Hanger steak is a cut of beef that’s often overlooked. This flavorful cut boasts a rich, beefy taste and comes from the cow’s diaphragm muscle, earning it the names “hanging tenderloin” or “butcher’s steak.” More affordable than many premium steaks, it is tender and flavorful, perfect for various dishes. You can grill it or try it in Asian-inspired stir-fries.
Key Takeaways
- Hanger steak is an affordable and flavorful cut of beef that is often underrated.
- It is best cooked to medium-rare or medium to avoid becoming chewy or dried out.
- Look for hanger steak in grocery stores labeled as “butcher’s steak” or “onglet.”
- Proper marinating and seasoning are important for enhancing the flavor and tenderness of hanger steak.
- This cut can be prepared using various cooking methods, including grilling, pan-searing, and sous vide.
Introduction
Hanger steak is a hidden gem in the beef world. Unlike ribeye or filet mignon, it offers a rich, beefy taste and is tender when cooked right. In this guide, we’ll look at the special qualities of hanger steak, provide tips for picking and preparing it, and share the best ways to cook it along with some recipes. Whether you’re a steak pro or new to hanger steak, you’ll find useful tips to make your next steak dinner amazing.
“Hanger steak is one of the most underrated and flavorful cuts of beef. With the right cooking techniques, it can rival even the most premium steaks.”
Positioned between the last rib and the loin, this cut’s location contributes to its robust and juicy flavor. For optimal tenderness, it is best cooked to medium-rare or medium.
Next, we’ll dive into hanger steak’s history, its growing popularity, and how to choose, prepare, and cook it. By the end, you’ll know how to incorporate hanger steak into your cooking and impress everyone with your skills in this underappreciated cut.
What is Hanger Steak?
Hanger steak, also known as the “hanging tenderloin” or “butcher’s steak,” is a flat and thin cut of beef that comes from the diaphragm muscle of the cow. This cut sits between the loin and ribs, making it a favorite among steak lovers. It features a rich, beefy taste and a tender texture, distinguishing it from flank and skirt steaks.
Understanding Hanger Steak Cuts
The US meat-cutting classification for hanger steak is NAMP 140. Rarely sold to consumers due to limited supply, most of it goes to restaurants and specialty butchers. This cut is the crura, or legs, of the diaphragm, attached to the last rib and the front of several lumbar vertebrae.
Origins and History of Hanger Steak
More popular in mainland Europe than in English-speaking countries, hanger steak is referred to as “onglet” in French, “lombatello” in Italian, and “longhaas” in Dutch. In Mallorca, it is called Floquet, while in Polish, it’s known as “świeca wołowa.” Spanish speakers refer to it as “solomillo de pulmón” or “entraña.” Butchers historically kept this cut for themselves due to its great taste and tenderness.
Why is Hanger Steak Popular?
Gaining popularity as an underutilized cut, hanger steak is less common than skirt and flank steaks but offers a unique taste. While it is smaller and pricier than other flat steaks, its appeal lies in its distinctive flavor.
| Steak Cut | Characteristics |
|---|---|
| Hanger Steak | Flat and thin cut, comes from the diaphragm muscle, rich, beefy flavor, relatively tender texture, smaller and more expensive than other flat steaks |
| Skirt Steak | Long and flat steak, comes from the lower chest and abdominal area, distinct grain and chewy texture, less expensive than hanger steak |
| Flank Steak | Wider, shorter, and thicker than skirt steak, comes from the belly muscles, more marbling than other flat steaks, requires careful cooking to avoid toughness |
Choosing between hanger steak and skirt steak depends on personal preference. Hanger steak is pricier and tender, while skirt steak is cheaper and chewier. Both cuts are best cooked with high heat, but hanger steak should not be cooked past medium-rare to retain its tenderness.
How to Select the Best Hanger Steak
Choosing the right hanger steak can be a game-changer. With its rising popularity, you can find it at your grocery store or butcher shop.
Where to Buy Quality Hanger Steak
A local butcher is your best bet for top-notch hanger steak. Butchers know this cut inside out and can help you pick the perfect piece.
Choosing the Right Cut
Look for hanger steak that is deep red and well-marbled. Avoid cuts with excessive fat or connective tissue, and ensure it smells fresh and feels firm.
What to Look for in Fresh Hanger Steak
Check the steak’s freshness. It should look bright and smell good. If packaged, confirm that the expiration date is close.
