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Hanger steak is a flat-shaped steak with excellent tenderness and flavor. The steak comes from the diaphragm muscle. It's called a "hanger" steak because on a side of beef, the muscle hangs down from the loin area.
A hanger steak has rather loose fibers, and a rough texture — giving it plenty of little hiding places for the additional flavor of marinades and rubs. The steak itself has plenty of flavor too, so you won't overwhelm it with a strong marinade. That makes hanger steak ideal for spicy and pungent flavors.
The best method of cooking is hot and fast. These steaks can be rather thin, so they aren't good candidates for reverse sear methods. Get your grill as hot as possible and sear until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
First, marinate the steak for at least 30 minutes, or season it with a favorite rub. Set your Traeger to high (500 degrees Fahrenheit) and preheat for 15 minutes. Place the steaks directly on the grill for 5 to 10 minutes, or until the internal temperature reaches 135 degrees.
Hanger steak is an excellent cut for grilling, especially after the steaks are marinated or rubbed. The steak has decent marbling for flavor, but it isn't the most tender cut.
Hanger steak is usually $6 to $12 per pound. It is typically less expensive than other loin cuts like strip loin steaks.
Hanger steak is done when the outside is browned and the internal temperature reaches 135 degrees.
This cut is best for marinating, then grilling. The loose fibers and rough texture allow the marinade to seep into little nooks and crannies, making for flavorful bites.
No, flat iron steak and hanger steak are two different cuts. The flat iron steak comes from the shoulder of the animal, while the hanger steak is part of the diaphragm muscle, near the throat. Both cuts are somewhat flat with long, loose meat fibers.
Skirt steak is from the plate of the animal near the belly. Hanger steak is cut from the diaphragm muscle near the throat. The cuts do have a similar shape and texture.
Yes, hanger steak can be cooked from frozen. If you do so, cook it quickly over high heat to prevent dangerous bacteria from forming.
Hanger steak is also known as butcher's steak. The tale behind the name is that butchers would often take it home for themselves rather than selling it.
One reason butchers may have seized the hanger is that the steak is delicious. Another reason may have been that because the steak hangs outside the carcass, it can get slightly dry and discolored during storage. Rather than have a somewhat unsightly steak in their meat case, butchers took it home for themselves.
Hanger steak is called “onglet” in France where it's often served alongside french fries (known there as “frites”).
The National Cattlemen's Beef Association identifies the hanger steak with UPC number 1435. You may see this number in the UPC code on the beef package label at the supermarket.
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