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.