Hanger Steak with Shallots Recipe (2024)

FAQs

What is the best way to cook hanger steak? ›

Cook It Over High Heat: Hanger steak does best with short, intense heat, so think high-heat grilling, pan-searing or broiling. 3. Cook to Medium-Rare: Cook it to no more than medium-rare (130 to 135 degrees F). Hanger steak cooks quickly since it's relatively thin, so watch carefully and don't overcook it.

Allowing the beef to sit in a marinade of your choice will really help increase the flavor and tenderness of the meat. You can let a hanger steak marinate for up to 24 hours for maximum flavor, but any amount of seasoning will boost the flavor of this cut of beef.

hanger steak available in each 800+ lb. animal, this cut is as rare as it is delicious. Considered by many butchers to be one of the tenderest cuts of meat, it features deep intramuscular fat, or marbling, that, once prepared, provides a rich flavor that's undeniably juicy.

Because of the coarse texture and amount of grain, hanger steak becomes tough and chewy when overcooked. Ideally, use a meat thermometer and cook the meat to approximately 60-65°C. Because these steaks are quite thin, they require high heat in order to develop a nice char/sear without overcooking.

This cut comes from right below the diaphragm of the animal, full of muscle that helps support it. The meat sits between the loin and ribs, essentially “hanging” out in that spot, giving it its unique name. The hanger stands out, though, for an important reason: its incredible flavor!

Since this unique cut is coarse and has a strong grain, it really shine when cooked to medium-rare to medium or about 125° to 130° F when doneness is measured with a meat thermometer.

Hanger steak is much less talked about than filet mignon, but it's surprisingly similar in texture. Filet mignon is well-known for being tender to the point of requiring minimal chewing to enjoy each bite. But, hanger steak is in a close second place for that melt-in-your-mouth tenderness.

While the hanger steak is more expensive and harder to come by, it has a tender texture and rich, meaty flavor. The skirt steak is less expensive and more widely available, with a chewy texture and rich, beefy flavor.

The average 4 oz serving of hanger steak has about 260 calories, 33 grams of protein, and 12 grams of fat. It's also a good source of Vitamin B12, Phosphorus, Selenium and Zinc. Hanger steak is best cooked to an internal temperature of 145°F.

A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness.

Why is hanger steak so expensive? ›

Both steaks are on the less expensive side with the hanger often costing more due to its higher demand and the fact that there is only one per cow. Each of these cuts offers delicious flavor and can be served alone or as part of a dish.

Myglobin contains iron, a metal that imparts metallic/livery flavors to a musles. The higher the myoglobin content the higher the probability that a given muscle will posses livery notes.

The marinade step is not necessary, but bringing the steak to room temperature gives the best results. If you are not using the marinade, be sure to oil the meat well with olive oil or cooking oil of choice. Add salt and pepper, and cook to desired doneness.

Before grilling or broiling a hanger steak, use a marinade with a strong acid component (such as citrus juice, vinegar, or wine) for added moisture and to help tenderize.

Hanger Steak 🥩 - Reverse sear: Season with salt & pepper and cook in smoker or oven at 180-225 F until desired internal temp is reached (pull off around 125 for medium rare) then sear in a cast iron skillet (1-2mins a side) with avocado oil for a beautiful crust.

In conclusion, hanger steak is a delicious, flavourful and tender cut of beef that is becoming increasingly popular among meat lovers. Its rich, beefy flavor and tender texture make it a great choice for those who want to enjoy a high-quality steak without breaking the bank.

Season steak all over with salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons oil over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125°F (48 to 51°C) for medium-rare, about 6 minutes. Transfer to a plate.

However, if you're looking for a standalone steak with rich, beefy flavor and a tender bite, the hanger steak is where it's at while skirt steak is the optimal choice for making your favorite steak-inspired dish such as fajitas or carne asada.