Master the art: step-by-step guide to cooking hanger steak medium rare

Indulge in the succulent flavors of hanger steak, a culinary gem known for its rich taste and tender texture. In this comprehensive guide, we’ll delve into the intricacies of cooking hanger steak to a perfect medium-rare doneness, ensuring an unforgettable dining experience.

Selecting the Perfect Hanger Steak

The foundation of a great hanger steak lies in selecting the right cut. Look for a steak that is approximately 12-16 ounces, with a thickness of 1-1.5 inches. Choose a steak with good marbling, as this will contribute to its tenderness and flavor.

Seasoning and Marinating

Before cooking, season the hanger steak generously with salt and pepper. You can also add additional seasonings, such as garlic powder, onion powder, or herbs de Provence, to enhance the flavor. If desired, marinate the steak in a mixture of olive oil, herbs, and spices for several hours or overnight.

Preheating the Grill or Pan

For optimal results, preheat your grill or grill pan to high heat. This will create a nice sear on the surface of the steak, while keeping the interior tender and juicy.

Grilling or Pan-Searing

Once the grill or pan is hot, place the hanger steak on the cooking surface. Grill or pan-sear for 3-4 minutes per side, or until a nice crust forms and the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare.

Resting the Steak

After cooking, remove the steak from the heat and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.

Slicing and Serving

Slice the hanger steak against the grain into thin strips. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Additional Tips for Cooking Hanger Steak Medium Rare

• Use a meat thermometer: To ensure accurate cooking, use a meat thermometer to monitor the internal temperature of the steak.
• Don’t overcook: Hanger steak is a relatively thin cut, so it’s important to avoid overcooking it. Cook it to a medium-rare doneness to preserve its tenderness and juiciness.
• Let it rest: Always let the steak rest before slicing and serving. This will allow the juices to redistribute, resulting in a more flavorful and tender steak.
• Experiment with marinades: Don’t be afraid to experiment with different marinades to enhance the flavor of the steak. Try a marinade made with olive oil, garlic, herbs, and spices.
• Serve with your favorite sides: Hanger steak pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad. Choose sides that complement the rich flavor of the steak.

What You Need to Know

1. What is the best way to season hanger steak?
Season the steak generously with salt and pepper. You can also add additional seasonings, such as garlic powder, onion powder, or herbs de Provence, to enhance the flavor.

2. How long should I marinate hanger steak?
If desired, you can marinate the steak in a mixture of olive oil, herbs, and spices for several hours or overnight. However, marinating is not necessary for tender and flavorful hanger steak.

3. What is the ideal internal temperature for medium-rare hanger steak?
The ideal internal temperature for medium-rare hanger steak is 130-135 degrees Fahrenheit.

4. How long should I rest hanger steak before slicing?
Let the steak rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.

5. What are some good sides to serve with hanger steak?
Hanger steak pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad. Choose sides that complement the rich flavor of the steak.