The food lab better home cooking through science ( PDFDrive ) 398
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HangerSteak
Hanger is like that indie band that hasn’t quite hitTop 40
mainstreamstatusyetbutisbigenoughthateverybodyand
their mother has heard about it. Most have even given it a
try. For a long, long time, hanger wasn’t even sold to the
general public, reserved mostly for ground beef, or taken
home by the butcher (earning it the nickname “butcher’s
steak”).IfyoutraveledinFrance,youwouldhaveseeniton
bistromenusastheonglet—apopularcutforsteakfrites.In
theUnitedStates,however,yourchancesofrunningintoit
weremuchslimmer.
Then, sometime around the late 1990s or early aughts,
chefscaughtwindofitanditstartedappearingonmenusof
American bistros and fancy restaurants alike. Chefs liked it
becauseitofferedthefull,beefyflavorandrichnessofmore
expensivecutsofmeatlikerib-eyeorstripsteakwithoutthe
hefty price tag. These days, hanger steak has become so
popularthatit’snolongerascheapasitusedtobe(afterall,
thereareonlytwooneachsteer,andtheyaren’tparticularly
large),butitstillcomesinataroundhalftoathirdtheprice
ofatypicalhigh-endsteakatthesupermarket.