Following these tips will help you find the best hanger steak, perfect for grilled dinners or stir-fries. This hidden gem boasts great taste and texture.
Preparing Hanger Steak for Cooking
Properly preparing hanger steak is crucial before cooking. Start by trimming any excess fat or connective tissue to ensure a tender and flavorful steak. Handle the steak gently, as its thin, flat shape can make it delicate.
Trimming and Cleaning Hanger Steak
Use a sharp knife to remove any silver skin, sinew, or tough connective tissue. This helps the meat cook more evenly and enhances the texture. Gently pat the steak dry with paper towels to remove surface moisture before seasoning or marinating.
Marinating Hanger Steak for Flavor
Marinating is a great way to tenderize the meat and infuse it with flavor. Consider using acidic ingredients like vinegar, citrus, or wine in your marinade to break down muscle fibers. Allow the steak to marinate for at least 30 minutes, or up to 24 hours, for best results.
Seasoning Tips for Hanger Steak
When seasoning hanger steak, a simple blend of salt and pepper often suffices to let the meat’s natural beefiness shine. You can also experiment with other spices and herbs, such as garlic, rosemary, or thyme, to create your desired flavor profile.
Proper preparation is key to ensuring your hanger steak turns out tender, flavorful, and cooked to perfection. Taking the time to trim, marinate, and season the meat will lead to a truly delicious dish.
Best Cooking Methods for Hanger Steak
Hanger steak is a versatile and flavorful cut that deserves a spot in any home cook’s repertoire. Known as the “butcher’s steak,” it can be prepared using a variety of cooking methods, each yielding delicious results. Whether you prefer grilling, sous vide, or pan-searing, hanger steak is a reliable and affordable option that can elevate your meal.
Grilling Hanger Steak: Step-by-Step Guide
Grilling hanger steak is a popular choice due to the high heat, which sears the exterior while keeping the interior tender and juicy. Preheat your grill to high heat, season the steak generously with salt and pepper, and cook for 3-4 minutes per side, depending on your desired level of doneness. Allow the steak to rest for 5-10 minutes before slicing to let the juices redistribute, ensuring a tender and flavorful bite.
Pan-Seared Hanger Steak Technique
For an indoor cooking option, pan-searing the hanger steak over high heat creates a beautiful crust while locking in flavor. Pat the steak dry and season it well. Heat a cast-iron or stainless-steel skillet over high heat until smoking hot, then add a small amount of oil. Sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5-10 minutes before slicing to ensure maximum tenderness.
Sous Vide Hanger Steak Method
The sous vide method involves cooking the steak in a water bath at a precise temperature, resulting in an incredibly tender and evenly cooked hanger steak. Season the steak, seal it in a plastic bag, and submerge it in a water bath set to your desired temperature (typically around 130°F for medium-rare). Cook the steak for 1-4 hours, depending on thickness, then finish it with a quick sear in a hot pan or on the grill to create a flavorful crust.
Regardless of the cooking method you choose, hanger steak is a fantastic choice for the home cook. With its robust, meaty flavor and tender texture, this versatile cut is sure to impress family and friends. Explore more delicious recipes to elevate your hanger steak game.
Top Hanger Steak Recipes
Hanger steak is versatile and flavorful, perfect for various cooking methods and flavors. You can grill it, use bold sauces, or stir-fry it for a delicious meal.
Classic Grilled Hanger Steak
A classic grilled hanger steak is simple yet impressive. Season it with salt and pepper, then grill it over high heat for a tasty char on the outside and a juicy inside. This recipe serves 4 and requires just 4 ingredients: hanger steak, salt, pepper, and avocado oil. Grill for 3-6 minutes per side, depending on your doneness preference.
Hanger Steak with Chimichurri Sauce
Add a vibrant twist to your hanger steak with chimichurri sauce. This Argentinian-inspired sauce combines parsley, oregano, garlic, olive oil, and red wine vinegar. Marinate the steak for at least 1 hour, or up to 4 hours, for maximum flavor. Grill the steak to your liking and serve it with fresh chimichurri sauce for an impressive dish.
Asian-Style Hanger Steak Stir-Fry
Try an Asian-style hanger steak stir-fry for a quick weeknight meal. Marinate the steak in coconut aminos, fish sauce, ginger, and garlic for at least 1 hour, or up to 4 hours, infusing it with bold, umami flavors. Stir-fry the steak with fresh vegetables like bell peppers, snow peas, and carrots. Serve it over steamed rice or cauliflower rice for a low-carb option.
