When it comes to flavorful and tender cuts of beef, hanger steak often flies under the radar despite being a favorite among chefs. Known for its rich, beefy flavor and unique texture, this cut is quickly becoming a staple for home cooks looking to elevate their culinary game.
hanger cut, sometimes referred to as “butcher’s steak,” has garnered attention not only for its taste but also for the skill involved in cooking it to perfection. Understanding its various names, cooking techniques, and flavor profiles sets the stage for mastering this delicious cut.
In this article, we will explore everything you need to know about hanger cut, from preparation and cooking methods to flavorful recipes and storage tips. If you’re ready to transform your dining experience, let’s dive into the world of hanger cut.
Table of Contents
What is Hanger Steak?
hanger cut, known for its juicy flavor and succulent bite, hails from the cow’s plate region. Resting just below the diaphragm muscle, its name aptly reflects its position as the ‘hanging tender.’ Unlike the tougher flank and skirt cuts, this particular steak offers a more succulent and flavorful experience, enhanced by its notable marbling of fat.
Once known as the butchers’ secret, it was traditionally kept for personal use—a hidden gem unbeknownst to many consumers. It’s one of the trio known as flat steaks, alongside flank and skirt, but it stands out due to its premium taste and texture.
When preparing hanger cut, achieving a nice crust is essential. Season with salt and your preferred marinade ingredients before cooking. You can opt for a gas or charcoal grill, using indirect heat to reach the desired internal temperature, which should be checked with a meat thermometer for precision. Remember to remove any inedible membranes to ensure a perfectly tender result. This cut serves up a quick, satisfying meal, and if there are any leftovers, the rich, beefy flavor ensures it’s just as delicious the next day.
| Feature | Description |
|---|---|
| Cut Location | Cow’s plate region, just below the diaphragm muscle |
| Texture | Succulent and flavorful with notable marbling of fat |
| Traditional Use | Known as the butcher’s secret |
| Cooking Tip | Season and grill using indirect heat for best results |
Learn more about hanger cut: Wikipedia
Common Names for Hanger Steak
hanger cut, a prized cut of beef cherished for its rich flavor, goes by several names around the world, hinting at its global culinary appreciation. In the United States, it is fondly known as the ‘butcher’s steak’—a nod to the butchers who traditionally reserved this delectable cut all to themselves due to its limited quantity and exceptional taste. Venturing to France, where cuisine is celebrated, this cut is elevated to the status of ‘onglet,’ gracing the menus of restaurants and often served with shallot sauce in true French style.
The anatomical term for this steak is the ‘hanging tender’ or ‘hanging tenderloin,’ which accurately depicts its location; it hangs off the diaphragm of the steer and is part of the plate section. Crossing over to Mexican culinary traditions, where grilling is a cherished way to prepare meat, it is known as ‘arrachera’ and is often marinated to tender perfection. In the UK, there’s a bit of confusion—while referred to as skirt steak, it’s important to differentiate it from the American skirt steak, a similar but distinct cut located nearby.
Differences Between Hanger Steak and Skirt Steak
hanger cut and skirt steak may appear similar and are both prized for their robust beef flavor, yet there are distinct distinctions between these two cuts of meat.
The hanger cut (often known as “hanging tender” or butcher’s steak) is a thick strip of meat harvested from a cow’s lower belly or diaphragm muscle and known for its tender texture and distinct flavor that shines even without much seasoning. Each cow only produces one hanger cut per year, making this cut less easily accessible than others.
Skirt steaks, on the other hand, also originate from diaphragm muscles but are thinner and longer in form. Most animals will provide two cuts—an inside cut and an outside cut—with more prominent grain patterns that make this cut an excellent candidate for dishes like fajitas due to soaking up marinades more readily for an evenly cooked bite after cooking.
Both cuts of meat are ideal for grilling over high heat to achieve an irresistibly crunchy exterior while still retaining juicy interiors, thanks to their dense muscle fibers. However, precision cooking may be required due to overcooking being possible and overdone meat may become tough; use a thermometer if possible when ensuring you reach an ideal internal temperature for each cut before cutting against the grain for maximum tenderness.
Overall, both hanger cut and skirt steak options provide a delicious quick-grill experience known for its distinctive flavor and tender texture.
| Feature | Hanger Cut | Skirt Steak |
| Cut Location | Lower belly/diaphragm muscle | Diaphragm muscles (inside and outside cuts) |
| Texture | Thick, tender, with distinct flavor | Thinner, longer, absorbs marinades well |
| Quantity per Animal | One per cow | Two per cow |
| Best Use | Grilling, quick-searing | Dishes like fajitas, ideal for soaking marinades |
Understanding the Flavor Profile of Hanger Steak
hanger cut stands out among more commonly consumed cuts due to its exquisite flavor, setting itself apart with its distinct profile and appealing to even those who would normally avoid meat products. Its tenderness is unparalleled, coming in just behind the tenderloin. This quality is owed to its location on the animal—cut from the diaphragm muscle, which sees limited activity.
