What To Know
- Hanger steak’s tenderness is comparable to flank steak, but it has a richer flavor and a slightly finer grain.
- Cook hanger steak in a low-temperature oven until almost done, then sear it for a crispy crust.
- Hanger steak stands out as a highly tender and flavorful cut that offers a unique culinary experience.
Hanger steak, a lesser-known but increasingly popular cut, has gained recognition for its exceptional tenderness and rich flavor. But just how tender is hanger steak?
Origin and Anatomy
Hanger steak, also known as “butcher’s steak” or “onglet,” is a small, flat cut located near the diaphragm of the cow. This muscle is used minimally, resulting in a tender texture.
Tenderness Factors
The tenderness of hanger steak can be attributed to several factors:
- Low Collagen Content: Hanger steak contains minimal collagen, a tough protein that can make meat chewy.
- Fine Grain: The muscle fibers in hanger steak are finely grained, contributing to its tender texture.
- Natural Marinating: The hanger steak’s location near the diaphragm ensures constant exposure to digestive enzymes, which act as natural tenderizers.
Comparison to Other Cuts
Compared to other steak cuts, hanger steak ranks highly in tenderness:
- More Tender than Skirt Steak: Hanger steak is generally more tender than skirt steak, which has a coarser grain and higher collagen content.
- Similar to Flank Steak: Hanger steak’s tenderness is comparable to flank steak, but it has a richer flavor and a slightly finer grain.
- Less Tender than Filet Mignon: Filet mignon is considered the most tender steak cut due to its minimal muscle activity and lack of connective tissue.
Cooking Methods for Tenderness
To preserve the tenderness of hanger steak, it’s crucial to choose appropriate cooking methods:
- Grilling: Grill hanger steak over high heat for a quick sear, followed by lower heat to cook it to your desired doneness.
- Pan-Searing: Sear hanger steak in a hot skillet until browned on both sides, then reduce heat and cook to desired doneness.
- Reverse Sear: Cook hanger steak in a low-temperature oven until almost done, then sear it for a crispy crust.
Seasoning and Marinating
While hanger steak has a natural flavor, seasoning and marinating can enhance its tenderness:
- Simple Seasonings: Salt, pepper, and garlic powder are classic seasonings that complement hanger steak’s flavor.
- Marinating: Marinating hanger steak in acidic liquids like lemon juice or vinegar can further break down collagen and tenderize the meat.
Serving Suggestions
Hanger steak can be enjoyed in various ways:
- Grilled or Pan-Seared: Serve hanger steak as a main course with grilled vegetables or a side salad.
- Tacos or Burritos: Thinly sliced hanger steak makes flavorful tacos or burritos.
- Salads: Add grilled hanger steak to salads for a protein-packed and flavorful meal.
Wrap-Up: A Tender Culinary Delight
Hanger steak stands out as a highly tender and flavorful cut that offers a unique culinary experience. Its low collagen content, fine grain, and natural marinating contribute to its exceptional texture. By understanding its tenderness and employing appropriate cooking methods, you can unlock the full potential of this underrated steak.
Quick Answers to Your FAQs
Q: How thick should I cut hanger steak?
A: Slice hanger steak thinly, about 1/4 to 1/2 inch thick, for optimal tenderness.
Q: What is the ideal internal temperature for hanger steak?
A: For medium-rare, cook hanger steak to an internal temperature of 130-135°F (54-57°C).
Q: Can I freeze hanger steak?
A: Yes, you can freeze hanger steak for up to 3 months. Thaw it in the refrigerator overnight before cooking.
Q: How do I prevent hanger steak from becoming tough?
A: Avoid overcooking hanger steak and use a sharp knife to cut it against the grain.
Q: What is a good substitute for hanger steak?
A: Flank steak or skirt steak are good substitutes for hanger steak.
