Why Hanger Steak Is Called Hanger Steak: The Surprising Reason Revealed!
What To Know
- From a butcher’s standpoint, hanger steak is often referred to as the “hanging tenderloin” or “butcher’s steak.
- Hanger steak pairs well with a variety of sides, such as grilled vegetables, mashed potatoes, or a flavorful sauce.
- Season it generously and cook it over high heat for a short period of time to achieve the best results.
The culinary world is filled with intriguing ingredients, and hanger steak is certainly one of them. With its distinctive flavor and texture, it has become a favorite among meat lovers. But have you ever wondered why it’s called “hanger steak”? In this blog post, we will delve into the fascinating origins of its unusual name.
The Origin of the Name
The term “hanger steak” is derived from the Latin word “pendere,” which means “to hang.” This name refers to the steak’s anatomical location. Hanger steak is a thin, flat cut of beef that hangs from the diaphragm, separating the abdominal and thoracic cavities.
The Butcher’s Perspective
From a butcher’s standpoint, hanger steak is often referred to as the “hanging tenderloin” or “butcher’s steak.” This is because it is one of the few cuts that is not sold to customers at the retail level. Instead, it was traditionally kept by butchers for their own consumption.
A Value Cut
Due to its slightly tough texture, hanger steak was not considered a high-value cut in the past. However, with the rise of modern culinary techniques, its unique flavor and tenderness have made it increasingly popular. Today, it is often featured on restaurant menus as a premium cut.
The Shape and Appearance
The shape of hanger steak resembles a hanger, with a long, thin tail that tapers towards one end. This distinctive shape gives it a high surface-to-volume ratio, allowing for even cooking and maximum flavor absorption.
The Flavor and Texture
Hanger steak is known for its intense beefy flavor and slightly chewy texture. The meat is well-marbled with fat, which contributes to its juiciness and tenderness. When cooked properly, hanger steak is a flavorful and satisfying cut.
Cooking Techniques
Hanger steak can be cooked using various methods, including grilling, pan-searing, and roasting. It is important to cook it quickly over high heat to preserve its tenderness. Marinating the steak before cooking can enhance its flavor and make it even more tender.
Pairing and Serving Suggestions
Hanger steak pairs well with a variety of sides, such as grilled vegetables, mashed potatoes, or a flavorful sauce. It can be served as a main course or as part of a larger meal.
Why Called Hanger Steak: A Summary
The name “hanger steak” is derived from its anatomical location, as it hangs from the diaphragm. It was traditionally a value cut reserved for butchers, but its unique flavor and tenderness have made it increasingly popular in recent years. The shape, appearance, and cooking techniques associated with hanger steak contribute to its distinct culinary characteristics.
Information You Need to Know
Q: Is hanger steak tough?
A: Hanger steak can be slightly tough, but proper cooking techniques can tenderize it. Marinating and cooking it quickly over high heat helps to break down the connective tissue.
Q: What is the best way to cook hanger steak?
A: Grilling, pan-searing, or roasting are all effective methods for cooking hanger steak. Season it generously and cook it over high heat for a short period of time to achieve the best results.
Q: What are some good sides to serve with hanger steak?
A: Grilled vegetables, mashed potatoes, or a flavorful sauce are all great complements to hanger steak.