From Tough To Tender: How To Cook The Perfect Hanger Steak Every Time!
Hanger steak, also known as onglet, is an incredibly flavorful and tender cut of beef that can easily be prepared at home with the right techniques. Whether you’re a seasoned chef or a home cook looking to impress, this comprehensive guide will provide you with everything you need to know about how to prepare hanger steak.
Selecting the Perfect Hanger Steak
The key to a delicious hanger steak lies in selecting a high-quality cut. Look for a steak that is at least 1 inch thick and has a deep red color with minimal marbling. The steak should feel firm to the touch but not tough.
Trimming and Seasoning
Before cooking, it’s important to trim any excess fat or silver skin from the steak. Season the steak generously with salt and pepper on both sides. You can also add other spices and herbs, such as garlic powder, onion powder, or thyme, to enhance the flavor.
Cooking Methods
There are several different methods for cooking hanger steak, each with its own unique advantages.
Grilling
Grilling hanger steak over high heat is a classic method that produces a flavorful, charred exterior and a juicy interior. Grill the steak for 3-4 minutes per side for a medium-rare doneness.
Pan-Searing
Pan-searing hanger steak in a hot skillet is another great option. Sear the steak for 2-3 minutes per side until a golden-brown crust forms. Then, reduce the heat and cook the steak for an additional 5-7 minutes per side for a medium-rare doneness.
Reverse Searing
Reverse searing involves cooking the hanger steak in a low oven (250°F) until it reaches an internal temperature of 125°F for medium-rare. Then, sear the steak in a hot skillet for 1-2 minutes per side to create a crispy crust.
Resting
Once the hanger steak is cooked to your desired doneness, it’s essential to let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Slicing and Serving
Slice the hanger steak against the grain into thin strips. Serve the steak immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Accompaniments
To complement the rich flavor of hanger steak, consider serving it with a flavorful sauce or marinade. Here are a few suggestions:
- Chimichurri sauce: A vibrant Argentinian sauce made with fresh herbs, garlic, and olive oil.
- Red wine reduction: A classic sauce that adds a rich, fruity flavor to the steak.
- Garlic butter: A simple but delicious butter sauce that enhances the steak’s natural flavors.
Perfect Pairings
Hanger steak pairs well with a variety of wines and beers. Here are a few recommendations:
- Red wines: Cabernet Sauvignon, Merlot, or Malbec
- White wines: Chardonnay, Pinot Grigio, or Sauvignon Blanc
- Beers: IPA, stout, or porter
Frequently Asked Questions
Q: What is the best way to cook hanger steak?
A: The best way to cook hanger steak depends on your personal preferences. Grilling, pan-searing, or reverse searing are all viable options.
Q: How long should I cook hanger steak?
A: The cooking time will vary depending on the thickness of the steak and the desired doneness. For a medium-rare doneness, cook the steak for 3-4 minutes per side on the grill or in a skillet.
Q: How can I tell when the hanger steak is done cooking?
A: The best way to determine the doneness of hanger steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak and cook until it reaches an internal temperature of 125°F for medium-rare.
Q: What should I serve with hanger steak?
A: Hanger steak pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Q: Can I marinate hanger steak?
A: Yes, you can marinate hanger steak for up to 24 hours before cooking. Use a flavorful marinade that complements the steak’s natural flavors, such as a red wine marinade or a chimichurri marinade.