Hanger steak is known as the “Butcher’s Steak” because they would often set this cut aside for themselves. This steak comes from just below the rib and in between the flank and brisket, three of the most flavorful cuts of beef, but only the hanger is superior in my opinion. Truth is, what I love about this steak is how forgiving it is. Because of the connective tissue and fat, it should be cooked to at least medium rare. But, medium or even medium well suits this cut just fine. The French serve this with Pommes Frites, but a simple salad of arugula and some lemon wedges work just fine.
Little can rival a tender, flavorful steak cooked over high heat, though one sure way to add that certain something is to pair it with a wine like the 2017 Warr-King Cabernet Sauvignon. Sourced from Red Mountain, one of Washington’s prime locations for Cabernet, the deep purple Warr-King sports the black fruits, black tea and herbal character of Washington wine. The ripe black cherry, acids and tannin on the palate will cut the fat of the meat while complementing the herbs and umami nuance of the Dijon, Worcestershire and balsamic vinegar.