Hanger Steak
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AKA: Butcher's Steak, Hangar, Arrachera (N. Mexico), Fajitas Arracheras (S Texas), Bistro Steak, Onglet (France).
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Location: In front of the belly plate, between the tenderloin and the rib. Literally hangs from the diaphragm and connects it to the spine.
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Description: ~12" in long and includes two - ~8-12 oz steaks. The two unevenly sized steaks run parallel to one another and are connected by a thick ribbon of connective tissue and a layer of silver skin on top. Both have a triangular cross-section and are very deep in flavor due to the constant work of stabilizing the diaphragm yet remain fairly tender due to proximity to the loin.
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Preparation: Remove silver skin from top. Look on both sides of the steak and follow the connective tissue (sinew) to see how it runs through the cut. With a very sharp knife, cut down one side of the sinew, then down the other. Focus on removing the sinew in it's entirely rather than the amount of meat loss as it's inevitable in a correct trimming.
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Cooking: Med Rare - Medium only. Over medium results in a grainy, rubbery texture. Too rare results in a mushy, slick texture. 125-130F internal temperature is optimal. Use HIGH heat. Takes well to marinades, especially citrus based. Slice perpendicular to the grain of the meat to maintain a rich yet tender bite. Always salt prior to cooking, save pepper for after the sear.
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Techniques: Sous Vide: 60-120 mins @ 125-130F then a grill, broiler, cast iron or torch finish to develop a dark crust. Rest 5-7 mins before slicing perpendicular to the grain. Grill: HIGH HEAT. Stack coals on one side of the grill and sear on that side. Rotate every 1-2 mins for even cooking until internal temp is 125-130F. Rest 5-7 mins before slicing perpendicular to the grain. Broiler: Place oven rack in highest position and set broiler to high. Season and place meat on baking sheet under the broiler, rotate every 1-2 mins until internal temp reaches 125-130F. Rest 5-7 mins before slicing perpendicular to the grain. Stove Top: Preheat cast iron skillet on low for 15-30 mins (until the handle is hot). Use a thin but solid layer of High Temp cooking oil (avocado, grapeseed, safflower, etc) and wait for it to smoke before searing. Season and rotate every 1-2 mins for even cooking until internal temp is 125-130F. Turn heat down to medium if you're producing too much smoke. Rest for 5-7 mins prior to slicing perpendicular to the grain.
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| Serve with your favorite bistro sides like salad, roasted or mashed potatoes, grilled veggies or just eat with your hands in a corner to protect your prize from steak-vultures. |
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