What To Know
- Hanger steak, also known as butcher’s steak or onglet, is a delectable cut of meat prized for its intense flavor and tender texture.
- The first line is located about one-third of the way from the thin end of the steak.
- Using a sharp knife, cut along the first dividing line, separating the thin end of the steak from the thicker portion.
Hanger steak, also known as butcher’s steak or onglet, is a delectable cut of meat prized for its intense flavor and tender texture. However, portioning hanger steak correctly is crucial to ensure optimal cooking and eating experience. This comprehensive guide will empower you with the knowledge and technique to portion hanger steak like a pro.
Understanding the Hanger Steak
The hanger steak is a long, flat muscle located beneath the diaphragm. It is typically 12-18 inches long and weighs around 1-2 pounds. The hanger steak has a rich red color and a coarse grain. It is also known for its distinctive “hanger” shape, which resembles a butcher’s hook.
Preparing the Hanger Steak
Before portioning, it is essential to prepare the hanger steak properly. Remove it from the refrigerator 30-60 minutes before cooking to bring it to room temperature. This allows the meat to relax and cook more evenly. Pat the steak dry with paper towels to remove excess moisture.
Identifying the Natural Dividing Lines
The hanger steak has two natural dividing lines that guide the portioning process. The first line is located about one-third of the way from the thin end of the steak. The second line is located about two-thirds of the way from the thin end.
Portioning the Hanger Steak
1. Cut Along the First Dividing Line:
Using a sharp knife, cut along the first dividing line, separating the thin end of the steak from the thicker portion. The thin end, known as the “flap,” can be used for stir-fries, fajitas, or other quick-cooking dishes.
2. Cut Along the Second Dividing Line:
Next, cut along the second dividing line, separating the thicker portion of the steak into two equal-sized halves. These halves are the main portion of the hanger steak and can be grilled, roasted, or pan-seared.
Cutting the Steaks to Desired Thickness
Depending on your cooking method and personal preference, you may need to cut the steaks to a specific thickness. For grilling or roasting, a thickness of 1-1.5 inches is recommended. For pan-searing, a thickness of 3/4-1 inch is ideal.
Removing the Silver Skin
The hanger steak may have a thin, silvery membrane on one side. This membrane, known as the silver skin, can be tough and should be removed before cooking. Use a sharp knife to carefully cut around the edges of the silver skin and peel it off.
Trimming the Fat
Hanger steak typically has a thin layer of fat on the outside. Trim off any excess fat, leaving a thin layer of about 1/4 inch. This will help prevent the steak from shrinking too much during cooking.
Seasoning and Cooking
Once the hanger steak is portioned, season it generously with salt and pepper. You can also add your favorite herbs and spices. Cook the hanger steak to your desired doneness using your preferred cooking method.
Tips for Portioning Hanger Steak
- Use a sharp knife to ensure clean cuts.
- Cut against the grain to make the steak more tender.
- If you don’t have a sharp knife, use a serrated knife to saw through the steak.
- Don’t overcook the hanger steak, as it can become tough.
- Let the hanger steak rest for 5-10 minutes before slicing and serving to allow the juices to redistribute.
What People Want to Know
Q: How long should I marinate hanger steak before cooking?
A: Marinating hanger steak for 2-4 hours is sufficient to enhance its flavor.
Q: Can I freeze portioned hanger steak?
A: Yes, portioned hanger steak can be frozen for up to 3 months. Thaw it in the refrigerator overnight before cooking.
Q: What is the best way to cook hanger steak?
A: Hanger steak can be grilled, roasted, or pan-seared. Grilling or roasting is recommended for larger portions, while pan-searing is ideal for smaller portions.
