Hanger Steak: Guide To Cooking, Buying & Flavorful Results!
What if there was a steak, often overlooked, that could deliver an explosion of flavor and tenderness, rivaling even the most celebrated cuts? The hanger steak, a hidden gem revered by butchers and discerning food lovers, is precisely that.
This cut of beef, also known as the butcher's steak, hanging tender, or onglet, is a treasure trove of rich, beefy flavor and a surprisingly tender texture. Unlike more commonly known cuts, the hanger steak isn't as widely available, making it a delightful discovery for those seeking a superior dining experience. Found in the lower belly of the cow, it's a muscle that does the work, located near the diaphragm, which is why its flavor is so concentrated. But before we get into the deliciousness of this cut, let's get to know it a bit better, right?
| Attribute | Details |
|---|---|
| Name(s) | Hanger Steak, Butcher's Steak, Hanging Tender, Onglet |
| Location | Lower belly of the cow, near the diaphragm; hangs between the last rib and the tenderloin. |
| Flavor Profile | Rich, beefy, intense |
| Texture | Tender, with a slightly coarse grain |
| Characteristics | Requires marinating for maximum flavor; cooks quickly |
| Similar Cuts | Flank steak, skirt steak |
| Ideal Cooking Methods | Grilling, pan-searing, broiling |
| Membrane | Distinguished by a prominent, tough membrane running lengthwise through the center |
| Size | Typically shorter and thicker than skirt steak; rarely exceeding 7 inches. |
Hanger steak's appeal extends beyond its taste. Its location on the animal, nestled between the loin and ribs, means it doesn't see a lot of use. This low-impact lifestyle is part of what contributes to its tenderness. Also, it's a muscle that does the work, and this hardworking nature translates into a deeper, more robust flavor compared to some other cuts. This is why the hanger steak is often a favorite among butchers, who recognize its value and flavor potential.
As it sits just below the animal's diaphragm, this cut has earned the name "hanger steak," as if hanging out, waiting to be discovered. It's a cut that demands attention. Think of it as a rare find. It's the crura, or legs, of the diaphragm, that is often cut into two separate cuts of meat: the hanger steak and the outer. This means that you should be seeking out this cut, and there are a few tips to keep in mind to ensure that your hanger steak experience is nothing short of extraordinary.
First, the magic of marination. Due to its looser fibers and rougher texture, a hanger steak eagerly absorbs flavors from marinades and rubs. A simple marinade of oil with a high smoke point, like grapeseed or vegetable oil, mixed with Worcestershire sauce, garlic, salt, pepper, and thyme can work wonders. Allow the steak to marinate for at least a couple of hours, or, better yet, overnight in the refrigerator. The longer it marinates, the more flavorful and tender it becomes.
Before you reach for the grill, there's a vital step: trimming. While some butchers will have already taken care of this, the hanger steak is distinguished by a tough membrane running through its center. This membrane needs to be removed before cooking, this should be done by using a long, sharp knife. If you do this, you can create two long, thin steak pieces. It might be easier than you think to do, as the meat can be gently teased away from the membrane, which can then be discarded. This step ensures a tender eating experience.
Next, seasoning is key. Because you can't season the inside of the steak, the outside is all you have. Before grilling, generously season the steak with kosher salt and pepper. This enhances the natural flavors of the beef and also creates a beautiful crust when grilled.
Now, let's talk about cooking methods. Grilling is a classic approach. A hot grill is essential to sear the outside, but keeping a close eye on the heat and avoiding overcooking is crucial. The hanger steak cooks quickly, and its ideal doneness is medium-rare to medium. For the grilling method, a high heat is the perfect answer for creating the flavorful, charred exterior. This is what helps to produce the juicy interior you seek. Aim for about 2-3 minutes per side over high heat, depending on the thickness of the steak and your desired level of doneness. Another cooking method involves pan-searing, which can also yield excellent results. If you do that, a cast-iron skillet is ideal for creating a beautiful crust. Remember to let the steak rest for a few minutes after cooking, so the juices can redistribute, then slice it against the grain for maximum tenderness.
Slicing is an art form. Once cooked, the hanger steak needs to be sliced properly to ensure tenderness. Locate the direction of the muscle fibers and slice across them, at a slight angle. This shortens the fibers, making each bite easier to chew and enjoy. Cutting across the grain is not just a suggestion, it's a necessity.
Pairing and serving your hanger steak. Think of it as a blank canvas that works with many sides. Hanger steak is the perfect complement for a variety of side dishes. Whether you're preparing a meal for your family, or entertaining guests, you can't go wrong with it. For an outdoor gathering, consider pairing it with a fresh raw corn salad or some soba noodles. Serve it with your favorite vegetables. It is a versatile cut that works in various cuisines, making it an ideal choice for both simple and elaborate meals. You can make it shine with a simple chimichurri or a classic peppercorn sauce. Serve it with Mark Bittman's raw corn salad or a more classic choice of french fries. The possibilities are endless, and the results are always delicious.
Hanger steak vs. skirt steak: What's the difference? Both are part of the flat steak group, and both are known for their rich flavor. However, there are distinct differences. Skirt steak tends to be longer, thinner, and more fibrous. Hanger steak is thicker, shorter, and arguably more tender. Skirt steaks can be up to 2 feet long, whereas hanger steaks are rarely over 6 or 7 inches. Skirt steak is an average of two pounds while hanger steak is much lighter. Another differentiator is prevalence. Hanger steak is rarer and often more prized by those in the know.
Where to find hanger steak. While not as prevalent as other cuts, the hanger steak is becoming increasingly available. Your local butcher shop is your best bet. Many supermarkets now carry it as well. Online meat retailers are another option, offering the convenience of home delivery. Check out different butcher shops and meat retailers. When you find it, grab it.
Why choose hanger steak? It's the perfect meal to share with your family. Serving steak for dinner never gets old. When cooked and sliced correctly, hanger steak is truly incredible. It's so juicy and tender, and it cooks quickly. It has a strong, beefy flavor that is hard to beat. Whether you're a seasoned grill master or a novice cook, the hanger steak is a rewarding choice that will impress your taste buds and your guests alike.
The hanger steak is a cut that not many have heard of before, but it's one that is beautifully tender and delicious. With the right sides, this steak can be enjoyed. It's the kind of meal that's not just a meal, but an experience, offering a combination of flavor, texture, and versatility. It's a culinary adventure worth embarking on, a testament to the fact that the best things in life are often found off the beaten path.
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