Hanger steak, a cut of beef that’s often overlooked in favor of more popular cuts like ribeye or sirloin, is a culinary gem that’s worth getting to know. Also known as a hanging tender or butcher’s steak, this cut is taken from the diaphragm area of the cow and is known for its rich, beefy flavor and tender texture. In this article, we’ll explore the ins and outs of cooking hanger steak to perfection, including how to choose the right cut, how to season and marinate it, and how to cook it to the perfect level of doneness.
Choosing the Right Cut of Hanger Steak
When it comes to choosing a cut of hanger steak, there are a few things to keep in mind. First, look for a cut that’s at least 1-1.5 pounds in weight, as this will give you enough meat to feed 2-3 people. You’ll also want to choose a cut that’s relatively thin, as this will make it easier to cook evenly.
In terms of the specific characteristics of the cut, look for a hanger steak that’s got a good balance of marbling (fat distribution) and tenderness. A cut with too much marbling can be overly rich and fatty, while a cut that’s too lean can be tough and chewy. You’ll also want to choose a cut that’s been properly trimmed, as excess fat and connective tissue can make the steak more difficult to cook.
What to Look for at the Butcher Shop
When shopping for hanger steak at a butcher shop or high-end grocery store, there are a few things to keep in mind. First, ask the butcher if they have any hanger steak available, as it’s not always a cut that’s readily available. If they do have it, ask them to show you the different cuts they have on offer, and choose the one that looks the most appealing to you.
In terms of specific characteristics, look for a cut that’s got a good balance of color and marbling. A cut with a rich, red color and a moderate amount of marbling is likely to be more tender and flavorful than a cut that’s pale and lean. You’ll also want to choose a cut that’s been properly aged, as this will help to develop the natural flavors of the meat.
Aging and Dry-Aging: What’s the Difference?
When it comes to aging and dry-aging, there’s often a lot of confusion about what these terms actually mean. Aging refers to the process of allowing the meat to sit in a controlled environment for a period of time, which helps to develop the natural flavors and tenderize the meat. Dry-aging, on the other hand, is a specific type of aging that involves allowing the meat to sit in a dry environment, which helps to concentrate the flavors and tenderize the meat.
In terms of hanger steak, dry-aging is often preferred, as it helps to develop the natural flavors of the meat and tenderize it to perfection. However, it’s worth noting that dry-aging can be a bit more expensive than traditional aging, and it may not be available at all butcher shops or grocery stores.
Seasoning and Marinating Hanger Steak
Once you’ve chosen your cut of hanger steak, it’s time to start thinking about how to season and marinate it. When it comes to seasoning, the key is to keep things simple and let the natural flavors of the meat shine through. A simple seasoning blend of salt, pepper, and garlic is often all you need, although you may also want to add some additional herbs and spices to give the meat a bit more flavor.
In terms of marinating, there are a few different options to choose from. A classic marinade made with olive oil, soy sauce, and herbs is often a good choice, although you may also want to try a more adventurous marinade made with ingredients like Korean chili flakes or Indian spices.
Marinade Options for Hanger Steak
Here are a few different marinade options you might consider for your hanger steak:
- Classic Marinade: Made with olive oil, soy sauce, and herbs like thyme and rosemary, this marinade is a great choice for those who want to keep things simple.
- Korean-Style Marinade: Made with ingredients like Korean chili flakes, soy sauce, and brown sugar, this marinade is a great choice for those who want to add a bit of spice to their hanger steak.
- Indian-Style Marinade: Made with ingredients like yogurt, lemon juice, and spices like cumin and coriander, this marinade is a great choice for those who want to add a bit of warmth and depth to their hanger steak.
How to Marinate Hanger Steak
To marinate your hanger steak, simply place the meat in a large zip-top plastic bag or a non-reactive container, and pour the marinade over the top. Seal the bag or cover the container, and refrigerate for at least 2 hours or overnight.
It’s worth noting that you’ll want to make sure the meat is coated evenly in the marinade, so be sure to massage the marinade into the meat and turn the meat occasionally as it marinates.
Cooking Hanger Steak to Perfection
Once you’ve seasoned and marinated your hanger steak, it’s time to start thinking about how to cook it. There are a few different cooking methods to choose from, including grilling, pan-searing, and oven roasting.
Grilling Hanger Steak
Grilling is a great way to cook hanger steak, as it allows you to add a bit of char and smokiness to the meat. To grill your hanger steak, simply preheat your grill to medium-high heat, and cook the meat for 3-5 minutes per side, or until it reaches your desired level of doneness.
How to Grill Hanger Steak
Here are a few tips to keep in mind when grilling your hanger steak:
- Make sure the grill is hot: You want the grill to be nice and hot before you add the meat, as this will help to create a nice crust on the outside.
- Don’t press down on the meat: Resist the temptation to press down on the meat with your spatula, as this can squeeze out juices and make the meat tough.
- Let the meat rest: Once you’ve cooked the meat to your desired level of doneness, be sure to let it rest for a few minutes before slicing and serving.
Pan-Searing Hanger Steak
Pan-searing is another great way to cook hanger steak, as it allows you to add a bit of crust to the meat and cook it to a perfect medium-rare. To pan-sear your hanger steak, simply heat a skillet or cast-iron pan over medium-high heat, and cook the meat for 2-3 minutes per side, or until it reaches your desired level of doneness.
