Hanger Steak

Introduction

Hanger steak, often referred to as the “butcher’s secret,” is a hidden gem in the world of beef. This cut of meat has long been a favorite among chefs and meat enthusiasts for its rich flavor, tender texture, and versatility in cooking. Unlike more well-known cuts like ribeye or sirloin, it was historically reserved by butchers for themselves rather than sold to customers, hence its intriguing nickname.

Why It’s Called the “Butcher’s Secret”

The hanger steak comes from a less-utilized part of the cow, specifically the diaphragm, and is known for its intense beefy flavor. Butchers often prized this cut for its juiciness and affordability, preferring to keep it for their own use. However, with its rise in popularity in recent years, more and more people are discovering the wonders of this unique steak.

Whether you’re a seasoned steak lover or someone new to cooking beef, this guide will provide everything you need to know about hanger steak—from its origins and taste to cooking tips and delicious recipes.

What is Hanger Steak?

It is a cut of beef that comes from the plate section of the cow, located near the diaphragm. It is part of the “flat steak” family, which includes flank and skirt steak, but it stands out due to its texture and flavor. Known in culinary circles as the “butcher’s steak,” this cut is prized for its juicy, tender qualities and its rich, beef-forward taste.

Origins and History of Hanger Steak

It has roots in traditional European butchery. In France, it is known as “onglet,” where it has long been used in classic bistro dishes. The cut was largely overlooked in the United States for decades, often ground into hamburger meat or ignored entirely. However, chefs and food enthusiasts rediscovered hanger steak in recent years, recognizing its incredible potential when cooked properly.

The name “hanger” comes from its location in the cow’s anatomy—it literally “hangs” from the diaphragm, attached to the last rib. This muscle works minimally during the cow’s life, contributing to its tenderness.

Where It Comes From on the Cow

The hanger steak is found in the lower belly of the cow, part of the plate primal. This region includes other flavorful cuts like skirt steak. The steak itself is a V-shaped muscle supported by a long membrane. It’s a single cut, meaning that there’s only one per cow, making it relatively rare compared to other steaks.

Because of its proximity to the liver, it has a slightly gamey undertone, adding complexity to its flavor. The cut is naturally marbled, which ensures juiciness when cooked correctly.

Taste and Texture

Hanger steak is celebrated for its intense flavor and tender yet meaty texture. Often described as a cross between a ribeye and a filet mignon, it provides the richness of a high-fat steak with the tenderness of a leaner cut.

Flavor Profile of Hanger Steak

The flavor of hanger steak is distinctly beefy with earthy undertones. It offers a depth of taste that pairs well with robust marinades and seasonings. Its proximity to the diaphragm lends a faintly mineral quality, similar to organ meats but far subtler. When cooked properly, the steak retains its juices, creating a melt-in-your-mouth experience.

Comparisons to Other Cuts

it is often compared to skirt and flank steaks, but it holds unique characteristics:

• Skirt Steak: Thinner and tougher, skirt steak has a more fibrous texture but similar flavor intensity.
• Flank Steak: Leaner than hanger steak, flank steak is ideal for slicing thinly but lacks the same tender, juicy bite.
• Ribeye: While both are flavorful, ribeye is much fattier and less gamey than hanger steak.

Ideal Cooking Methods

To bring out the best in hanger steak, high-heat cooking methods like grilling, broiling, or pan-searing are ideal. These techniques create a flavorful crust while preserving the tender interior. Sous vide is another excellent option, allowing precise temperature control for a perfectly cooked steak.

How to Cook Hanger Steak

Cooking; requires a combination of simplicity and precision to maximize its flavor and texture. Its rich marbling and natural tenderness make it an excellent choice for high-heat methods that create a delicious crust while keeping the inside juicy and flavorful.

Preparing the Steak

Before cooking hanger steak, proper preparation is essential:

• Trimming: Hanger steak often comes with a thick membrane running through the center. This membrane should be removed, leaving you with two long, clean pieces of steak. Most butchers will do this for you upon request.
• Bringing to Room Temperature: Remove the steak from the refrigerator about 30 minutes before cooking. Allowing it to reach room temperature ensures even cooking.
• Seasoning: Hanger steak shines with simple seasoning. Generously sprinkle both sides with coarse salt and freshly cracked pepper. For additional flavor, consider a dry rub with spices like smoked paprika, garlic powder, or cumin.

Cooking Techniques

Hanger steak is versatile but responds best to high-heat cooking methods that enhance its natural flavors.

Grilling

1. Preheat the Grill: Set your grill to high heat (around 450°F–500°F). Clean the grates thoroughly and oil them to prevent sticking.
2. Cook: Place the steak on the grill and sear for 3–4 minutes per side for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F–135°F.
3. Rest: Remove the steak from the grill and let it rest for 5–10 minutes to allow the juices to redistribute.

