Hanger steak, often called the butcher’s steak or hanging tender, is a flavorful and relatively inexpensive cut of beef that’s becoming increasingly popular. Its rich, beefy taste rivals that of more expensive cuts like ribeye or New York strip. However, unlike those readily available steaks, hanger steak requires a bit of preparation to unlock its full potential. The key to enjoying a truly tender and delicious hanger steak lies in understanding its unique anatomy and mastering the art of proper cutting. This guide will walk you through everything you need to know to cut hanger steak like a seasoned professional, ensuring a mouthwatering experience every time.
Understanding Hanger Steak: Anatomy and Characteristics
Before you even think about picking up a knife, it’s crucial to understand what exactly you’re working with. Hanger steak is a single muscle, the diaphragm, that “hangs” between the rib cage and the loin of the steer. It’s called the “butcher’s steak” because butchers often kept it for themselves, appreciating its flavor and tenderness without the higher price tag of other cuts.
The hanger steak gets its intense flavor and tenderness from its location and function. It doesn’t get much exercise, resulting in a looser muscle fiber structure. This looser structure means it’s naturally more tender than some other cuts. Also, its proximity to the kidneys gives it a slightly metallic, almost gamey, characteristic that many find incredibly appealing.
A whole hanger steak typically weighs between 1 and 1.5 pounds and has a distinctive shape. It is composed of two distinct lobes connected by a tough, inedible membrane. This membrane, along with any silverskin, must be removed before cooking. Furthermore, the grain of the meat runs lengthwise along the lobes, which is a critical factor in how you’ll cut it after cooking.
Essential Tools for Cutting Hanger Steak
Having the right tools on hand will make the process of cutting hanger steak significantly easier and more efficient. Here’s what you’ll need:
- A Sharp Knife: This is the most important tool. A sharp chef’s knife or a carving knife with a long, thin blade will work best. A dull knife will tear the meat, resulting in uneven slices and a less appealing presentation. Invest in a good quality knife and learn how to keep it sharp.
- A Sturdy Cutting Board: Choose a large, stable cutting board that won’t slip while you’re working. A wooden or plastic cutting board is ideal.
- Paper Towels: These are essential for maintaining a clean workspace and drying the steak before searing.
- Optional: Kitchen Tongs: Tongs can be helpful for handling the hot steak after cooking.
Preparing Hanger Steak Before Cooking
The preparation you do before cooking is almost as important as the cooking itself. These steps will ensure the steak cooks evenly and is easier to cut later.
Removing the Membrane and Silverskin
The first step is to trim the hanger steak. Locate the thick membrane running down the center of the steak, connecting the two lobes. This is inedible and needs to be removed. Use your sharp knife to carefully slice along both sides of the membrane, separating the two lobes. Discard the membrane.
Next, inspect each lobe for any remaining silverskin – a thin, silvery membrane that can be tough and chewy when cooked. Gently slide your knife under the silverskin, angling the blade slightly upwards, and remove it by pulling it away from the meat. Be careful not to remove too much of the meat itself.
Marinating (Optional)
Hanger steak benefits greatly from marinating. Due to its looser muscle structure, it readily absorbs flavors. A simple marinade of olive oil, garlic, herbs, and a touch of acid (like vinegar or lemon juice) can significantly enhance its taste and tenderness. Marinate for at least 30 minutes, or up to overnight, in the refrigerator.
Drying the Steak
Before cooking, pat the hanger steak dry with paper towels. This helps to achieve a good sear and prevents the steak from steaming in the pan. A dry surface is essential for developing that desirable crust.
Cooking Hanger Steak to Perfection
While this article focuses on cutting, a perfectly cooked hanger steak is crucial for optimal results. Here’s a brief overview of how to cook it:
- High Heat is Key: Hanger steak is best cooked quickly over high heat. This creates a flavorful crust while keeping the inside tender.
- Cast Iron or Grill: A cast iron skillet or a hot grill are excellent choices for cooking hanger steak.
- Doneness: Hanger steak is best served medium-rare to medium (130-140°F). Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure accurate cooking.
- Resting: After cooking, let the steak rest for at least 5-10 minutes before cutting. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent it loosely with foil to keep it warm.
The Art of Cutting Cooked Hanger Steak
This is where the magic happens. Proper cutting is essential for maximizing the tenderness of hanger steak. The goal is to cut against the grain, shortening the muscle fibers and making the steak easier to chew.
Identifying the Grain
The most critical step is to identify the direction of the grain. Look closely at the steak. You’ll see lines running lengthwise along each lobe. These lines represent the muscle fibers. You want to cut perpendicular to these lines.
Slicing Against the Grain
Using your sharp knife, begin slicing the steak against the grain. Hold the knife at a slight angle and slice thinly, about ¼ to ½ inch thick. The thinner the slices, the more tender the steak will be.
Cutting Each Lobe Separately
Remember that the hanger steak consists of two lobes. Each lobe will have its own grain direction. Therefore, you’ll need to cut each lobe separately, ensuring you’re always slicing against the grain. After slicing one lobe, rotate the steak and adjust your cutting angle to accommodate the grain direction of the second lobe.
Pay Attention to Tenderness
As you’re cutting, pay attention to the texture of the meat. If you encounter any tough or chewy spots, you can trim them away. The goal is to create uniform, tender slices.
Presentation Matters
Once you’ve finished slicing the hanger steak, arrange the slices attractively on a serving platter. Drizzle with any pan juices or a flavorful sauce. Garnish with fresh herbs, if desired.
Tips for Success
- Sharpness is paramount. A dull knife will make the task much more difficult and dangerous. Sharpen your knife regularly.
