Hanger steak is a cut that not many have heard of before, but it’s one that is beautifully tender and delicious with the right sides.
But what is hanger steak? And why is it one of the best cuts of meat?
In short, It’s a piece of beef that goes from the diaphragm to the top of the short loin.
It weighs from 1 pound to 2 pounds and is usually sold in butcher shops for more money than other less-desirable steaks despite its cheap price tag.
Let’s take a closer look…
- 1 What Exactly Is Hanger Steak?
- 2 How Is Hanger Steak Best Cooked?
- 3 How Is Hanger Steak Best Prepared?
- 4 How Is Hanger Steak Best Served?
- 5 Is Hanger Steak Expensive?
- 6 Where Is Hanger Steak Commonly Found?
- 7 What Is The Nutritional Value Of Hanger Steak?
- 8 Other Considerations
- 9 Conclusion
- 10 Other Popular Posts
What Exactly Is Hanger Steak?
Hanger steak, which is sometimes referred to as ‘butcher’s steak’, is a cut of beef that is prized for its flavor and tenderness.
The hanger steak comes from the diaphragm of an animal, which can be either a steer or heifer.
This cut is named after the part of the anatomy where it is found: the belly near the hanging legs and genitals.
Because this cut of beef is located next to a weight-bearing bone, it does not have much marbling, but its connective tissue has lots of flavor as it breaks down during cooking.
Hanger steak can be cooked in either dry heat or moist heat cooking methods.
The thickness of the steak might dictate whether it is cooked with dry heat or moist heat, as well as the preference of its consumer.
In general, hanger steaks are usually 1½ to 2 inches thick and weigh about 10 ounces each.
This cut is one that is usually marinated and then cooked because it can be tough meat to chew if not prepared properly.
Hanger steak is also known as “butcher’s steak” because butchers used to keep the hanger steak for themselves, as it was considered to be better-tasting than other parts of the cow.
This cut is also called the “bistro steak” or “hanging tender.” The French word for hanger steak is onglet, which means “flap.”
Hanger steak can be cut into three sections because it hangs next to the kidney.
The two ends of this section are usually removed and made into grinds for sausage or hamburger.
Hanger steak is grilled, seared, or pan-roasted and then thinly sliced against the grain before serving.
How Is Hanger Steak Best Cooked?
So how is hanger steak best cooked? Well, there are a number of methods to try.
The more common methods include pan-frying, grilling, broiling, or roasting.
Of course, you can use different techniques for each method.
To pan-fry the steak cut up about one tablespoon of finely chopped fresh rosemary and add it to two tablespoons of olive oil.
Marinate the hanger steak in this mixture for at least thirty minutes before cooking.
Whichever cooking method you choose, season the steak with salt and pepper (and rosemary if desired) before cooking it.
A thinner cut can be grilled or broiled; however, a thicker slice is better for turning in a pan.
A true test of cooking skills is how you cut the meat.
There are several different ways to do it, but whichever way you choose, make sure that the cuts are uniform in size and thickness.
Whichever cooking method you choose, remember to let the steak sit for at least five minutes before serving so that all of those tasty juices don’t spill out onto your plate.
How Is Hanger Steak Best Prepared?
When it comes to preparing hanger steak, it’s important to set aside some time to get everything ready for the cooking process.
Ensure that your steak is at room temperature before you even start cooking it, so that it can cook evenly and thoroughly.
Preheat the grill on high heat for a good ten minutes before you start cooking.
Ensure you’ve seasoned the steak with salt and pepper, as well as a steak rub of your choice.
This is really all it takes for preparing this steak, it doesn’t take much and just needs some time to pull everything together.
How Is Hanger Steak Best Served?
Serving hanger steak is a very involved process, as this steak is cooked rare to medium-rare and sliced thinly on a bias.
Cooking it rare will give you the most tender of fillets, but if you’re cooking it for a group I suggest going with medium-rare as not everyone may be able to handle the bloody red meat.
