Hanger steak, often referred to as the butcher’s steak or the hanging tender, is a cut of beef prized for its rich flavor and tender texture. But what exactly is it used for? This article delves into the versatility of hanger steak, exploring its ideal preparations, flavor profile, and how it stacks up against other cuts.
Understanding Hanger Steak: A Cut Above
The hanger steak is a unique cut of beef. It’s taken from the plate section of the cow, specifically the diaphragm. It “hangs” between the rib cage and the loin, hence the name. Because it’s located near the kidneys, it also sometimes carries a slight mineral, almost liver-like, note that some find incredibly appealing. What sets it apart is its loose muscle structure, which contributes to its tenderness and ability to absorb marinades exceptionally well.
Unlike more common cuts like ribeye or sirloin, hanger steak is often overlooked, which is why it’s sometimes referred to as the “butcher’s steak”—butchers historically kept it for themselves. This relative obscurity kept the price down for years, but its growing popularity has changed that. Now, discerning cooks recognize its potential and actively seek it out.
Flavor and Texture Profile
The flavor of hanger steak is bold and beefy. It’s more intense than many other steak cuts, offering a robust taste that stands up well to strong seasonings and cooking methods. Its loose muscle fibers contribute to a tender texture, making it enjoyable to eat even when cooked to medium. Properly prepared, it rivals more expensive cuts in terms of both flavor and tenderness.
Nutritional Value
Hanger steak is a good source of protein, iron, and zinc. It provides essential amino acids needed for muscle building and repair, along with minerals crucial for energy production and immune function. Like other cuts of beef, it also contains vitamins, particularly B vitamins, which play a vital role in nerve function and metabolism. Keep in mind that, like all beef, moderation is key as it also contains saturated fat.
Culinary Applications of Hanger Steak
Hanger steak is incredibly versatile in the kitchen. Its robust flavor and tender texture make it suitable for a wide range of cooking methods and dishes. Here are some of the most popular and effective ways to use it:
Grilling and Broiling: Emphasizing the Flavor
Grilling and broiling are excellent methods for cooking hanger steak. The high heat sears the outside, creating a flavorful crust while keeping the inside juicy and tender. Marinating the steak beforehand is highly recommended, as the loose muscle structure readily absorbs flavors. A simple marinade of olive oil, garlic, herbs, and lemon juice can work wonders.
When grilling, aim for medium-high heat and cook for about 3-4 minutes per side for medium-rare. Broiling requires even closer attention, as the steak is positioned directly under the heat source. Keep a close eye on it to prevent burning, and adjust the cooking time accordingly. Always let the steak rest for at least 5-10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful final product.
Sautéing and Pan-Frying: Quick and Delicious
Sautéing or pan-frying is a quick and easy way to cook hanger steak, especially for smaller portions or weeknight meals. Use a cast iron skillet for best results, as it retains heat well and provides a good sear. Again, marinating is beneficial, but even a simple seasoning of salt and pepper can be delicious.
Heat the skillet over medium-high heat with a small amount of oil. Sear the steak for 2-3 minutes per side, or until it reaches your desired level of doneness. Be careful not to overcrowd the pan, as this will lower the temperature and prevent proper searing. As with grilling, let the steak rest before slicing and serving.
Hanger Steak in Fajitas and Tacos: A Flavorful Filling
Hanger steak is an excellent choice for fajitas and tacos. Its rich flavor and tender texture make it a satisfying and flavorful filling. Marinate the steak in a mixture of lime juice, soy sauce, garlic, and spices before cooking. Grill or pan-fry the steak, then slice it thinly against the grain.
Serve the sliced steak in warm tortillas with your favorite toppings, such as salsa, guacamole, sour cream, and cheese. The bold flavor of the hanger steak complements the other ingredients perfectly, creating a delicious and satisfying meal.
Hanger Steak in Stir-fries: Quick and Flavorful
Hanger steak can add a burst of flavor to stir-fries. Cut the steak into thin strips and marinate it in a mixture of soy sauce, ginger, garlic, and cornstarch. Stir-fry the steak quickly over high heat with your favorite vegetables and sauce. The marinade helps to tenderize the steak and adds a savory flavor. Serve the stir-fry over rice or noodles for a complete and satisfying meal.
