What To Know
- Season the steak and sear in a hot skillet with some olive oil or butter for 2-3 minutes per side, then reduce heat and cook for an additional 5-7 minutes, or until desired doneness is reached.
- Whether you’re a seasoned chef or a home cook looking to expand your culinary horizons, the beef hanger steak is a must-try.
- Yes, you can eat beef hanger steak rare, but it is important to ensure that it is cooked to an internal temperature of at least 145°F to kill any potential bacteria.
Beef hanger steak, also known as butcher’s steak or hanging tender, is an underrated cut of meat that offers a unique combination of tenderness and flavor. Located beneath the diaphragm, it is a long, flat muscle that hangs from the ribs. Its name stems from its traditional method of hanging from a hook in butcher shops.
Anatomy and Characteristics
The beef hanger steak is typically 12-18 inches in length and 1-2 inches in thickness. It has a distinctively long and narrow shape, with a slightly coarse grain. Unlike other steaks, the hanger steak has a thin layer of silver skin covering one side, which adds to its tenderness.
Flavor Profile
Beef hanger steak is known for its intense beefy flavor, with a hint of gaminess. It has a slightly sweet undertone and a rich, juicy texture. When cooked properly, the hanger steak is incredibly tender and flavorful, offering a satisfying eating experience.
Nutritional Value
Beef hanger steak is a good source of protein, providing approximately 25 grams per 4-ounce serving. It is also a good source of iron, zinc, and B vitamins. However, it is important to note that hanger steak is also relatively high in fat, with about 15 grams of total fat per serving.
Cooking Methods
The best way to cook beef hanger steak is to grill, pan-sear, or roast it.
- Grilling: Season the steak with salt and pepper and grill over medium-high heat for 6-8 minutes per side, or until desired doneness is reached.
- Pan-searing: Season the steak and sear in a hot skillet with some olive oil or butter for 2-3 minutes per side, then reduce heat and cook for an additional 5-7 minutes, or until desired doneness is reached.
- Roasting: Season the steak and roast in a preheated oven at 400°F for 20-25 minutes, or until desired doneness is reached.
Serving Suggestions
Beef hanger steak can be served with a variety of sides, such as mashed potatoes, grilled asparagus, or roasted Brussels sprouts. It can also be sliced and used in salads, sandwiches, or tacos.
Versatility and Popularity
Beef hanger steak is becoming increasingly popular among chefs and home cooks alike. Its unique flavor and versatility make it a great choice for a variety of dishes. It can be used in stir-fries, stews, and even ground into burgers.
The Bottom Line: The Culinary Gem of Underrated Cuts
Beef hanger steak is a hidden gem that deserves a place in every meat lover’s repertoire. Its intense flavor, tenderness, and versatility make it a culinary delight that will surely impress your taste buds. Whether you’re a seasoned chef or a home cook looking to expand your culinary horizons, the beef hanger steak is a must-try.
Popular Questions
Q: What is the difference between beef hanger steak and skirt steak?
A: While both hanger steak and skirt steak are located near the diaphragm, they are different cuts. Hanger steak is more tender and has a more intense flavor than skirt steak.
Q: Can I eat beef hanger steak rare?
A: Yes, you can eat beef hanger steak rare, but it is important to ensure that it is cooked to an internal temperature of at least 145°F to kill any potential bacteria.
Q: How do I tenderize beef hanger steak?
A: You can tenderize beef hanger steak by marinating it in a flavorful liquid, such as olive oil, vinegar, herbs, and spices, for several hours or overnight. This will help break down the tough fibers and make the steak more tender.
