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2 pieces of premium 14 day matured British hanger steak (around 600g in total). Cut from the skirt, trimmed of all gristle and fat, and butterflied, giving it a real depth of flavour. Often referred to as the butcher's steak, as butchers are likely to keep this one to themselves. Best cooked rare to medium-rare.
How to Cook Hanger Steak
Remove steak from packaging and rest at room temperature for 10 minutes before cooking. Season and brush with a little oil. Heat a dry frying pan until very hot and cook steak for 1 minute each side, reduce to medium heat and cook for following times:
Rare: 2-3 minutes each side
Medium: 2-6 minutes each side
Allow meat to rest on a warm plate for 5 minutes.*For more detailed information please view our 'How to Cook Perfect Steak at Home' Blog post.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.