The hanger steak. It’s a cut shrouded in a bit of mystery, often overlooked, yet fiercely beloved by those in the know. But what exactly is a hanger steak? Where does it come from on the cow, and why is it so special? This article will delve deep into the world of the hanger steak, covering its location, characteristics, preparation, and why it deserves a place on your plate.
Understanding the Hanger Steak: Anatomy and Location
To truly understand the hanger steak, we need to venture into the anatomy of a cow. The hanger steak, also known as the butcher’s steak, the hanging tender, or the onglet (in French), is a cut of beef that hangs between the rib and the loin. This location is crucial to understanding its unique characteristics.
It’s part of the diaphragm muscle, specifically the crus of the diaphragm. This muscle supports the diaphragm and is responsible for breathing. The hanger steak is essentially the “pillar” that suspends the diaphragm.
Unlike muscles primarily used for locomotion, the diaphragm doesn’t do much heavy lifting. That relative inactivity contributes to the hanger steak’s tenderness. Because it’s not a weight-bearing muscle, it remains incredibly soft and flavorful.
It’s important to note that each cow only has one hanger steak. This immediately explains its relative scarcity and why you might not always see it readily available at your local supermarket. This singularity also contributes to its higher price point compared to other, more abundant cuts.
The Unique Characteristics of Hanger Steak
What makes the hanger steak so special? The answer lies in its distinctive texture and intense beefy flavor.
The hanger steak is known for its loose, open grain. This grain allows marinades to penetrate deeply, enhancing the flavor and further tenderizing the meat. The loose structure also contributes to its ability to absorb flavors during cooking, whether it’s from a marinade, a rub, or the cooking method itself.
The flavor profile is described as intensely beefy, almost liver-like, in a good way. It’s richer and more pronounced than many other cuts, such as sirloin or flank steak. This robust flavor is due to the muscle’s location and function, which results in a higher concentration of blood and iron.
The texture is tender, but it’s important to prepare it correctly to avoid toughness. Overcooking can quickly turn this delectable cut into a chewy disappointment. The key is to cook it to medium-rare or medium, allowing it to retain its moisture and tenderness.
Another key characteristic is the membrane that runs down the center of the steak. This membrane, also known as the silver skin, should be removed before cooking. While it’s edible, it’s quite tough and can detract from the overall enjoyment of the steak. Removing it allows for more even cooking and a more palatable texture.
Preparing and Cooking Hanger Steak: Tips and Techniques
Cooking a hanger steak doesn’t have to be intimidating. With a few simple techniques, you can unlock its full potential and enjoy a truly memorable meal.
Before cooking, trim the silver skin and any excess fat. This ensures a more uniform texture and prevents the steak from becoming overly greasy. Use a sharp knife and carefully slide it under the membrane, separating it from the meat.
Marinades are your friend when it comes to hanger steak. The open grain readily absorbs flavors, making it an ideal candidate for marinating. Consider using a marinade with acidic ingredients like vinegar or citrus juice, which will help to tenderize the meat even further.
Some marinade ideas include:
- Soy sauce, garlic, ginger, and sesame oil
- Red wine vinegar, olive oil, herbs, and garlic
- Lemon juice, olive oil, oregano, and garlic
Cooking methods that work well with hanger steak include grilling, pan-searing, and broiling. All of these methods allow you to achieve a nice sear on the outside while keeping the inside tender and juicy.
When grilling, use high heat and cook for 3-4 minutes per side for medium-rare. Use a meat thermometer to ensure it reaches an internal temperature of 130-135°F.
For pan-searing, use a cast iron skillet or heavy-bottomed pan. Heat the pan over high heat until it’s smoking hot. Add a little oil and sear the steak for 3-4 minutes per side.
Broiling is another excellent option. Place the steak on a broiler pan and broil for 3-4 minutes per side, keeping a close eye on it to prevent burning.
After cooking, let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
When slicing, be sure to cut against the grain. This shortens the muscle fibers, making the steak easier to chew. Look closely at the steak to identify the direction of the grain and slice perpendicular to it.
Serving suggestions for hanger steak are numerous. It pairs well with a variety of sides, including:
- Roasted vegetables
- Mashed potatoes
- French fries
- Salad
It also makes a fantastic addition to sandwiches and tacos. Its rich flavor and tender texture make it a versatile and delicious ingredient.
Why Choose Hanger Steak? Nutritional Benefits and Cost Considerations
Beyond its flavor and texture, hanger steak offers several nutritional benefits. It’s a good source of protein, iron, and zinc. Protein is essential for building and repairing tissues, while iron is necessary for carrying oxygen throughout the body. Zinc plays a role in immune function and cell growth.
Compared to other cuts of beef, hanger steak is often more affordable than premium cuts like ribeye or filet mignon. However, it’s typically more expensive than budget-friendly cuts like ground beef or chuck roast. The price reflects its relative scarcity and the fact that each cow only yields one hanger steak.
While the price may be a bit higher, the unique flavor and texture of hanger steak make it well worth the investment. It’s a great way to enjoy a restaurant-quality steak at home without breaking the bank.
Finding Hanger Steak: Where to Buy
Finding hanger steak can sometimes be a challenge, but with a little effort, you should be able to track it down.
Start by checking with your local butcher shop. Butchers are often able to source less common cuts of meat and can even custom-cut a hanger steak for you. They can also provide valuable advice on how to prepare and cook it.
Farmers’ markets are another great place to find hanger steak. Local farmers often sell their meat directly to consumers, offering a chance to buy high-quality, locally sourced beef.
