Interesting Facts About Hanger Steak
Hanger steak is also known as butcher’s steak. The tale behind the name is that butchers would often take it home for themselves rather than selling it.
One reason butchers may have seized the hanger is that the steak is delicious. Another reason may have been that because the steak hangs outside the carcass, it can get slightly dry and discolored during storage. Rather than have a somewhat unsightly steak in their meat case, butchers took it home for themselves.
Hanger steak is called onglet in France where it’s often served alongside french fries .
The National Cattlemen’s Beef Association identifies the hanger steak with UPC number 1435. You may see this number in the UPC code on the beef package label at the supermarket.
What Is Flank Steak Called At The Grocery Store
The term London Broil refers to one of the most popular names for flank steak.Occasionally, youll find it spelled that way at a grocery store or on a restaurant menu.However, because top round is sometimes referred to as London Broil at some supermarkets, you must be familiar with the cuts appearance to ensure that you are purchasing the correct cut.
If youre still not sure, ask the person behind the meat counter.
What Part Of The Cow Is Hanger Steak
Hanger steak is a type of steak that is derived from the lower belly of a heifer or a steer and is made up of a pair of muscles that form a v-shape. Despite the presence of a lengthy inedible membrane running down the centre of the flesh, hanger steak is generally the most tender cut of beef available.
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What Makes Hanger Steak So Tender
Writing for The New York Times in 2000, the late chef and TV host Anthony Bourdain noted how French chefs “use everything” when it comes to food, particularly meat. “Use what’s available. Use it to its best effect. And make the most money you can from it every scrap of shank, shoulder and jowl,” he wrote.
Bourdain described how the steak exists as a single strip between the kidneys, making it a plate cut like skirt steak. Without fat or bone to protect it, the steak lacks the coloring of a T-bone, Bourdain writes, but “because of its exposed location, it comes in contact with the air and begins aging almost immediately after the animal is slaughtered, and so it is more flavorful.”
Hanger steak is also, as The Spruce Eats notes, the most tender cut of meat on the cow because, unlike other parts of the cow, it does nothing but hang , meaning its muscles don’t develop and toughen. However, as the area covered by this particular cut is so specific, each cow only produces one hanger steak of about two pounds.
Is Hanger Steak Same As Flank Steak
Is hanger steak and flank steak the same thing? When it comes to texture and flavor, hanger steak and flank steak are very similar, however the hanger steak is generally more tender than the flank steak. Because of the muscle from which it is derived, it is one of the most delicate slices of meat on an animal, second only to the tenderloin.
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What Is The Closest Cut To Hanger Steak
Chuck steak is a great hanger steak alternative since it is lean and tender. However, skirt steak and flank steak are also excellent choices for marinating and grilling meats in certain situations. Chicken breast, tofu steak, and seitan steak are the greatest hanger steak replacements that are not made from cattle.
Is Skirt Steak The Same As Hanger Steak
The hanger steak is a cut of beef thats similar to skirt steak but taken from the diaphragm of a cow, or plate. It is also known as the butchers steak because butchers would often keep it for themselves. It is a long, thin cut of meat that is a little tougher than skirt steak, but can be cooked in many ways.
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Is Flank Steak The Same As Hanger Steak
Flank steak and hanger steak are two different cuts of meat, both having their own unique essence. Flank steak is known as being a lean and flavorful cut, but that is not tender. Hanger steak is a more premium cut and can sometimes be hard to find anywhere besides a nice steakhouse. The steak itself has amazing flavor and usually is the most tender cut.
What Is A Hanger Steak
Hanger steak, a tasty cut of beef that hangs from the diaphragm of the cow along the plate, or lower belly. Because this muscle does very little work, its extremely tender and packed with beef flavor. Given how delicious hanger steak is, I was surprised by how difficult it was to track down.
Hanger Steak According to Hugh Fearnley-Whittingstall in his Bronto burger-sized compendium The River Cottage Meat Book , hanger steak gets its name from the fact that it hangs down between the tenderloin and the rib.
The hanger steak comes from the muscle that helps support the diaphragm between a cows rib and loin. It gets its name because it just hangs there. In other words, the hanger steak does no work, which means it is incredibly tender. Theres only one per animal and thats the problem.
So, where exactly does a hanger steak come from, and is it good for broiling? gregg1956 September 20, 2010 . By this time in my life Ive probably tried about all the different kinds of steak cuts there are, from prime meats to the types of steak cuts not usually mentioned in polite company.
