When it comes to mouthwatering cuts of beef, hanger steak often steals the show. This lesser-known gem, also called butcher steak, is a favourite among chefs and steak aficionados for its robust flavour and remarkable tenderness.
In this article, we will delve into the wonders of hanger steak, explore its culinary versatility, and provide you with an irresistible recipe that will have your taste buds singing. But first, let’s uncover the essence of hanger steak itself.
What Is Hanger Steak?
Hanger steak has other names and is often referred to as ‘butcher steak,’ ‘onglet,’ or ‘bavette.’ It’s a cut of beef hanging between the last rib and the animal’s loin. This positioning gives it its name, as it literally hangs like a ‘hanging tender’ from the diaphragm.
Despite its name, hanger steak is far from being a mere afterthought. This underrated cut boasts exceptional flavour, thanks to its rich marbling and proximity to the organs. Its texture is tender and succulent.
How to Cook Hanger Steak
Cooking hanger steak to perfection is a culinary adventure that rewards the palate with a burst of flavours. This cut is best enjoyed cooked to medium-rare or medium, ensuring it remains tender and juicy.
To achieve the perfect doneness, a quick sear over high heat is the key. This will create a mouthwatering crust while retaining the steak’s delightful tenderness within. Whether you choose to grill it, pan-sear it, or broil it, hanger steak’s exceptional flavour profile shines through.
Here are three pro tips to enhance your cooking experience with hanger steak:
- Let it rest. After cooking the hanger steak, allow it to rest for a few minutes before slicing into it. This crucial step allows the juices to redistribute within the meat, resulting in a more tender and flavourful steak. Tent the cooked steak loosely with aluminium foil to retain its warmth during the resting period.
- Slice against the grain. When it’s time to carve your hanger steak, make sure to slice it against the grain. This means cutting perpendicular to the natural lines of the muscle fibres. Slicing against the grain helps break down the fibres and ensures each bite is tender and easy to chew, enhancing the overall enjoyment of the steak.
- Experiment with marinades. While hanger steak is delicious on its own, marinating it can take its flavour to new heights. Consider preparing a marinade using ingredients such as soy sauce, garlic, olive oil, and herbs to infuse the meat with additional layers of taste. Allow the steak to marinate for a few hours or overnight in the refrigerator for optimal flavour penetration.
By following these pro tips, you’ll master the art of cooking hanger steak and create an extraordinary dining experience that will leave your guests craving for more.
At Provenir, we are also committed to the ‘paddock to plate‘ philosophy. This means we reduce the distance that meat travels to reach your plate as much as possible by using mobile abattoirs on the farms where animals are reared, which is also a more humane option for them.
Recipe: Hanger Steak with Brown Sauce
This hanger steak recipe features a delightful brown sauce that perfectly complements the robust flavours of the meat. The sauce combines the accumulated juices from the meat, balsamic vinegar, and butter, creating a rich and savoury accompaniment that elevates the hanger steak. Whether you’re preparing a special meal for your loved ones or simply indulging in a delicious dinner, this recipe will undoubtedly steal the spotlight.
Hanger Steak with Brown Sauce
- Trim your steak of all silver skin and excess fat, and slice through the connective tissue that binds it together. Separate the meat into two sections, then cut off the lobe – a small portion that slightly protrudes from the larger piece. Slice each half into two steaks, and season generously with salt and pepper.
- Heat a skillet over high heat and add tallow when hot. Place steaks in the pan and reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside, about 4 minutes per side, or until an instant-read thermometer inserted into the center reads 52° C. Transfer to a warm plate and tent with foil to let steaks rest.
- Set a skillet over medium heat and pour in the broth. Stir with a wooden spoon, scraping up the browned bits from the bottom. Once the brownings have dissolved and the liquid starts to reduce, after around 2 or 3 minutes, turn the heat to low. Add the accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until the butter melts. If the sauce has reduced too much, add a splash of broth. Taste the sauce and add salt if needed.
- Serve with mash potato or your favourite side.
Choosing High-Quality Hanger Steak
If you want an incredible dining experience with hanger steak, it’s crucial to choose high-quality meat. The best option is grass-fed beef, which not only tastes better but also promotes sustainable and ethical farming practices. Grass-fed hanger steak has a richer and more distinct flavour than conventionally raised beef.
Moreover, grass-fed beef is packed with beneficial omega-3 fatty acids and essential nutrients. By selecting grass-fed hanger steak, you’re not just satisfying your taste buds but also supporting your health and the environment.
Order Premium Hanger Steak Today
Hanger steak is a cut above the rest, with its remarkable flavour and tenderness making it a standout choice for any meat lover. Now armed with knowledge about the unique qualities of hanger steak — as well as a delectable recipe to impress your loved ones — it’s time to embark on your own culinary adventure.
Visit our online store to shop for premium grass-fed hanger steak and experience the unparalleled satisfaction that this cut has to offer. With our fast and convenient shipping, you can have this culinary delight delivered directly to your doorstep.