Some specialty grocery stores may also carry hanger steak. Check the meat section carefully, and don’t be afraid to ask a store employee for assistance.
Online meat retailers are becoming increasingly popular. Many companies specialize in delivering high-quality cuts of meat directly to your door. This can be a convenient option if you’re having trouble finding hanger steak locally.
When selecting a hanger steak, look for meat that is a deep red color and has a good amount of marbling (intramuscular fat). Marbling contributes to the steak’s flavor and tenderness. Avoid steaks that are pale or have a lot of visible fat on the outside.
Hanger Steak Around the World: Cultural Significance and Variations
The hanger steak isn’t just a North American phenomenon. It enjoys popularity around the world, often under different names and with unique preparations.
In France, it’s known as onglet, and it’s a staple in bistros and restaurants. French preparations often involve pan-searing the steak and serving it with a rich sauce, such as a red wine reduction or a peppercorn sauce.
In Spain and some parts of Latin America, it may be referred to as entraña. Preparations there often involve grilling the steak over an open flame and serving it with chimichurri sauce, a flavorful blend of herbs, garlic, and vinegar.
Different cultures emphasize different aspects of the hanger steak’s flavor. Some may focus on its beefy intensity, while others may try to balance it with acidic or spicy flavors. Regardless of the preparation, the hanger steak’s unique qualities shine through, making it a beloved cut of meat around the world.
Conclusion: The Underrated Delight of Hanger Steak
The hanger steak is a hidden gem of the beef world. Its unique location, intense flavor, and tender texture make it a truly special cut of meat. While it may require a bit more effort to find and prepare, the reward is well worth it. Whether you grill it, pan-sear it, or broil it, the hanger steak is sure to impress. So, next time you’re looking for a delicious and affordable steak, consider giving the hanger steak a try. You might just discover your new favorite cut.
This cut offers a unique dining experience that is both satisfying and memorable. It’s a testament to the idea that some of the best things in life are often the most unexpected. Its robust flavor and tender texture will undoubtedly leave you craving more.
What part of the animal does the hanger steak come from?
The hanger steak, sometimes called the “butcher’s steak,” is cut from the plate section of the steer, specifically the diaphragm. It hangs between the ribcage and the loin. This muscle isn’t used for movement, which contributes to its tenderness compared to other cuts.
Because there is only one hanger steak per animal and it’s somewhat difficult to locate, it’s not as commonly found in grocery stores as other steaks. Butchers often kept it for themselves, hence the nickname, as it was a flavorful and tender cut they appreciated.
Why is the hanger steak known for its rich flavor?
The hanger steak’s intense beefy flavor is due to its location and the fact that it supports the diaphragm. This area is heavily vascularized, meaning it has a rich blood supply. That blood contributes to the meat’s robust and savory taste.
The marbling, or intramuscular fat, found within the hanger steak also enhances its flavor and tenderness. This fat melts during cooking, basting the steak from the inside and adding a luxurious richness to each bite.
Is hanger steak the same as skirt steak or flank steak?
No, while hanger, skirt, and flank steaks are often grouped together due to their similar textures and cooking methods, they are distinct cuts of meat. Skirt steak comes from the diaphragm but is located further down, near the abdominal area. Flank steak, on the other hand, is from the abdominal muscles of the cow.
Hanger steak is generally considered more tender than both skirt and flank steaks. Skirt steak is thinner and benefits from quick, high-heat cooking, while flank steak is known for its long muscle fibers and is often marinated before grilling. Each has its own unique texture and best-use applications.
What is the best way to cook a hanger steak?
Hanger steak is best cooked quickly over high heat, ideally on a grill or in a cast-iron skillet. This method allows the exterior to develop a flavorful crust while keeping the inside tender and juicy. Be careful not to overcook it, as it can become tough.
Before cooking, consider marinating the hanger steak for at least 30 minutes to enhance its flavor and tenderness. After cooking, let the steak rest for 5-10 minutes before slicing against the grain to maximize tenderness. Serving with a flavorful sauce or chimichurri complements its rich beefy taste.
What is the “membrane” often mentioned in relation to hanger steak?
The “membrane” refers to the tough silverskin and connective tissue that surrounds the hanger steak. This membrane needs to be removed before cooking to ensure a more tender and enjoyable eating experience.
Removing the membrane can be a bit tricky, requiring a sharp knife and patience. Some butchers will remove it for you; otherwise, carefully trim it away, being careful not to remove too much of the surrounding meat. This process significantly improves the texture of the cooked steak.
How should I slice a hanger steak after cooking?
Slicing hanger steak correctly is crucial for maximizing tenderness. You should always slice against the grain, meaning you cut perpendicular to the direction of the muscle fibers. This shortens the fibers, making the steak easier to chew.
Locate the direction of the muscle fibers, which run lengthwise along the steak. Use a sharp knife and slice the steak thinly, at a 45-degree angle if possible, to further shorten the fibers. This slicing technique will noticeably improve the steak’s tenderness.
What are some good side dishes to serve with hanger steak?
Hanger steak’s rich and savory flavor pairs well with a variety of side dishes. Classic options include roasted potatoes, mashed potatoes, or French fries. The starchiness of these sides complements the steak’s robust taste and provides a satisfying contrast in texture.
Vegetable sides like asparagus, grilled corn, or a simple green salad also work well. A vibrant chimichurri sauce or a garlic-herb butter can further elevate the dish, adding brightness and complexity to the overall meal.