What To Know
- The hanger steak is a versatile cut that can be cooked in a variety of ways.
- The onglet is a similar cut to the hanger steak, but it is located in the diaphragm of the pig.
- The hanger steak is a delicious and versatile cut of beef with a unique history and etymology.
Have you ever wondered about the peculiar name of the hanger steak? This lesser-known but delectable cut of beef has an intriguing history and etymology that sheds light on its unique characteristics and culinary significance.
Origins of the Name
The term “hanger steak” derives from its anatomical location within the cow’s carcass. The hanger steak is a long, thin muscle that hangs from the diaphragm, hence its descriptive name. It is also known as the “butcher’s steak” or “butcher’s cut” due to its popularity among butchers who would often keep it for themselves due to its exceptional flavor and tenderness.
History of the Hanger Steak
The hanger steak has been enjoyed for centuries, but it was not until the early 20th century that it gained wider recognition in the culinary world. Butchers began to realize the value of this once-overlooked cut, and it gradually found its way onto restaurant menus.
Today, the hanger steak is a highly sought-after cut, known for its rich flavor, juicy texture, and versatility. It is often grilled, roasted, or pan-seared to perfection.
Characteristics of the Hanger Steak
Location and Size
As mentioned earlier, the hanger steak is located in the diaphragm of the cow. It is a relatively small cut, weighing between 8 and 12 ounces.
Flavor and Texture
The hanger steak is prized for its intense beefy flavor and tender texture. It has a slightly coarse grain, similar to a flank steak, but it is much more tender due to its high fat content.
Nutritional Value
The hanger steak is a good source of protein, iron, and vitamins B12 and B6. It is also relatively low in fat compared to other cuts of beef.
Cooking the Hanger Steak
The hanger steak is a versatile cut that can be cooked in a variety of ways. Here are some tips for cooking the perfect hanger steak:
Grilling
- Preheat your grill to medium-high heat.
- Season the steak with salt, pepper, and your favorite spices.
- Grill for 5-7 minutes per side, or until the steak reaches your desired doneness.
Roasting
- Preheat your oven to 400°F (200°C).
- Season the steak with salt, pepper, and herbs.
- Roast for 20-25 minutes, or until the steak reaches an internal temperature of 135°F (57°C) for medium-rare.
Pan-Searing
- Heat a large skillet over medium-high heat.
- Add a small amount of oil to the skillet.
- Season the steak with salt, pepper, and your favorite spices.
- Sear the steak for 2-3 minutes per side, or until it is browned and cooked to your desired doneness.
Pairing the Hanger Steak
The hanger steak is a versatile cut that pairs well with a variety of sides and sauces. Here are some suggestions:
- Grilled vegetables
- Roasted potatoes
- Chimichurri sauce
- Horseradish sauce
- Red wine
Variations of the Hanger Steak
In addition to the traditional hanger steak, there are a few variations that you may encounter:
Onglet
The onglet is a similar cut to the hanger steak, but it is located in the diaphragm of the pig. It has a slightly more intense flavor and a chewier texture.
Skirt Steak
The skirt steak is another thin, flavorful cut of beef that is often used in fajitas and other Mexican dishes. It is slightly tougher than the hanger steak, but it has a similar beefy flavor.
Takeaways: Unveiling the Mystery of the Hanger Steak
The hanger steak is a delicious and versatile cut of beef with a unique history and etymology. Its name, derived from its anatomical location, reflects its distinct characteristics and culinary significance. Whether you grill it, roast it, or pan-sear it, the hanger steak is sure to satisfy your taste buds and leave you craving for more.
FAQ
Q: Why is the hanger steak called the butcher’s steak?
A: Butchers often kept the hanger steak for themselves due to its exceptional flavor and tenderness.
Q: Is the hanger steak a tough cut of beef?
A: No, the hanger steak is a relatively tender cut of beef due to its high fat content.
Q: What is the best way to cook a hanger steak?
A: Hanger steaks can be grilled, roasted, or pan-seared to perfection. Grilling or pan-searing is recommended for a quick and flavorful meal.
Q: What sides pair well with hanger steak?
A: Grilled vegetables, roasted potatoes, chimichurri sauce, and horseradish sauce are all excellent pairings for hanger steak.
Q: What is the difference between a hanger steak and an onglet?
A: The onglet is a similar cut to the hanger steak, but it is located in the diaphragm of the pig. It has a slightly more intense flavor and a chewier texture.