The juiciness of this cut is amplified by its marbling. The intramuscular fat that weaves throughout the meat retains moisture and, upon cooking, contributes profoundly to both the taste and texture, offering a tender bite that is hard to match. The culinary world covets it not only for its flavor but also because it’s a rarity; there’s only one per animal, making it all the more special for a quick meal or a refined dish.
Its magnified flavor is often complemented with the right marinade ingredients, adding a delightful zest that enriches the already beefy taste. Chefs frequently serve it with vibrant sauces like chimichurri to further enhance the distinctive palate, ensuring that the hanger cut remains a top-tier choice for those in search of a tender and flavorsome eating experience.
Best Cooking Methods for Hanger Steak
hanger cut stands out among more commonly consumed cuts due to its exquisite flavor, setting itself apart with its distinct profile and appealing to even those who would normally avoid meat products. Its tenderness is unparalleled, coming in just behind the tenderloin. This quality is owed to its location on the animal—cut from the diaphragm muscle, which sees limited activity.
The juiciness of this cut is amplified by its marbling. The intramuscular fat that weaves throughout the meat retains moisture and, upon cooking, contributes profoundly to both the taste and texture, offering a tender bite that is hard to match. The culinary world covets it not only for its flavor but also because it’s a rarity; there’s only one per animal, making it all the more special for a quick meal or a refined dish.
Its magnified flavor is often complemented with the right marinade ingredients, adding a delightful zest that enriches the already beefy taste. Chefs frequently serve it with vibrant sauces like chimichurri to further enhance the distinctive palate, ensuring that the hanger cut remains a top-tier choice for those in search of a tender and flavorsome eating experience.
Grilling Techniques for Hanger Steak
Grilling hanger cut brings out its natural beefy flavors and is ideal for creating an irresistibly juicy medium-rare center with an irresistibly charred exterior. To achieve optimal texture and flavor, marinate it for several hours (up to one day before) in a mix consisting of oil, salt, and acid; patting dry afterward ensures proper searing.
Start by preheating either your gas or charcoal grill to temperatures around 400°F or higher and sear steak quickly on each side for 1 1/2 minutes, creating the coveted caramelized crust. Transferring it to an indirect section of the grill allows it to continue cooking at your desired internal temperature (typically 130°F-135°F for medium rare steak).
Once off the grill, allow it to rest to allow the juices to settle before carving it against the grain for optimal tenderness and an enjoyable bite-by-bite experience.
| Step | Description |
| Marinate | Several hours to a day in a mix of oil, salt, and acid |
| Preheat Grill | Gas or charcoal grill to 400°F or higher |
| Sear | Quick sear on each side for 1 1/2 minutes |
| Indirect Cooking | Move to indirect heat until internal temperature is reached |
Pan-Searing Hanger Steak
Pan-searing a hanger cut is a straightforward and efficient method to prepare this flavorful cut with a delicious crust. For best results, marinate the steak for several hours to infuse it with additional flavor and tenderness. Ensure when you’re ready to cook, the marinade is wiped off and the steak is seasoned well.
| Step | Description |
| Heat Pan | Medium-high heat, preferably cast iron |
| Cook Time | Sear each side for 9-12 minutes |
| Check Temperature | Internal temperature of 130-135°F |
Heat a heavy pan (preferably cast iron) over medium-high heat, allowing the surface to become hot enough for a proper sear. Place the hanger cut in the pan and let it cook undisturbed for a few minutes on each side, searing it until a brown crust forms. The entire process should take about 9-12 minutes, but always use a meat thermometer to check the internal temperature reaches 130°F to 135°F for medium-rare, ensuring the most tender steak possible.
After cooking, allow the steak a brief rest period before slicing against the grain, a key step for maintaining the tenderness and delivering a perfect bite that showcases the hanger cut’s revered texture.
Sous Vide Cooking for Hanger Steak
Sous vide is a method that offers supreme control over cooking temperature, resulting in uniformly cooked hanger cut that is impeccably tender. When cooking sous vide, set the immersion circulator to 130°F for medium-rare perfection or 135°F for a slightly more cooked yet still tender steak.
Season the hanger cut with salt and pepper, then place it in a vacuum-sealed bag, ensuring it’s properly closed. Submerge the steak in the water bath and let it cook slowly for about four hours. This gentle, precise cooking method allows the steak to achieve the desired internal temperature without the risk of overcooking.