Tips for Cooking Hanger Steak
Cooking hanger steak successfully requires a few key techniques. Here are some tips to ensure a tender and flavorful result:
Marinating: The Key to Tenderness and Flavor
Marinating is highly recommended for hanger steak. The marinade helps to tenderize the meat and infuses it with flavor. Use a marinade with an acidic component, such as lemon juice or vinegar, to help break down the muscle fibers. Common marinade ingredients include olive oil, garlic, herbs, soy sauce, and Worcestershire sauce. Marinate for at least 30 minutes, but preferably several hours or even overnight.
Trimming: Removing the Membrane
Hanger steak has a tough membrane running down the center. This membrane should be removed before cooking, as it can be difficult to chew. Use a sharp knife to carefully cut along the membrane and remove it. You can also ask your butcher to do this for you.
Slicing Against the Grain: Maximizing Tenderness
Slicing hanger steak against the grain is crucial for maximizing tenderness. The grain refers to the direction of the muscle fibers. Slicing against the grain shortens these fibers, making the steak easier to chew. Identify the direction of the grain before slicing, and cut perpendicular to it.
Doneness: Aim for Medium-Rare to Medium
Hanger steak is best served medium-rare to medium. Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure accurate doneness. Medium-rare is around 130-135°F (54-57°C), while medium is around 135-145°F (57-63°C).
Resting: Allowing the Juices to Redistribute
Letting the steak rest after cooking is essential for retaining its juices. Cover the steak loosely with foil and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
Hanger Steak vs. Other Cuts
Understanding how hanger steak compares to other cuts of beef can help you make informed choices in the kitchen. Here’s a brief comparison:
Hanger Steak vs. Skirt Steak
Both hanger steak and skirt steak are known for their flavor and ability to absorb marinades. However, skirt steak is typically thinner and wider than hanger steak. Hanger steak is generally considered to be more tender than skirt steak. Skirt steak is often used in fajitas and other dishes where a thin, quick-cooking steak is desired.
Hanger Steak vs. Flank Steak
Flank steak is another lean and flavorful cut of beef. It is thicker than skirt steak but less tender than hanger steak. Flank steak is often grilled or broiled and sliced against the grain. It’s a versatile cut that can be used in a variety of dishes, including salads, sandwiches, and stir-fries.
Hanger Steak vs. Ribeye Steak
Ribeye steak is a more expensive and tender cut of beef than hanger steak. It is known for its rich marbling and buttery flavor. Ribeye steak is typically grilled or pan-fried and served as a steak on its own. While ribeye offers a luxurious experience, hanger steak provides a bolder, more intense flavor at a potentially lower price point.
Hanger Steak vs. Filet Mignon
Filet mignon is one of the most tender cuts of beef, but it often lacks the intense flavor of hanger steak. Filet mignon is typically grilled or pan-fried and served with a sauce or compound butter. Hanger steak offers a more robust flavor profile, making it a great choice for those who prefer a bolder taste.
Finding Hanger Steak
Hanger steak isn’t always readily available in supermarkets, but it’s becoming increasingly popular. Here’s where you’re most likely to find it:
- Butchers: Your local butcher shop is your best bet for finding hanger steak. Butchers often carry less common cuts and can provide valuable advice on preparation and cooking.
- Specialty Grocery Stores: Some specialty grocery stores, particularly those that emphasize high-quality meats, may carry hanger steak.
- Online Meat Retailers: Numerous online meat retailers offer hanger steak, often with options for different grades and preparations.
When purchasing hanger steak, look for a cut that is a deep red color and has good marbling. Avoid steaks that are pale or have excessive amounts of fat.
Concluding Thoughts
Hanger steak is a versatile and flavorful cut of beef that deserves a place in every home cook’s repertoire. Its rich taste, tender texture, and ability to absorb marinades make it suitable for a wide range of dishes, from grilled steaks to fajitas and stir-fries. By following the tips outlined in this article, you can unlock the full potential of hanger steak and enjoy a delicious and satisfying meal. So, the next time you’re looking for a flavorful and affordable cut of beef, consider hanger steak. You might just find your new favorite.
