The food lab better home cooking through science ( PDFDrive ) 399
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Also sold as: Butcher’s steak, hangar (this is an incorrect
spellingbutappearsfrequently),arrachera(Mexico),fajitas
arracheras(southTexas),bistrosteak,onglet(France).
Whereit’scutfrom :Fromtheplatesectionofthecow(the
front of the belly); it “hangs” off the cow’s diaphragm,
hencethename.
Shopping: Hanger steak can be found in a few different
formsinthemarket.Straightfromthesteer,itcomesastwo
ratherlarge,loose-grainedmusclesstucktogetherwithaton
ofconnectivetissueandsilverskinsurroundingit.Ifyou’re
lucky,you’llhaveagoodbutcherwhoknowshowtobreak
it down into two well-trimmed steaks. Each one will be
about a foot long and weigh in at 8 to 10 ounces, with a
triangularcrosssection.
I’ve seen these individual steaks butterflied into wider,
thinnersteaks,supposedlytomakeformoreevencooking.
Really,though,abutterfliedhangersteakistoothintocook
to medium-rare while still developing a nice crust, so I’d
avoidthem.Instead,sticktoaregulartrimmedsteakorbuy
ituntrimmedanddoityourself.
Trimming: You’ll want to start by removing all the
silverskin and excess fat from the exterior with a sharp,
sharp boning knife: Slide the tip of the knife under the
silverskin, grab the skin with your free hand, and then
carefully pull the knife under it, taking off as little meat as
youcan.Eventuallyyou’llendupwithapieceofmeatwith
twomusclesattachedbyathicksinewthatrunsdowntheir
center.
Cut the steak in half along that sinew to separate it into
twoindividualsteaks,thentrimeachone,andyou’reready
tocook.
Cooking: There are a several ways to cook hanger, both
indoorsandout,butnomatterwhereyoucookit,youwant
tomakesurethatyoucookittomedium-rareormedium,no
more,noless.Unlike,say,arib-eyesteak,whichwillstillbe
pretty tender and juicy at medium and beyond, a hanger
steakhasaverycoarsetexturewithadistinctgrainrunning
through it. Anywhere beyond medium, and it gets too
rubberytochew.
Undercookit,ontheotherhand,andyougetmeatthatis
mushy and slippery. Rare hanger steak is simply not the
same as rare tenderloin, rib-eye, or strip steak. Use a
thermometer, and cook it to the sweet spot between 125°
and 130°F (this gives it some leeway to rise in temperature
asitrests).
Very high heat is essential. Hanger steaks are relatively
thin,andyouwanttogivethemanicecharbeforetheyget
achancetostartovercooking.Onthegrill,I’llpileupafull
