What is a hanger steak?

• What it is: The <a href="https://www.wikiwhat.page/kavramlar/hanger%20steak">Hanger Steak</a>, also known as butcher's steak or onglet, is a cut of beef steak prized for its flavor. It's cut from the diaphragm of the steer or heifer, near the kidneys.

• Flavor & Texture: Known for its rich, beefy flavor, often described as more intense than other cuts like sirloin. It has a relatively loose texture compared to other steaks, due to its grain.

• Why the Name: It's called "hanger steak" because it "hangs" from the diaphragm. Butchers often kept this cut for themselves, hence the nickname "butcher's steak."

• Preparation: Best when cooked quickly over high heat (grilling, pan-searing). It's crucial not to overcook it; medium-rare to medium is ideal for tenderness. Marinating can help tenderize the meat and enhance flavor.

• Availability: Can sometimes be more difficult to find than other popular cuts like ribeye or New York strip. You may need to ask your butcher specifically for it.

• Versatility: Can be used in various dishes, including fajitas, stir-fries, salads, and simply served as a steak with sides.

• Comparable Cuts: The <a href="https://www.wikiwhat.page/kavramlar/skirt%20steak">Skirt Steak</a> and <a href="https://www.wikiwhat.page/kavramlar/flank%20steak">Flank Steak</a> are often considered similar and can be used as substitutes, though they have slightly different textures and flavor profiles. They all benefit from quick cooking and slicing against the grain.