If you are looking for a more tender cut than the flank steak and the tenderloin or fillet, then you can bet on your bottom dollar that the hanger steak will give you your desired finish. Different cuts of beef come with their unique essence, texture, and flavour. This premium cut hangs from the cow’s diaphragm just between the rib and the loin, hence the name “hanger”.
The Hanger steak is also known as the “butcher’s steak” or “butchers secret”, and it is a very popular cut in restaurants and, yes, you guessed it, among butchers. Since there is only one hanger steak per animal, this cut is best considered a treat. Rarely would you find this long, thin cut of meat in your local butchery or at the grocery store. But fear not, we have persuaded our butcher to send some our way, and you can get it in-store, here.
The hanger steak is a cut from the diaphragm of a cow, usually along the lower belly or plate section. It’s a special kind of meat that comes from a muscle that does very little work, hence its texture. Besides being packed with beef flavour, this premium cut is considered to be a good source of Zinc, Phosphorus, Vitamin B12, and Selenium.
The hanger steak has become more popular, and we hope to further popularise it. All you need to do is place your order with us, we’ll deliver it and you can see what all the fuss is about. Using a 180-210 day grass-fed cow that has been finished with grain means you should prepare yourself for a rich and flavorful steak.
How To Cook a Hanger Steak at Home
Cooking a perfect hanger steak at home is easy, especially when you have a great recipe and a little practice with different cuts of meat. All you need is a hot grill or a skillet pan and a meat thermometer. When preparing your hanger steak, if you have bought an untrimmed piece, you need to first remove the sinew, which is tough and chewy, just like silver skin. You can choose to slice the meat in long slivers or cook it whole.
Hanger steak can be cooked in many ways (in the oven, on a pan, and grill) depending on the cooking temperatures. When cooked to an internal temperature of 63°C, you are guaranteed a very rich meaty flavour that is tender and juicy.
Searing your Hanger steak
You can sear your hanger steak in a sizzling cast-iron skillet using medium to high temperatures. With this type of cooking, you’ll need to maintain an internal temperature of 63°C to the end. Cooking your hanger using this method can take you roughly between 9 to 12 minutes. The secret to a less time-consuming and golden-brown sear is dry meat and high temperatures.
Barbecue / Braai / Grill your Hanger steak
Hanger steaks can be grilled. On a hot grill, your meat should be ready in between 6 to 8 minutes. As for seasoning, you can use salt alone or with some pepper or even better, you can try our range of Biltong Chief spices here.
Do not forget to rub your steak with some oil or butter.
For a smoky char and to form pleasing marks on your steak, make sure that the flames from the barbecue/braai do not fully engulf your meat. To reduce your grilling time, you may choose to marinate your meat with garlic, Worcestershire, and thyme.
how to enjoy a hanger steak
A medium-rare steak using this premium cut is an absolute treat, especially if you can maintain a core temperature of 55-57°C to. Using the right temperatures will ensure that your meat is tender, juicy, and flavorful.
The hanger steak is ideal for longer cooking, which helps a lot in breaking down the tissues for more tender meat.
For your hanger steak to cook evenly, your meat should be at room temperature, making sure that the surface is properly dry. You may wish to let your meat rest for 5 to 10 minutes before slicing to keep the inside part nice and juicy. When cutting the “butcher’s meat” for serving, you should always slice the meat along the grain.
If you have not tried the hanger steak, we guarantee you that after your feast, this will be your go-to cut of meat. Try it today!
P.S. A bottle of red wine goes an absolute treat with it. We recommend having it with the AA Badenhorst Family Red Wine.
