Learn How To Reverse Sear Hanger Steak: The Secret To Juicy, Tender Perfection!

Reverse searing is a cooking technique that involves cooking meat at a low temperature first, followed by a quick sear at a high temperature. This method results in a steak that is evenly cooked, tender, and juicy. Hanger steak is a particularly well-suited cut for reverse searing due to its thinness and intense flavor. In this comprehensive guide, we will delve into the art of reverse searing hanger steak, providing you with step-by-step instructions and expert tips to achieve culinary perfection.

What is Hanger Steak?

Hanger steak, also known as butcher’s steak or onglet, is a small, flavorful cut of beef that is located in the diaphragm of the animal. It is a relatively inexpensive cut that is highly prized by chefs and butchers for its rich, beefy flavor. Hanger steak is typically sold in 6-8 ounce portions and is best cooked rare or medium-rare.

Benefits of Reverse Searing Hanger Steak

• Even cooking: Reverse searing ensures that the steak is cooked evenly throughout, without overcooking the exterior.
• Tenderness: The low-temperature cooking process breaks down the connective tissue in the steak, resulting in a tender and juicy end product.
• Enhanced flavor: The initial low-temperature cooking allows the steak’s natural flavors to develop and intensify.
• Controlled doneness: By carefully monitoring the internal temperature of the steak, you can achieve the desired level of doneness with precision.

Step-by-Step Guide to Reverse Searing Hanger Steak

1. Season the Steak

Season the hanger steak generously with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, onion powder, or paprika.

2. Place the Steak on a Wire Rack

Place the seasoned steak on a wire rack set over a baking sheet. This will allow the air to circulate around the steak, ensuring even cooking.

3. Cook at a Low Temperature

Preheat your oven to 250°F (120°C). Place the baking sheet with the steak in the oven and cook for 45-60 minutes, or until the internal temperature of the steak reaches 110°F (43°C) for rare, 115°F (46°C) for medium-rare, or 120°F (49°C) for medium.

4. Remove the Steak from the Oven

Once the steak has reached the desired internal temperature, remove it from the oven and let it rest for 10 minutes. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.

5. Heat a Cast Iron Skillet

Heat a cast iron skillet over medium-high heat. Add a tablespoon of oil to the skillet.

6. Sear the Steak

Place the steak in the hot skillet and sear for 1-2 minutes per side, or until a golden-brown crust forms.

7. Rest and Slice

Remove the steak from the skillet and let it rest for 5 minutes before slicing. This will allow the juices to settle and the steak to finish cooking slightly. Slice the steak against the grain and serve immediately.

Expert Tips for Reverse Searing Hanger Steak

• Use a high-quality steak: The quality of the steak will greatly impact the final product. Look for a steak that is well-marbled and has a deep red color.
• Season liberally: Don’t be afraid to season the steak generously with salt and pepper. This will enhance the flavor and create a delicious crust.
• Cook to the desired doneness: Use a meat thermometer to monitor the internal temperature of the steak. This will ensure that it is cooked to your desired level of doneness.
• Rest the steak: Resting the steak after cooking is crucial. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
• Serve with your favorite sides: Hanger steak pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Takeaways: The Art of Reverse Searing Hanger Steak

Reverse searing is a culinary technique that can elevate the flavor and texture of hanger steak to new heights. By following the step-by-step instructions and expert tips outlined in this guide, you can master the art of reverse searing and create a delicious and memorable dining experience. Experiment with different seasonings and sides to customize your steak to your own preferences. Whether you are a seasoned chef or a home cook looking to impress, reverse searing hanger steak is a culinary adventure that is sure to delight your taste buds.

Questions We Hear a Lot

1. What is the best way to season hanger steak?

Salt and pepper are the essential seasonings for hanger steak, but you can also add other spices, such as garlic powder, onion powder, or paprika.

2. How long should I cook hanger steak at a low temperature?

Cook the hanger steak at 250°F (120°C) for 45-60 minutes, or until the internal temperature reaches 110°F (43°C) for rare, 115°F (46°C) for medium-rare, or 120°F (49°C) for medium.

3. How do I know when the hanger steak is done searing?

Sear the hanger steak for 1-2 minutes per side, or until a golden-brown crust forms.

4. How long should I rest the hanger steak?

Rest the hanger steak for 10 minutes after cooking at a low temperature and for 5 minutes after searing.

5. What are some good sides to serve with hanger steak?

Hanger steak pairs well with roasted vegetables, mashed potatoes, or a simple salad.