How to Cook Hangar Steak? The Ultimate Guide
Hangar steak is best cooked by searing it in a hot pan or on a grill after a flavorful marinade, ensuring a tender and juicy result. Follow these steps for a restaurant-quality hangar steak experience.
Understanding Hangar Steak
Hangar steak, also known as butcher’s steak or onglet, is a prized cut of beef known for its rich flavor and affordability. It comes from the diaphragm of the steer, hanging (“en rapport” in French) between the rib and the loin. This location allows it to capture intense flavor, but also makes it prone to toughness if not handled properly. Knowing its properties and how to prepare it is key to unlocking its full potential.
Benefits of Cooking Hangar Steak
Why choose hangar steak over other cuts? The benefits are numerous:
- Flavor: It boasts a robust, almost liver-like richness that many find incredibly satisfying.
- Affordability: Compared to ribeye or New York strip, hangar steak is typically much more budget-friendly.
- Versatility: It’s delicious grilled, pan-seared, or even used in stir-fries.
- Quick Cooking: Its relatively thin profile allows for quick and easy cooking, perfect for weeknight meals.
The Cooking Process: Step-by-Step
Achieving perfectly cooked hangar steak involves a few key steps:
Trim the Steak: Remove any excess silverskin and membrane. Hangar steak often has a central membrane that can be tough. Removing this will improve tenderness.
Marinate: Hangar steak benefits significantly from marinating. Use a marinade containing:
- Acid (e.g., vinegar, citrus juice) to tenderize.
- Oil (e.g., olive oil) for moisture and flavor.
- Aromatics (e.g., garlic, herbs, spices) for depth of flavor.
Bring to Room Temperature: Let the marinated steak sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
Preheat Your Cooking Surface: Whether you’re grilling or pan-searing, ensure your surface is very hot. A screaming hot cast iron skillet is ideal for searing.
Sear the Steak: Cook the steak for 2-3 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Aim for a beautiful crust.
Rest: Allow the steak to rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice Against the Grain: Identifying the grain of the meat and slicing perpendicular to it is crucial for maximizing tenderness.
Common Mistakes to Avoid
Even with the best intentions, some common mistakes can sabotage your hangar steak. Avoid these pitfalls:
- Overcooking: Hangar steak is best served medium-rare to medium. Overcooking will make it tough and dry.
- Skipping the Marinade: Marinades are essential for tenderizing and adding flavor. Don’t skip this step.
- Not Trimming: Removing the silverskin and membrane is vital for a more pleasant eating experience.
- Insufficiently Hot Cooking Surface: A low cooking temperature will result in steaming the steak instead of searing it, leading to a less desirable texture.
- Not Resting: Cutting into the steak immediately after cooking will cause the juices to run out, resulting in a drier steak.
- Slicing with the Grain: This will result in a chewy steak, no matter how well you cook it.
Recommended Marinade Recipe
This marinade recipe provides a balance of flavors and tenderizing agents, perfectly suited for hangar steak.
| Ingredient | Amount |
|---|---|
| Olive Oil | 1/4 cup |
| Balsamic Vinegar | 2 tablespoons |
| Worcestershire Sauce | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Dijon Mustard | 1 teaspoon |
| Fresh Thyme | 1 teaspoon, chopped |
| Salt | 1/2 teaspoon |
| Black Pepper | 1/4 teaspoon |
Combine all ingredients in a bowl and whisk to combine. Marinate the hangar steak for at least 30 minutes, or up to 24 hours in the refrigerator.
Seasoning Beyond Marinades
While marinades are highly recommended, sometimes a simple dry rub can also work wonders, especially if you want to showcase the natural beefy flavor of the hanger steak. A good rub can comprise of:
- Salt: Essential for drawing out moisture and enhancing flavor.
- Black Pepper: Adds a subtle kick and complements the richness of the beef.
- Garlic Powder: Infuses a savory aroma and depth of flavor.
- Onion Powder: Provides a subtle sweetness and complexity.
- Smoked Paprika: Imparts a smoky flavor that complements the steak perfectly.
Serving Suggestions
Hangar steak pairs well with a variety of sides. Consider these options:
- Roasted vegetables (asparagus, Brussels sprouts, potatoes)
- Mashed potatoes or sweet potato puree
- Sautéed spinach or kale
- Chimichurri sauce or salsa verde
- French fries
Hangar Steak Doneness Temperatures
Use a meat thermometer for accurate doneness:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium Well | 145-155°F (63-68°C) |
| Well Done | 155°F+ (68°C+) |
Frequently Asked Questions (FAQs)
1. What is the best way to marinate hangar steak?
The best way to marinate hangar steak involves using a combination of an acidic ingredient (like vinegar or lemon juice) to tenderize the meat, an oil to add moisture and carry flavors, and a blend of aromatics like garlic, herbs, and spices. Marinade for at least 30 minutes, or up to 24 hours in the refrigerator.
2. Can I grill hangar steak instead of pan-searing it?
Yes, you can absolutely grill hangar steak. Ensure your grill is preheated to high heat. Grill for 2-3 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Make sure to rest the steak before slicing.
3. How do I know when my hangar steak is cooked to the right temperature?
The most accurate way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak and refer to the temperature chart provided above.
4. Is it really necessary to rest the steak after cooking?
Yes, resting the steak is crucial for achieving a tender and juicy result. Allowing the steak to rest allows the juices to redistribute throughout the meat, preventing them from running out when you slice it.
5. What if I don’t have time to marinate the steak?
While marinating is highly recommended, you can still achieve a delicious steak by using a dry rub. Combine salt, pepper, garlic powder, and other spices and rub it generously on the steak before cooking.
6. Can I freeze hangar steak?
Yes, you can freeze hangar steak. Wrap it tightly in plastic wrap and then in foil or place it in a freezer bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before cooking.
7. What’s the best way to slice hangar steak?
Always slice hangar steak against the grain. Identify the direction of the muscle fibers and slice perpendicular to them. This will shorten the fibers and make the steak more tender to chew.
8. What sauces pair well with hangar steak?
Hangar steak pairs well with a variety of sauces, including chimichurri, salsa verde, béarnaise, and red wine reduction. A simple horseradish cream sauce is also a great option.
9. Can I cook hangar steak from frozen?
While it’s best to thaw hangar steak before cooking, you can cook it from frozen in a pinch. However, it will take significantly longer to cook, and the texture may not be as tender.
10. What’s the difference between hangar steak and skirt steak?
Both hangar steak and skirt steak are flavorful cuts, but hangar steak is generally thicker and more tender than skirt steak. Hangar steak also has a more intense, beefy flavor.
11. Where can I buy hangar steak?
Hangar steak can be found at specialty butcher shops and some well-stocked supermarkets. If you can’t find it, ask your butcher to order it for you.
12. What is the best pan to use for searing hangar steak?
A cast iron skillet is ideal for searing hangar steak because it retains heat exceptionally well and creates a beautiful crust. A stainless steel pan can also be used, but make sure it is preheated properly.