Sizzle and savor: discover the hidden gem called hanger steak

Hanger steak, a culinary delicacy, has gained immense popularity in recent years due to its unique flavor and texture. However, what many people don‘t know is that this cut of beef goes by several other names. Understanding these aliases is crucial for navigating the world of butchery and ensuring you get the cut you desire.

1. Butcher’s Secret

Hanger steak is often referred to as the “butcher’s secret” because it was once a hidden gem known only to insiders. Butchers would often keep this cut for themselves or sell it under the counter to loyal customers.

2. Onglet

In France, hanger steak is known as “onglet,” which translates to “little tongue.” This name refers to its elongated shape and slightly chewy texture, similar to a tongue.

3. Skirt Steak

Hanger steak is sometimes confused with skirt steak due to its similar appearance. However, hanger steak is thicker, more tender, and has a more intense flavor than skirt steak.

4. Hanging Tender

The term “hanging tender” accurately describes the steak’s position in the cow. It hangs from the diaphragm, which gives it its distinctive shape and tenderness.

5. Petite Tender

In some parts of the world, hanger steak is marketed as “petite tender.” This name emphasizes its small size and tender texture, making it an ideal cut for grilling or pan-searing.

6. Butcher’s Steak

In the United Kingdom, hanger steak is often called “butcher’s steak.” This name reflects the fact that it is a choice cut reserved for butchers and their families.

7. Bavette

In French cuisine, hanger steak is sometimes referred to as “bavette,” which means “bib.” This name is thought to have originated from the way the steak was traditionally served, wrapped in a cloth.

Conclusion: Unveiling the Versatility of Hanger Steak

Hanger steak, known by its many aliases, is a versatile cut that can be prepared in various ways. Whether you grill it, pan-sear it, or roast it, this delectable steak offers a unique and satisfying culinary experience. Its combination of intense flavor, tender texture, and affordability makes it a favorite among both home cooks and restaurant patrons.

FAQ

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

Hanger steak is best cooked over high heat to create a flavorful crust while keeping the interior tender. Grilling, pan-searing, or roasting are all excellent methods.

2. How do I know when hanger steak is cooked to perfection?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, cook to 135-140°F (57-60°C).

3. What is a good marinade for hanger steak?

A simple marinade made with olive oil, garlic, herbs, and spices will enhance the flavor of hanger steak. Marinate for at least 30 minutes, but no longer than 24 hours.

4. What sides go well with hanger steak?

Hanger steak pairs well with a variety of sides, such as roasted potatoes, grilled vegetables, or a simple salad.

5. Can I freeze hanger steak?

Yes, hanger steak can be frozen for up to 6 months. Thaw it in the refrigerator overnight before cooking.