I found out, I love Hanger steak

Before last week I had never heard of the cut of meat called Hanger Steak, and I'm so sad I've been missing out all these years. It's a cut of meat that has a ton of flavor and requires little effort. We stopped by a wonderful meat shop we have here in Little Rock called Hillcrest Artisan Meats (or H.A.M, check them out on Facebook here) to pick up some food for a weekend out of town at a cabin. Some friends had a gift card here and we walked in blind and asked for suggestions. The awesome folks behind the counter recommended the Hanger Steak and told us the best way of cooking it was to simple salt and pepper it and throw it on the grill on each side for about 3 minutes (also cut against the grain). That was our plan. But, then we got to the cabin, and didn't have charcoal so we improvised and below is the recipe we ended up with and OMG it was wonderful. So flavorful. We paired it with some roasted zucchini, squash and red onion, a baked potato and pasta salad and it was one of my favorite meals ever. I also should point out, My friend Jessie did most of the cooking for this meal, I just watched, but it was too good not to share. My suggestion is A- if you are here in Little Rock - go to H.A.M. and try any of their meat B- Pick up some Hanger steak if you ever see it, it's a great cut of meat. 

Pan Seared Hanger Steak 

• About a half a pound of Hanger Steak Per person
• Garlic Powder
• Salt
• Pepper

1. Put a little Salt, pepper and garlic powder on each side of the hanger steak
2. Spray some non stick cooking spray/oil on a pan
3. Heat the pan on high heat
4. Throw the steak in and sear it on each side for about 3 minutes (this gets it medium rare, which helps the grainy texture, it should be brown on the outside, but red in the middle)
5. Let it rest a minute before serving
6. Make sure everyone cuts against the grain