The Hanger Steak
What is a Hanger Steak?
The hanger steak is a cut of beef that's similar to skirt steak but taken from the diaphragm of a cow, or plate. It is also known as the “butcher’s steak” because butchers would often keep it for themselves. It is a long, thin cut of meat that is a little tougher than skirt steak, but can be cooked in many ways. The best way to cook it is to marinate it for a few hours, then grill it over high heat. Cooking it this way will yield a very rich flavor with tenderness and juiciness. The average 4 oz serving of hanger steak has about 260 calories, 33 grams of protein, and 12 grams of fat. It’s also a good source of Vitamin B12, Phosphorus, Selenium and Zinc. Hanger steak is best cooked to an internal temperature of 145°F.
Hanger Steak Cooking Guides
|Method||Cook Temp||Avg Time||Finish Temp|
|Sous Vide||130°F||4 hrs||145°F|
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve a perfectly cooked Hanger Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
Hanger Steak FAQ
Yes, Hanger steak is extremely tender and packed with flavor because the muscle it's cut from does very little work.
Hanger steak and flank steak are similar when it comes to texture and flavor, but the hanger steak is usually more tender. It is one of the most tender cuts on an animal, aside from the tenderloin, due to the muscle it comes from.