Hanger Steak: How to Cook It Perfectly

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I love exploring the hidden gems of the steak world. The hanger steak, also known as the “butcher’s steak” or “hanging tenderloin,” is one of my top picks. It’s a cut that’s full of flavor and tender. Let me share with you how to make it perfect.

This steak comes from the cow’s diaphragm muscle, which helps the animal breathe. It’s a tough muscle that makes the steak taste beefy and a bit chewy. Unlike popular cuts like ribeye or filet mignon, it has a unique texture. When cooked right, it’s juicy and has a great bite.

I’ll show you how to cook the perfect hanger steak, whether you grill, pan-sear, or use another method. You’ll learn about its special qualities and the best way to cook it. Soon, you’ll be a pro at making delicious hanger steak.

What is Hanger Steak?

Hanger steak is also known as the “butcher’s steak” or “hanging tenderloin.” It comes from the cow’s diaphragm. This cut is tender, well-marbled, and has a rich, beefy taste.

Tender and Flavorful Cut from the Diaphragm

Hanger steak is a tender cut of meat, found deep inside the loin. It’s between the tenderloin and the rib. Its location makes it a favorite for its tenderness. The popularity of this steak has made it more expensive, as each cow has only one.

Also Known as Butcher’s Steak or Hanging Tenderloin

Butchers and chefs also call it the “hanging tender.” In French, it’s known as onglet. This cut is loved for its great flavor and tenderness.

Hanger Steak vs Flank Steak

I love steak and often get asked about hanger steak and flank steak. Both are flat steaks but have unique qualities. Let’s look at what makes them different.

Hanger steak is famous for its soft texture and rich taste. It comes from near the diaphragm and is called the “butcher’s steak” or “hanging tenderloin.” It’s more marbled than flank steak, making it tender and juicy.

Flank steak, however, is leaner and can be a bit tougher. It’s a long, thin muscle from the animal’s belly. Though it needs more care when cooking, it’s still tasty and versatile.

Marinating both steaks helps make them tender and tastier. But, hanger steak is often seen as the better choice. Butchers and chefs love it for its great taste and feel.

It’s key to cook hanger steak to no more than medium-rare. Cooking it more can make it tough. Flank steak can be cooked a bit longer without getting tough.

In short, hanger steak and flank steak are both flat steaks but are quite different. Hanger steak is tender and full of flavor. Flank steak is leaner and needs more care but can still be great.

Hanger Steak vs Skirt Steak

Both hanger steak and skirt steak are popular flat steaks, but they’re not the same. Hanger steak is usually more tender and tastes better than skirt steak. It’s a bit chewier, though.

The hanger steak, also called the “butcher’s steak,” comes from the cow’s diaphragm muscle. This muscle doesn’t work as hard as the skirt steak’s muscle. So, hanger steak is tender, juicy, and has a deep beef flavor.

Skirt steak, however, is tougher and chewier. It’s from a muscle that works harder in the cow’s life. You need to cook it just right to avoid it being tough and chewy.

For the best taste, cook hanger steak to medium-rare. This keeps it tender and flavorful. Skirt steak does well with slow cooking, like roasting or braising. This makes the meat tender.

Why is it Called Hanger Steak?

The name “hanger steak” comes from where it’s found in the cow. It hangs from the diaphragm, a muscle that divides the chest from the belly. This steak is between the loin and the rib, supporting the body.

This steak is tender and full of beef flavor because it doesn’t work hard. It’s also known as the “butcher’s steak” or “hanging tenderloin” for its great taste. Its rarity makes it a favorite among chefs and meat lovers.

Worldwide, this steak has different names. In Britain, it’s called “skirt,” and in France, “onglet.” In Italy, it’s “lombatello,” and in the Netherlands, “longhaas.” Yet, everywhere, it’s considered a top cut of meat.

The hanger steak’s name and its spot in the cow make it a favorite. Its rarity and different names around the world make it even more special. This hanger steak is truly exceptional.

How to Cook the Perfect Hanger Steak

Grilling for Maximum Flavor and Tenderness

Grilling is the best way to cook a perfect hanger steak. This cut of meat loves the high heat of the grill. It caramelizes the outside while keeping the inside juicy and tender. The grill also enhances the natural flavors of the hanger steak, making it a treat for meat lovers.

To get the best results, start with a hot grill, at least 450°F. This high heat ensures a quick sear on the hanger steak. It locks in the juices and creates a delicious crust.

Don’t flip the steak too much. Let it sear for 3-4 minutes on each side. This lets the Maillard reaction work, which browns the meat. It makes the flavor and tenderness of the hanger steak even better.

When the steak is cooked to your liking (medium-rare is best for tenderness), let it rest for 5-10 minutes. This lets the juices spread evenly, making each bite juicy and full of flavor.

Follow these tips to make the perfect hanger steak every time. Use the grill, trust your instincts, and enjoy the bold, beefy taste that makes this cut special.

