How to Cook Hanger Steak

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Learn how to cook the most prized cut of beef: the hanger steak. You’ll learn how to cook your hanger steak perfectly every time so that not an ounce goes to waste.

  • What cut of meat is hanger steak?

    The hanging steak is taken from the plate of the cow, that is, the lower abdomen, which is suspended from the diaphragm. It’s also known as “butcher’s steak” because it’s so popular with butchers, who keep it for themselves.

  • Is flank steak the same as hanger steak?

    Flank steak and hanger steak are two different cuts of meat, each with its own characteristics. Flank steak has a reputation for being lean and flavorful, but not tender. Hanger steak is a higher quality cut that is sometimes hard to find anywhere but a good steakhouse. The steak itself tastes amazing and is usually the most tender cut.

  • Why do they call it hanger steak?

    The hanger steak hangs from the diaphragm, which sits between the loin and ribs of the cow and helps support it. It’s really just hanging on that part. In other words, it means that the hanger steak doesn’t work, which causes it to be the most tender cut.

  • Where can I buy hanger steak?

    Hanger steaks are hard to find in regular grocery stores.Try a high end butcher or grocery store, or you can order from a meat company or even online amazon!

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Sliced ​​hanger steak on a cutting board.

Learn how to cook the most prized cut of beef: the hanger steak. You’ll learn how to cook your hanger steak perfectly every time so that not an ounce goes to waste.

Preparation time 5 minute

cooking time 15 minute

total time 20 minute

raw material

  • 2 hanger steak
  • 2 teaspoon olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon White pepper
  • 1/2 teaspoon Black pepper
  • 1/4 cup unsalted butter

instruct

  • Remove steaks from packaging and let rest at room temperature for 30 minutes.

  • Preheat oven to 400°F.

  • Rub steaks on each side with olive oil. In a small bowl, stir together salt, white pepper, and black pepper. Rub on both sides of steak.

  • Heat an oven-safe skillet over high heat. Add 2 tablespoons of butter and let melt. Add steaks and cook 2 to 3 minutes per side. Add the remaining butter and let it melt as the meat sears, spooning the butter over the top of the steak as it sears.

  • Once seared, place the pan in the oven and cook until the steak reaches an internal temperature of 120°F, about 5 to 10 minutes.

  • Remove steaks from oven and pan and let rest 10 minutes before serving. The internal temperature will continue to rise, giving you a perfect medium rare.

Calories: 761kcal | protein: 73G | fat: 52G | Saturated fat: twenty fourG | cholesterol: 275mg | sodium: 1390mg | Potassium: 992mg | Vitamin A: 735unit | calcium: 27mg | iron: 6mg