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How to Sous Vide Beef Hanger Steak
I had never had hanger steak until recently but it is quickly growing on me! You can get away with just heating it through, but I greatly prefer it cooked 12 to 24 hours to really tenderize it. I'll usually go with 131°F (55°C) but you can use the temperature of your choice.
The hanger steak has been growing in popularity lately and for good reason, it's a somewhat tender piece of meat that still packs a big flavor punch. It's also on the less expensive side, though that is changing as it becomes more popular. It comes from the short plate primal located at the belly of the cow, which is where flank steak and skirt steak also comes from.
Hanger steak is used around the world and is referred to as onglet in France, lombatello in Italian, arrachera in Mexico, and is also commonly called a "bistro steak" or " Butcher's Steak".
There is a lot of silver skin and membranes around the hanger steak. Usually the butcher removes this before selling it, but if not you will want to be sure to trim it off before cooking it. If you need to trim it, I recommend the Serious Eats guide to trimming Hanger Steak.
It's also important to get a hanger steak that has not been butterflied. Once butterflied it is too thin to really get a good crust on it, especially with sous vide. Even a whole hanger steak is pretty thin, and I recommend chilling it in an ice bath for a few minutes before searing it.
Hanger steak can just be heated through, usually 1 to 3 hours for an average one, but I find it better after a 12 to 24 hour cook. To maximize the tenderness of your hanger steak, slice it across the grain when serving.
Hanger steak is served in a wide variety of ways. In France it is often served as steak frites or with a Béarnaise sauce as onglet Béarnaise. Many South American, Mexican, and Asian dishes use citrus marinades or sauces. In arrachera it is often sliced and served in tacos with guacamole and salsa. It's also often used in fajitas.
About Hanger Steak
Commonly misspelled as hangar, hanger steak is located in the plate primal cut. It is made up of two small muscles that are joined together by a hard elastic membrane which the butcher will usually remove for you. It is an oddly-shaped cut that "hangs" from the kidney and thus its name.
Hanger steak is chewy with grainy texture. It has recently gained popularity because of its rich beefy flavor that produces some mouth-watering steaks. In order to consistently serve a moist, tender hanger steak, cook it sous vide. Once you do fix it sous vide, you will never go back to another cooking method.
If sous vide is not available to you, it will need to be marinaded for quite awhile before cooking it. This steak goes well with red wine, mushrooms, scallions, parsnips and celeriac. It is also best cooked medium rare or rare so that it doesn't come out tough.
It is often called "butcher's steak" because in the past butchers used to keep this cut for themselves rather than sell it to their customers. This cut is more popular in France though becoming more well-known in the U.S lately. It is also important in Mexican cuisine and is served along salsa, tortillas, and potatoes.
Hanger steak is a lean and affordable steak that you can enjoy whenever you are in the mood to eat something flavorful. This steak should be available in big stores but if you can't find it there, look for it in a specialty butcher's shop.
Typical Cooking Methods for Hanger Steak
Sous Vide, Braise, Broil, Grill, and Pan Fry
Other Names for Hanger Steak
Onglet Steak, Hanging Tender Steak, Butcher's Tenderloin, Butcher's Steak, Lombatello, Solomillo de pulmon, and Bulgogi
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What is the Best Sous Vide Hanger Steak Temperatures and Times?
I had never had hanger steak until recently but it is quickly growing on me! You can get away with just heating it through, but I prefer it cooked 12 to 24 hours to really tenderize it. I'll usually go with 131°F (55°C).
It is only recently that I've been experimenting with different types of succotash. I really like the combination of beans and corn with a little citrus and spice added. It's a great summer dish but can also be great in winter.
This family favorite summer recipe tops a flavorful, tender sous vided hanger steak with fresh peach salsa. When using sous vide, a convenient hands-off cooking method to prepare this underutilized cut of meat, you have even more time for relaxation. The salsa is simple to prepare and really highlights the flavor of the peaches while still complementing the steak.
Sous Vide Hanger Steak Comments
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