Learn how to cook the most prized cut of beef: hanger steak. You’ll learn how to cook hanger steak perfectly every single time so that not an ounce will ever go to waste.
What cut of meat is a hanger steak?Hanger steak is from the plate section of the cow, which is the lower belly and hangs from the diaphragm. It is also known as “butcher’s steak” because it was so popular with butchers they would keep it for themselves.
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.
Why do they call it a hanger steak?The hanger steak hangs from the diaphragm, which is in between the cow’s loin and rib and helps support it. It literally just hangs in that section. In other words, this means hanger steaks does no work, which causes it to be the most tender cut.
Where can I buy hanger steak?Hanger steak can be difficult to find in regular grocery stores. Try a high end butcher or grocery store, or you can just order them online from meat companies or even Amazon!
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How to Cook Hanger Steak
- 2 hanger steaks
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- Remove steaks from packaging and allow to sit at room temperature for 30 minutes.
- Preheat an oven to 400 degrees F.
- Rub steaks on each side with olive oil. In a small bowl, stir together salt, white pepper, and black pepper. Rub onto both sides of steak.
- Get an oven safe skillet heating over high heat. Add in 2 tablespoons of the butter and let melt. Add in steaks and sear 2 to 3 minutes each side. Add in remaining butter and let it melt as the meat sears, using a spoon to baste the top side of the steak with the butter as it sears.
- Once seared, place the skillet into the oven and cook until steak reaches an internal temperature of 120 degrees F, about 5 to 10 minutes.
- Remove steaks from oven and pan and let rest 10 minutes before serving. The internal temperature will continue to rise giving you a perfect medium-rare.