Hanger steak also known as the “butcher’s steak” is one of those lesser known, yet perfectly delicious parts of the cow that should really be more famous than they are. Often recommended for its great depth of beefy flavour and surprisingly delicate, it is a much-loved cut of steak among chefs and gourmands. To comprehend this common cut of meat, it is imperative to explore hanger steak and how it can take your steak night up a notch. Here, we will tell you about everything you need to know about this awesome piece of meat, its background, method of preparation as well as how it should be served.
What is Hanger Steak?
Hanger steak also called butcher’s steak,skirt steak or coup de filet is steak cut from the diaphragm muscle of a cow. This cut is situated between the rib and the loin and is recognizable by an extraordinary taste and consistency. It is also known as the ‘hanger steak since its French origin is ‘bavette d’aloyau,’ which refers to the flank steak or bavette due to where it is located on the cow; the muscle hangs from its diaphragm.
The structure of this piece of meat is characterized by its grain and it is very tender and popular among top chefs due to its incredible taste. The hanger steak is not well-known like the ribeye or the sirloin, but this cut has an intense, slightly sweet flavor and is also very reasonably priced.
What Makes Hanger Steak To Be Special
Hanger steak is unique because of the following factors. First of all, its taste is in a class of its own. Given that hanger steak consists of well-exercised centers and has lean muscles connected to its numerous uses, the muscle fibers are long and coarse providing it with enhanced beefiness. This cut of meat is also tender whose muscle does not undergo much exercise. That is why hanger steak is quite popular among the people who like steak, because it is harmonious in taste and tender in texture.
The other reason why hanger steak is unique is because it is quite flexible for different preparations. It can also be grilled and pan-seared or even done sous vide for those who want to do modern cooking. It also goes well with most spices and flavor enhancers allowing the meat to be subjected to a number of cooking methods. This cut of beef can be enjoyed as is seasoned with only a pinch of salt and pepper, or marinated and flavored to the max.
Hanger steak is a cut of beef that is quite tender which is why most recipes for hanger steak include marinating the meat before cooking it.
More importantly proper preparation of hanger steak is important in order to produce the best outcome. The first operation that can be done on the steak is to cut off any silverskin or connective tissues present on the steak. This connective tissue may be rather dense and cartilaginous and therefore, its removal will guarantee tenderness when the final product is required. Once it has been trimmed you will be able to glam your steak as you choose to. It is simple using just salt and pepper but to include other spices you may use garlic powder or onion powder etc.
Their preparation entails pan-searing, one of the most common ways used in preparing hanger steak. Place a skillet on the stove and set it to high heat and put little amount of oil. When the oil is hot, place the steak and fry it for a few minutes on each side depending on how you like your steak to be cooked. Minute steaks that have been perfectly medium-rare can infact, reach a or 135°F/57°C inside. When done, remove steak, allow to set for a few minutes before slicing to allow the juices to settle down.
Another good way to prepare hanger steak is either on the grill. Turn your grill on high heat then add the seasoning of your preferred flavor to the steak. Put the steak on the grill and grill for about 2-3 minutes on each side to the required doneness. The same case applies here, use of the slicing to be done after pan-searing has been accomplished with the steak allowed to rest. Barbecuing also gives foods a smoky taste that gives a flavor that complements the juicy hanger steak.
Sides/Pairings for Hanger Steak
I have always found hanger steak to be a very flexible meat, which may be served and goes well with any type of side dishes. To create that ‘bite’ that is typically guaranteed in a steakhouse, serve the steak with crispy fries or a luxurious potato gratin. Something lighter such as a well dressed salad with an acidic vinaigette is also good to eat with the steak. For a more light, you can also try hanger steak with roasted vegetables or grain salad, it is very healthy meal as well.
If you would like to have more of a course meal, you may wish to include sauce with the hanger steak recipe. Gravy made from red wine or a basic garlic-vinegar sauce can also complement the steak and make the dish tastier. If you happen to be planning on a dinner party, it would be advisable to thin slice the steak and offer it with other forms of foods such as various appetizers and vegetables. It is unlimited as to what the cook can do with it and this explains why hanger steak can fit well in any preparation.
Common Mis-errors Which People Must Avoid Regarding to Preparation and Cooking of Hanger Steak.
Compared to other steaks, hanger steak does not pose much difficulty in preparation; however, there are a few basic mistakes should be prevented to get the best out of it. The first is the readiness of the steak where it did not spend ample amount of time at room temperature before cooking. Steak left cold will mean that the heat is not evenly distributed to the piece of steak and may leave it hard. To prevent this, remove the steak from the refrigerator and let it to come to room temperature for about 30 minutes before cooking.
Another emerging blunder is undercooking the steak or overcooking it. On the other hand, hanger steak should ideally be cooked to a medium-rare or maximum medium done because the more one continues to cook it, the more it becomes dry and tough. Insert a meat thermometer to verify the temperature level, and take out the steak at the end of the required doneness. Something that most people do not realize is that after the steaks have been cooked, it is important that they be allowed to stand for some time before they are served to allow the juices to be reabsorbed and result in a juicy, tender steak.
Last but not the least use a knife wisely; do not cut the steak deeply or press it too hard on the grill. Selecting hanger steak because of its distinct grain, should be cut in the opposite direction where the grain is aligned. Slicing across the grain tends to cut the muscle fibres, thus making the meat tender to chew. If you would take extra effort to properly cut the steak, then, you will get to taste a quality steak that will literally just melt in your mouth.
Conclusion
Hanger steak is a great stake, which is flavorful and tender at the same time which makes it a perfect choice for grilling. No matter what you are planning to barbeque, sauté or are experimenting with a new dish, hanger steak is an ideal cut of meat befitting every dish. You, therefore, need to familiarize yourself with this cut and some basic preparation and cooking procedures so that you can get a nicely grilled hanger steak. So next time when you step the butcher’s shop or supermarket, try to buy a hanger steak and prepare it in your home oven. Thanks to the product’s intense flavor and succulence, it will soon be at the top of your list of favorite meals.
