What Is A Hanger Steak

Have you ever ordered a steak at a restaurant and been blown away by its rich, beefy flavor, only to find out it's not one of the usual suspects like ribeye or sirloin? There's a good chance you stumbled upon the hanger steak, a relatively unsung hero of the butcher's case. This cut, prized by chefs and savvy home cooks alike, offers a unique combination of tenderness and intense taste that's hard to beat, often at a more approachable price point than other premium steaks.

Understanding the hanger steak matters because it opens up a world of culinary possibilities. Knowing its characteristics, how to prepare it properly, and where to find it will transform your steak game. You'll be able to impress your dinner guests with a flavorful and memorable meal, and maybe even save a few bucks while doing it. Plus, learning about lesser-known cuts like the hanger steak allows you to appreciate the nuances of butchery and the full potential of a single animal.

What exactly makes a hanger steak so special?

Where on the cow does hanger steak come from?

Hanger steak is cut from the plate section of the cow, specifically from the diaphragm. It "hangs" between the rib cage and the loin, hence the name. There is only one hanger steak per cow, making it a relatively rare and desirable cut.

Hanger steak is prized for its flavor, which is often described as beefy and rich. Its location near the kidney contributes to this intense flavor profile. However, this muscle does little work, resulting in a tender texture, especially when properly prepared. A membrane runs through the middle of the steak that should typically be removed before cooking, or after. Because the hanger steak is attached to the diaphragm, it is also sometimes called the "butcher's steak" or "butcher's tenderloin," as butchers would often keep it for themselves rather than offering it for sale due to its exceptional taste and tenderness. As its popularity has grown, however, it has become more widely available, although it can still be harder to find than more common cuts like ribeye or sirloin.

What's the best way to cook a hanger steak to keep it tender?

The best way to cook a hanger steak to keep it tender is to marinate it first, sear it quickly over high heat to medium-rare (130-135°F), and then slice it against the grain. This trifecta addresses the steak's inherent characteristics: the marinade tenderizes the muscle fibers, the high heat creates a flavorful crust while preventing overcooking, and slicing against the grain shortens the muscle fibers, making it easier to chew.

Hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef prized for its flavor. It comes from the diaphragm of the steer, specifically the portion that "hangs" between the rib cage and the loin. This muscle does relatively little work, which contributes to its tenderness, but it also has a looser muscle structure compared to other cuts. This is why marinating is so crucial. A good marinade will contain acids (like vinegar or citrus juice) to break down tough fibers, oil to help conduct heat and add moisture, and seasonings to enhance the flavor. High-heat searing is essential for developing a rich, flavorful crust, also known as the Maillard reaction. Because hanger steak is relatively thin, it cooks quickly. Overcooking will make it tough, so using a meat thermometer to ensure you reach medium-rare is vital. Let the steak rest for about 5-10 minutes after cooking to allow the juices to redistribute throughout the meat. Finally, identifying the direction of the muscle fibers and slicing perpendicular to them is the final step in ensuring maximum tenderness.

How does the flavor of hanger steak compare to other cuts?

Hanger steak boasts a robust, intensely beefy flavor, often described as having a slight mineral or liver-like note that isn't overpowering but adds complexity. Compared to other popular cuts, it's significantly more flavorful than a bland tenderloin or even a sirloin, approaching the richness of a ribeye but with a slightly "wilder" or more "funky" edge that some find incredibly appealing. This pronounced flavor profile is due to its location and function in the animal.

The hanger steak's distinctive flavor comes from its proximity to the diaphragm and kidneys. As a muscle that supports the diaphragm, it receives ample blood flow, which contributes to its richer taste. The kidneys also play a role, with some people attributing a slight metallic or mineral note to their proximity, though this is not universally detected and is often very subtle. Its loose muscle structure also allows for better marinating and absorption of flavors, amplifying any seasoning used.

To further illustrate the flavor differences, consider these common comparisons:

Ultimately, the hanger steak offers a unique and intensely flavored steak experience for those looking beyond the standard cuts. Its boldness and ability to take on marinades make it a versatile and delicious choice.

Is hanger steak typically expensive?

Hanger steak is generally considered a moderately priced cut of beef. While not as inexpensive as some of the tougher cuts that require extensive braising, it's also not as expensive as premium cuts like ribeye or tenderloin. Its price reflects its excellent flavor and tenderness compared to its relative rarity, as only one hanger steak exists per animal.