Hanger steak comes from the lower belly of a heifer or steer and is comprised of a pair of muscles that make a sort of v-shape. Although there is a long inedible membrane running down the middle, hanger steak is often the tenderest cut of meat.
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What Part Of The Steer Does Hanger Steak Come From
Almost all the cuts from the plate primal are known to have a great quality/price ratio They are also easy to smoke and grill.
Cattle don’t have collarbones so much of their weight is supported by their lower extremities. As a result, cuts from the beef plate, brisket, flank, foreshank, etc. develop large amounts of connective tissue, collagen, and fat.
However, unlike large cuts of meat like brisket – cuts from the beef plate are typically seared over high heat as apposed to low and slow barbecue .
What Is The Difference Between Skirt Steak And Hanger Steak
Hanger steaks are slightly thicker than skirt steaks, although they are only approximately 6-7 inches in length on average.Skirt steaks are longer, thinner chunks of beef that are served on a bed of lettuce.Skirt steaks may be as long as 2 feet in length and as wide as 3 to 4 inches across if they have been properly prepared.
Hanger steak is sometimes referred to as butchers steak or bistro cut in some circles.
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Which Is More Tender Skirt Or Hanger Steak
Consequently, its a little juicier and more tender than the skirt steak. In other words, soaking the hanger steak is not absolutely necessary in order to tenderize the flesh, however it will still be beneficial! In order to get the maximum flavor out of your skirt steak, its usually preferable to marinade it for at least 1-2 hours before cooking.
Sear And Slice The Hanger Steaks Then Serve With The Herb
When the steaks have reached 10 degrees lower than the targeted temperature, take them off the grill, and increase the heat. The grill needs to be very hot for searing the steaks. Once it’s hot, put the steaks back on the grill, and sear them for three to five minutes on each side, or until they reach your targeted doneness. Take the steaks off the grill, and transfer to a cutting board. Let them rest for five minutes before slicing the steaks against the grain. Serve with a spoonful of the herb-caper sauce, and enjoy!
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Sirloin Flap Or Bavette
This wonderful cut comes from the bottom of the sirloin near where the flank steak comes from. It has a fairly open texture similar to skirt steak or hanger steak as you can see from the picture below.
You will see this cut called sirloin flap or bavette. If you are from New England you might also see it called sirloin tip. Up there it is usually cut into cubes, skewered, and roasted over an open coal fire. Sirloin flap is much more versatile than just that though. Whip up a carne asada marinade and you will have some of the best tacos you will ever eat. A Korean bulgogi marinade would do very well on a cut like this and it would also make some great shawarma.
I would cook this cut hot and fast directly over some hot coals but if you are a bit more daring lose the grate and place the meat directly on some blazing lump charcoal for a caveman style steak.
Sirloin flap or bavette is usually a 2.5-3 lb piece of meat so there would be plenty to feed a family, especially if you are making some tacos or serving with rice or something along those lines.
How To Cook Hanger Steak
If you are fortunate enough to secure a hanger steak, there are a variety of options for preparing it, including grilling. The Food Network has a recipe for that begins with the hanger steak for two hours or more in a flavorful mixture of Dijon, garlic, rosemary, lemon juice, lemon zest, and crushed red pepper. Then, the steaks are grilled for four or five minutes on each side to a medium-rare temperature, removed from heat, rested, and served immediately after slicing. Talk about a guest-impresser!
Another option would be to pan-sear the hanger steak and serve it alongside chimichurri sauce. According to Simply Recipes, chimichurri is an Argentinean sauce that is made with fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes, and used both as a marinade and also as a sauce for topping grilled steak. In Todays Hanger Steak with Chimichurri Sauce recipe, the steak is marinated for at least an hour in garlic, olive oil, and black pepper, and then browned in a pan and basted with butter. Tangy, cold chimichurri sauce is drizzled on the warm, tasty steak before serving. Were getting chills just thinking about it.
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Portion Size: How Much Hanger Steak Per Person
How much you rustle up for dinner is dependent on your appetite, but it is typically sold in a 1lb. piece, and most will cook that for four people.
4oz per person is plenty due to its intense beef flavor, especially if its accompanied by tasty sides.
