AAA Iron Steak (Hanger)

Hanger steak — also called the butcher's cut, because butchers used to keep it for themselves. Hangs from the diaphragm; only one per steer. Intensely flavoured, slightly grainy, eats like a cross between flank and ribeye. Salt heavily, grill or cast-iron sear hard for 3 minutes a side, rest, slice thin across the grain. A chef's-favourite steak that finally gets respect.