What To Know
- Hanger steak, also known as the butcher’s steak or onglet, is a flavorful and versatile cut of beef found in the lower abdomen of the animal.
- Marinating the hanger steak overnight in a mixture of olive oil, acids (such as vinegar or lemon juice), and herbs can help tenderize the meat and infuse it with extra flavor.
- Roasting hanger steak in the oven is a gentler method that yields a more evenly cooked steak.
Hanger steak, also known as the butcher’s steak or onglet, is a flavorful and versatile cut of beef found in the lower abdomen of the animal. Unlike other steaks, it is a long, flat muscle with a coarse grain and a rich, beefy flavor. Its unique texture makes it an excellent choice for various cooking methods, from grilling to roasting.
How to Cook Hanger Steak
1. Seasoning:
Before cooking, season the hanger steak liberally with salt and pepper. You can also add other spices or marinades to enhance the flavor, such as garlic powder, onion powder, or a simple olive oil and herb mixture.
2. Marinating:
Marinating the hanger steak overnight in a mixture of olive oil, acids (such as vinegar or lemon juice), and herbs can help tenderize the meat and infuse it with extra flavor.
3. Grilling:
Grilling hanger steak over high heat is a popular method. Sear the steak for 2-3 minutes per side to create a flavorful crust, then reduce the heat and cook to your desired doneness (see below).
4. Pan-Searing:
Pan-searing hanger steak is another great option. Heat a heavy-bottomed skillet over high heat, add a little oil, and sear the steak for 2-3 minutes per side. Reduce the heat and cook to your desired doneness.
5. Roasting:
Roasting hanger steak in the oven is a gentler method that yields a more evenly cooked steak. Preheat the oven to 400°F (200°C), place the steak on a baking sheet, and roast for 20-25 minutes, or until it reaches your desired doneness.
Doneness Guide
- Rare: 115-120°F (46-49°C) – Red center, seared exterior
- Medium-Rare: 125-130°F (52-54°C) – Pink center, slightly firm
- Medium: 135-140°F (57-60°C) – Light pink center, firm
- Medium-Well: 145-150°F (63-66°C) – Slightly pink center, firm
- Well-Done: 155°F (68°C) and above – Brown throughout, firm
Tips for Tenderizing Hanger Steak
- Tenderizing with a Meat Mallet: Pounding the hanger steak with a meat mallet can help break down the tough fibers and make it more tender.
- Slicing Against the Grain: Cutting the hanger steak against the grain helps shorten the muscle fibers, resulting in a more tender steak.
- Marinating: Marinating the hanger steak overnight in an acidic marinade can help break down the proteins and tenderize the meat.
Serving Suggestions
Hanger steak is a versatile cut that can be served in various ways:
- Steak Sandwiches: Slice the hanger steak thinly and serve it on a baguette with your favorite toppings.
- Salads: Add sliced hanger steak to salads for a protein-packed meal.
- Tacos: Chop the hanger steak and use it as a filling for tacos.
- Stir-Fries: Thinly slice the hanger steak and stir-fry it with vegetables for a quick and healthy meal.
In a nutshell: Elevating Your Hanger Steak Experience
By following these techniques, you can master the art of cooking hanger steak and enjoy a flavorful, tender, and satisfying meal. Remember to experiment with different cooking methods and seasonings to find your perfect combination.
Frequently Asked Questions
Q: What is the best way to season hanger steak?
A: Season liberally with salt and pepper, and consider adding other spices or marinades to enhance the flavor.
Q: How long should I marinate hanger steak?
A: Marinate for at least 4 hours, or up to overnight for maximum tenderness.
Q: What is the best grilling temperature for hanger steak?
A: Grill over high heat (450-500°F) to create a flavorful crust and prevent overcooking.
Q: Can I cook hanger steak from frozen?
A: Yes, but it will take longer to cook. Thaw the steak in the refrigerator overnight before cooking.
Q: How do I know when hanger steak is done?
A: Use a meat thermometer to check the internal temperature and refer to the doneness guide provided above.