“Hanger steak is a relatively thin cut of meat, often compared to skirt steak or flank steak, and can be used in similar dishes.”
Serving Suggestions for Hanger Steak
Hanger steak pairs beautifully with a variety of side dishes. Its robust, beefy flavor complements heartier sides like roasted root vegetables or creamy mashed potatoes. For a classic pairing, serve it with simple roasted potatoes or a fresh green salad.
Best Sides for Hanger Steak Dishes
- Roasted Potatoes
- Grilled Asparagus
- Creamy Mashed Potatoes
- Roasted Root Vegetables
- Fresh Green Salad
Wine Pairing with Hanger Steak
The bold, beefy flavor of hanger steak pairs well with full-bodied red wines. Consider pairing it with Cabernet Sauvignon, Malbec, or Syrah for a harmonious flavor combination.
How to Slice Hanger Steak for Tenderness
To ensure maximum tenderness, slice the hanger steak against the grain. This technique breaks up muscle fibers, making each bite tender and enjoyable. Slice the steak into thin, uniform strips for the best texture and mouthfeel.
Tips for Storing and Reheating Hanger Steak
Properly storing and reheating leftover hanger steak is key to maintaining its quality and taste. A few simple steps can help your steak stay juicy and delicious, even after chilling or freezing.
Storing Leftover Hanger Steak
Store leftover hanger steak in an airtight container or resealable bag in the refrigerator for up to 3-4 days. The right storage can keep steaks safe in the fridge for about three days.
Reheating Hanger Steak without Losing Juiciness
When reheating your hanger steak, use low-heat methods to avoid drying it out. Reheating in the oven and then searing it is effective. You can also use sous vide, heating the steak in water at 120-130°F for 5-8 minutes to keep it juicy. Let the steak sit out for about 30 minutes before reheating, and if preparing it to be reheated later, slightly undercook it to maintain juiciness.
Can You Freeze Hanger Steak?
Freezing hanger steak is possible, but it may affect its texture and tenderness. If freezing, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. Vacuum sealers and freezer paper help keep moisture in and air out.
Using the right storage and reheating methods is essential for enjoying leftover hanger steak. Following these tips allows you to savor juicy, flavorful steak even after the first meal.
FAQ
Hanger steak is a flavorful and versatile cut that’s gaining popularity. Home cooks and chefs often have questions about preparing and cooking it.
What temperature should I cook hanger steak to?
For the best taste and tenderness, cook hanger steak to medium-rare or medium, reaching an internal temperature of 130-135°F (54-57°C). Overcooking can lead to toughness and chewiness.
Is hanger steak the same as skirt steak?
Although hanger steak and skirt steak are both thin, flat cuts of beef, they differ in tenderness and flavor. Hanger steak is more tender and flavorful, while skirt steak can be tougher and may require marinating.
How long should I marinate hanger steak?
Marinating time for hanger steak varies; it’s best to marinate for 30 minutes to 24 hours, depending on the strength of the marinade.
Why is my hanger steak tough?
If your hanger steak is tough, it may have been overcooked or cut incorrectly. Ensure you cook it to the right temperature and slice it thinly against the muscle fibers for tenderness.
Understanding these tips will help your hanger steak turn out tender, flavorful, and enjoyable every time.
Conclusion
Recap of Hanger Steak Cooking Tips
This guide has covered much about hanger steak, including its origins, special qualities, and how to choose and cook it. You now know how to grill, pan-sear, or sous vide hanger steak to perfection.
Understanding cooking temperatures and how to marinate and season is key. This guide equips you with all the tools needed to enhance your hanger steak cooking skills.
Why You Should Try Hanger Steak
Hanger steak is a must-try for steak lovers, known for its bold flavor, tenderness, and affordability. Often called the “butcher’s steak,” it provides a unique taste experience.
Its rich, meaty flavor and slightly grainy texture set it apart from ribeye and flank steak, offering a taste that will impress you.
Final Thoughts on Hanger Steak Recipes
We encourage you to try the hanger steak recipes in this guide, showcasing why this cut is a hidden gem in the world of beef. From classic grilled steak to flavorful chimichurri-topped versions or Asian-inspired stir-fries, hanger steak is versatile and allows for the creation of many delicious dishes. With the right techniques, you can turn this underrated cut into a memorable meal for family and friends.