The reason hanger steak isn't as expensive as, say, a filet mignon comes down to a few factors. First, there's the yield. Each steer only has one hanger steak, also known as the butcher's steak because butchers often kept it for themselves. This makes it less widely available than other cuts. However, the hanger steak requires a bit of trimming to remove the tough membrane and excess fat before cooking, contributing to butcher labor which somewhat influences the final cost. Despite its delicious flavor, it's not as consistently marketed or recognized by the average consumer as some of the more well-known cuts, which contributes to demand being less.

Price can also vary based on location, butcher shop, and the quality of the beef (e.g., grass-fed vs. grain-fed). Supermarkets might offer hanger steak at a lower price point than a specialized butcher, but the quality might not be as high. If you see hanger steak labeled "outside skirt steak" or "butcher's steak" expect similar pricing. In general, while not the cheapest option, hanger steak provides excellent value for its flavor and texture, making it a great choice for a more affordable but still delicious steak experience.

What are some good marinades or seasonings for hanger steak?

Hanger steak, known for its rich, beefy flavor, benefits greatly from marinades and seasonings that tenderize the meat and complement its natural taste. Popular choices include acidic marinades with ingredients like vinegar, citrus juice, or red wine, often combined with garlic, herbs such as rosemary and thyme, and a touch of sweetness from brown sugar or honey. Simple dry rubs with salt, pepper, garlic powder, onion powder, and paprika also work well to enhance the flavor without overpowering it.

Hanger steak, sometimes called butcher's steak, is a cut prized for its flavor but can be a bit tougher than other steak cuts. Marinades help to break down the muscle fibers, resulting in a more tender and enjoyable eating experience. Acidic ingredients like vinegar, lemon juice, or even yogurt accomplish this tenderizing effect. The addition of herbs and spices not only adds flavor but also penetrates the meat during the marinating process. A balanced marinade should strike a chord between tenderizing and flavoring without masking the natural beefy taste of the hanger steak. When using a dry rub, ensure an even application over the entire surface of the steak. For optimal results, let the rub sit on the meat for at least 30 minutes, or even overnight, in the refrigerator. Whether using a marinade or a rub, avoid overcooking the hanger steak. It is best served medium-rare to medium to maintain its tenderness and juiciness. A quick sear in a hot pan or on a grill followed by a brief rest allows the juices to redistribute, resulting in a delicious and flavorful steak.

What are some common misspellings or alternative names for hanger steak?

Due to its relative obscurity and the variety of names butchers have given it over time, hanger steak has accumulated several misspellings and alternative names. Common misspellings include "hangar steak," confusing it with aircraft storage, and variations that drop the "g," such as "haner steak." Alternative names are more diverse and regionally specific, often reflecting the cut's tender nature or its affordability in the past.

The alternative names for hanger steak are quite varied. In some regions, especially in France, it's known as "onglet," a term gaining popularity even in English-speaking culinary circles. Historically, butchers sometimes referred to it as "butcher's steak" or "butcher's tenderloin," a nod to the fact that they often kept this flavorful and inexpensive cut for themselves. The term "hanging tender" is another variation, directly referencing its location hanging from the diaphragm. Here's a small selection of common alternative names: These different names can sometimes lead to confusion when ordering or shopping for this cut of meat, highlighting the importance of knowing its characteristics and appearance.

How should I properly slice hanger steak after cooking?

The key to slicing hanger steak is to cut it against the grain. Hanger steak has very pronounced muscle fibers running lengthwise, so identify the direction of the grain, and then slice perpendicular to it. This shortens the muscle fibers, making each bite more tender and easier to chew.

After cooking, let the hanger steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy final product. Placing the steak on a cutting board, observe the direction of the muscle fibers. Often, hanger steak will have a visible line of connective tissue running down the center; this can be removed before or after cooking, depending on your preference. Once you've identified the grain, use a sharp knife to slice the steak thinly, about 1/4 to 1/2 inch thick, against the grain. If you didn't remove the connective tissue earlier, you can slice the steak in half lengthwise along that line before slicing against the grain. This can help ensure more consistent tenderness across the entire steak. Serve immediately, and enjoy!

So, there you have it! Hopefully, you now have a better understanding of what a hanger steak is, and maybe you're even inspired to try cooking one yourself. Thanks for reading, and we hope you'll come back soon for more meaty knowledge and delicious recipes!