Preparing the Hanger Steak for Grilling

Grilling the perfect hanger steak requires careful preparation. Before starting, I make sure to follow a few key steps. These steps help make the steak tender, juicy, and full of flavor.

First, I check the hanger steak for any thin membranes or silver skin. Removing these parts ensures the steak cooks evenly. If left on, they can make the steak tough and chewy.

Then, I decide to butterfly the steak. This means cutting it in half lengthwise but not all the way through. It makes the steak thinner and cooks more evenly on the grill.

After prepping, I season the steak and throw it on the grill. Handling this special cut with care is crucial. It makes sure the steak is ready to impress with its flavor and tenderness.

Seasoning and Marinading Hanger Steak

Hanger steak is a tasty cut of beef that shines with just salt and pepper. But, you can boost its flavor with a marinade. Mixes like Worcestershire sauce, garlic, thyme, and olive oil can make it even better.

Simple Salt and Pepper or Flavorful Marinades

For a basic taste, just season with salt and pepper. This lets the steak’s natural flavor stand out.

For something more complex, try a marinade. Combine Worcestershire sauce, minced garlic, fresh thyme, and olive oil. Let the steak soak in these flavors for at least 10 minutes, or even overnight, for the best taste.

Marinating can make hanger steak taste great, but don’t overdo it. Too much marinade can make the meat mealy or mushy. Follow the recommended time for the best flavor.

Grilling Hanger Steak to Perfection

Grilling hanger steak to perfection means using high heat and precise timing. This cut of beef is special and deserves to be grilled just right. Let’s learn how to grill it like experts.

First, heat your grill to 450-500°F. It’s important to sear the steak quickly to lock in flavors. Put the steak on the grill and cook for 2-3 minutes on each side, until it gets a nice char.

Next, watch the internal temperature closely. Hanger steak tastes best at medium-rare, around 125-130°F. Use a meat thermometer to avoid overcooking. Once it’s done, move it to the cooler side of the grill to finish cooking if needed.

The total grilling time depends on the steak’s thickness. Usually, it takes 7-10 minutes for a perfect medium-rare. Remember, the steak will keep cooking a bit after you take it off the grill. So, pull it off just before it reaches your target temperature.

After grilling, let the steak rest for 5 minutes. This lets the juices spread evenly, making every bite tender and flavorful. Slice it against the grain for the best tenderness. Then, you’re ready to enjoy the best hanger steak ever.

Enjoy your perfectly grilled hanger steak with a bold red wine, like Petite Sirah or Cabernet Sauvignon. It goes well with grilled peppers and onions, or in salads, tacos, and steak fries. Hanger steak is a true culinary delight, and with these tips, you’ll grill it perfectly every time.

Resting and Slicing Hanger Steak

After grilling your hanger steak perfectly, let it rest for 5-10 minutes. This step lets the juices spread evenly, making the meat tender and tasty. It’s a key step that greatly improves the dish.

When slicing the steak, cut against the grain. This means slice across the muscle fibers. Cutting this way makes the meat even more tender. Hanger steak is already tender, and slicing this way enhances its tenderness even more.

Slicing Against the Grain for Maximum Tenderness

1. Allow the grilled hanger steak to rest for 5-10 minutes before slicing.
2. Identify the direction of the muscle fibers in the meat.
3. Slice the steak perpendicularly to the grain, cutting across the muscle fibers.
4. Serve the sliced hanger steak immediately for maximum tenderness and flavor.

For the best hanger steak, cook it to medium-rare, around 130-140°F. This doneness brings out the meat’s natural juices and tenderness.

Where to Buy Hanger Steak

Finding hanger steak might be tough because it’s a small cut that’s in high demand. But, with some effort, you can find this tasty and tender meat. Here’s where you can look for hanger steak to cook at home.

Start by visiting your local butcher or a high-end grocery store. Many specialty meat shops and upscale supermarkets carry hanger steak. It’s smart to call first to see if they have it before you go.

If you can’t find it locally, check online meat suppliers. These sites specialize in rare cuts and can send hanger steak right to your door. This way, you can get it even if it’s not in stores near you.

Hanger steak is a small cut, so it might not always be available. Always grab it when you can because it sells out fast. Chefs and home cooks love it.

With a bit of effort and talking to your local butchers and grocers, you’ll soon find and enjoy the delicious hanger steak.

The Incredible Hanging Tender Cut

Hanger steak is an amazing cut of meat that doesn’t get enough love. It’s small but full of tender and flavorful taste. People often skip it, but those who try it become big fans.

This steak comes from the diaphragm muscle and is also called the “butcher’s steak” or “hanging tenderloin.” Its unique spot in the animal makes it special. It has a distinct flavor and texture that sets it apart.

Hanger steak is a hidden treasure, offering a tender and flavorful taste. Butchers and chefs love it, and you will too. It’s great grilled, pan-seared, or in steak salads. Every home cook should try it.

