What is a Hanger Steak: Your Ultimate Beef Guide

I love cooking at home and always look for the best steak to make my dishes stand out. That’s how I found the hanger steak, also known as the “butcher’s steak.” It’s a hidden treasure that’s rich in flavor and less expensive than filet mignon.

In this guide, we’ll dive into the hanger steak’s history, its unique qualities, and how to cook it. Whether you’re an expert griller or just starting out, you’ll learn how to make the most of this affordable and delicious beef cut.

What is a Hanger Steak

The hanger steak, also known as the butcher’s steak, is a unique and flavorful cut of beef. It comes from the diaphragm muscle near the rib and loin area of the cow. This muscle is well-exercised, giving the steak its signature beefy flavor and natural tenderness.

Origin and Location on the Cow

Hanger steak cuts comes from the cow’s plate section, below the rib. Each cow has just one hanger steak. This makes it a rare and sought-after cut.

Why It’s Called the Butcher’s Steak

Hanger steak is often called the “butcher’s steak.” In the past, butchers kept this flavorful cut for themselves. Its rich, beefy taste and tender texture make it a favorite among meat lovers.

Anatomical Structure

The cooking hanger steak consists of a pair of muscles that meet in a v-shape. They are separated by a tough membrane. When prepared, it results in two long, flat cuts of steak that are thin and tender.

The Rich History of Hanger Steak in Global Cuisine

Hanger steak, also called “the butcher’s steak,” has a long history in many cultures. In France, it’s known as “onglet” and loved in bistros for ages. In Argentina, it’s a key part of “asado,” a traditional barbecue. Its versatility has made it popular worldwide, even in Asian dishes marinated in soy sauce, ginger, and garlic.

In the United States, hanger steak’s popularity has grown in recent years. Chefs and home cooks love its unique taste and texture. Hanger steak’s rich history and global appeal make it a truly versatile and fascinating culinary treasure.

“Hanger steak has been a staple in French bistros for centuries, and its popularity is now soaring in the United States as well. Its bold, beefy flavor and tender texture make it a true delight for meat enthusiasts.”

Hanger steak’s journey from a butcher’s favorite to a culinary star is captivating. Its history and adaptability have made it a favorite in the culinary world.

Understanding Hanger Steak’s Unique Characteristics

The hanger steak, also known as the “butcher’s steak,” is loved for its strong hanger steak flavor and soft texture. It’s famous for its rich beef marbling and open-grained steak texture. These features make it taste amazing and feel great in your mouth.

Flavor Profile

The hanger steak’s taste is bold and beefy. It has a lot of fat and is cut from a special part of the cow. When cooked right, the fat melts, making it juicy and full of flavor.

Texture and Grain Structure

Hanger steak has a fine, open texture that’s very tender. It’s best when cooked to medium-rare (130-135°F). Its thin shape and soft feel are unlike other beef cuts.

Fat Content and Marbling

The hanger steak has a lot of marbling, which adds to its flavor. It has about 15-20% fat, making it juicy and tender. This makes it perfect for grilling, pan-searing, or broiling.

“The hanger steak is a hidden gem that offers an unparalleled flavor and texture experience, making it a favorite among chefs and meat enthusiasts alike.”

Comparing Hanger Steak to Other Cuts

Hanger steak is a favorite among steak lovers. It’s often compared to skirt and flank steak. Each cut has its own unique qualities.

Skirt steak comes from the plate section. It has a strong meaty taste and a long, thin shape. Flank steak, from the abdominal muscles, is leaner. It has a chewy texture and a bold beefy flavor. Hanger steak, however, is tender and has a rich, complex taste.

These “bistro” steaks are best cooked quickly. They’re great for grilling, searing, or in dishes like tacos or stir-fries. Each offers a unique taste and texture for beef enthusiasts.

“Hanger steak is often called the ‘butcher’s steak’. It’s prized for its rich, beefy flavor and tender texture.”

Selecting Quality Hanger Steak

When buying hanger steak, look for good marbling and a deep red color. It’s also known as “butcher’s steak” or “onglet.” For the best quality, go to a reputable local butcher.