Pan-Seared

1. Heat the Pan: Use a cast-iron skillet or heavy-bottomed pan. Heat a tablespoon of oil over medium-high heat until shimmering.
2. Sear the Steak: Add the steak and sear for 3–4 minutes per side without moving it, creating a deep, caramelized crust.
3. Finish in the Oven (Optional): For thicker cuts, transfer the skillet to a preheated oven at 400°F and cook for an additional 5 minutes.
4. Rest: Let the steak rest before slicing.

Sous Vide

1. Set Temperature: Set your sous vide machine to 130°F for medium-rare.
2. Vacuum Seal: Place the steak in a vacuum-sealed bag with your choice of aromatics, like rosemary, thyme, or garlic.
3. Cook: Submerge the bag in the water bath and cook for 1.5–2 hours.
4. Sear: Remove the steak from the bag, pat it dry, and quickly sear it in a hot pan for 1–2 minutes per side for a crust.

Resting and Slicing

After cooking, always let hanger steak rest for at least 5 minutes. This step allows the juices to redistribute, preventing them from spilling out when you slice the steak. When slicing, cut against the grain into thin strips to ensure each bite is tender.

Hanger Steak Recipes

Hanger steak’s versatility allows it to shine in a variety of dishes, from simple grilled preparations to more elaborate recipes. Here are three standout options:

Classic Grilled Hanger Steak

Ingredients:

• 1 hanger steak (1–1.5 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly cracked pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill to high heat.
2. Brush the steak with olive oil and season generously with salt and pepper.
3. Grill for 3–4 minutes per side for medium-rare.
4. Remove the steak from the grill, rest for 5 minutes, and slice thinly against the grain.
5. Garnish with chopped parsley and serve with a side of roasted vegetables.

Hanger Steak Tacos

Ingredients:

• 1 hanger steak (trimmed)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Juice of 1 lime
• Corn or flour tortillas
• Toppings: sliced avocado, pickled onions, and cilantro

Instructions:

1. Rub the steak with chili powder, cumin, salt, and lime juice. Marinate for 20 minutes.
2. Grill or pan-sear the steak until medium-rare. Let it rest, then slice into thin strips.
3. Warm the tortillas and assemble the tacos with the steak and your favorite toppings.

Asian-Style Hanger Steak Stir-Fry

Ingredients:

• 1 hanger steak, sliced thinly
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• Cooked rice or noodles

Instructions:

1. Marinate the sliced steak in soy sauce, oyster sauce, and sesame oil for 15 minutes.
2. Heat a wok or skillet over high heat and stir-fry the vegetables for 2–3 minutes.
3. Add the steak and stir-fry for another 2 minutes, ensuring it remains tender.
4. Serve over rice or noodles.

Nutritional Information and Buying Tips

Nutritional Information

Hanger steak isn’t just a flavorful choice; it’s also packed with nutrients that make it a healthy option for meat lovers. Below is a breakdown of its nutritional profile.

Caloric Value

A 3.5-ounce (100-gram) serving of hanger steak contains approximately 190–220 calories, depending on the preparation method. This makes it a moderate-calorie option compared to fattier cuts like ribeye.

Protein Content

Hanger steak is an excellent source of high-quality protein, with around 23–26 grams of protein per serving. Protein is essential for muscle repair, immune function, and overall cellular health, making this cut ideal for those with active lifestyles or protein-rich diets.

Fat and Cholesterol

Hanger steak is moderately marbled, containing about 8–10 grams of fat per serving, including 3–4 grams of saturated fat. While this makes it richer than lean cuts like sirloin, it is not as high in fat as ribeye or brisket. Cholesterol content is around 60–80 milligrams per serving, which is reasonable for most people when enjoyed in moderation.

Vitamins and Minerals

Hanger steak is a nutrient powerhouse, offering:

• Iron: Essential for red blood cell production and oxygen transport, with 15% of the daily recommended intake per serving.
• Zinc: Supports immune function and wound healing, providing 20–25% of the daily recommended intake.
• B Vitamins: Especially B12, which is vital for energy metabolism and nervous system health.

Buying and Storing Hanger Steak

Choosing the Best Quality

When buying hanger steak, look for the following qualities to ensure you’re getting the best cut:

1. Bright Red Color: The meat should have a vibrant red hue, indicating freshness.
2. Fine Marbling: Look for evenly distributed fat throughout the steak for optimal flavor and tenderness.
3. Well-Trimmed: Ensure the butcher has removed the central membrane and silver skin for a clean, cook-ready steak.
4. Sourced from Grass-Fed or Pasture-Raised Beef: For better flavor and nutrition, consider beef from grass-fed cattle.

