The Hanger Steak

Hanger steak
From Wikipedia, the free encyclopedia
Beef cut: Plate
Steak type: Hanger steak
(also known as: butcher's steak, hanging tender, bistro steak.)

A hanger steak is a cut of beef steak which is said to "hang" from the diaphragm of the steer. (Anatomically the diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer skirt steak which is composed of tougher muscle within the diaphragm.) The hanger steak is attached to the last rib and the spine near the kidneys. The hanger steak is not particularly tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.


There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its flavor, and was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.

The hanger steak has traditionally been more popular in Europe but now it is slowly starting to become popular in the USA as well. Formerly, it was not separated as an individual cut. Even today it is usually wasted into a hamburger in the US.

It is also known as the "hanging tender", and occasionally is seen on menus as a "bistro steak".

Its U.S. meat-cutting classification is NAMP 140.
Sources: http://en.wikipedia.org/wiki/Hanger_steak

The proper way to steer a Hanger Steak

Essential Ingredients:
- Hanger Steak
- Rosmarin
- Shallot
- Garlic
- Salt
- Fresh brown pepper
- Vegetable oil
- Butter

We begin by seasoning all sides of the hanger steak. Make sure you are very generous with the salt. Next - fresh brown pepper.


Now lets get to the pan. Start with a little bit of vegetable oil. You want to wait until the oil comes just to the smoking point. Once it does, put the hanger steak in the pan. Let it steer for at least one minute on each side. Flip it around each minute until the hanger steak has good color on each side.

Now it is time to add our aromatics. Start with our shallot, then garlic and finally the herbs. We want to let all the aromatics sit in the oil for a second to infuse the oil with their flavor. Then we are going to add one large spoon of butter. We want the butter to get brown and not black. Once the butter has became brown and melted down, you you should let it infuse with the herbs.

Steer for a couple of minutes and you can then pull it out. If you want it a little more done just put it on a pan and then put it in the oven on your desired temperature.

Congratulations you have just prepared a professional hanger steak meal. Good appetite.

Video tutorial by: Bizaare Ave Cafe