The Washington Post via Getty Images. Suggest a correction. Parchment, Wax And Freezer Paper. Thanksgiving Without Turkey? Newsletter Sign Up. The hanger steak is usually the tenderest cut on an animal and is best marinated and cooked quickly over high heat grilled or broiled and served rare or medium rare, to avoid toughness. Anatomically, the hanger steak is said to "hang" from the diaphragm of the steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak", traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle within the diaphragm.
The strip size ranges from one to two pounds, typically one-and-a-half inches to two inches thick. However, everyone that tries hanger steak agrees that you do not need more than a pinch of salt and pepper to savor this cut of beef.
Why not ask the butcher to place a on special order or search online? What is hanger steak best for? This well-marbled meat adds tenderness and flavor. It has a strong but never overpowering taste, excellent on the grill or under the broiler. Cooking hanger steak well is about the perfect temperature—take it to medium-rare to bring out its best qualities. Before you start cooking, your steak should be room temperature and as dry as possible on the surface.
Grilled Hanger Steak: If you like a smoky char on your steak, grilling is the way to go. For hanger steak, it works wonders. On a hot grill, hanger steak cooks quickly—expect about 3 to 4 minutes per side. Give these grilled hangar steak recipes a shot:. Using a preheated and oiled skillet, expect to cook the steak about 3 to 4 minutes on each side.
Try these easy recipes for pan-seared hanger steak:. Resting is crucial for keeping meat nice and juicy on the inside.
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