Hanger steak, also known as the butcher’s steak, is a hidden gem in the world of beef cuts. Once overlooked, it has gained popularity due to its robust flavor and tender texture. Whether you’re a seasoned cook or just venturing into gourmet meats, this guide will help you understand where to buy hanger steak and how to prepare it to perfection with a delicious recipe.
What is Hanger Steak?
Hanger steak is the muscle that helps support the diaphragm in cows; it is located between the loin and rib. In contrast to cuts like ribeye or tenderloin, a hanger steak offers an intense beefiness. It’s tender, yet slightly chewy, which adds to its appeal for those who enjoy a hearty, meaty bite. Known as “onglet” in French, this cut was historically a butcher’s secret, often kept for themselves due to its remarkable flavor.
Where to Buy Hanger Steak
Specialty Butcher Shops
The most obvious local source for hanger steak is a butcher shop. This cut is more uncommon, and thus usually available from specialized butchers. You may even be in luck as many butchers call it the “butcher’s steak” because it was traditionally taken home by butchers. Ask for hanger steak, making sure it’s labeled as such, which might be hidden away in their premium selections.
Grocery Stores
Hanger steak is also increasingly available at good grocery stores. Hanger steak is also carried at chains like Whole Foods. They also make organic and grass-fed options which are great if you are looking for high-quality beef to put in your dish. Give it a shot: The store butcher might be able to track down some.
Online Meat Markets
We love allusing all it comes to humanely raised meats and those are getting easier to butchery school is also a great option for learning more about finding online with Omaha Steaks, Crowd Cow, and Snake River Farms hanger steak delivery. If you can’t find it at local stores, high-quality hanger steaks can be delivered to your door through many of these online platforms.
The Complete Recipe for Hanger Steak
Now that you know where to buy it, let’s dive into the best way to prepare hanger steak. This recipe includes grilling or pan-searing with a classic marinade that enhances the steak’s natural flavors.
Ingredients
- 2 hanger steaks (about 1 to 1.5 pounds each)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Optional: Chimichurri sauce or compound butter for serving.
Step 1: Marinating the Steak
A simple concoction of olive oil, garlic, rosemary, and thyme adds layer upon layer of flavor to the beefy hanger without covering over its earthy notes. In a bowl, mix together the ingredients and coat the hanger steaks. Leave the meat to marinate for at least 30 minutes (or up to 4 hours, if you like) at room temperature, or stash in the fridge for a longer flavor penetration.
Step 2: Preparing the Grill or Pan
Hanger steaks do best cooked fast at high heat. If you choose grilling or pan-searing, just preheat your grill or your cast-iron skillet over high heat. Get your grill up to about 500°F or cast iron pan hot with a touch of oil.
Step 3: Cooking the Steak
Grill (or pan cook) the hanger steak for 2 to 3 minutes per side (medium rare). If you want a medium-rare steak, the internal temperature should measure 125-130°F max; too cooked and the steak becomes less tender. For medium, aim for an internal temperature of 135°F.
Step 4: Resting the Steak
When the steak is done, remove it from the heat and let it rest for a few minutes (5-10) before slicing. Letting the steak rest allows the juices to redistribute throughout the meat, ensuring a juicy and delicious steak.
Step 5: Serving Suggestions
Hanger steak is perfect with bold flavors like chimichurri or a red wine reduction. Pair it with mashed potatoes, roasted vegetables, or a salad. Its rich, beefy taste goes great with zestier or heartier sides.
Hanger Steak Cooking Tips
Do not overcook: Medium-rare is ideal for hanger steak. Keep in mind if you overcook it, brisket can suffer the same fate as London broil and get tough, check the temperature of your meat using a thermometer to ensure an internal temp of 205 degrees before proceeding.
Slice Against the Grain: Allow the steak to rest before slicing it against the grain, making it more tender. Braising the beef will start to tenderize it, breaking down those fibers so that it is not as chewy once you cook the whole meal.
Sauce It Up: A bright chimichurri or easy garlic herb butter makes hanger steak even more delicious. Or serve with balsamic reduction for a gourmet flair.
Why Choose Hanger Steak?
Hanger steak is a tasty yet cheap cut of meat and will give you great eating satisfaction due to the texture. A distinct taste that may seem slightly gamey in comparison to most beef cuts, and loved by food lovers and chefs. It is a great change of pace from more expensive steaks (Ribeye or Filet Mignon) and to be honest, done correctly, it gives those steaks a run for their money.
The Bottom Line
Although the hanger may not be widely known, due to its robust flavor and versatility, it should be high on any meat lover’s to-try list. So, now you know what it is and how to cook it, why not give it a go? An easy marinade and high-heat cooking method makes this hanger steak recipe incredibly simple to replicate at home! Remember to add a nice sauce and also your favorite sides for the perfect dinner!
