The Ultimate Guide To Cooking Hanger Steak: Serious Eats’ Top Tips And Tricks!

Hanger steak, a prized cut from the diaphragm of a cow, has gained immense popularity among steak enthusiasts for its intense flavor and juicy texture. However, mastering the art of cooking hanger steak requires a delicate balance of techniques and understanding. This comprehensive guide, inspired by the culinary wisdom of Serious Eats, will equip you with the knowledge and skills to create an unforgettable hanger steak experience.

Selecting the Perfect Hanger Steak

1. Look for a thick cut: Hanger steaks are typically cut between 1 and 1.5 inches thick, providing ample surface area for searing and a juicy interior.
2. Choose a well-marbled steak: Marbling, the white streaks of fat running through the meat, adds flavor and tenderness.
3. Trim excess fat: Remove any excess fat around the edges of the steak to prevent it from burning during cooking.

Seasoning and Marinating

1. Season generously: Season the steak liberally with salt and black pepper. For an extra layer of flavor, consider adding herbs like rosemary or thyme.
2. Marinate (optional): Marinating the steak in a mixture of olive oil, herbs, and spices for several hours or overnight can further enhance its flavor and tenderness.

Cooking Methods

Grilling:
1. Preheat your grill to high heat (450-500°F).
2. Sear the steak for 2-3 minutes per side, or until a nice crust forms.
3. Reduce the heat to medium (350-400°F) and continue grilling for 5-7 minutes per side for medium-rare, or until desired doneness is reached.

Pan-Searing:
1. Heat a heavy-bottomed skillet over high heat.
2. Add a drizzle of oil and sear the steak for 2-3 minutes per side, or until a crust forms.
3. Reduce the heat to medium and cook for 5-7 minutes per side for medium-rare, or until desired doneness is reached.

Cooking to Perfection

1. Use a meat thermometer: Insert a meat thermometer into the thickest part of the steak to accurately monitor its internal temperature.
2. Aim for medium-rare: For the optimal balance of tenderness and flavor, cook the steak to a medium-rare internal temperature of 130-135°F.
3. Let it rest: After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

1. Slice against the grain: Cut the steak against the direction of the muscle fibers for greater tenderness.
2. Serve immediately: Serve the hanger steak hot and enjoy its juicy, flavorful goodness.

Accompanying Sauces and Sides

1. Chimichurri: This Argentinian sauce made with parsley, cilantro, garlic, and olive oil complements the steak’s bold flavor.
2. Béarnaise sauce: A classic French sauce made with egg yolks, butter, tarragon, and vinegar, adding a rich and creamy touch to the steak.
3. Roasted vegetables: Roasted vegetables like potatoes, carrots, or Brussels sprouts provide a healthy and flavorful accompaniment.

Tips for Success

1. Don’t overcook: Hanger steak is a thin cut that can easily become tough if overcooked.
2. Use a sharp knife: A sharp knife will ensure clean cuts and prevent tearing the steak.
3. Experiment with seasonings: Feel free to experiment with different herbs, spices, and sauces to create your own unique flavor combinations.

What You Need to Know

1. What is the difference between hanger steak and flank steak?
Hanger steak is a more tender cut than flank steak, with a finer grain and richer flavor.

2. Can I cook hanger steak sous vide?
Yes, you can cook hanger steak sous vide at 130-135°F for 1-2 hours, then sear it briefly to finish.

3. How do I store leftover hanger steak?
Wrap leftover hanger steak tightly in plastic wrap and store it in the refrigerator for up to 3 days.