Hanger steak is a hidden gem in the world of beef cuts. Known also as the butcher’s steak or hanging tender, it’s prized for its rich flavor and tender texture. Despite being less common than ribeye or filet mignon, hanger steak offers a fantastic eating experience and is often more affordable. If you’ve ever wondered how to cook hanger steak to juicy, mouthwatering perfection, this guide is for you!
What Is Hanger Steak?
Hanger steak comes from the upper belly area of the cow, hanging between the rib and loin, supporting the diaphragm. It’s a flat steak with a pronounced grain and a unique flavor profile, somewhat similar to skirt steak but generally more tender. Because there’s only one hanger steak per animal, it’s a special cut that butchers used to keep for themselves, hence the nickname “butcher’s steak”.
Preparing Hanger Steak for Cooking
Before cooking, preparation is key to unlocking the best flavor and tenderness.
– Trim the Membrane and Fat: Remove the tough membrane and excess fat from the steak. This helps the steak cook evenly and prevents chewiness.
– Separate the Two Muscles: Hanger steak has a thick sinew running through the middle. Many cooks like to cut this out, splitting the steak into two pieces for more even cooking and easier slicing later.
– Marinate (Optional but Recommended): Marinating with an acidic ingredient like Worcestershire sauce, vinegar, or citrus juice helps tenderize the meat and adds flavor. A simple marinade can include olive oil, garlic, thyme, salt, pepper, and Worcestershire sauce.
Marinate for at least 10 minutes, but ideally a few hours or overnight in the fridge for maximum flavor infusion.
How to Cook Hanger Steak
1. Cast Iron Skillet Method
– Heat a large cast iron skillet over medium-high heat until it’s very hot and just starting to smoke.
– Add a tablespoon of neutral oil (like canola or vegetable oil).
– Place the steak in the skillet and cook without moving it for 4 to 5 minutes to develop a deep brown crust.
– Flip the steak and cook for another 4 to 5 minutes for medium-rare (internal temperature 125°F to 130°F).
– Remove from heat and let rest for about 10 minutes to allow juices to redistribute.
2. Grilling Method
– Preheat your grill to high heat.
– Remove excess marinade and season the steak generously with salt and pepper.
– Grill the steak for 2 to 3 minutes per side for medium-rare, aiming for an internal temperature of about 130°F.
– Let the steak rest for 10 minutes before slicing.
Important Tips
– Hanger steak is best cooked medium-rare; cooking beyond medium can make it tough.
– Use an instant-read thermometer to check doneness.
– Resting the steak after cooking is crucial to keep it juicy.
– Always slice against the grain to break up the muscle fibers and ensure tenderness. Since the grain runs perpendicular to the length of the steak, cut the steak into shorter sections first, then slice thinly across the grain.
Flavor Enhancements and Serving Ideas
Hanger steak’s rich beefy flavor pairs well with simple seasonings like salt, pepper, garlic, and fresh herbs such as thyme. Some cooks like to finish the steak with a pat of compound butter-bone marrow butter is a decadent option that adds richness.
For a quick sauce, consider a sweet and sour red currant sauce or a garlic-thyme marinade that complements the meat’s natural flavor.
Serve hanger steak sliced thin for tacos, steak sandwiches, or alongside classic sides like roasted vegetables, mashed potatoes, or a fresh salad.
Summary
Cooking hanger steak is straightforward but requires attention to preparation, cooking temperature, and slicing technique to get the best results. Whether you choose the skillet or grill method, marinate for flavor and tenderness, cook to medium-rare, rest the meat, and slice against the grain for a juicy, flavorful steak that’s sure to impress.
Juicy, tender, and packed with flavor-hanger steak is a cut worth trying and mastering in your kitchen!