General Description: Hanging tender is a small, intensely flavored, odd-shaped cut that “hangs” from the diaphragm. This popular bistro steak is better known in France than in the United States. Butchers have traditionally kept this less well-known cut for themselves. In recent years, hanger steak has become popular with chefs and steak aficionados because of its rich flavor. Like its neighbor, the skirt, this slightly chewy meat is dark in color with a beefy flavor and grainy texture. There is only one hanger steak per animal.

Part of Animal: The hanging tender is an interior cut attached to and supporting the diaphragm. It hangs off the kidney below the tenderloin and is attached to the last rib.

Characteristics: Hanger steak consists of two small muscles joined by a tough elastic membrane. Before trimming, this long, V-shaped strip of 11/2- to 2-inch thick muscle with a diagonal grain weighs about 1 pound, with little internal fat and abundant juices.

How to Choose: All hanger steaks are approximately the same size and weight. The lengthwise elastic membrane should be removed by the butcher, leaving two long, thin sections about 8 ounces each. Look for hanger steak at a specialty butcher shop.

Amount to Buy: Because this steak is normally purchased already trimmed by the butcher and must be cooked quickly, there is little shrinkage. Allow 6 to 9 ounces per person.

Storage: Marinate if desired, and refrigerate for up to 2 days.

1. Drain well and pat dry. Remove the long, tough membrane from the center if necessary.
2. Rub with oil, salt, and pepper, then broil, pan-sear, or grill over high heat, 10 to 15 minutes for rare to medium-rare, turning at least once.
3. Remove the meat from the heat, drape loosely with foil, and allow to rest for about 10 minutes before slicing against the grain, if desired, for serving.

Flavor Affinities: Brandy, celeriac, ginger, mushrooms, mustard, onions, parsnips, red wine, scallions, soy sauce, thyme.