- Don’t overcook the steak. Overcooked hanger steak is tough and dry. Use a meat thermometer to ensure it’s cooked to your desired level of doneness.
- Rest the steak thoroughly. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Cut against the grain without exception. This is the single most important factor in achieving a tender and delicious result.
- Practice makes perfect. Don’t be discouraged if your first attempt isn’t perfect. With practice, you’ll become a master of cutting hanger steak.
- If you are unsure about cutting the meat, cut it in smaller sections. This will give you more control and reduce the risk of tearing the meat.
- Consider using a slicing machine if you are preparing hanger steak for a large group. This will ensure consistent slice thickness and speed up the process.
- Always clean your cutting board and knife immediately after use to prevent the spread of bacteria.
Serving Suggestions
Hanger steak is incredibly versatile and can be served in a variety of ways:
- Classic Steak Frites: Serve with crispy french fries and a flavorful sauce, such as chimichurri or béarnaise.
- Steak Tacos: Slice the hanger steak thinly and use it as a filling for tacos, topped with your favorite toppings.
- Steak Salad: Add sliced hanger steak to a salad for a protein-packed and flavorful meal.
- Steak Sandwiches: Use sliced hanger steak as the filling for sandwiches, topped with cheese, onions, and peppers.
- Asian-Inspired Dishes: Marinate the hanger steak in soy sauce, ginger, and garlic, then serve it with rice and stir-fried vegetables.
Conclusion
Cutting hanger steak properly is a simple yet crucial step in unlocking its full potential. By understanding the anatomy of the cut, using the right tools, and following these guidelines, you can transform a relatively inexpensive cut of beef into a truly exceptional dining experience. So, go ahead, give it a try. With a little practice, you’ll be cutting hanger steak like a pro in no time, impressing your friends and family with your culinary skills. Remember the key takeaway: always cut against the grain for maximum tenderness and flavor. Enjoy!
What exactly is hanger steak, and why is it sometimes called “butcher’s steak”?
Hanger steak is a cut of beef taken from the plate section of the cow, specifically from the diaphragm. It “hangs” between the rib cage and the loin, hence its name. It’s known for its rich, beefy flavor and relatively loose texture compared to other steaks.
The term “butcher’s steak” comes from the fact that butchers often kept this cut for themselves because it wasn’t traditionally considered a prime cut for retail sale. They appreciated its intense flavor and affordability, making it a well-kept secret among those in the know.
Why is it important to cut hanger steak correctly?
Hanger steak has a very distinct grain that runs lengthwise along the muscle. If you cut it with the grain, the resulting pieces will be tough and chewy, making it difficult to enjoy the steak’s natural tenderness. Proper cutting significantly impacts the eating experience.
Cutting against the grain shortens the muscle fibers, making them easier to chew. This dramatically improves the texture, allowing you to savor the flavor and tenderness that hanger steak is known for. Failing to cut it correctly essentially wastes the quality of the meat.
How can I identify the grain of the hanger steak?
Identifying the grain is crucial. Look closely at the surface of the hanger steak. You’ll notice lines running in a particular direction. These lines represent the muscle fibers, and that’s the direction of the grain. It’s usually pretty obvious, but take your time to examine it carefully.
Sometimes, the hanger steak comes as one large piece with a membrane running down the middle. Before cutting, separate it into two individual muscles by carefully slicing along that membrane. This makes it easier to identify the grain on each individual piece and cut against it effectively.
What is the best way to cut hanger steak against the grain?
After identifying the grain, position the steak so the grain runs horizontally to your cutting board. Then, using a sharp knife, slice the steak perpendicularly to the grain, essentially cutting across the lines you observed earlier. Aim for slices that are about ¼ to ½ inch thick.
Continue slicing against the grain until you’ve cut the entire steak into manageable pieces. Thinner slices will generally be more tender. Remember to maintain a consistent angle to ensure you’re cutting directly against the grain throughout the process.
What type of knife should I use to cut hanger steak?
A sharp knife is essential for cutting hanger steak properly. A chef’s knife, slicing knife, or even a boning knife can work well, as long as it has a thin, sharp blade. A dull knife will tear the meat instead of slicing it cleanly, resulting in uneven cuts and a tougher texture.
Before you begin, make sure your knife is properly sharpened. A honing steel can help maintain the edge of your knife, while a sharpening stone can be used to restore a dull blade. A sharp knife not only makes the task easier but also safer, reducing the risk of slipping and injury.
How does marinating affect the tenderness of hanger steak?
Marinating hanger steak can significantly enhance its tenderness and flavor. Marinades often contain acidic ingredients like vinegar or citrus juice, which help to break down the muscle fibers and tenderize the meat. This is particularly beneficial for hanger steak, given its slightly coarser texture.
In addition to tenderizing, marinades infuse the steak with flavor. Consider using marinades with ingredients like garlic, herbs, soy sauce, or Worcestershire sauce. Allow the steak to marinate for at least 30 minutes, or even overnight in the refrigerator, for the best results.
What is the best way to cook hanger steak after cutting it?
Hanger steak is best cooked quickly over high heat. This helps to create a nice sear on the outside while keeping the inside juicy and tender. Grilling, pan-searing, or broiling are all excellent cooking methods. Aim for a medium-rare to medium level of doneness for optimal flavor and texture.
Before cooking, pat the cut hanger steak dry with paper towels to ensure a good sear. Season generously with salt and pepper, or your favorite spice rub. Let the steak rest for a few minutes after cooking before serving to allow the juices to redistribute, resulting in a more flavorful and tender final product.