After the sous vide process, it’s often recommended to quickly sear the hanger cut to develop a flavorful crust and finish it at the safe internal temperature of 145°F. Rest it, slice against the grain, and serve a beautifully cooked, tender hanger cut that is sure to get rave reviews.
| Step | Description |
| Set Temperature | 130°F for medium-rare perfection |
| Vacuum Seal | Season, place in bag, and vacuum seal |
| Cooking Time | 4 hours in a water bath |
| Finish | Quick sear to develop a crust |
Tips for Marinating Hanger Steak
hanger cut, often cherished for its robust beefy flavor, is a cut that immensely benefits from a well-composed marinade. Whether you’re dealing with a high-quality cut such as Wagyu or Prime or a more common Choice selection, understanding the nuances of marinating can elevate your dish from good to exceptional.
Marinating this cut is not just about infusing flavor; it’s also about enhancing tenderness. The key components of an effective marinade include oil, salt, and acid—the latter being particularly adept at tenderizing the thick muscle fibers unique to hanger cut. Citrus juice or vinegar in the marinade works wonders at softening the meat.
For a Choice-grade hanger cut, a marinade is highly recommended. A mix of your preferred marinade ingredients can imbue the steak with character and ensure a tender bite post-cooking. Even a brief marination has notable impacts, though allowing the steak to marinate for several hours or up to a full day yields optimal results.
Conversely, for a premium cut such as Wagyu or Prime hanger cut, sometimes simplicity reigns supreme. A gentle seasoning of freshly ground pepper and sea salt is all that’s needed to enhance its naturally exquisite flavor, preceding the need for a marinade.
Seasoning Suggestions to Enhance Flavor
hanger cut stands out amongst cuts of beef for its ability to marry well with seasonings, thanks to its coarse grain. To truly elevate this tender steak, which is pivotal in creating a rich flavor profile, start with a generous sprinkle of kosher salt before grilling. This not only seasons the meat but also helps in forming that desired nice crust.
For those willing to experiment, a homemade meat seasoning blend offers an aromatic twist. Combine ground black pepper, a pinch of cinnamon, paprika for smokiness, thyme for an earthy note, onion powder, garlic powder for pungency, and cumin for warmth. This blend promises to accentuate the beefy flavor inherent to the hanger cut.
Marinating the steak is yet another avenue to explore. A simple yet effective marinade could consist of canola oil, crushed garlic, and your homemade meat seasoning. Allow the steak to absorb these flavors for a minimum of 30 minutes. On the other hand, a cilantro lime marinade—a synergy of soy sauce, fresh cilantro, a squeeze of lime juice, and minced garlic—offers a zest that complements the meat for fajitas and tacos. Seasoning hanger steaks with such thoughtful blends promise a tender bite with memorable savory nuan
Recommended Hanger Steak Recipes
hanger cut, often referred to as the “butcher’s steak,” is a prime cut of beef known for its rich flavor and tenderness. The key to unlocking its full potential lies in both the preparation and the cooking method. To unleash the depth of its flavor, marinating for several hours, or even up to 24 hours, is highly recommended—using a blend containing oil, salt, and acid to enhance both taste and tenderness.
Cooking methods that involve high heat, such as grilling, pan-searing, or broiling, are ideal for hanger cut, as they provide the quick cooking necessary to maintain its innate juiciness. When it comes to the perfect internal temperature, medium-rare at approximately 130-135°F hits the sweet spot, providing a tender bite that avoids the chewiness of overdone beef. Slicing hanger cut against the grain is crucial, as this technique takes advantage of the coarse grain structure of the muscle, ensuring maximum tenderness. For a truly exceptional dining experience, less is often more; premium cuts such as Wagyu or Prime hanger cut will shine with simple seasonings like freshly ground pepper and high-quality sea salt.
Classic Grilled Hanger Steak
The essence of a perfectly cooked hanger steak rests in achieving medium-rare doneness, typically reaching an internal temp of about 125°F. Overcooking this succulent cut can lead to a less desirable, chewier texture. The best grilling technique involves an initial sear over high heat for just 2 to 3 minutes on each side, followed by a transition to indirect heat, allowing the steak to coast to the ideal temperature.
For an infusion of flavor and moisture, a marinade that harmoniously blends oil, salt, and acid does wonders. This tenderizes the steak and sets the stage for a richly satisfying taste. Remember to season liberally with kosher salt to enhance the beefy essence. Fast, high-heat grilling preserves the tenderness, ensuring a mouthwatering experience.
Hanger Steak Tacos
For taco lovers, hanger steak provides the ultimate ingredient for a meal where tenderness is non-negotiable. The steak’s robust consistency pairs superbly with a quick marinade boasting acidic components like citrus juice or vinegar, adding brightness and ensuring a tender, flavorful result. To serve, cutting the steak against the grain is vital, as it contributes to a tender bite wrapped within the taco. A dynamic citrus and spice marinade boosts both the juiciness and flavor profile, cementing hanger steak as a prime choice for taco fillings. Achieving delightful medium-rare doneness can be done effortlessly in a hot cast-iron pan, where the steak can sear rapidly while retaining its juicy interior—guaranteed to elevate your taco game.
