What To Know
- Hanger steak, also known as onglet, butcher’s steak, or skirt steak, is a thin, flavorful cut of beef derived from the diaphragm muscle of the cow.
- The diaphragm muscle, where the hanger steak originates, acts as a suspension or “hanger” for the abdominal organs.
- Hanger steak, whether known as onglet, butcher’s steak, or any of its other aliases, is a culinary gem that offers a unique blend of flavor and texture.
Hanger steak, renowned for its intense flavor and tender texture, has gained popularity among meat enthusiasts. However, many wonder if this delectable cut goes by other names. This comprehensive guide delves into the world of hanger steak, exploring its various aliases and culinary history.
What is Hanger Steak?
Hanger steak, also known as onglet, butcher’s steak, or skirt steak, is a thin, flavorful cut of beef derived from the diaphragm muscle of the cow. It is characterized by its rich, beefy flavor and a slightly chewy texture.
Why is Hanger Steak Called “Hanger”?
The origin of the name “hanger” lies in the steak’s anatomical location. The diaphragm muscle, where the hanger steak originates, acts as a suspension or “hanger” for the abdominal organs.
What is the Difference Between Hanger Steak and Skirt Steak?
While both hanger steak and skirt steak are flavorful cuts of beef, they differ in their origin and texture. Skirt steak comes from the cow’s abdominal muscles, while hanger steak is derived from the diaphragm. Additionally, hanger steak is typically more tender than skirt steak.
Other Names for Hanger Steak
Hanger steak is known by various names around the world, including:
- Butcher’s Steak: This name reflects the fact that butchers often kept this cut for themselves due to its exceptional flavor.
- Onglet: The French term for hanger steak, which means “little tongue.”
- Hanging Tender: This name refers to the steak’s position hanging from the diaphragm.
- Bavette: The Belgian name for hanger steak, which translates to “bib.”
- Harami: The Japanese name for hanger steak, which means “pregnant woman’s skirt.”
How to Cook Hanger Steak
Hanger steak is a versatile cut that can be cooked using various methods. Here are a few popular techniques:
- Grilling: Season the steak generously and grill over high heat until desired doneness.
- Pan-Searing: Season the steak and sear in a hot pan with butter or oil. Finish in the oven for a more thorough cook.
- Sous Vide: Season the steak and vacuum-seal it in a bag. Cook in a water bath at a precise temperature until desired doneness.
Hanger Steak Recipes
Explore these delicious recipes to savor the unique flavor of hanger steak:
- Grilled Hanger Steak with Chimichurri: A classic combination featuring a juicy steak topped with a flavorful herb sauce.
- Pan-Seared Hanger Steak with Roasted Vegetables: A hearty and healthy meal with tender steak paired with roasted vegetables.
- Sous Vide Hanger Steak with Blue Cheese Sauce: An indulgent dish with a perfectly cooked steak complemented by a creamy blue cheese sauce.
Summary: Unveiling the Culinary Versatility of Hanger Steak
Hanger steak, whether known as onglet, butcher’s steak, or any of its other aliases, is a culinary gem that offers a unique blend of flavor and texture. Its versatility allows for a wide range of cooking methods and pairings, making it a favorite among meat lovers worldwide.
Questions We Hear a Lot
Q: What is the best way to cook hanger steak?
A: Grilling, pan-searing, or sous vide are all excellent methods for cooking hanger steak.
Q: Is hanger steak a tough cut of meat?
A: Hanger steak is typically a tender cut, but it can become tough if overcooked.
Q: What is a good substitute for hanger steak?
A: Skirt steak, flank steak, or flat iron steak can be used as substitutes for hanger steak.
Q: How thick should hanger steak be cut?
A: Hanger steak should be cut against the grain, about 1/2-inch to 3/4-inch thick.
Q: What is the nutritional value of hanger steak?
A: Hanger steak is a good source of protein, iron, and zinc.
