Hanger steak, also referred to as onglet, is a distinctive and delectable cut of meat. Appreciated for its robust flavor akin to ribeye and New York strip, it offers excellent value as it is typically priced lower. Notably, each animal yields only one hanger steak, rendering it relatively uncommon. To enhance tenderness, it is recommended to cook this cut using high, dry heat and to slice it against the grain for a more delicate texture. The ideal internal temperature for a perfectly cooked hanger steak ranges between 125°F and 130°F.