The ultimate guide to hanger steak: from searing to smoking, mastering the art of preparation

Hanger steak, also known as butcher’s steak or onglet, is a unique and flavorful cut that has gained popularity in recent years. With its rich beefy flavor and tender texture, hanger steak is a culinary delight when cooked properly. This comprehensive guide will explore the various methods for cooking hanger steak, providing tips and techniques to achieve the perfect result.

Choosing the Right Hanger Steak

Selecting a high-quality hanger steak is crucial for a delicious dish. Look for steaks that are deep red in color with minimal marbling. The steak should be firm to the touch and have a slight bounce when pressed. Avoid steaks that are brown or have a slimy texture.

Marinating the Steak

Marinating hanger steak helps to enhance its flavor and tenderize the meat. A simple marinade made with olive oil, garlic, herbs, and spices can work wonders. Allow the steak to marinate for at least 30 minutes, or up to overnight for deeper flavor.

Grilling Hanger Steak

Grilling is a classic method for cooking hanger steak. Preheat your grill to medium-high heat. Season the steak generously with salt and pepper. Grill the steak for 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, or 6-7 minutes per side for medium-well. Let the steak rest for 10 minutes before slicing and serving.

Pan-Searing Hanger Steak

Pan-searing hanger steak is a quick and easy method that yields a flavorful and juicy steak. Heat a heavy-bottomed skillet over medium-high heat. Add a drizzle of olive oil and season the steak with salt and pepper. Sear the steak for 2-3 minutes per side, or until a nice crust forms. Reduce heat to medium and cook for an additional 5-7 minutes per side for medium-rare, or longer for desired doneness.

Roasting Hanger Steak

Roasting hanger steak in the oven is a great way to cook it evenly and achieve a tender result. Preheat your oven to 400°F (200°C). Season the steak with salt, pepper, and any desired herbs or spices. Place the steak on a roasting rack and roast for 20-25 minutes for medium-rare, or longer for desired doneness.

Sous Vide Hanger Steak

Sous vide is a modern cooking technique that allows for precise temperature control. Season the steak with salt and pepper and place it in a vacuum-sealed bag. Cook the steak in a sous vide water bath at 130°F (54°C) for 1-2 hours for medium-rare, or longer for desired doneness. After sous vide, sear the steak in a hot pan for 1-2 minutes per side to develop a nice crust.

Slicing and Serving Hanger Steak

Once the hanger steak is cooked to your desired doneness, let it rest for 10 minutes before slicing. Slice the steak against the grain into thin strips. Serve hanger steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

The Art of Cooking Hanger Steak

Cooking hanger steak is a culinary adventure that requires a combination of skill and passion. By following the tips and techniques outlined in this guide, you can unlock the full potential of this unique and delicious cut of meat. Experiment with different methods and seasonings to find what suits your palate best.

Answers to Your Questions

1. What is the best way to tenderize hanger steak?

Marinating the steak in a flavorful liquid for at least 30 minutes, or up to overnight, helps to break down the tough connective tissues and tenderize the meat.

2. How long should I cook hanger steak for medium-rare?

For medium-rare, cook the steak for 4-5 minutes per side on the grill, 2-3 minutes per side in a pan, or sous vide at 130°F (54°C) for 1-2 hours.

3. What are some good sides to serve with hanger steak?

Roasted vegetables, mashed potatoes, grilled corn on the cob, or a simple salad are all great accompaniments to hanger steak.