Unveiled: the secret to perfectly cooked hanger steak on the stove

Hanger steak, known for its exceptional flavor and tenderness, has become a coveted cut among meat enthusiasts. Cooking it perfectly on the stovetop requires a combination of skill and precision. This comprehensive guide will walk you through every step of the process, ensuring you achieve a mouthwatering and unforgettable hanger steak experience.

Choosing the Right Cut

The quality of your hanger steak will significantly impact the final dish. Look for steaks that are at least 1 inch thick and have a deep red color with minimal marbling. Avoid steaks with excessive fat or sinew.

Seasoning and Marinating

Generously season the hanger steak with salt and freshly ground black pepper. You can also add other spices and herbs such as garlic powder, onion powder, or thyme for extra flavor. If desired, marinate the steak for at least 30 minutes in a mixture of olive oil, balsamic vinegar, and herbs.

Preparing the Pan

Heat a heavy-bottomed skillet or cast-iron pan over high heat. Add a tablespoon of high-smoke point oil, such as canola or grapeseed oil. Once the oil is shimmering, it’s ready for the steak.

Searing the Steak

Place the hanger steak in the hot pan and sear for 2-3 minutes per side, or until a golden-brown crust forms. This crust will seal in the juices and prevent the steak from drying out.

Lowering the Heat

Once the steak is seared, reduce the heat to medium-low and continue cooking for an additional 5-7 minutes per side, or until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125-130°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145°F and above

Resting the Steak

When the steak is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

Slice the steak against the grain into thin strips. Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Tips for Success

• Use a sharp knife to ensure clean slices.
• Don’t overcrowd the pan, as this can prevent the steak from searing properly.
• If you don’t have a meat thermometer, insert a toothpick into the center of the steak. If it comes out clear, the steak is rare; slightly pink is medium-rare; and no pink is medium or more.
• Let the steak rest for the full recommended time to maximize tenderness.
• Don’t overcook the steak, as this will make it tough and dry.

Alternatives to Searing

While searing is the traditional method for cooking hanger steak, there are alternative methods that can yield equally delicious results:

• Grilling: Preheat your grill to medium-high and grill the steak for 8-10 minutes per side.
• Roasting: Preheat your oven to 400°F and roast the steak for 15-20 minutes per side.
• Sous Vide: Cook the steak in a sous vide bath at 130°F for 2 hours, then sear it for 2 minutes per side.

FAQ

Q: What is the ideal thickness for a hanger steak?
A: At least 1 inch thick for optimal flavor and tenderness.

Q: How do I know when the steak is cooked to medium-rare?
A: Insert a meat thermometer into the center of the steak. If it reads 130-135°F, the steak is medium-rare.

Q: Can I cook hanger steak in a nonstick pan?
A: Yes, but a heavy-bottomed skillet or cast-iron pan is preferred for better searing and heat retention.

Q: How do I prevent the steak from sticking to the pan?
A: Make sure the pan is very hot before adding the steak, and avoid moving the steak around too much during cooking.

Q: What are some good sides to serve with hanger steak?
A: Mashed potatoes, roasted vegetables, green salad, or grilled corn on the cob.