Hanger Steak Recipe: The Ultimate Guide to Cooking Perfect Hanger Steak

Let's talk about hanger steak, a cut that's been a bit of a secret weapon in my kitchen for years. It's a relatively inexpensive cut, but don't let that fool you - it's packed with flavour and texture that can rival even the pricier cuts of beef. You just need to know how to handle it, and that's where I come in.

I've spent countless hours experimenting in the kitchen, learning what makes this cut shine. It's all about understanding the unique characteristics of hanger steak, preparing it correctly, and knowing how to cook it to perfection. I'm talking juicy, tender, and bursting with flavour – a real treat for your taste buds. So, grab your apron, grab your knives, and let's dive into the world of hanger steak!

(Part 1) Understanding the Hanger Steak

What is Hanger Steak?

Hanger steak, also known as "butcher's steak," is a unique cut that comes from the diaphragm muscle of the cow. Imagine that – the muscle that helps the cow breathe! This cut is long and flat, with a distinctive, slightly chewy texture. It's leaner than some other cuts, meaning it's lower in fat, but that doesn't mean it's lacking in flavour! In fact, it's known for its intensely beefy flavour, making it a fantastic option for grilling, pan-frying, or even stir-frying.

Why is Hanger Steak So Special?

It's a bit of a hidden gem, my friends. It's not as well-known as some other cuts, but it shouldn't be overlooked. Why? Because it offers a fantastic flavour-to-price ratio. You get that rich, beefy flavour without breaking the bank. Plus, it's leaner, making it a healthier choice than some of its more fat-laden counterparts.

Hanger Steak vs. skirt steak

Now, I know you might be thinking, "Isn't hanger steak just like skirt steak?" They're often confused, and they do share some similarities. Both cuts are long and flat, and they're both known for their flavour. But there are a few key differences. Skirt steak is a bit wider and flatter, while hanger steak is more cylindrical. Hanger steak also tends to be a bit more tender due to its slightly increased marbling. But at the end of the day, both are delicious and definitely worth trying.

(Part 2) Buying the Perfect Hanger Steak

Choosing the Cut

When you're at the butcher's counter, look for a hanger steak that's a deep red colour, indicating freshness. You'll also want to see good marbling, those streaks of fat that run through the meat. They add flavour and tenderness. Don't be afraid to feel the steak - it should feel firm to the touch but not dry. Avoid any cuts that are discoloured or have a strong smell, which might indicate that they're not as fresh.

What to Look For

Here's a quick checklist for choosing the perfect hanger steak:

• Colour: A deep, rich red colour is your target, a sign of fresh meat.
• Marbling: Look for some fat running through the meat - it's essential for flavour and tenderness.
• Texture: It should feel firm, but not dry or overly hard.
• Smell: There should be a fresh, clean smell, nothing overly strong or funky.

Where to Buy

The best place to buy hanger steak is from a good butcher. They'll be able to tell you about the origin of the meat and give you helpful tips on cooking it. They might even have some great marinades or recipes to share! If you're at a supermarket, carefully check the meat section. If you're unsure about what to look for, don't hesitate to ask the staff for help.

(Part 3) Preparing the Hanger Steak

Trimming the Hanger Steak

Here's where things get a little more hands-on. Hanger steak has a thick, tough membrane running along one side, and trust me, you don't want to eat that! It's like a chewy rubber band, and it can really ruin the texture of your steak. You've got to get rid of it!

How to Trim It

Grab a sharp knife and carefully cut along the edge of the membrane, separating it from the steak. Then, you can peel it off using your fingers or a paper towel. You'll know you've done it right when the surface of the steak is smooth and even.

Marinating the Hanger Steak

Marinating is optional, but I highly recommend it for hanger steak. It helps tenderise the meat and infuse it with flavour, making it even more delicious. You can use a simple marinade of olive oil, lemon juice, and fresh herbs, or get creative with your favourite flavour combinations.

Marinating Tips

Here are a few tips to ensure a successful marinade:

• Time: Marinate for at least 30 minutes, but ideally for 2-4 hours.
• Storage: Keep the steak in a sealed container in the fridge.
• Flip it: Make sure to flip the steak halfway through the marinating time to ensure even flavour absorption.

(Part 4) Cooking the Hanger Steak

Grilling

Grilling is one of the best ways to cook hanger steak. It gives it a beautiful char and makes it juicy and flavorful. Get your grill nice and hot – medium-high heat is what you want. Season your steak with salt and pepper, and don't be shy! Place it on the grill and cook for about 3-4 minutes per side. You're aiming for a nice sear on the outside and a pink centre.

