Hanger steak: Difference between revisions
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A '''hanger steak''' is a tender cut of [[beef]] [[steak]] which is said to "hang" from the [[diaphragm (anatomy)|diaphragm]] of the [[steer]]. (The diaphragm itself is a tougher muscle, comprising the outer [[skirt steak]].) The hanger is attached to the last rib and the kidney. It resembles [[flank steak]], but is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is very tender, but has an intense flavor, and is best marinated and cooked quickly over high heat ([[grilled]] or [[broiling|broiled]]) and served rare or [[Medium rare|medium-rare]], to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney. |
A '''hanger steak''' is a tender cut of [[beef]] [[steak]] which is said to "hang" from the [[diaphragm (anatomy)|diaphragm]] of the [[steer]]. (The diaphragm itself is a tougher muscle, comprising the outer [[skirt steak]].) The hanger is attached to the last rib and the kidney. It resembles [[flank steak]], but is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is very tender, but has an intense flavor, and is best marinated and cooked quickly over high heat ([[grilled]] or [[broiling|broiled]]) and served rare or [[Medium rare|medium-rare]], to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney. |
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There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its tenderness and flavor, and was sometimes known as "butcher's steak" because [[butcher]]s would often keep it for themselves rather than offer it for sale. |
There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its tenderness and flavor, and was sometimes known as "butcher's steak" because [[butcher]]s would often keep it for themselves rather than offer it for sale. |
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Revision as of 05:28, 2 May 2007
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A hanger steak is a tender cut of beef steak which is said to "hang" from the diaphragm of the steer. (The diaphragm itself is a tougher muscle, comprising the outer skirt steak.) The hanger is attached to the last rib and the kidney. It resembles flank steak, but is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is very tender, but has an intense flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.
There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its tenderness and flavor, and was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.
The hanger steak has traditionally been most popular in Europe. In French, it is known as the onglet, in Italian the lombatello, and in Spanish the solomillo de pulmon. In the United States, it has only recently become popular; formerly, it was not separated as an individual cut.
It is also known as the "hanging tender", and occasionally is seen on menus as a "bistro steak".
Its U.S. meat-cutting classification is NAMP 140.