If you can’t find a local butcher, try ButcherBox online. They get their steak from small farms. This ensures a top-notch product. Plus, hanger steak is cheaper than filet mignon, making it a great deal.

What to Look For When Buying

• Good marbling throughout the cut
• Deep, rich red color
• Firm, slightly coarse texture
• Minimal connective tissue or sinew

Where to Purchase

1. Local butcher shops
2. Reputable online meat delivery services like ButcherBox
3. Specialty grocery stores with a well-stocked meat department

Price Point Considerations

Hanger steak is cheaper than filet mignon. It costs between $8 to $15 per pound. This makes it a great choice for quality beef without breaking the bank.

Essential Preparation Techniques

To enjoy the best of hanger steak, proper preparation is key. Start by trimming any excess fat and connective tissue from the hanger steak. This ensures even cooking and a tender texture. Season the steak with salt and pepper, letting it rest at room temperature for about 30 minutes before cooking. This step enhances the flavor and tenderness of the meat.

For added complexity, consider marinating the hanger steak for at least 30 minutes or up to overnight. A simple marinade of avocado oil, Dijon mustard, balsamic vinegar, fresh rosemary, and garlic can elevate the beefy notes of this cut. Just be sure to pat the steak dry before cooking to promote proper searing and crust development.

Hanger steak typically weighs between 8 to 16 ounces and is known for its robust, beefy flavor. Its pronounced marbling and fat content set it apart from leaner cuts like skirt steak. When cooked correctly, hanger steak delivers a juicy and flavorful experience.

“Hanger steak is an underrated cut of meat that has only recently become a popular choice for home cooks. Its juiciness and beefy flavor make it a standout when prepared properly.”

Marinades and Seasonings for Hanger Steak

Hanger steak is known for its rich flavor and tender texture. To make it even better, try different marinades and seasonings. Find the perfect flavor for your taste.

Classic Marinade Recipes

Marinades with vinegar, citrus, or wine work well for hanger steak. A classic mix includes olive oil, soy sauce, garlic, Worcestershire sauce, and lemon juice. This blend tenderizes the meat and adds a savory, tangy taste.

Dry Rub Options

For a bold flavor, use a dry rub with salt, pepper, garlic powder, and paprika. This creates a tasty crust on the steak. You can also try dry rubs inspired by chimichurri or Asian flavors with soy sauce, ginger, and garlic.

Remember, marinate the steak for 20 minutes to 8 hours. This lets the flavors soak in without making the meat tough.

Cooking Methods and Temperatures

Hanger steak is a versatile cut that can be prepared in many ways. You can grill it for a smoky char, sear it in a skillet, or use sous vide for precision. Each method brings out the steak’s flavor and tender texture.

Grilling Hanger Steak

Grilling is a favorite way to cook hanger steak. Heat your grill to 450°F (230°C). Grill the steak for 3-4 minutes on each side for a medium-rare finish. This method creates a delicious sear and keeps the inside juicy.

Pan-Searing Hanger Steak

For indoor cooking, a hot skillet works well. Heat a cast-iron or stainless steel skillet over high heat. Add a small amount of oil and sear the hanger steak for 2-3 minutes on each side. This ensures a nice crust on the outside.

Sous Vide Cooking

For precise control, try sous vide cooking. Set your water bath to 129°F (54°C). Let the steak cook for 1-4 hours, depending on your desired tenderness. Then, sear it quickly in a hot pan to add a crust.

Broiling Hanger Steak

Broiling is another indoor option. Place the oven rack 4-5 inches from the heat source. Broil the steak for 4-5 minutes on each side, watching closely to avoid overcooking.

Regardless of the method, aim for a medium-rare to medium doneness. This ensures the steak stays juicy and flavorful.

“The secret to a great hanger steak is to not overcook it. Aim for a nice, juicy medium-rare and let the natural flavors shine.”

Proper Slicing and Serving Techniques

After cooking your hanger steak to perfection, let it rest for 5-10 minutes. This step allows the juices to spread evenly, making the steak tender and flavorful. Slice the steak thinly against the grain for a tender bite.

Cutting Against the Grain

Cutting hanger steak against the grain is key for the best texture. Find the muscle fibers and slice them perpendicularly. This breaks down the tough fibers, making the steak tender and easy to chew.

