The illusion of hanger steak: unmasking its true identity
What To Know
- Hanger steak, also known as the hanging tender or butcher’s steak, is a small, thin cut of beef that hangs from the diaphragm muscle.
- This name is a misnomer as hanger steak is not part of the tenderloin.
- Hanger steak is best cooked over high heat to achieve a tender and juicy interior with a slightly charred exterior.
Hanger steak, a flavorful and versatile cut of beef, is known for its unique texture and intense flavor. However, you may encounter various names for this cut, leading to confusion. This comprehensive guide will explore the different terms used for hanger steak, providing clarity and helping you identify it accurately.
What is Hanger Steak?
Hanger steak, also known as the hanging tender or butcher’s steak, is a small, thin cut of beef that hangs from the diaphragm muscle. It is located near the kidneys and has a distinctive crescent shape.
Why is Hanger Steak Called Something Else?
Hanger steak has acquired various names due to its unique appearance and location. Here are some of the common alternative names:
Hanging Tender
This name refers to the way the steak hangs from the diaphragm muscle.
Butcher’s Steak
This term is used because butchers often kept this cut for themselves due to its exceptional flavor.
Onglet
In French, “onglet” means “little tongue,” which describes the steak’s shape and texture.
Hanging Tenderloin
This name is a misnomer as hanger steak is not part of the tenderloin.
Regional Variations
In different regions, hanger steak may be known by specific names:
Skirt Steak (United States)
In some parts of the United States, hanger steak is mistakenly referred to as skirt steak.
Bavette (France)
In France, hanger steak is known as “bavette,” meaning “bib.”
Isthmus (United Kingdom)
In the United Kingdom, hanger steak is sometimes called “isthmus” due to its location between the ribs and diaphragm.
Other Names
Hanger steak may also be referred to by less common names such as:
Diaphragm Steak
Skirt Steak
Thin Flank Steak
Choosing the Right Name
When ordering or cooking hanger steak, it is important to use the correct name to ensure you get the desired cut. However, it is also acceptable to use any of the alternative names, as they all refer to the same cut of beef.
The Bottom Line: Unraveling the Mystery of Hanger Steak Nomenclature
Hanger steak, a culinary delight, has acquired numerous names due to its unique characteristics and regional variations. By understanding the different terms used for this cut, you can confidently navigate the meat aisle and enjoy its exceptional flavor. Whether you refer to it as hanger steak, hanging tender, onglet, or any other name, this flavorful cut will always deliver a satisfying culinary experience.
Popular Questions
Q: What is the best way to cook hanger steak?
A: Hanger steak is best cooked over high heat to achieve a tender and juicy interior with a slightly charred exterior.
Q: What is a good marinade for hanger steak?
A: A simple marinade of olive oil, garlic, rosemary, and lemon juice can enhance the flavor of hanger steak.
Q: How do you know when hanger steak is done cooking?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), and for medium, 145°F (63°C).
Q: Can hanger steak be used in stir-fries?
A: Yes, hanger steak can be thinly sliced and used in stir-fries for a flavorful and tender addition.
Q: What is the difference between hanger steak and flank steak?
A: Hanger steak is thinner and more tender than flank steak, and it has a more intense flavor.