Get The Perfect Slice: Learn How To Cut Hanger Steak Like A Pro!
What To Know
- Hanger steak, also known as butcher’s steak or onglet, is a flavorful and tender cut of beef that is often overlooked.
- Hanger steak is often sold as a single cut or as part of a skirt steak.
- Hanger steak is a versatile cut of beef that can be cooked in a variety of ways.
Hanger steak, also known as butcher’s steak or onglet, is a flavorful and tender cut of beef that is often overlooked. Cutting hanger steak properly is essential to maximize its flavor and tenderness. This guide will provide you with step-by-step instructions on how to cut hanger steak like a pro.
Identifying the Hanger Steak
Hanger steak is a long, thin cut of beef that is located beneath the diaphragm. It is typically dark red in color and has a slightly coarse texture. Hanger steak is often sold as a single cut or as part of a skirt steak.
Step 1: Remove the Silver Skin
The first step in cutting hanger steak is to remove the silver skin. This thin, tough membrane covers the outside of the steak and can make it difficult to chew. To remove the silver skin, use a sharp knife to carefully cut along the edge of the membrane. Once the membrane is cut, peel it away from the steak.
Step 2: Trim the Fat
Hanger steak typically has a thin layer of fat on the outside. While some fat is desirable for flavor, too much fat can make the steak tough. Use a sharp knife to trim away any excess fat from the steak.
Step 3: Cut Across the Grain
The grain of the hanger steak refers to the direction of the muscle fibers. Cutting across the grain helps to break down the tough muscle fibers and make the steak more tender. To cut across the grain, hold the steak perpendicular to the cutting board and slice it into thin strips.
Step 4: Slice the Strips Against the Grain
Once you have cut the steak across the grain, slice the strips against the grain. This will further break down the muscle fibers and make the steak even more tender. To slice against the grain, hold the strips perpendicular to the cutting board and slice them into thin slices.
Step 5: Cut into Serving-Sized Pieces
The final step is to cut the hanger steak into serving-sized pieces. The thickness of the pieces will depend on your preference. For a more tender steak, cut the pieces into thin slices. For a more chewy steak, cut the pieces into thicker slices.
Serving Suggestions
Hanger steak is a versatile cut of beef that can be cooked in a variety of ways. It can be grilled, roasted, pan-seared, or braised. Hanger steak is also a great cut of beef for stir-fries and salads.
Seasoning Suggestions
Hanger steak is a flavorful cut of beef that does not require a lot of seasoning. However, you can enhance the flavor of the steak by seasoning it with salt, pepper, garlic powder, or your favorite spices.
Final Thoughts: Mastering the Art of Cutting Hanger Steak
Cutting hanger steak properly is an essential skill for any home cook. By following the steps outlined in this guide, you can cut hanger steak like a pro and unlock its flavorful secret. Enjoy the tender, juicy, and flavorful hanger steak that you have expertly cut.
What You Need to Learn
Q: What is the difference between hanger steak and skirt steak?
A: Hanger steak and skirt steak are both thin, flavorful cuts of beef. However, hanger steak is more tender than skirt steak and has a slightly finer grain.
Q: How should I cook hanger steak?
A: Hanger steak can be cooked in a variety of ways, including grilling, roasting, pan-searing, or braising. For a more tender steak, cook it over medium heat and to an internal temperature of 135 degrees Fahrenheit.
Q: What are some good side dishes for hanger steak?
A: Hanger steak pairs well with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.