Sous Vide Hanger Steak with Garlic Butter
Imagine the precision of cooking a hanger steak to your preferred level of doneness with unwavering consistency; this is where sous vide excels. Set the temperature to 130°F for a medium-rare finish, and prepare yourself for a transcendent culinary experience. While sous vide cooking takes longer, with durations approximating 4 hours, the patience pays off in the form of a tender steak that showcases its natural savoriness.
Before sealing the steak in a bag for sous vide, ensure it’s well-seasoned with salt and pepper to foundationalize its flavor. Upon completion of sous vide cooking, double-checking the internal temperature with a thermometer is advisable, aiming for an ideal finish temperature of 145°F. Once removed from the water bath, give the steak a quick sear in garlic butter to introduce an irresistible caramelized crust, completing the garlicky, buttery adventure of sous vide hanger steak.
Choosing the Right Cut: How to Purchase Quality Hanger Steak
Hanger cut, a supreme cut also referred to as the butcher’s cut, is a treasure amongst meat lovers. Its lore as a connoisseur’s cut arises from its rich flavor and exclusive presence—one per cow. The onglet, as known in French cuisine, dangles from the plate section precisely beneath the diaphragm, imparting a tenderness and a beefy flavor that is coveted.
Here’s a quick guide to selecting superb quality hanger steaks:
- Find Specialty Butchers: Primarily absent in regular grocery stores, approach trusted local butchers or specialty meat retailers to obtain this elite cut.
- Recognize by Name: Be aware of its aliases. Whether labeled as hanging tender or American skirt steak, you’ll be buying the same delectable piece.
- Ideal Cooking Method: Seek steaks that appear ideal for a quick sear or grill. High-heat is your comrade here, ensuring a tender bite and a nice crust—the hallmarks of a well-prepared hanger cut.
- Quality Source: Look for indicators of careful sourcing, such as grass-fed or organic certifications, ensuring a superior taste and rich, beefy flavor.
When cooked to medium-rare, a properly chosen hanger cut will present a delightful, tender steak experience—a reward for both the palate and plate.
Storage Tips for Fresh Hanger Steak
When it comes to preserving the rich flavor and tender bite of hanger steaks, proper storage is key. These prized cuts of meat, often referred to as the butcher’s secret due to their flavorful profile, require careful handling to maintain quality from market to meal.
- Refrigeration: Upon purchasing your hanger cut, store it in the refrigerator at a temperature below 40°F. It’s essential to place it in the coldest part of your fridge to ensure it remains fresh.
- Consumption Window: To enjoy the hanger cut’s tenderness and beefy flavor, plan to cook it within 3-5 days. This timeframe will let you savor the meat while it’s at its best quality.
- Freezing: If you’re not planning to cook your hanger cut within a few days, freezing is an excellent option to extend its shelf life. For optimal protection, use vacuum sealing to shield against freezer burn.
- Thawing: When you’re ready to cook, transfer your hanger cut from the freezer to the refrigerator. Allow it to thaw slowly, typically over a day, to maintain a safe temperature and the meat’s integrity.
- Visual Check: Always inspect the hanger cut for spoilage indicators, such as an unpleasant odor or color changes, before preparing. Discard any steak that shows signs of going bad.
By following these simple yet effective storage tips, you’ll ensure that your hanger cut retains its delectable qualities, ready for a quick meal that promises a tender experience every time.
Practical Cooking Tips for Perfect Hanger Steak
Practical Cooking Tips for Perfect Hanger Steak
For a steakhouse-worthy hanger cut at home, a robust marinade is your secret weapon. Start by whisking together oil, salt, and an acidic component like vinegar or citrus juice. Bathe your steak in this flavor-enhancing mixture, tenderizing the meat for a succulent finish. As hanger steaks embrace the grill’s embrace, pan-searing’s sizzle, or the broiler’s intense heat, high temperature is your friend. Aim for the sweet spot of medium-rare, hitting an internal temp of 130-135°F. Any more, and you might be left with a chewier bite than desired.
Because of its leaner profile and relatively thinner size, the hanger cut does not take well to dawdling. Keep a watchful eye, and let your trusty meat thermometer guide you, diving in to ensure your steak doesn’t overstep into overcooked territory.
Hanger Steak: Cooking to Perfection
| Doneness | Internal Temp |
|---|---|
| Medium Rare | 130-135°F |
Quick Tips:
- Season liberally with salt pre-cook for a nice crust.
- Use indirect heat on grills to prevent charring.
- Slice against the grain for a tender bite.
- Rest your steak to redistribute juices for a perfectly juicy result.
Always remember: hanger steak does best with a brief yet attentive cooking dance, making it the ideal centerpiece for a quick, high-impact meal.
