Hanger steak is one of those hidden gems in the world of beef cuts-rich in flavor, tender when cooked right, and surprisingly affordable. Often called the “butcher’s steak” because butchers traditionally kept it for themselves, this cut hangs between the rib and loin, supporting the diaphragm. If you’ve ever wondered how to cook a hanger steak to bring out its best, you’re in the right place. Let’s dive into the best methods, tips, and tricks to make your hanger steak juicy, tender, and packed with flavor.
What Is Hanger Steak?
Hanger steak is a flat, flavorful cut from the upper belly of the cow. It has a deep, beefy taste similar to ribeye but with a slightly coarser texture. It’s prized for its marbling, which keeps it juicy and tender when cooked properly. However, because it comes from a muscle that isn’t used heavily, it can become tough if overcooked or cooked too slowly.
Preparing Your Hanger Steak
1. Trim the Steak
Before cooking, trim off any silver skin and excess fat. Also, remove the central tough membrane or sinew running through the middle to prevent chewiness. Some cooks prefer to butterfly the steak to help it cook evenly.
2. Bring to Room Temperature
Take the steak out of the fridge about 30 to 45 minutes before cooking. This step ensures even cooking and helps develop a better crust.
3. Season or Marinate
Hanger steak shines with simple seasoning. A generous rub of kosher salt and freshly ground black pepper is often enough. For extra flavor and tenderness, marinate the steak for at least an hour or overnight in a mixture of olive oil, Worcestershire sauce, garlic, and herbs like thyme or rosemary.
Cooking Methods for Hanger Steak
Cast Iron Skillet (Pan-Seared)
– Heat a cast iron skillet over high heat until it’s smoking hot.
– Add a tablespoon or two of a high-smoke-point oil like avocado or canola oil.
– Place the steak in the pan and sear without moving it for 3 to 4 minutes to develop a rich, golden crust.
– Flip and sear the other side for another 3 to 4 minutes.
– Lower the heat to medium-low, add butter, smashed garlic cloves, and fresh thyme or rosemary, then baste the steak with the melted butter for extra flavor.
– Remove the steak when it reaches an internal temperature of 125°F to 130°F for medium-rare, as it will continue to cook while resting.
Grilling
– Preheat your grill to medium-high heat and oil the grates.
– Wipe off excess marinade if used, then season with salt and pepper.
– Grill the steak for 2 to 3 minutes on each side for medium-rare (about 130°F internal temperature).
– Let the steak rest for 10 minutes before slicing.
Important Tips for Cooking Hanger Steak
– Cook Hot and Fast: Hanger steak cooks best quickly over high heat to avoid toughness.
– Use a Meat Thermometer: Aim for 125°F to 130°F internal temperature for medium-rare. Remove the steak a few degrees before the target temperature because it will keep cooking while resting.
– Rest Before Slicing: Rest the steak for about 10 minutes after cooking to let juices redistribute.
– Slice Against the Grain: The grain runs perpendicular to the length of the steak. Cut the steak into sections, then slice across the grain into thin strips to make it tender and easy to chew.
Flavor Variations and Serving Ideas
Hanger steak’s bold flavor pairs well with a variety of seasonings and sides. You can keep it simple with salt and pepper or enhance it with garlic, Worcestershire sauce, soy sauce, or fresh herbs. Serve it with chimichurri sauce, roasted vegetables, or a crisp salad for a satisfying meal.
Summary
Cooking hanger steak is all about respecting its unique texture and flavor. Trim well, season or marinate, cook hot and fast, rest properly, and slice against the grain. With these steps, you’ll enjoy a juicy, tender steak that tastes like a steakhouse special without breaking the bank.
Enjoy your perfectly cooked hanger steak!