Presentation Tips

• Arrange the sliced hanger steak on a warm serving plate or platter.
• Consider garnishing the steak with fresh herbs, such as parsley, thyme, or rosemary, for a visually appealing touch.
• Drizzle a flavorful sauce, such as chimichurri or a balsamic reduction, over the sliced steak to add an extra layer of flavor.
• Serve the hanger steak with complementary sides, like roasted vegetables, mashed potatoes, or a crisp salad, to create a well-rounded and satisfying meal.

The secret to serving hanger steak is to show off its bold flavor and tender texture. By slicing it right and presenting it nicely, you’ll make sure your guests love every bite of this often-overlooked beef cut.

Popular Hanger Steak Recipes

Hanger steak is great for many recipes because it’s both versatile and flavorful. You can make classic grilled steak, spicy steak tacos, or even a Korean dish like bulgogi. It’s a cut of beef that can handle it all.

For a simple yet tasty dish, try grilling hanger steak and topping it with chimichurri sauce. The steak’s rich flavor goes well with the bright, herbaceous sauce. Slice it against the grain and enjoy it as a main dish, in a salad, or on a sandwich.

For something spicier, marinate the steak in a bold bulgogi-inspired sauce before grilling or pan-searing. The steak will absorb the flavors of soy sauce, brown sugar, garlic, and ginger. It’s a dish that will make your taste buds dance.

Hanger steak is also fantastic in tacos and fajitas. Season the steak with spices, then grill or sear it and slice it into strips. Serve it with your favorite taco toppings, like diced onions, cilantro, and salsa, or in warm flour tortillas with sautéed peppers and onions.

No matter how you prepare it, hanger steak is sure to impress. Its robust flavor and tender texture make it a winner. Try different marinades, seasonings, and cooking methods to find your favorite hanger steak recipe.

Storage and Leftover Guidelines

Proper storage and reheating are key to keeping your hanger steak fresh and tasty. After enjoying your meal, think about how to handle leftovers.

To store leftover hanger steak, put it in an airtight container and chill for 3-4 days. When reheating, gently warm the steak. Place it in a baking dish, cover, and heat at 250°F until it’s 110°F inside.

You can also reheat the steak on the stovetop. Use a covered pan to warm it gently. This keeps the steak juicy and tender.

For longer storage, freeze hanger steak for 2-3 months. Use a freezer-safe container or bag, removing air. Thaw in the fridge before reheating.

“Proper storage and reheating techniques are the keys to enjoying leftover hanger steak at its best.”

By following these tips, you can enjoy your hanger steak’s rich flavor and tender texture for longer. Whether storing or reheating, paying attention to detail ensures every bite is delicious.

Health and Nutritional Benefits

Hanger steak is packed with nutrients. It’s a top source of protein, with about 37 grams in a 6-ounce serving. Protein helps fix tissues, build muscles, and keeps your metabolism running smoothly.

This cut of beef is also full of vitamins and minerals like iron, zinc, and B vitamins. These nutrients boost your immune system, help make energy, and keep you healthy. Plus, most of its fat is the good kind, monounsaturated.

Hanger steak has very few carbohydrates, making it good for low-carb diets. But, it’s still high in saturated fat. So, eat it in balance with other foods.

In short, hanger steak is a nutrient-rich beef cut. It’s full of protein, vitamins, minerals, and healthy fats. Adding it to your diet can make your meals more delicious and nutritious.

Conclusion

Hanger steak is a flavorful and affordable cut of beef that’s often overlooked. It has a rich taste and a tender texture. This makes it a favorite among chefs and home cooks.

Understanding how to prepare and cook hanger steak can take your cooking to the next level. Whether you grill, sear, or slow-cook it, the key is to respect its unique qualities. Try different marinades, seasonings, and cooking methods to find your favorite way to enjoy hanger steak.

Hanger steak is not only delicious but also nutritious and affordable. It’s a great choice for those looking for a tasty and satisfying beef option. As you explore the world of beef cuts, don’t forget to include hanger steak in your culinary adventures. It offers a robust flavor, tender texture, and versatility that will make your meals unforgettable. Bon appétit!