Hanger steak is also known as "butcher's tenderloin" because traditionally butchers saved this full-flavored but unattractive-looking cut for themselves. It "hangs" between the rib cage and the loin cage, which explains its name. All hanger steaks are approximately the same size and weight. In recent years, it has become popular with chefs and steak lovers, and once you try one, you will understand why. Hanger steak needs no fancy preparation, just a brushing of oil and a little salt and pepper. You probably will not find hanger steaks in the meat section of the supermarket, but ask a good butcher for one, making sure it is Prime or Choice beef. Hanger steak also makes great hamburgers. It's best to remove the center vein, which runs lengthwise down the center of the steak. This leaves the steak in two pieces, neither of uniform thickness, which can make uniform grilling tricky—but well worth the effort.