Hanger steak is a flavorful and tender cut of beef that comes from the diaphragm muscle of the cow. It has a loose texture with long muscle fibers and pronounced grain, and it is a popular choice among chefs for its rich, beefy flavor.
To prepare hanger steak, it is best to season it generously with salt and pepper and let it sit at room temperature for about 30 minutes before cooking. Then, heat a cast-iron skillet over high heat until it is smoking hot, and add a little bit of oil to the pan. Sear the steak on both sides until it develops a nice crust, which should take about 3-4 minutes per side.
Once the steak is seared, remove it from the skillet and let it rest for a few minutes before slicing it against the grain. This will help to ensure that the meat remains tender and juicy.
Hanger steak is versatile and can be enjoyed in many different ways. Some popular serving options include slicing it into thin strips and serving it over a salad or with roasted vegetables, or serving it as a main course with a side of roasted potatoes or other hearty vegetables. You can also add a sauce, such as a red wine reduction or a chimichurri sauce, to enhance the flavor of the steak.
Related to the Beef - Hanger Steak 12oz 40+ Days Aged AAA Ontario Grass-Fed
