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Cut of the Week: Hanger Steak
Do you ever get bored of eating steak? Of course you don’t. But maybe every now and then you’re seeking some variety, something off the beaten path of Sirloin and New York Strip. The elites don’t want you to know this, but there’s a secret cut of steak whose existence is known only by a shadowy cabal of beef enthusiasts, and it might be just what you’re looking for.
Often called the “butcher’s steak” because it was once a secret kept by meat cutters, the hanger steak offers a rich taste and versatility that’s hard to beat. In this blog post, we’ll dive into what hanger steak is, how it differs from similar cuts, how to cook it, and some tasty recipe ideas to highlight its bold character.
What is Hanger Steak?
Hanger steak comes from the plate primal of the cow, specifically the diaphragm muscle that “hangs” between the rib and loin near the belly. Weighing about 1-2 pounds, it’s a long, narrow cut with a loose, grainy texture and a central strip of connective tissue that’s typically removed before cooking. Because it’s not heavily worked, hanger steak is tender yet retains a robust, almost mineral-like flavor due to its proximity to the animal’s organs.
A favorite among chefs and grill masters, hanger steak is prized for its deep beefiness and affordability compared to premium cuts.
Hanger Steak vs Other Similar Cuts: What’s the Difference?
Hanger steak often gets compared to other flavorful, lean cuts, but it stands out:
- Flank Steak: From the flank primal, this broader, flatter cut is leaner and tougher, requiring marinating and thin slicing. It lacks hanger steak’s natural tenderness.
- Skirt Steak: Also from the plate, skirt steak is thinner, fattier, and more marbled, with a similar bold flavor but a chewier texture. It’s often interchangeable with hanger in recipes.
- Flat Iron Steak: From the chuck, this cut is more marbled and tender but less intense in flavor, missing hanger’s distinctive beefiness.
Hanger steak’s unique tenderness and concentrated taste make it a standout, often considered a step above flank and skirt in the flavor-to-tenderness ratio.
Characteristics of Hanger Steak
- Texture: Tender with a loose, juicy bite when cooked properly and sliced against the grain.
- Flavor: Deep, beefy, and slightly mineral-like, with more intensity than leaner cuts.
- Best Cooking Methods: Grilling, pan-searing, or broiling with high heat.
- Price: Moderately priced, offering premium flavor without the premium cost.
Its rich flavor and quick-cooking nature make hanger steak a versatile pick for bold, satisfying meals.
How to Cook Hanger Steak
To bring out its best, here’s how to cook hanger steak to perfection:
- Preparation
- Ask your butcher to trim the central sinew if not already done. Season with salt, pepper, and a touch of garlic powder, or marinate for 1-4 hours for extra flavor.
- Let it sit at room temperature for 20-30 minutes before cooking.
- Grilling
- Preheat your grill to high (450-500°F). Grill for 4-5 minutes per side for medium-rare (130-135°F) or 5-6 minutes for medium (140-145°F).
- Rest for 5-10 minutes before slicing.
- Pan-Searing
- Heat a cast-iron skillet over high heat with a bit of oil or butter. Sear for 4-5 minutes per side, adjusting for thickness.
- Rest before slicing.
- Broiling
- Preheat your broiler and place the steak 4-6 inches from the heat. Cook for 4-6 minutes per side, flipping once, until it hits your desired doneness.
- Rest for 5-10 minutes.
- Slicing
- Slice thinly against the grain at a slight angle to maximize tenderness—its loose fibers demand this step.
Tips for Success
- Trim the Sinew: Remove the tough central membrane for even cooking and tenderness.
- Don’t Overcook: Past medium, it can toughen—aim for 130-145°F.
- Rest It: Resting keeps the juices in for a succulent bite.
- Slice Against the Grain: This ensures every piece is tender and easy to chew.
Why Choose Hanger Steak?
Hanger steak is a flavor-packed treasure that offers tenderness and intensity at a fraction of the cost of premium cuts. Unlike tougher flank or chewier skirt, its natural juiciness and bold beefiness make it a standout for quick, high-heat cooking with minimal fuss. Whether you’re grilling for friends or searing for a solo treat, this cut delivers a restaurant-quality experience at home.
Next time you’re at the butcher, snag a hanger steak and savor its butcher’s-secret charm. With its rich taste and tender bite, it’s a cut that’s sure to impress—and remember, you didn’t hear it from me!
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