The Marvelous Beef Hanging Tender

cooking hanger steak

Photo by Ann Larie Valentine licensed under CC BY-SA 2.0

Ah, the hanger steak, a hidden gem that often goes unnoticed amidst the array of beef cuts. Unbeknownst to many, this flat steak offers a wallet-friendly option while delivering a burst of flavor with every bite. Today, we embark on a journey to uncover the wonders of the beef hanging tender.

Deciphering the Hanger Steak

Belonging to the illustrious flat steak family, alongside the likes of flank and skirt steaks, the hanger steak holds a unique position below the diaphragm of the animal. Nestled between the ribs and loin, it aptly earns its name by seemingly “hanging” in place. However, what truly sets this cut apart is its remarkable flavor. Despite its thinness, the hanger steak boasts a devoted following that cherishes its robust and savory taste. Resting deep within the loin, it remains exceptionally tender, making it a worthy contender for a household favorite.

Hanger Steak vs Flank Steak

Can the hanger steak serve as a suitable substitute for the beloved flank steak? In truth, these two cuts, along with the skirt steak, share many similarities and can often be interchanged in various meals. However, the key lies in their tenderness. Protected by the rib cage, the hanger steak strikes the ideal balance between meat and muscle, resulting in a tender and flavorsome experience. Conversely, the leaner flank steak benefits from marinating to enhance its tenderness, whereas the hanger steak thrives with or without the aid of marinades.

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Hanger Steak vs Skirt Steak

Considered the least tender of the flat steaks, the skirt steak resides in the domain of cost-effectiveness. Though it may lack tenderness, this fibrous champion, located between the abdomen and chest, offers rich flavors. Often used in fajitas, steak tacos, or sandwiches, the skirt steak benefits from tenderizing techniques such as meat tenderizers and marinades. Meanwhile, the hanger steak exhibits remarkable tenderness, elevating it to the starring role on any plate.

Mastering the Art of Hanger Steak Cooking

The hanger steak’s versatility allows for various cooking methods, each offering a delectable outcome. Regardless of your chosen approach, aiming for a medium-rare doneness is imperative. Even a slight overcooking can compromise the steak’s tenderness, while undercooking may yield an unwelcome slimy texture.

Grilling the hanger steak reigns as the most popular method, as it enhances the flavors while achieving a perfect char. This cut thrives under high heat, ensuring a quick cook that prevents the steak from drying out throughout.

Grilling Hanger Steak: A Culinary Delight

Before grilling, generously season the steaks with a simple yet effective combination of salt, pepper, or a mild steak seasoning. Preheat the grill until it reaches its peak temperature, and then carefully place the hanger steaks on the grates. Remember, high heat is the key to unlocking their full potential.

Cook each side for around two minutes, diligently monitoring the internal temperature with a meat thermometer. Aim for a range between 125 and 130 degrees Fahrenheit. Once achieved, remove the steaks from the grill and allow them to rest for a delightful 5 to 10 minutes.

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Conclusion: Embracing the Extraordinary Hanging Tender

Have you considered marinating your hanger steak? While this exceptional cut possesses incredible flavors, some steak enthusiasts opt to indulge in a marinade. For a truly transcendent experience, check out our exclusive Jack Daniel’s Marinade recipe, combining perfectly with your grilled hanger steak. Remember to explore our treasure trove of articles, recipes, and helpful tips at Steak University.

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