Pan-Frying

Pan-frying is another excellent option. Grab a heavy skillet and heat it over medium-high heat. Add a tablespoon of oil, let it heat up, then sear the steak for about 2-3 minutes per side. You're looking for a crispy crust on the outside and a tender, juicy centre.

Other Cooking Methods

There are so many ways to cook hanger steak, so feel free to get creative. Here are a few more ideas:

• Broiling: Pre-heat your broiler to high. Season the steak, then place it about 6 inches from the heat source. Broil for about 3-4 minutes per side.
• Stir-frying: Cut the steak into thin strips. Heat a wok over high heat with oil. Stir-fry the steak for about 2-3 minutes, until cooked through.
• Searing and Finishing in the Oven: This is my personal favourite. Sear the steak on all sides in a hot pan, then transfer to a preheated oven to cook to your desired level of doneness. It gives you that beautiful crust and ensures even cooking throughout.

(Part 5) Checking for Doneness

internal temperature

The best way to check the doneness of your hanger steak is by using a meat thermometer. Here's a handy chart to guide you:

Other Ways to Check Doneness

You can also check doneness by pressing on the steak. A rare steak will be soft and springy, while a well-done steak will be firm.

But remember, it's all about personal preference. Some people love their hanger steak rare, while others prefer it well-done. It's all up to you!

(Part 6) Resting the Hanger Steak

Why Resting is Important

Once your hanger steak is cooked, it's essential to let it rest for about 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavourful cut. Think of it as giving the steak a chance to relax and recover after its cooking adventure!

How to Rest It

Simply transfer the cooked steak to a cutting board and cover it loosely with aluminium foil. This will help keep it warm while it rests.

(Part 7) Slicing and Serving the Hanger Steak

Slicing Tips

After resting, slice the hanger steak thinly against the grain. This means cutting across the direction of the muscle fibers. It helps to tenderise the meat and makes it easier to chew.

Serving Ideas

Now, the fun part – serving! There are endless possibilities when it comes to serving hanger steak. Here are a few ideas to inspire you:

• Simple and Classic: Serve the steak with a side of mashed potatoes, roasted vegetables, and a simple pan sauce made from the drippings. It's a timeless combination that never disappoints.
• Spicy and Savoury: Try a chimichurri sauce or a spicy sriracha mayo for a kick of flavour. It's a great way to add a bit of heat and zest.
• Mediterranean Style: Serve with a tangy lemon-herb sauce and a side of couscous or roasted peppers for a light and refreshing meal.
• Asian-Inspired: Try a teriyaki glaze or a ginger-soy marinade for a taste of the East. You can even pair it with stir-fried vegetables or noodles.

(Part 8) Hanger steak faqs

1. How long does hanger steak last in the fridge?

You can safely store hanger steak in the fridge for 3-5 days. Make sure to wrap it tightly in plastic wrap or aluminium foil to prevent it from drying out.

2. Can I freeze hanger steak?

Yes, you can freeze hanger steak for up to 3 months. To freeze it, wrap it tightly in plastic wrap, then place it in a freezer-safe bag.

3. Can I cook hanger steak from frozen?

You can cook hanger steak from frozen, but it's best to thaw it in the fridge overnight. This will help ensure that it cooks evenly and doesn't become tough.

4. What's the best way to cook hanger steak for a large group?

If you're cooking hanger steak for a large group, it's best to sear it in batches. This ensures that each steak gets a good sear on both sides. Then, you can finish cooking the steaks in a preheated oven, making sure they cook evenly.

5. What are some good side dishes for hanger steak?

There are endless side dish possibilities for hanger steak, but here are a few of my favourites:

• Mashed Potatoes: A classic comfort food that pairs perfectly with the rich flavour of the steak.
• Roasted Vegetables: A colourful and healthy side dish that complements the meat beautifully.
• grilled asparagus: A simple, yet elegant side that adds a touch of freshness.
• Couscous: A light and fluffy side that absorbs the flavours of the steak.
• Risotto: A creamy and decadent side that elevates your hanger steak meal.
• potato salad: A classic picnic favourite that's always a crowd-pleaser.

And there you have it, my friends - your complete guide to cooking perfect hanger steak. I hope you give it a try and enjoy this delicious, affordable cut of meat. It's a true culinary gem, and you're going to love it!