoes, and an orange–herb vinaigrette that echoes the orange-fed sweetness.