Best effort guidelines suggest that a well-cooked steak loses around 25% in weight once cooked, so that means a 4oz becomes 3oz, so bear this in mind if you have some big eaters around the table.
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Best Way To Cook Hanger Steak
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Though hanger steaks taste great and are usually super tender, they are overlooked by a lot of people. The hanger steak not only delivers a delicious taste but is also one of the most affordable steaks that you can buy. Once you know how great this piece is, we doubt that you will let it pass.
Read down below to find out all about the hanger steak.
In this post weâll cover:
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Cuts Of Beef Series: Hanger Steak Imps
Hanger steaks are cut from the muscle on the inside of the beef carcass, attached to the last rib, diaphragm and kidney, between the rib and the tenderloin, below the start of the tenderloin in the plate primal. Old school butchers refer to it as the hanging tender. The nature of the location makes it look as though the muscle is actually hanging off the diaphragm, and is the source of the steaks name. Its purpose is to support the diaphragm, and that effort tends to make for a surprisingly flavorful cut of meat that can easily be overcooked and made tough. Such close proximity to the kidney also imparts extra flavor as well, with some people saying that hanger steaks exhibit liver-esque flavor profiles.
While I may have made the hanger steak sound like a prop for Spies Like Us remake, our butchering consultant Bob del Grosso explains exactly why this cut is such a rare treat:
What I have noticed is that it is not uncommon for a carcass to come back from the slaughter house with the hanger in poor condition. While the rest of the carcass is covered with protective fat and connective tissue, the hanger is mostly exposed rough muscle fiber, which presents a lot of surface area for evaporation and bacterial contamination. Ive personally seen hangers spoil in a couple of days just sitting in our cooler.
How To Cook Hanger Steak On A Grill Or Smoker
The Hanger is best cooked high and dry on a searing hot grill or perhaps with the afterburner method of cooking steak and because its a relatively thin piece of meat, referring to our guide on how long to grill steak, it only needs 3 to 4 minutes each side.
Its recommended not to go over medium-rare, as owing to its long, striated muscle fibers it becomes tough and chewy.
If the meat isnt patted dry before cooking, the extra moisture will prevent a good char and sear before its cooked, and then you run the risk of overcooking in search of that sear.
If you want to smoke your Hanger its best done as a reverse sear setup.
Prepare the smoker as normal, place the meat in with or without marinade, and cook until around 10 degrees away from the perfect temperature as per your preference.
At this point, have the grill ready and sear the steaks on each side for a minute or so to get that extra charred flavor.
You will find many guides to cooking your Hanger on a grill or skillet, so for contrast heres our guide to smoking it:
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Hanger Steak Vs Skirt Steak
The main difference between the skirt and hanger steak is the tenderness.
While the hanger is the most tender cut, the skirt is the least. It is also far less expensive than the hanger steak.
That being said, all flat steaks will cost less than a rib eye.
While hanger steaks are tender by nature, skirt steaks will taste much better with a good marinade.
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Here’s Why Your Butcher Wishes You’d Stop Ordering Hanger Steak
There are certain steak cuts that carnivores have come to love. Theyre prized for their tenderness, like the filet mignon, and amazing flavor, like the porterhouse. But we shouldnt order them every time just because theyre delicious.
And theres one cut of meat in particular that the butcher wishes youd stop ordering.
We talked to Sutter Meats butcher Terry Ragasa in Northampton, Mass. and he told us loud and clear: the hanger steak.
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Usda Prime Hanger Steak
A hanger steak, also known as butchers steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. Why is skirt steak so expensive? Contributing to the rise in prices is heavy export of the skirt steak to Japan.
Hanger steaks belong to the flat steak group, which is the same group that flank and skirt steaks belong to. 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 steak gets its name because it hangs from the diaphragm of the steer. The outer skirt steak comes from right about the same area It comes from right around where the plate, flank, rib, and short loin all join up together.
Sometimes people will cut it a certain way and call it a faux hanger steak, because you get the same texture as hanger steak without having to pay the price for hanger steak. A really well-marbled bavette steak is one of the better pieces of meat on the animal, says Jermasek.
The hanger steak comes from the same class of beef that the skirt steaks and flanks steaks come from, known as the flat steaks. The hanger steak is loved for its tasty flavor and its tenderness. It is the most tender steak out of all the flat steaks. Though the hanger steak is a thin cut, it is still loved by a lot of people for its meaty flavor.