How to Pan-Sear Hanger Steak
Here are a few tips to keep in mind when pan-searing your hanger steak:
- Use a hot pan: You want the pan to be nice and hot before you add the meat, as this will help to create a nice crust on the outside.
- Don’t overcrowd the pan: Make sure to cook the meat in batches if necessary, as overcrowding the pan can lower the temperature and prevent the meat from cooking evenly.
- Don’t stir the meat too much: Resist the temptation to stir the meat too much, as this can prevent it from developing a nice crust on the outside.
Oven Roasting Hanger Steak
Oven roasting is a great way to cook hanger steak, as it allows you to cook the meat to a perfect medium-rare and add a bit of flavor to the meat. To oven roast your hanger steak, simply preheat your oven to 400°F (200°C), and cook the meat for 10-15 minutes, or until it reaches your desired level of doneness.
How to Oven Roast Hanger Steak
Here are a few tips to keep in mind when oven roasting your hanger steak:
- Use a hot oven: You want the oven to be nice and hot before you add the meat, as this will help to cook the meat evenly and add a bit of crust to the outside.
- Don’t overcrowd the pan: Make sure to cook the meat in batches if necessary, as overcrowding the pan can lower the temperature and prevent the meat from cooking evenly.
- Let the meat rest: Once you’ve cooked the meat to your desired level of doneness, be sure to let it rest for a few minutes before slicing and serving.
Conclusion
Cooking hanger steak to perfection is a bit of an art, but with the right techniques and a bit of practice, you can create a truly delicious and memorable meal. Whether you choose to grill, pan-sear, or oven roast your hanger steak, the key is to cook it to the right level of doneness and let it rest before slicing and serving. With these tips and techniques, you’ll be well on your way to becoming a hanger steak expert and impressing your friends and family with your culinary skills.
What is hanger steak and where does it come from?
Hanger steak is a type of beef steak that comes from the diaphragm area of the cow. It is also known as the “hanging tender” due to its location, which is near the kidneys and is suspended between the ribcage and the loin. This cut of meat is known for its rich flavor and tender texture.
The unique location of the hanger steak makes it a bit more challenging to find in some butcher shops or supermarkets. However, it is becoming increasingly popular among chefs and home cooks due to its exceptional taste and versatility. When shopping for hanger steak, look for it in specialty butcher shops or high-end grocery stores.
How do I choose the right hanger steak for cooking?
When selecting a hanger steak, look for one that is at least 1-1.5 pounds in weight and has a good balance of marbling and lean meat. The marbling will add flavor and tenderness to the steak, while the lean meat will provide texture. Avoid steaks that are too lean, as they may become tough during cooking.
It’s also essential to check the color and smell of the steak. A good hanger steak should have a deep red color and a slightly sweet smell. Avoid steaks with any signs of spoilage, such as a sour smell or slimy texture. If you’re unsure about the quality of the steak, ask your butcher for guidance.
What is the best way to season a hanger steak?
Seasoning a hanger steak is crucial to bring out its natural flavors. Start by sprinkling both sides of the steak with kosher salt and freshly ground black pepper. You can also add other seasonings such as garlic powder, paprika, or dried thyme to enhance the flavor.
For a more intense flavor, try using a marinade or a dry rub on the steak. A marinade made with olive oil, soy sauce, and herbs can add a rich, savory flavor to the steak. A dry rub with spices and herbs can add a nice crust to the steak during cooking.
How do I cook a hanger steak to the right temperature?
Cooking a hanger steak to the right temperature is crucial to achieve the perfect level of doneness. The recommended internal temperature for medium-rare is 130-135°F (54-57°C), while medium is 140-145°F (60-63°C). Use a meat thermometer to check the internal temperature of the steak.
It’s essential to cook the steak over high heat to achieve a nice crust on the outside. You can grill or pan-fry the steak, depending on your preference. For a more even cooking, try cooking the steak in a hot skillet with some oil and then finishing it in the oven.
Can I cook a hanger steak in the oven?
Yes, you can cook a hanger steak in the oven. In fact, oven cooking is a great way to cook a hanger steak, especially if you want to achieve a more even cooking. Preheat your oven to 400°F (200°C) and cook the steak for 10-15 minutes per side, or until it reaches your desired level of doneness.
To add some extra flavor to the steak, try cooking it with some aromatics such as onions, carrots, and celery. You can also add some potatoes or other root vegetables to the pan for a hearty and flavorful meal.
How do I slice a hanger steak?
Slicing a hanger steak is crucial to achieve the perfect texture and presentation. Slice the steak against the grain, using a sharp knife. Cutting against the grain will make the steak more tender and easier to chew.
Slice the steak into thin strips, about 1/4 inch thick. You can serve the steak as is or add some sauce or toppings to enhance the flavor. Try serving the steak with a horseradish sauce or a chimichurri for a delicious and flavorful meal.
Can I cook a hanger steak ahead of time?
Yes, you can cook a hanger steak ahead of time, but it’s essential to follow some guidelines to ensure the steak stays tender and flavorful. Cook the steak to your desired level of doneness, then let it rest for 10-15 minutes before slicing.
To reheat the steak, try using a low-temperature oven or a pan with some oil. Avoid reheating the steak in the microwave, as it can become tough and dry. You can also cook the steak ahead of time and store it in the refrigerator for up to 24 hours before reheating.