What To Know
- Hanger steak, also known as butcher’s steak or onglet, is a thin, flat cut taken from the diaphragm of a cow.
- Hanger steak boasts a rich, beefy flavor with a slight tanginess that sets it apart from other steak cuts.
- It’s a rich source of iron, zinc, and vitamin B12, making it a nutritious addition to a balanced diet.
When it comes to selecting high-quality steak, popular cuts like ribeye, strip, and tenderloin often steal the spotlight. However, there’s an underrated gem in the meat world that deserves recognition: hanger steak. With its unique flavor profile and versatility, hanger steak has gained popularity among discerning meat enthusiasts. But the question remains: is hanger steak good quality? Let’s delve into its characteristics and culinary merits to provide an informed answer.
What is Hanger Steak?
Hanger steak, also known as butcher’s steak or onglet, is a thin, flat cut taken from the diaphragm of a cow. It’s a relatively small cut, typically weighing around 12-16 ounces, and is prized for its intense flavor and tender texture.
Flavor and Texture: A Sensory Experience
Hanger steak boasts a rich, beefy flavor with a slight tanginess that sets it apart from other steak cuts. Its texture is surprisingly tender, despite its relatively lean nature. The fibers are short and fine, resulting in a melt-in-your-mouth experience.
Versatility in the Kitchen
Hanger steak’s versatility makes it a favorite among chefs and home cooks alike. It can be grilled, roasted, or pan-seared, and its flavor profile complements a wide range of sauces and marinades. Its thinness allows for quick cooking, making it an excellent choice for weeknight meals.
Nutritional Value: A Lean Choice
Hanger steak is a lean cut of meat, with a good balance of protein and fat. It’s a rich source of iron, zinc, and vitamin B12, making it a nutritious addition to a balanced diet.
Cost and Availability: A Value Cut
Compared to more popular steak cuts, hanger steak is relatively affordable. It’s also becoming increasingly available in grocery stores and butcher shops, making it easier to find for home cooks.
The Verdict: A Resounding Yes!
So, is hanger steak good quality? The answer is a resounding yes! Its unique flavor, tender texture, versatility, nutritional value, and affordability make it an exceptional steak cut that deserves a spot on any meat lover’s menu.
How to Cook Hanger Steak
To fully appreciate the quality of hanger steak, it’s important to cook it properly. Here are a few tips to ensure a perfect steak every time:
- Season generously: Before cooking, season the steak liberally with salt and pepper, or your favorite spice blend.
- Cook quickly over high heat: Grill or pan-sear the steak over high heat for a few minutes per side, depending on the desired doneness.
- Let it rest: After cooking, let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Pairing Suggestions: Enhancing the Flavor
Hanger steak pairs well with a variety of sauces and side dishes. Here are a few suggestions to enhance the flavor:
- Classic steak sauce: A rich and flavorful steak sauce can complement the beefy taste of hanger steak.
- Red wine reduction: A reduction of red wine, shallots, and herbs creates a tangy and aromatic sauce that pairs perfectly with hanger steak.
- Grilled vegetables: Grilled vegetables, such as asparagus, zucchini, or bell peppers, provide a refreshing and healthy accompaniment to hanger steak.
Basics You Wanted To Know
Q: Is hanger steak a tough cut of meat?
A: No, hanger steak is known for its tender texture. Its short and fine fibers make it melt-in-your-mouth, despite being a lean cut.
Q: How do I know when hanger steak is cooked to medium-rare?
A: The internal temperature of medium-rare hanger steak should be around 135 degrees Fahrenheit (57 degrees Celsius).
Q: Can I marinate hanger steak overnight?
A: Yes, marinating hanger steak overnight can enhance its flavor. However, it’s important to use a marinade that is not too acidic, as this can break down the proteins in the meat.