What exactly is hanger steak, and why is it called that?
Hanger steak, also known as butcher’s steak or onglet, is a flavorful cut of beef taken from the plate section of the steer. It “hangs” between the rib and the loin, near the diaphragm, hence its name. The unique location and relative lack of use give the muscle a loose texture and intense beefy flavor.
This cut was historically kept by butchers for themselves, due to its superior taste and tenderness when properly cooked. It wasn’t often offered for sale because butchers recognized its value and enjoyed it privately. Today, hanger steak is gaining popularity and is often found in restaurants and butcher shops.
How does hanger steak compare to other cuts of beef like flank or skirt steak?
Hanger steak is often compared to flank and skirt steak due to their similar uses in grilling and stir-fries. However, hanger steak generally has a more intense beefy flavor and a slightly more tender texture than flank or skirt steak. The flavor profile is richer and arguably more desirable for many palates.
While flank and skirt steaks are excellent for marinating and grilling, hanger steak tends to absorb marinades quicker due to its looser muscle fibers. It also cooks faster and is more prone to overcooking if not carefully monitored. The internal temperature is crucial to maintaining its tenderness.
What is the best way to prepare and cook hanger steak to ensure it is tender and flavorful?
The best method for preparing hanger steak involves trimming away any excess silver skin or membrane, but leaving some of the fat cap for added flavor during cooking. Marinating the steak for at least 30 minutes, or up to several hours, can also enhance its tenderness and flavor. Acidic marinades work well to help tenderize the meat.
When cooking hanger steak, high heat is key for a good sear. Grill or pan-sear the steak to medium-rare (around 130-135°F) for optimal tenderness. It’s vital to avoid overcooking it, as it can become tough. After cooking, always let the steak rest for at least 10 minutes before slicing against the grain to maximize tenderness and juiciness.
What are some popular dishes or cuisines that utilize hanger steak?
Hanger steak is versatile and appears in various cuisines around the world. It’s commonly used in bistro-style dishes, such as steak frites, where it is served with French fries and a flavorful sauce. In Mexican cuisine, it is often used for carne asada, thanks to its robust flavor and ability to absorb marinade well.
Furthermore, hanger steak can be found in Asian-inspired stir-fries, where it’s thinly sliced and quickly cooked with vegetables and sauces. Its ability to handle strong flavors makes it a popular choice for dishes with bold marinades and sauces. The rich flavor also pairs well with chimichurri sauce.
What kind of sauce or accompaniment pairs well with hanger steak to enhance its flavor?
Hanger steak pairs exceptionally well with sauces that complement its rich, beefy flavor. A classic pairing is with a simple pan sauce made from deglazing the pan with red wine or balsamic vinegar after searing the steak. The acidity of the wine or vinegar cuts through the richness of the meat.
Another popular choice is chimichurri sauce, an Argentinian herb-based sauce that adds a vibrant, fresh flavor. Béarnaise sauce, with its creamy, rich, and tangy profile, also complements the steak’s inherent flavor. A simple garlic-herb butter can also elevate the dish without overpowering the meat.
Where can I typically purchase hanger steak, and what should I look for when buying it?
Hanger steak can be found at most butcher shops and specialty grocery stores. Some larger supermarkets may also carry it, though availability can vary. It is becoming increasingly common as its popularity grows, but it might require a special request if not readily displayed.
When purchasing hanger steak, look for cuts that are a deep red color and have a good amount of marbling (intramuscular fat). Avoid steaks that appear gray or have a slimy texture, as these are signs of spoilage. Opt for steaks that are firm to the touch and have a fresh, meaty smell.
Is hanger steak a more affordable alternative to other premium cuts of beef, like ribeye or filet mignon?
Yes, hanger steak is generally a more affordable alternative to premium cuts like ribeye or filet mignon. While the price can vary depending on location and demand, it is often significantly less expensive while still offering a comparable level of flavor and tenderness when properly prepared.
This makes hanger steak an excellent value choice for those seeking a delicious and satisfying steak experience without the higher cost of other cuts. Its intense flavor and relative affordability contribute to its growing popularity among both home cooks and restaurant chefs.