Not so fast.
One of these steaks is not like the other.*
*Okay, okay. For all you language and logic pedants out there, it's true that if one of these steaks is not like the other, then both of these steaks is not like the other. But you know what I meant, right?
Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, they are both cut from the same piece of meat, and they both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band.
What's the difference? It's all got to do with the angle at which it's sliced.