Introduction
If you are a beef lover, you must have heard of hanger steak, one of the most flavorful and tender cuts of beef. Understanding the cuts of meat you are cooking is crucial for achieving perfect results. This article will serve as the complete guide to hanger steak, providing you everything you need to know about this cut of beef. We will walk through the flavor and texture profile, the best cooking methods, and how to prepare hanger steak. As you read on, you will get to know about different recipes and explore the history and popularity of hanger steak.
The Ultimate Guide to Hanger Steak: Everything You Need to Know
Hanger steak is a muscle that is cut from the diaphragm of the cow. This particular cut got its name because of its location on the animal, hanging from the lower part of the diaphragm. The steak is also known as butcher’s steak because it is considered the butcher’s treasure, and they used to keep it for themselves instead of putting it on the showcase.
Hanger steak is known for the intense, rich flavor it provides. The steak’s high-fat content gives it a buttery texture, and its coarse grain provides a chewy texture. It has a robust flavor that can be close to that found in other cuts like sirloin or flank steak.
To cook hanger steak, it’s recommended to use dry-heat methods like grilling, broiling or pan-searing. As it has a higher fat content, it provides sear on the grill, added flexibility, and juiciness.
Before preparing your hanger steak, it is crucial to know to select the right cut. You would want to inspect the color, texture, and overall appearance. Choosing a well-marbled piece of hanger steak is essential to secure the tenderness and juiciness that the cut is known for. Remember to allow the steak to come to room temperature before cooking it to ensure even cooking.
Hanger steaks are best cooked at medium-rare as it brings out the full flavor and texture of the steak. Use a meat thermometer to test the doneness level. For medium-rare, the internal temperature should read 130°F. After cooking the steak, it’s critical to let it rest for at least five minutes before slicing it.
To serve the steak, slicing it against the grain is the best method as the grain can be tough and chewy. You can either serve it on a plate with various sides or include it as a part of a vibrant salad. Bear in mind that hanger steak requires and deserves some flavor enhancement and will benefit from a sauce, marinade, or seasoning. Chimichurri, vinegar, and arugula are all great options to serve with the steak.
Cooking Hanger Steak: Tips and Techniques for Perfect Results
Before jumping onto cooking your hanger steak, you will need to properly prepare it. It is recommended to marinate hanger steak before cooking, as it will help break down the tissues, adding flavor to the meat while making it more tender.
Hanger steak can also be grilled, pan-seared, or roasted in the oven. By grilling or pan-searing the steak, you can achieve a light, crispy crust while retaining the essential juices and tenderness. If you prefer to roast in the oven, it can be tempting to cook it on the rack, but bear in mind that the steak may be lying and cooking in its juices, so you may want to finish it off on the stovetop to get the sear and crust of the steak.
To test the doneness level of your steak, press down on the meat’s center. The steak should have a bit of giving for rare and slightly more resistance when cooked medium-rare.
After cooking, you will need to let the steak rest for some minutes before slicing it to keep all the juices inside. Always slice against the grain to avoid stringiness.
Hanger vs. Sirloin: Understanding the Difference in Beef Cuts
Hanger steak and sirloin are cut from different parts of the animal, leading to a creation of diverse texture and taste profiles. Sirloin is a more tender cut that comes from the rear part of the cow, while hanger steak comes from the diaphragm.
The traditional sirloin is leaner and doesn’t have the same level of robust flavor that you can get from the hanger steak. Sirloin is best when cooked medium-rare, while hanger can be cooked up to medium to achieve the melting flavor and texture that it offers.
If you are looking for a classic steak with a perfect medium-rare texture and rich flavor, sirloin might be your go-to. But suppose you want a more distinct, exciting flavor profile with extra marbling and juiciness. In that case, hanger steak should become your preferred choice, which is why it is frequently used in steakhouses.
From Farm to Table: The Journey of Hanger Steak
Hanger steak comes from the diaphragm of the cow, making it an exclusive and rare cut of beef. Almost all the meat processing plants sell their cuts of meat to customers who, in turn, sell to consumers. However, before the cut is even made, farmers use scientifically backed techniques to raise the animals on healthy diets and environments.
A lesser-known fact is that hanger steak requires a particular butchering method, which is why most butchers tend to keep it for themselves as it might not produce as much yield as other cuts. However, the cut is gradually increasing in popularity, and more butchers are showcasing it on their shelves.
Many producers now aim to debut with sustainable practices, raising animals without antibiotics and feeding them with all-natural diets, which can lead to more environmentally friendly results and healthier customers.
Hanger Steak Recipes for Every Occasion
If you are looking for inspiration on how to cook hanger steak in different ways, we have got you covered. You can cook hanger steak in many ways, depending on your taste and preference. Here are our top recipe ideas:
- Garlic Butter Hanger Steak
- Grilled Hanger Steak Tacos with Peach Salsa
- Soy and Ginger Hanger Steak with Mushrooms
- Sous Vide Hanger Steak with Red Wine Sauce
- Thai Basil and Lime Hanger Steak Salad
You can also add some sides to your hanger steak like roasted potatoes, grilled vegetables over a bed of crispy arugula, or steamed broccoli. The options are limitless.
Exploring the History and Popularity of Hanger Steak
Hanger steak’s history dates back to the 1800s when butchers would keep this cut of beef for themselves as it was hard to come by and unsuitable for mass production. However, in the 1990s, hanger steak started to gain popularity, and high-end restaurants began to serve it as a specialty dish.
Hanger steak’s unique texture is favored by chefs, and it has now become a go-to for meat lovers across the globe. It is commonly used in various traditional cuisines like French, Latin, and Portuguese. Nowadays, it has become increasingly popular in the United States.
Why Hanger Steak is the Hidden Gem of the Beef World
Hanger steak is considered a hidden gem because not everyone knows about this flavorful cut. Even many meat lovers might not have tried it yet, which is a shame since this cut provides an excellent palette of flavors. Alongside its incredible flavor profile, hanger steak is also budget-friendly, making it the perfect way to indulge without breaking the bank.
It’s important to now consider widening your horizons when it comes to beef and trying out new cuts like hanger steak. So, the next time you find yourself at the grocery store, take a chance and pick up a few pieces of hanger steak.
Conclusion
In conclusion, hanger steak is the unsung hero of the beef world. This ultimate guide provides you all the information to select, prepare, and cook your hanger steak. By following these steps and recipes, you can have a juicy, tender, and flavorful hanger steak ready in no time.