Where to Buy Hanger Steak

Hanger steak can be found in:

• Butcher Shops: Specialized butchers are your best bet for a fresh, well-prepared hanger steak.
• Grocery Stores: Some high-end supermarkets or specialty stores carry hanger steak, often labeled as “onglet” or “butcher’s steak.”
• Online Meat Suppliers: Many reputable websites offer delivery of high-quality steak, often with customization options.

Proper Storage Tips

To keep hanger steak fresh:

• Refrigeration: Store raw hanger steak in its original packaging or a tightly sealed container in the refrigerator for up to 3 days.
• Freezing: For longer storage, wrap the steak tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 6 months. Thaw in the refrigerator overnight before cooking.
• Leftover Storage: After cooking, store leftover steak in an airtight container in the refrigerator for 2–3 days. Reheat gently to avoid overcooking.

Hanger Steak vs. Other Cuts

Differences Between Hanger, Skirt, and Flank Steak

While hanger steak is often compared to skirt and flank steaks, each cut has its own unique characteristics:

Hanger steak is the most tender and flavorful of the three, making it ideal for dishes where the meat is the star of the show.

When to Choose Each Cut

• Choose Hanger Steak for dishes that require juicy, tender, and flavorful meat, such as steak frites or tacos.
• Choose Skirt Steak for recipes that benefit from a thinner cut, like fajitas or stir-fries.
• Choose Flank Steak for leaner, marinated dishes like London broil or salads.

Frequently Asked Questions (FAQs)

What is the best way to cook hanger steak?

The best way to cook hanger steak is with high heat, such as grilling or pan-searing. This creates a flavorful crust while keeping the inside juicy and tender. Always slice against the grain for maximum tenderness.

How does hanger steak compare to other beef cuts?

The steak is more tender than skirt or flank steak and has a deeper, more intense flavor. It’s slightly less fatty than ribeye but more flavorful than sirloin.

Can hanger steak be cooked rare?

Yes, it is ideal for rare to medium-rare doneness. Overcooking can lead to toughness, so aim for an internal temperature of 130°F–135°F for the best results.

Why is hanger steak called the “butcher’s steak”?

The term “butcher’s steak” originates from the practice of butchers reserving this flavorful cut for themselves, as it was less commonly known or requested by customers.

Is hanger steak expensive?

Hanger steak is moderately priced compared to premium cuts like ribeye or filet mignon, but its limited availability can sometimes drive up the cost.

Can hanger steak be marinated?

Yes, it takes well to marinades, especially those with acidic components like vinegar or citrus, which enhance its flavor and tenderness.

Is picanha a good cut of steak?

Yes, picanha is an excellent cut of steak, prized for its tenderness, rich flavor, and juicy texture. It is particularly popular in Brazilian cuisine, where it is often cooked over open flames or skewered for churrasco. The fat cap on picanha adds incredible flavor during cooking, making it a favorite among steak lovers.

What is picanha steak called in the US?

In the US, picanha is commonly referred to as the top sirloin cap or rump cap. However, it is not as widely recognized by these names, so you might need to ask your butcher specifically for picanha or describe the cut to ensure you’re getting the right one.

Why is picanha so cheap?

Picanha is generally less expensive than cuts like ribeye or tenderloin because it comes from a less popular part of the cow—the rump. In many countries outside Brazil, the rump cap is often divided into other cuts or ground into hamburger meat, which lowers its perceived value. However, in regions where picanha is celebrated, its price can be comparable to premium cuts due to its flavor and demand.

Is picanha tender or tough?

Picanha is relatively tender when cooked properly. Its tenderness lies between that of a filet mignon and tougher cuts like flank steak. The meat itself is lean, but the fat cap keeps it moist and flavorful during cooking. If overcooked, picanha can become tough, so it’s best prepared medium-rare to medium.

When exploring the best ways to prepare a juicy and flavorful hanger steak, don’t miss out on learning how to achieve the perfect medium-rare steak for optimal tenderness. Pairing your steak with side dishes can elevate your dining experience; consider trying some salmon pasta dishes or shrimp pasta dishes to create a balanced and hearty meal. Additionally, for a different take on proteins, check out recipes like spicy beef ramen that complement the bold flavors of hanger steak perfectly.

Conclusion

Hanger steak, once a well-kept secret among butchers, has earned its place as a favorite for steak lovers and chefs alike. Its intense beefy flavor, tender texture, and versatility make it a standout choice for a variety of dishes, from simple grilled preparations to gourmet recipes. By choosing high quality steak, preparing it with care, and using the proper cooking techniques, you can enjoy this unique cut to its fullest potential. Whether you’re exploring new steak options or revisiting a favorite, this steak promises a delicious experience every time.