Unveiled! the surprising secret name of hanger steak
What To Know
- When selecting hanger steak, look for a cut that is deep red in color and has a firm texture.
- In conclusion, while hanger steak is widely known by that name, it does have several alternative names depending on the region and culinary tradition.
- While both cuts are from the diaphragm area, skirt steak is thinner and has a more intense flavor than hanger steak.
Hanger steak, with its distinct flavor and texture, has become a culinary favorite among meat enthusiasts. However, the question of whether it has an alternative name has puzzled many. This blog post delves into the intriguing world of hanger steak, exploring its origins, culinary significance, and the answer to this perplexing question.
The Origins of Hanger Steak
Hanger steak, also known as “butcher’s steak” or “hanging tenderloin,” originated from the diaphragm of a cow. This flat, thin muscle is located near the abdominal cavity and is responsible for separating the chest and abdominal regions. Due to its proximity to the diaphragm, it is often referred to as “hanger steak.”
Culinary Significance of Hanger Steak
Hanger steak has gained popularity in recent years due to its unique flavor and texture. It is known for its intense beefy flavor, slight chewiness, and a hint of sweetness. This versatile cut can be grilled, roasted, or pan-seared, making it a favorite among chefs and home cooks alike.
Does Hanger Steak Have Another Name?
The answer to this question is both yes and no. While hanger steak is commonly known by that name, it has several other aliases depending on the region and culinary tradition.
Butcher’s Steak
In some parts of the world, hanger steak is referred to as “butcher’s steak.” This name originated from the practice of butchers keeping this cut for themselves due to its exceptional flavor.
Hanging Tenderloin
Another common alternative name for hanger steak is “hanging tenderloin.” This name highlights its proximity to the tenderloin, a prized cut of beef known for its tenderness.
Onglet
In French cuisine, hanger steak is known as “onglet.” This term refers to the thin, elongated shape of the cut, which resembles a tongue.
Other Alternative Names
In addition to the primary alternative names mentioned above, hanger steak may also be known as:
- Skirt steak
- Diaphragm steak
- Bistro steak
- Hanging fillet
- Skirt steak
Selecting and Cooking Hanger Steak
When selecting hanger steak, look for a cut that is deep red in color and has a firm texture. To cook it perfectly, marinate the steak in your favorite seasonings for at least 30 minutes. Grill or pan-sear it over medium-high heat until it reaches your desired level of doneness.
Serving Suggestions
Hanger steak is a versatile cut that can be paired with various sauces and sides. Some popular options include:
- Chimichurri sauce
- Red wine sauce
- Grilled vegetables
- Mashed potatoes
- Roasted root vegetables
Wrapping Up: A Culinary Enigma Unveiled
In conclusion, while hanger steak is widely known by that name, it does have several alternative names depending on the region and culinary tradition. Whether you call it butcher’s steak, hanging tenderloin, onglet, or any other alias, this flavorful and versatile cut is sure to delight your taste buds.
Quick Answers to Your FAQs
Q: What is the difference between hanger steak and skirt steak?
A: While both cuts are from the diaphragm area, skirt steak is thinner and has a more intense flavor than hanger steak.
Q: How should I marinate hanger steak?
A: You can use a variety of marinades, such as red wine, olive oil, garlic, and herbs. Marinate the steak for at least 30 minutes, or up to overnight.
Q: What is the best way to cook hanger steak?
A: Hanger steak is best cooked over medium-high heat. Grill or pan-sear it for a few minutes per side, depending on your desired level of doneness.
