Delicious Hanger Steak Recipe
Perfect seasoning and precise timing turn steak into an unforgettable meal.
Introduction to Hanger Steak
Hanger steak, often overlooked but incredibly flavorful, is a culinary gem that can rival even the most prized cuts of beef. It is a more affordable option compared to ribeyes or filets, making it accessible to a wide range of palates and budgets. The key to its success lies in three critical elements: seasoning, cooking, and slicing.
Why Hanger Steak Stands Out
The beauty of hanger steak is its ability to absorb flavors beautifully, making it a perfect candidate for marinating. The longer the steak marinates, the more it enhances the overall taste, though it should not exceed 12 hours to prevent meat breakdown.
Best Cooking Method
Hanger steak is best cooked to medium-rare, as overcooking can result in toughness and chewiness. Achieving this perfect doneness requires attention to temperature; ideally, the internal temperature should reach 135°F. Always slice against the grain for the most tender and visually appealing cuts.
Preparing the Perfect Marinade
A good marinade is essential for bringing out the full flavor of hanger steak. The recipe involves combining olive oil, Worcestershire sauce, red wine vinegar, Dijon mustard, chopped rosemary, and garlic. Here’s how to prepare and cook hanger steak using this marinade:
Ingredients for Hanger Steak Marinade
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. finely chopped rosemary
- 2 garlic cloves, finely chopped
- 1 hanger steak (1 ½ to 2 pounds), membrane removed and steak cut in half lengthwise
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- Vegetable oil for the grill
- Flaky salt for sprinkling
Step-by-Step Cooking Instructions
- Prepare the Marinade: In a shallow baking dish, whisk together the olive oil, Worcestershire sauce, vinegar, mustard, rosemary, and garlic.
- Add the Steak: Place the hanger steaks in the marinade, ensuring they are fully coated. Cover the dish and refrigerate for at least 2 hours and up to 12 hours, flipping the steaks halfway through.
- Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator and pat dry with paper towels. Sprinkle both sides with kosher salt and black pepper. Heat the grill to medium-high heat (about 400°F to 450°F).
- Cook the Steak: Wipe the grill grates with a vegetable oil-soaked paper towel. Place the steaks on the grill and cook, covered, until a thermometer inserted into the thickest part reaches 135°F for medium-rare. This should take about 5 to 7 minutes per side.
- Rest and Slice: Once cooked, transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes. Slice against the grain and sprinkle with flaky salt before serving.
Frequently Asked Questions (FAQs)
Q: What is the ideal cooking temperature for hanger steak?
A: The ideal cooking temperature for hanger steak is medium-rare, with an internal temperature of 135°F.
Q: Can I reuse the marinade for other steaks?
A: No, it is not recommended to reuse marinade that has come into contact with raw meat for safety reasons.
Q: How long can I marinate hanger steak?
A: Hanger steak should be marinated for at least 2 hours and up to 12 hours. Longer marinating times can lead to meat breakdown.
Q: What makes hanger steak unique?
A: Hanger steak is known for its rich flavor and tender texture when cooked correctly. It is also more affordable than many other steak cuts.
Q: Should I always slice hanger steak against the grain?
A: Yes, slicing against the grain is crucial for achieving tender and visually appealing slices of hanger steak.
Conclusion
Hanger steak is a hidden gem in the world of beef, offering a rich, beefy flavor at an affordable price. With the right marinade and cooking technique, it can easily become a staple in your culinary repertoire. Whether you’re a steak aficionado or just looking for a new recipe to try, hanger steak is sure to impress.
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