Tame the tough cut: effortless techniques for how to make hanger steak tender and flavorful
What To Know
- Hanger steak is a versatile and delicious cut of beef that can be prepared in a variety of ways.
- By following the techniques and tips outlined in this guide, you can create a mouthwatering hanger steak that will impress your family and friends.
- Marinate hanger steak for at least 30 minutes in a mixture of olive oil, garlic, herbs, and spices.
Hanger steak, also known as butcher’s steak or onglet, is a delectable cut of beef renowned for its intense flavor and tender texture. Despite its modest size, this underappreciated gem packs a punch when prepared correctly. This comprehensive guide will empower you with the knowledge and techniques to craft an unforgettable hanger steak experience at home.
Selecting the Perfect Hanger Steak
The first step to creating a succulent hanger steak is selecting a high-quality cut. Look for a steak that is:
- Dark red in color: This indicates a high level of myoglobin, a protein that contributes to flavor and tenderness.
- Well-marbled: Thin streaks of white fat throughout the steak enhance flavor and juiciness.
- Thick and uniform: A thicker steak will remain juicy during cooking, while uniformity ensures even doneness.
Trimming and Seasoning
Before cooking, trim any excess fat from the steak. Season generously with salt and pepper, and optionally add your favorite herbs and spices. A simple marinade of olive oil, garlic, and rosemary can further enhance the flavor.
Cooking Methods
Hanger steak can be cooked using various methods, each yielding a unique texture and flavor profile.
Grilling
- Preheat your grill to medium-high heat (400-450°F).
- Grill the steak for 4-6 minutes per side, or until it reaches your desired doneness.
- Let the steak rest for 5-10 minutes before slicing and serving.
Pan-Searing
- Heat a cast iron skillet or heavy-bottomed pan over high heat.
- Add a small amount of oil and sear the steak for 2-3 minutes per side.
- Reduce heat to medium and continue cooking for an additional 4-6 minutes, or until desired doneness.
Sous Vide
- Season the steak and place it in a vacuum-sealed bag.
- Cook in a water bath set to 130-135°F for 1-2 hours.
- Remove from the bag and sear briefly in a hot pan to create a crust.
Doneness Guide
The doneness of your hanger steak is a matter of personal preference. Here is a guide to help you achieve the desired result:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145-150°F
Slicing and Serving
- Once cooked, let the steak rest for 5-10 minutes to allow the juices to redistribute.
- Slice the steak against the grain into thin strips.
- Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a flavorful sauce.
Accompanying Sauces
A well-crafted sauce can elevate the flavor of hanger steak. Here are three classic options:
- Béarnaise Sauce: A creamy and rich sauce made with butter, egg yolks, and white wine.
- Red Wine Reduction: A flavorful sauce prepared by reducing red wine with shallots and herbs.
- Chimichurri: A vibrant sauce made with fresh cilantro, parsley, garlic, and olive oil.
Final Thoughts
Hanger steak is a versatile and delicious cut of beef that can be prepared in a variety of ways. By following the techniques and tips outlined in this guide, you can create a mouthwatering hanger steak that will impress your family and friends.
Frequently Asked Questions
Q: What is the difference between hanger steak and skirt steak?
A: Hanger steak is located near the diaphragm, while skirt steak is located near the belly. Hanger steak is generally thicker and more tender than skirt steak.
Q: Can I cook hanger steak in the oven?
A: Yes, you can roast hanger steak in the oven at 425°F for 20-25 minutes, or until desired doneness.
Q: What is the best way to marinate hanger steak?
A: Marinate hanger steak for at least 30 minutes in a mixture of olive oil, garlic, herbs, and spices.