Hanger Steak: The French Bistro Favorite

I discovered hanger steak while studying abroad in France. I didn’t know the English name for “onglet,” the French term for this cut of meat. But soon, I fell in love with its rich, tender taste.

Hanger steak is also known as the “butcher’s steak” or “hanging tenderloin.” It’s a favorite among chefs and food lovers. Even though it’s not as pricey as a prime ribeye, its flavor is unmatched. This has made it a classic in French bistros for years.

Prized by Butchers and Chefs Alike

Hanger steak is a top choice in fine dining for its quality and versatility. Chefs and butchers love it for its tender texture and deep beef flavor.

My favorite way to eat hanger steak is the classic French bistro style. It’s grilled and served with a rich sauce. Ina Garten’s recipe uses garlic, anchovies, capers, chives, lemon zest, and fresh herbs for the sauce. This dish is unforgettable, highlighting the steak’s amazing taste.

If you’re a home cook or an aspiring chef, try hanger steak. Its unique flavor and tenderness make it a favorite in French bistros worldwide.

Underrated and Flavorful Hanger Steak

Hanger steak is often overlooked but it’s truly special. It’s not as famous as some other cuts, but it has a unique flavor and tenderness. Once you try it, you’ll understand why it’s so loved.

It used to be a secret among butchers, known as the “butcher’s steak.” Now, more people know about it, making it pricier. But it’s worth it for its rich, beefy taste and tender texture.

Getting it right when you cook hanger steak is important. Cook it quickly on high heat to keep it tender. Cutting it against the grain helps too, so it doesn’t get tough. You don’t need marinades, but a bit of salt and pepper can make it even better.

Hanger steak is great for many dishes. You can grill it, put it in tacos, salads, or sandwiches. It’s a versatile and tasty choice for any meal.

If you haven’t tried hanger steak yet, you should. Its unique flavor and tenderness make it a standout in the kitchen.

Tips for Cooking Hanger Steak Perfectly Every Time

I love cooking hanger steak and have learned a few secrets to make it perfect every time. First, remove any membranes or extra fat from the steak. Butteryfying it helps cook it evenly.

For seasoning, I stick to kosher salt and black pepper. But if you want to try something new, a tasty marinade can elevate your steak. Make sure it marinates for at least 30 minutes before cooking.

Grilling is my go-to method for cooking hanger steak. I sear it on high heat for 2-3 minutes on each side. This gets a perfect medium-rare inside. Don’t overcook it, as hanger steak is best when juicy.

After cooking, let the steak rest for 5-10 minutes before slicing. This keeps it tender and full of flavor. Slicing against the grain makes it even more delicious.

FAQ

What is hanger steak?

Hanger steak is a tasty and soft beef cut from the cow’s diaphragm. It’s also called “butcher’s steak” or “hanging tenderloin.” It’s loved for its unique texture and strong flavor.

How does hanger steak differ from flank steak?

Hanger steak and flank steak are both flat cuts, but hanger steak is softer and tastes deeper. Flank steak is leaner and tougher.

How does hanger steak differ from skirt steak?

Hanger steak is softer than skirt steak because it’s under the rib cage. Skirt steak works harder, making it chewier.

Why is it called “hanger” steak?

It’s called “hanger” steak because it hangs from the cow’s diaphragm, between the loin and rib.

What’s the best way to cook hanger steak?

Cook hanger steak over high heat, like on a grill. Quick grilling at high heat makes the outside crispy and the inside juicy and tender.

How should I prepare hanger steak before grilling?

Remove any thin membranes or silver skin before grilling. You might also butterfly the steak to cook it evenly and quickly.

How should I season or marinate hanger steak?

Season with salt and pepper for a simple taste, or marinate in a mix like Worcestershire sauce, garlic, thyme, and olive oil.

What’s the ideal temperature for cooking hanger steak?

Cook hanger steak to medium-rare, about 125-130°F. Use a meat thermometer to avoid overcooking.

How do I slice hanger steak for the best texture?

Slice against the grain, cutting across the muscle fibers. This makes the meat tender and enjoyable to eat.

Where can I find hanger steak?

Finding hanger steak can be hard because it’s a small, sought-after cut. Look at your local butcher, high-end grocery stores, or online meat sellers.

Source Links

• All About the Hanger Steak: What is it and How Do You Cook It?
• How To Cook Hanger Steak On The Grill | Alexandra’s Kitchen
• What’s the Difference Between Skirt, Flank, Hanger, and Flatiron Steak?
• Hanger Steak | Location and Cuts of Hanger Steak with Diagram
• What’s the Difference Between Skirt, Flank, Hanger, and Flat Iron Steaks?
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• Pan-Seared Hanger Steak Recipe (the best way to cook hanger steak)
• How to Cook Perfect Hanger Steak – Teys Australia