Master the art of hanger steak: easy, step-by-step breakdown tutorial
What To Know
- If you’re using the steak for a stir-fry or fajitas, cut it against the grain to create more tender pieces.
- Hanger steak is a relatively lean cut of beef, with a good amount of protein and iron.
- Season the steak liberally with salt and pepper and cook it over high heat to quickly sear the exterior while keeping the interior tender and juicy.
Hanger steak, a hidden gem among beef cuts, offers a unique flavor and tender texture. However, breaking it down can seem intimidating. This comprehensive guide will walk you through the process of breaking down hanger steak into manageable portions, empowering you to create culinary masterpieces with this exceptional meat.
Anatomy of a Hanger Steak
Hanger steak is a small, flat muscle located near the diaphragm. It has a distinctive triangular shape and is known for its intense beefy flavor and tender chew.
Equipment You’ll Need
- Sharp chef’s knife
- Cutting board
- Paper towels
Step-by-Step Breakdown
1. Trim Excess Fat
Remove any visible excess fat from the surface of the steak. This will help enhance the flavor and prevent flare-ups when cooking.
2. Locate the Natural Seam
Look for a natural seam running down the center of the steak. This seam divides the steak into two sections.
3. Cut Along the Seam
Using a sharp knife, carefully cut along the seam, separating the steak into two halves.
4. Remove the Tendon
Each half of the steak will have a small tendon running through it. Use your knife to carefully slice out the tendon.
5. Divide into Portions
Cut each half of the steak into smaller portions as desired. For steaks, cut across the grain. For stir-fries or fajitas, cut against the grain.
6. Dry and Season
Pat the steak portions dry with paper towels. Season liberally with salt and pepper, or your preferred spices.
Tips for a Successful Breakdown
- Use a sharp knife to ensure clean cuts.
- Work on a clean cutting board to prevent contamination.
- Trim off any connective tissue or sinew for a more tender steak.
- Season the steak generously to enhance its flavor.
- If you’re using the steak for a stir-fry or fajitas, cut it against the grain to create more tender pieces.
Culinary Applications
Hanger steak is a versatile cut that can be cooked in various ways:
- Grilled or roasted for a juicy and flavorful steak
- Sliced thinly for stir-fries or fajitas
- Ground for burgers or meatballs
- Braised for a tender and fall-off-the-bone dish
Nutritional Value of Hanger Steak
Hanger steak is a relatively lean cut of beef, with a good amount of protein and iron. It is also a good source of B vitamins, including B12, which is essential for energy production.
What People Want to Know
Q: What is the difference between hanger steak and skirt steak?
A: Hanger steak is a smaller, more tender cut than skirt steak. It also has a more intense beefy flavor.
Q: How do I cook hanger steak for the best flavor?
A: Season the steak liberally with salt and pepper and cook it over high heat to quickly sear the exterior while keeping the interior tender and juicy.
Q: Can I freeze hanger steak?
A: Yes, hanger steak can be frozen for up to 3 months. Wrap it tightly in plastic wrap and freeze it in an airtight container.
