What To Know
- The key to a delicious hanger steak lies in selecting a high-quality cut.
- Place the steak on the grill and sear for 2-3 minutes per side, or until a nice crust forms.
- For a complete grilling experience, add a side of grilled corn on the cob or a baked potato.
Hanger steak, often referred to as the “butcher’s steak,” is an underrated cut of beef that offers a unique and flavorful grilling experience. Its intense beefy flavor, tender texture, and quick cooking time make it an ideal choice for a satisfying summer meal. If you’re eager to master the art of grilling hanger steak, this comprehensive guide will provide you with everything you need to know.
Choosing the Right Hanger Steak
The key to a delicious hanger steak lies in selecting a high-quality cut. Look for steaks that are bright red in color, with a good amount of marbling throughout. Avoid steaks that are excessively fatty or have a grayish tint.
Preparing the Steak
Once you’ve chosen your steak, it’s time to prepare it for grilling. First, trim off any excess fat or silver skin. Then, season the steak generously with your favorite grilling spices. You can use a simple combination of salt and pepper, or experiment with more complex blends.
Grilling Techniques
1. Direct Grilling: This method involves grilling the steak directly over the heat source. Heat your grill to high heat (450-500°F). Place the steak on the grill and sear for 2-3 minutes per side, or until a nice crust forms.
2. Indirect Grilling: This method involves grilling the steak away from direct heat. Heat your grill to medium heat (350-400°F). Place the steak on the grill and cook for 10-15 minutes per side, or until the desired internal temperature is reached.
3. Reverse Sear: This method combines both direct and indirect grilling. Start by grilling the steak over indirect heat until it reaches an internal temperature of 110-115°F. Then, sear the steak over high heat for 1-2 minutes per side to create a flavorful crust.
Cooking to Perfection
The ideal internal temperature for hanger steak is medium-rare (130-135°F). For a more well-done steak, cook to 140-145°F. Use a meat thermometer to ensure accurate cooking.
Resting and Slicing
Once the steak is cooked, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain for maximum tenderness.
Serving Suggestions
Hanger steak pairs well with a variety of sides. Consider serving it with grilled vegetables, mashed potatoes, or a simple green salad. For a complete grilling experience, add a side of grilled corn on the cob or a baked potato.
The Final Touch: Sauces and Marinades
While hanger steak is delicious on its own, you can enhance its flavor with a variety of sauces and marinades. Try a classic chimichurri sauce, a tangy blue cheese dressing, or a flavorful red wine reduction.
Top Questions Asked
Q: What is the best marinade for hanger steak?
A: Hanger steak benefits from a simple marinade. Try a mixture of olive oil, garlic, herbs, and spices for a flavorful and tender result.
Q: Can I use hanger steak for other dishes besides grilling?
A: Yes, hanger steak is also great for stir-fries, salads, and stews.
Q: How do I know when the hanger steak is done cooking?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F.
Q: What type of wood chips should I use for smoking hanger steak?
A: For a smoky flavor, use hickory, oak, or apple wood chips.
Q: Can I freeze hanger steak?
A: Yes, hanger steak can be frozen for up to 6 months. Thaw it in the refrigerator overnight before cooking.
