Hanger steak, often referred to as the “butcher’s steak,” is a lesser-known cut of beef that’s celebrated among chefs and meat lovers for its rich flavor and tenderness. If you’re unfamiliar with hanger steak, you’re in for a treat! This steak is versatile, easy to prepare, and relatively inexpensive compared to more popular cuts like ribeye or filet mignon. In this guide, we’ll delve into everything you need to know about hanger steak, including its origins, why it’s so sought after, and how you can prepare it to perfection at home.
What is Hanger Steak?
Hanger steak comes from the diaphragm area of a cow, situated between the rib and the loin. It “hangs” from the diaphragm, which is how it earned its name. This cut is a part of the plate section of the cow and has long been a favorite among butchers who would often reserve it for themselves due to its deep flavor and tenderness. The hanger steak boasts a bold, beefy taste, making it a star in both upscale restaurants and home kitchens.
Interestingly, there’s only one hanger steak per cow, which explains why it’s often hard to find in supermarkets. This prized cut is typically trimmed of any silverskin or connective tissue, leaving only the tender, flavorful meat.
Why is Hanger Steak So Popular?
The hanger steak has a unique appeal due to its combination of tenderness and flavor. When cooked properly, it can rival much more expensive cuts, offering a melt-in-your-mouth texture and a beefy flavor that’s hard to match. Because it’s less well-known than ribeye or New York strip, hanger steak is also often more affordable, providing excellent value for money.
Despite its growing popularity, it remains a “hidden gem” of the beef world, making it an exciting option for home chefs looking to try something different.
Hanger Steak vs. Skirt Steak: What’s the Difference?
It’s easy to confuse hanger steak with skirt steak, as both come from the diaphragm area of the cow. However, there are a few key differences between the two cuts:
- Flavor: Both cuts are flavorful, but hanger steak has a more intense, beefy taste.
- Texture: Hanger steak is generally more tender than skirt steak, which has a chewier texture.
- Size: Hanger steaks tend to be thicker and more substantial, whereas skirt steaks are thinner and longer.
While both cuts are excellent for grilling and marinades, hanger steak is the superior choice if you’re looking for a cut that’s tender and juicy.
How to Select Hanger Steak: What to Look For
When shopping for hanger steak, freshness and quality are key. Look for steaks that have a rich, red color and a good amount of marbling throughout. Marbling refers to the white flecks of fat within the meat, which melt during cooking, adding flavor and moisture to the steak.
It’s also important to consider the cut’s thickness. Ideally, hanger steak should be thick enough to retain moisture during cooking but not so thick that it becomes difficult to cook evenly.
Many specialty butcher shops carry hanger steak, but you may have difficulty finding it at a regular grocery store. If you’re struggling to find it locally, consider looking online for a reputable meat supplier who offers hanger steak.
How to Prepare Hanger Steak
Preparing hanger steak requires little effort, making it perfect for weeknight meals or special occasions. Here are a few preparation tips to ensure your hanger steak turns out perfectly:
- Remove Excess Fat: Although most hanger steaks come trimmed, check for any excess fat or silverskin and trim it away before cooking.
- Season Generously: Due to its strong beefy flavor, hanger steak benefits from a generous seasoning of salt and pepper. You can also marinate it for additional flavor.
- Let it Come to Room Temperature: Before cooking, allow the steak to sit at room temperature for about 30 minutes. This ensures it cooks evenly.
Cooking Hanger Steak: Methods and Tips
There are several ways to cook hanger steak, but the most popular methods are grilling and pan-searing. Both methods create a delicious, crispy exterior while preserving the steak’s juicy interior. Here’s how to master each technique:
Grilling Hanger Steak
Grilling hanger steak is one of the best ways to cook this cut, as the high heat quickly sears the exterior, locking in the juices. Here’s how to do it:
- Preheat your grill: Set your grill to high heat, around 450°F (232°C).
- Season and oil the steak: Pat the steak dry, season generously with salt and pepper, and lightly brush with oil.
- Grill: Place the steak directly on the grill grates and cook for 4–5 minutes per side for medium-rare. Use a meat thermometer to check the internal temperature—it should read 125°F (52°C) for medium-rare.
- Rest: Once cooked, remove the steak from the grill and let it rest for 5–10 minutes before slicing.
Pan-Searing Hanger Steak
If you don’t have access to a grill, pan-searing is another fantastic option. Here’s the process:
- Heat your pan: Use a cast-iron skillet or another heavy-bottomed pan and heat it over medium-high heat until it’s smoking hot.
- Season and oil the steak: Season the steak with salt and pepper and brush with oil.
- Sear the steak: Add the steak to the hot pan and sear for 4–5 minutes on each side until a deep, brown crust forms.
- Butter Basting: For extra flavor, add a couple of tablespoons of butter and baste the steak during the last few minutes of cooking.
- Rest: Let the steak rest for 5–10 minutes before slicing.
Slicing and Serving Hanger Steak
Slicing hanger steak correctly is crucial for maximizing tenderness. Always slice against the grain, as this helps break down the muscle fibers and ensures each bite is tender.
As for serving, hanger steak is incredibly versatile. You can serve it simply with a side of vegetables, or you can slice it thin and add it to tacos, sandwiches, or salads. The bold flavor of hanger steak pairs wonderfully with chimichurri, garlic butter, or a balsamic reduction.
Marinades and Seasonings for Hanger Steak
While hanger steak is delicious with just salt and pepper, it also lends itself well to marinades. Here are a few flavor-packed options to try:
- Garlic and Herb Marinade: A classic combination of garlic, rosemary, thyme, and olive oil works beautifully with hanger steak.
- Asian-Inspired Marinade: Soy sauce, ginger, garlic, and sesame oil make for a delicious, umami-packed marinade.
- Citrus Marinade: Lime juice, orange juice, and cilantro brighten up the rich flavors of the steak.
For best results, marinate your hanger steak for at least an hour, but overnight is even better.
Common Mistakes to Avoid When Cooking Hanger Steak
Hanger steak is a forgiving cut, but there are still a few common mistakes that can detract from its flavor and texture:
- Overcooking: Hanger steak is best served medium-rare. Overcooking it can result in a tough, chewy steak.
- Not Letting it Rest: Resting your steak allows the juices to redistribute, making the steak more flavorful and tender.
- Slicing with the Grain: Always slice against the grain to keep the meat tender.
FAQs
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Conclusion
Hanger steak is a fantastic cut of beef that combines affordability with exceptional flavor and tenderness. Whether you grill it, sear it, or add it to a marinade, hanger steak is sure to impress. Its rich, beefy taste and tender texture make it a great alternative to more expensive cuts, and once you try it, it may quickly become one of your favorites.
