Hanger steak: the secret cut you never knew you needed
What To Know
- It has a fine grain and a slightly chewy texture that gives way to a tender bite.
- Hanger steak is a lean cut of beef that is relatively low in fat and high in protein.
- It is a lean cut of beef that is high in protein and low in fat.
Hanger steak, also known as “butcher’s steak” or “hanging tender,” is a hidden gem among cuts of beef. This lesser-known delicacy offers a tantalizing blend of flavor and texture that sets it apart from the more common cuts. Its unique characteristics have made it a favorite among culinary enthusiasts and steak aficionados alike.
Appearance and Origin
Hanger steak is a relatively small cut weighing around 10-12 ounces. It is located near the diaphragm, beneath the rib cage of the cow. This positioning gives it a distinctive horseshoe shape and a deep red color.
Flavor Profile
Hanger steak possesses an intense, beefy flavor that is rich and slightly gamey. It is often described as having a “meaty” or “liver-like” taste. The robust flavor comes from the high concentration of myoglobin, a protein that gives meat its red color and contributes to its umami flavor.
Texture and Tenderness
Despite its lean appearance, hanger steak is surprisingly tender. It has a fine grain and a slightly chewy texture that gives way to a tender bite. The meat is well-marbled, with pockets of fat that melt during cooking, adding richness and juiciness.
Cooking Methods
Hanger steak is versatile and can be cooked in various ways. It is best prepared using high-heat methods such as grilling, searing, or pan-frying. This helps to caramelize the exterior while keeping the interior juicy and tender.
Marinating and Seasoning
Hanger steak benefits from simple marinades or rubs to enhance its flavor. A marinade made with olive oil, garlic, rosemary, and thyme can add depth and complexity. Seasoning with salt and pepper is also essential.
Pairing Suggestions
Hanger steak pairs well with a variety of sides. Roasted vegetables, mashed potatoes, or grilled corn are all excellent accompaniments. Red wine, such as Cabernet Sauvignon or Merlot, complements the steak’s bold flavor profile.
Nutritional Value
Hanger steak is a lean cut of beef that is relatively low in fat and high in protein. It is a good source of iron, zinc, and vitamin B12.
How to Cook Hanger Steak Perfectly
1. Trim the Steak: Remove any excess fat or silver skin from the steak.
2. Marinate or Season: Marinate the steak for at least 30 minutes or season it generously with salt and pepper.
3. Heat the Pan or Grill: Preheat a grill or heavy-bottomed skillet over high heat.
4. Sear the Steak: Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
5. Reduce Heat and Cook: Reduce heat to medium and cook the steak to your desired doneness. Use a meat thermometer to check for internal temperature.
6. Rest the Steak: Remove the steak from the heat and let it rest for 10 minutes before slicing and serving.
Hanger Steak Doneness Levels
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F and above (63°C and above)
Health Benefits of Hanger Steak
- High in Protein: Hanger steak is an excellent source of protein, which is essential for muscle growth and repair.
- Low in Fat: Hanger steak is a lean cut of beef that is low in saturated fat and cholesterol.
- Iron-Rich: Hanger steak is a good source of iron, which is essential for red blood cell production.
- Zinc-Rich: Hanger steak is a good source of zinc, which is important for immune function and wound healing.
- Vitamin B12-Rich: Hanger steak is a good source of vitamin B12, which is essential for nerve function and red blood cell production.
Is Hanger Steak Healthy?
Yes, hanger steak is a healthy choice when consumed in moderation. It is a lean cut of beef that is high in protein and low in fat. However, it is important to note that all red meat should be consumed in moderation as part of a balanced diet.
Frequently Asked Questions
Q: Is hanger steak tough?
A: No, hanger steak is not tough. It is a surprisingly tender cut of beef with a fine grain and slight chewiness.
Q: How do you cook hanger steak to medium-rare?
A: Cook the hanger steak for 2-3 minutes per side on high heat, then reduce heat to medium and cook until the internal temperature reaches 130-135°F (54-57°C).
Q: What are some good sides to serve with hanger steak?
A: Roasted vegetables, mashed potatoes, or grilled corn are all excellent accompaniments to hanger steak.
Q: Is hanger steak a good cut for grilling?
A: Yes, hanger steak is a great cut for grilling. Its high heat tolerance and tender texture make it an ideal choice for the grill.
Q: How long can you marinate hanger steak?
A: You can marinate hanger steak for up to 24 hours. However, 30 minutes to 2 hours is sufficient for most marinades.