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If you’re a steak enthusiast, you’re probably familiar with popular cuts like ribeye, filet mignon, and New York strip. But there’s one cut that doesn’t always get the attention it deserves—hanger steak.
Though it may not have the same fame as its more popular counterparts, hanger steak is a favorite among chefs and experienced home cooks alike. Offering incredible flavor, tenderness, and versatility, this lesser-known cut is a true gem. In this post, we’ll dive into everything you need to know about hanger steak: what it is, why it’s so delicious, how to cook it, and why you should make it the star of your next meal.
What is Hanger Steak?
Hanger steak, sometimes known as "butcher's steak", is a flavorful cut of beef that comes from the diaphragm of the cow. Specifically, it’s located between the rib and loin, hanging from the cow’s last rib to the pelvis, which is where the name "hanger" comes from.
This cut is relatively small, usually weighing around 1 to 1.5 pounds, making it perfect for grilling, pan-searing, or slicing thinly for fajitas, steak salads, or sandwiches. It’s not only packed with flavor but also boasts a distinctive grainand robust, beefy taste that sets it apart from other cuts.
Why is Hanger Steak So Delicious?
So, what makes hanger steak such a prized cut? Here are a few reasons why it stands out:
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Incredible Flavor:
Hanger steak is often considered one of the most flavorful cuts of beef. It’s well-marbled, which means it has a rich, beefy flavor that’s deeper and more intense than cuts like sirloin or even ribeye. The fat and connective tissue contribute to a richness that gives the steak a hearty, savory taste. -
Tenderness:
While hanger steak isn't as melt-in-your-mouth tender as filet mignon, it’s still incredibly tender when cooked properly. If you avoid overcooking it (aim for medium-rare or medium), this cut will reward you with a juicy, tender bite. Its tenderness also makes it an excellent candidate for grilling, pan-searing, or thin-slicing for dishes like steak salads. -
Affordable:
While hanger steak offers fantastic flavor and texture, it’s generally more affordable than premium cuts like ribeye or filet mignon. This makes it an excellent choice for anyone looking to enjoy top-tier beef without breaking the bank.
How to Cook Hanger Steak
Hanger steak is incredibly versatile, and with the right technique, you can turn it into a delicious meal. The key is not to overcook it—it’s best served medium-rare or medium to preserve its tenderness. Here are some tips for cooking hanger steak to perfection:
1. Grilling:
Hanger steak is perfect for grilling because of its thinness, which allows it to cook quickly. Preheat your grill to high heat and season the steak with salt, pepper, and any other spices or marinades you prefer. Grill for 3-5 minutes per side, depending on thickness and your desired doneness. Aim for an internal temperature of 130°F (54°C) for medium-rare.
2. Pan-Searing:
If grilling isn’t an option, you can pan-sear hanger steak with great results. Heat a heavy skillet (cast-iron works best) over medium-high heat, adding a bit of oil. Sear the steak for 3-4 minutes per side. For extra flavor, add butter, garlic, and herbs during the last minute or two of cooking, basting the steak with the flavorful pan juices.
3. Marinating:
Marinating hanger steak is a great way to add flavor and enhance its tenderness. Try marinating it for 2-4 hours in the fridge with olive oil, garlic, herbs, and an acidic ingredient like balsamic vinegar or lemon juice. This helps break down the fibers and infuse the steak with even more flavor.
4. Resting:
After cooking, allow the steak to rest for 5-10 minutes before slicing. This lets the juices redistribute within the meat, ensuring every bite is juicy and tender.
5. Slice Against the Grain:
Hanger steak has a noticeable grain, so it's important to slice against the grain (across the muscle fibers). This ensures a more tender and easier-to-chew texture.
Why is it Called "Butcher's Steak"?
Hanger steak earned the nickname "butcher's steak" because, historically, it was considered a "secret" cut that butchers would often keep for themselves. Since it’s flavorful and tender, but relatively small, it was too good to sell. Butchers would often reserve this cut for personal use, making it a prized secret among meat lovers.
Hanger Steak vs. Skirt Steak: What’s the Difference?
Hanger steak is often confused with skirt steak due to their similar location on the cow and their somewhat similar appearance. However, there are a few key differences:
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Hanger Steak:
- Slightly thicker and more tender than skirt steak.
- Has a richer, more beefy flavor, often considered more flavorful.
- Best cooked quickly over high heat and sliced against the grain.
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Skirt Steak:
- Thinner and often a bit chewier.
- Also flavorful, but with a slightly leaner texture.
- Great for grilling or searing, often used in dishes like fajitas or tacos.
Why You Should Try Hanger Steak
Despite being a bit under the radar, hanger steak offers one of the best beef experiences you can find. It’s incredibly flavorful, tender (when cooked properly), and much more affordable than many premium cuts. Whether you’re grilling, pan-searing, or slicing it thin for steak salads, this versatile cut deserves a spot on your plate.
So, next time you’re in the mood for steak, give hanger steak a try. It might just become your new favorite!
Happy cooking!