I also believe this steak is best served with grilled vegetables, this will help break up the richness of the meat and give you a nice serving of nutrients to compliment it.
As well as vegetables, using potatoes, fries, or chips as a side-to-hanger steak will also help break up the flavors.
I wouldn’t recommend using any starch, like bread or pasta because it may be too much with all the other rich flavors included in this meal.
A great drink pairing for hanger steak is a nice bitter beer, that’s flavors compliments the richness of hanger steak.
Is Hanger Steak Expensive?
The price is hanger steak is largely going to depend on your location and where you purchase the steak.
However, for the most part, you’ll be able to find a good-quality hanger steak on the cheaper side.
This is because it’s not necessary to tenderize or marinate this lean cut of meat, where some other cuts (like ribeye) will require extra preparation and care to make sure they’re not too tough.
The average price of hanger steak in the US is about $5 – $10 per pound.
I recommend keeping an eye out online for discounts and deals as you’ll often find this steak for much cheaper if you look in the right places.
Where Is Hanger Steak Commonly Found?
Hanger steak is commonly found in France, specifically in the region of Alsace.
If you live in Europe, it’s very likely that your local butchers will carry hanger steak and consider it a staple for their menu.
You’ll also find this cut in some American restaurants, especially if you’re dining on French-inspired food.
This isn’t a cut that is very common in restaurants, though.
It’s far more likely that you’ll find it at butcher shops or local grocers in the US.
What Is The Nutritional Value Of Hanger Steak?
As with all steak cuts, it’s important to be aware of the nutritional value of hanger steak.
When it comes to hanger steak, you are faced with the similar scenario that you are faced with when eating all other types of beef cuts – low amounts of saturated fat but high amounts of protein.
Hanger steak is especially high in protein, which can be great for those who are trying to increase their dietary protein intake.
See below the nutritional value of one serving (113g) of hanger steak:
- Calories = 171
- Fat = 8g
- Saturated Fat = 3.5g
- Carbohydrates = 0g
- Sugars = 0g
- Protein = 23g
As you can see, hanger steak is a great source of protein, but it does contain a fair amount of saturated fat.
To help cut down on the unhealthy effects that saturated fats can have on your body, try to eat hanger steak in moderation and combine with healthy choices such as fruits and vegetables, which are naturally high in nutrients and fiber (fiber helps with healthy digestion).
This steak can be enjoyed as part of a healthy nutritious diet, but shouldn’t be eaten regularly for those who are looking to lose weight.
It’s worth keeping in mind that different cuts of beef have different nutritional values.
For example, another steak that is popular but not always recognized for its unique flavor is the filet mignon.
This cut has less protein and fewer calories than hanger steak but still makes a delicious meal choice.
The bottom line when it comes to the fat content in beef is that the leaner the cut of beef,
the less fat you’ll be consuming when compared to other cuts.
So when looking at the labels on different steak products in grocery stores or online, it can help with quick comparisons to know what’s “lean” and what’s “extra-lean.”
Just so long as you remember that all cuts of beef are the same way, so there’s no need to freak out if you’re planning your next dinner and you see 1/3-pound hanger steak instead of 1/3-pound filet mignon.
The health benefits of eating lean meat like hanger steak or filet mignon far outweigh any concerns of dietary fat.
In conclusion, hanger steak is a cut of beef that’s, contrary to its misleading name.
It can be tough if not cooked right but is great for broiling, pan-frying, or braising.
It is also known as butcher’s steak because it comes from the same section of the cow where the butcher first cuts meat on a whole carcass.
It’s also much cheaper. Hanger steak will only run you about $5 a pound while filet mignon can set you back around $20 per pound if not more.
So, in conclusion, the next time you’re making beef for dinner and have to decide between hanger steak and filet mignon, don’t make the mistake of thinking filet is better just because it’s more expensive.
Hanger steak is a great cut that can be enjoyed, so long as it’s cooked correctly.
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