What is Hanger Steak?
A. Definition and basic description
Hanger steak, also known as onglet or butcher’s steak, is a flavorful and versatile cut of beef that comes from the diaphragm muscle of the cow. It is a thick, long, and flat piece of meat that hangs between the rib and loin sections of the animal.
B. Culinary uses and popularity
Hanger steak has gained popularity among chefs and home cooks alike due to its robust flavor and tender texture. It is commonly used in various cuisines and dishes, including grilling, stir-frying, tacos, and steak salads.
Characteristics of Hanger Steak
A. Appearance and shape
Hanger steak has a distinctive shape, resembling a thin, elongated triangle with a thick and narrow end. It is typically around 1 to 1.5 pounds in weight and has a coarse texture with visible grains.
B. Texture and tenderness
While hanger steak has a coarse texture, it is surprisingly tender when cooked properly. The meat has a good amount of marbling, which contributes to its tenderness and juiciness.
C. Flavor profile
Hanger steak is known for its robust and beefy flavor. It has a rich, intense taste that is often described as slightly gamey and more pronounced compared to other cuts like tenderloin or ribeye.
How to Select and Store Hanger Steak
A. Choosing the right cut
When selecting hanger steak, look for a piece that is bright red in color with a fine texture. Avoid cuts that appear dull or have excessive moisture. Opt for thicker cuts, as they tend to be more tender.
B. Quality indicators
Choose hanger steak that has good marbling, as it indicates better flavor and tenderness. Additionally, look for meat that is firm to the touch and has minimal connective tissue.
C. Proper storage techniques
To store hanger steak, place it in airtight packaging and refrigerate it at or below 40°F (4°C). It is best to use it within 2-3 days of purchase to ensure optimal freshness and flavor.
Cooking Methods for Hanger Steak
A. Grilling
Grilling is one of the most popular ways to cook hanger steak. Preheat the grill to medium-high heat and cook the steak for about 4-5 minutes per side for medium-rare doneness. Let it rest before slicing.
B. Pan-searing
Pan-searing hanger steak creates a delicious crust while maintaining its juicy interior. Heat a skillet over high heat, add oil, and sear the steak for 3-4 minutes per side. Finish it in the oven if needed.
C. Broiling
Broiling hanger steak is a quick and convenient method. Place the steak on a broiler pan or a wire rack set over a baking sheet, and broil it for 4-6 minutes per side for medium-rare.
D. Sous vide
Sous vide is a precise and foolproof method for cooking hanger steak. Seal the steak in a bag, cook it in a water bath at 130°F (54°C) for 2-3 hours, then sear it briefly for a caramelized crust.
Serving and Pairing Hanger Steak
A. Recommended serving sizes
For a main course, a serving size of hanger steak is usually around 6-8 ounces per person. Adjust the portion based on your guests’ appetites and the other components of the meal.
B. Flavorful marinades and rubs
Marinating hanger steak can enhance its flavor and tenderness. Consider using marinades with ingredients like garlic, soy sauce, Worcestershire sauce, and herbs like rosemary or thyme.
C. Suitable side dishes and accompaniments
Hanger steak pairs well with various side dishes such as roasted vegetables, mashed potatoes, grilled asparagus, or a fresh green salad. You can also serve it with a side of chimichurri sauce or a mushroom sauce for added flavor.
D. Wine and beverage pairing suggestions
Pair hanger steak with red wines like Cabernet Sauvignon, Malbec, or Syrah for a complementary flavor profile. If you prefer other beverages, consider a hoppy IPA or a rich stout beer to balance the meat’s richness.
Hanger Steak Recipes
A. Grilled Hanger Steak with Chimichurri Sauce
For this recipe, marinate the hanger steak in a mixture of olive oil, garlic, lime juice, and herbs. Grill it to your desired doneness and serve with a vibrant chimichurri sauce made from fresh parsley, cilantro, garlic, vinegar, and olive oil.
B. Pan-Seared Hanger Steak with Mushroom Sauce
In this recipe, sear the hanger steak in a hot skillet until nicely browned. Remove the steak and sauté mushrooms and shallots inbutter until caramelized. Deglaze the pan with red wine and beef broth, and simmer until reduced. Serve the steak with the mushroom sauce spooned over the top.
C. Hanger Steak Tacos with Avocado Salsa
For a delicious taco variation, marinate the hanger steak with lime juice, cumin, chili powder, and garlic. Grill or pan-sear the steak to medium-rare and slice it thinly. Serve it in warm tortillas with a refreshing avocado salsa and your favorite taco toppings.
D. Asian-inspired Stir-Fried Hanger Steak
Create an Asian-inspired stir-fry by slicing the hanger steak into thin strips. Stir-fry it with colorful vegetables like bell peppers, broccoli, and snap peas in a soy-based sauce. Serve over steamed rice or noodles for a complete meal.
Tips and Tricks for Cooking Hanger Steak
A. Proper marination techniques
To ensure maximum flavor penetration, marinate hanger steak for at least 30 minutes or up to 24 hours in the refrigerator. Massage the marinade into the meat and let it sit in a sealed container or plastic bag.
B. Cooking temperature and timing
For medium-rare doneness, cook hanger steak to an internal temperature of around 130°F (54°C). Adjust the cooking time based on the thickness of the steak and your preferred level of doneness.
C. Resting and slicing the steak
Allow the cooked hanger steak to rest for a few minutes before slicing. This helps the juices redistribute and ensures a moist and tender result. Slice the steak against the grain to maximize tenderness.
Variations and Alternative Names for Hanger Steak
A. Different names in various countries and regions
Hanger steak is known by different names in various countries. In France, it is called “onglet,” while in the United Kingdom, it is known as “butcher’s steak.” Each region may have its own terminology for this cut.
B. Similar cuts and alternatives in the culinary world
If hanger steak is not available, you can substitute it with other cuts like skirt steak or flank steak. While they have slightly different textures and flavors, they can be prepared using similar cooking methods.
Frequently Asked Questions about Hanger Steak
A. Is hanger steak the same as skirt steak?
No, hanger steak and skirt steak come from different parts of the cow. While they have some similarities, they have distinct characteristics and flavors.
B. Can I substitute hanger steak with another cut?
Yes, you can substitute hanger steak with cuts like skirt steak or flank steak, although they may have slight differences in texture and taste.
C. How can I tenderize hanger steak?
Hanger steak is already relatively tender, but if you want to further tenderize it, you can use a meat mallet or a marinade containing acidic ingredients like vinegar or citrus juice.
D. What is the best way to cook hanger steak for maximum flavor?
Grilling or pan-searing hanger steak at high heat is a great way to develop a flavorful crust while keeping the interior tender and juicy. The key is to cook it to medium-rare or medium doneness to preserve its natural flavor.
Conclusion
Hanger steak is a versatile and flavorful cut of beef that can elevate your meals with its robust taste and tender texture. Whether you grill it, pan-sear it, or stir-fry it, hanger steak offers a delicious dining experience. By selecting the right cut, using proper cooking techniques, and pairing it with complementary flavors, you can create memorable dishes that will impress your family and friends. Explore the various recipes and cooking methods mentioned here, and enjoy the culinary journey with hanger steak as your centerpiece.