Hanger Steak: A Complete Guide to This Underrated Cut
Hanger steak, also simply known as the “butcher’s cut,” is a coveted yet underserved cut of beef. The best part is that it features rich beef flavors and a tender texture, making it more than a favorite among steak aficionados. It is located on the plate cut section of the cow in that part where it “hangs” from the diaphragm.
Unlike more common cuts like ribeye or sirloin, it is less marbled but boasts intense flavors. Its distinct texture and taste have made it a favorite in European bistros, often served with fries or a flavorful chimichurri sauce.
Hanger Steak Cut Explained
It is located in the bottom abdomen of the cow, near the flank, and between the rib and loin. It’s a diaphragmatic supporter so it is tender yet slightly fibrous.
This cut is sometimes termed the “hanging tender” because of its location and texture. Butchers used to keep this cut for themselves only because of its deep flavor, whence the nickname “butcher’s cut.” Even if there is only one hanger steak per cow, its quality deserves seeking.
Hanger Steak vs Flank Steak
Though hanger and flank steak appear similar, they have differences in terms of flavor, texture, and application. It is much thicker, tender, and has a more concentrated flavor profile, making it great for grilled or pan-seared dishes. Flank steak, on the other hand, is leaner and slightly more fibrous, so it is better utilized when marinated or sliced very thinly against the grain.
Comparison Table:
| Feature | Hanger Steak | Flank Steak |
| Texture | Tender | Chewy |
| Flavor | Rich and beefy | Mild |
| Best Cooking Method | Grilling, pan-searing | Grilling, stir-frying |
| Location on Cow | Plate section | Lower abdominal |
Hanger Steak Nutrition
A plate full of delicious hanger steak is delicious but also a decent nutritional punch. A 4-ounce serving of hanger steak contains approximately:
Calories: 240
Protein: 23g
Fat: 16g
Iron: 15% of the daily value
It has a high protein content along with iron. Therefore, it’s good for athletes or individuals who work out regularly, as well as for maintaining balance in diet. However, it contains fat; therefore, moderate intake is recommended by those who are calorie-conscious.
How to Cook a Hanger Steak
Cooking it can be straightforward, but it’s important to do it right to maximize its flavor and tenderness. Here are some common methods:
- Grilling: Quick, high heat caramelizes the exterior while keeping the inside juicy.
- Pan-Searing: A cast iron skillet is perfect for developing a crispy crust.
- Sous Vide: Guarantees an evenly cooked steak with no guesswork.
Pro Tip:
Always slice the hanger steak against the grain for lesser chewiness and to emphasize its tenderness.
Grilled Hanger Steak: Easy Step-by-Step Instructions
Grilling hanger steak brings out the flavorful crust of this meat. For a perfectly grilled hanger steak, just follow these steps:
- Prep the Grill: Position your grill at medium-high (around 400°F).
- Prep the Steak: Pat dry the hanger steak then marinate it for at least 30 minutes.
- Grill: This steak is grilled over a skillet or grill with about 4-5 minutes for each side to achieve the medium-rare.
- Rest: Allow the steak to rest for 5 minutes before slicing.
Grilling of it boosts the beefy flavor and keeps it juicy and tender.
Hanger Steak Marinade Ideas
The excellent marinade recipe brings the hanger together by tenderizing it, in addition to adding rich layers of flavor. Here is the simple marinade recipe:
Ingredients:
1/4 cup olive oil
2 tbsp soy sauce
2 cloves garlic, minced
1 tsp black pepper
1 tbsp balsamic vinegar
Instructions
Combine all ingredients and marinate the hanger steak for 2–4 hours. The result? A juicy, flavorful steak with just the right amount of tang.
FAQs About Hanger Steak
1. What is hanger steak?
It is a flavorful, tender cut of beef taken from the plate section of the cow.
2. How do you cook hanger steak?
It should be grilled, pan-seared, or cooked sous vide for the best effects.
3. Is hanger steak tender?
Yes, it is one of the most tender beef cuts.
4. What’s a good marinade for hanger steak?
A combination of olive oil, soy sauce, garlic, and balsamic vinegar does the trick.
5. How is hanger steak different from skirt steak?
It is thicker and more tender, while skirt steak is leaner and more fibrous.
