Garlic Herb Hanger Steak Recipe

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Today, I’m excited to share my Garlic Herb Hanger Steak recipe, a dish that transforms a humble cut of beef into a flavorful masterpiece.

Hanger steak, often overlooked, boasts a rich flavor and tender texture that rivals more expensive cuts. By marinating it in a blend of fresh garlic, aromatic herbs, and a touch of olive oil, I infuse the meat with layers of savory goodness.

This recipe is a testament to the magic of simple ingredients coming together to elevate your dining experience. Whether you’re looking to impress guests or treat yourself to a gourmet meal at home, this garlic herb hanger steak promises to be a showstopper.

So let’s grab our aprons and prepare for a culinary adventure that’s as enjoyable to cook as it is to eat.

What Is Hanger Steak?

Hanger steak is a flavorful and tender cut of beef that comes from the diaphragm area of the cow, specifically between the rib and the loin. It’s a cut that hangs (hence the name) near the kidney, which imparts a rich flavor that’s more intense than many other cuts.

What makes hanger steak stand out is its grainy texture and deep beefy taste, making it a favorite among chefs and steak enthusiasts.

Despite its great flavor, hanger steak was once considered a butcher’s secret because there’s only one of these per animal, leading butchers to keep it for themselves. It’s also known as “butcher’s steak” for this very reason.

In cooking, hanger steak benefits from a good sear on high heat to develop a flavorful crust, while the inside remains tender and juicy, typically best served medium-rare to medium.

Because of its strong beef flavor, hanger steak pairs beautifully with bold marinades and sauces, like the garlic herb mixture I love.

It’s a fantastic choice for anyone looking to explore beyond the more common cuts of beef, offering a delicious taste of what can be achieved when I venture into underutilized parts of the cow.

Total Cooking Time

Total Cooking Time: 35 minutes

Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes

What You Need (Ingredients):

• 1 Hanger steak (approximately 1.5 pounds)
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Take the hanger steak out of the fridge and let it sit at room temperature for about 30 minutes.
2. While the steak is resting, mix together 2 tablespoons of olive oil, garlic, rosemary, thyme, salt, and black pepper in a bowl.
3. Rub this garlic herb mixture all over the steak, ensuring it’s fully coated.
4. Preheat a grill or grill pan over medium-high heat.
5. Once the grill is hot, place the steak on the grill. Cook for about 4-5 minutes on each side for medium-rare, or longer to your desired level of doneness.
6. Remove the steak from the grill and let it rest on a cutting board for about 10 minutes. This allows the juices to redistribute throughout the meat.
7. Slice the steak against the grain to ensure tenderness.
8. Drizzle the remaining tablespoon of olive oil over the sliced steak before serving.

Nutritional Facts:

(Per serving, based on 4 servings per recipe)

• Calories: 350 kcal
• Protein: 33g
• Fat: 23g (Saturated Fat: 6g)
• Cholesterol: 90mg
• Sodium: 75mg
• Carbohydrates: 1g

The nutritional values are estimated based on the ingredients listed and for serving sizes. Actual values can vary depending on the size of the steak and specific brands of ingredients used.

Frequently Asked Questions

Is hanger steak a good cut of meat?

Yes, I find hanger steak to be an excellent cut of meat. It’s prized for its flavor, which is rich and beefy, and when cooked properly, it’s incredibly tender and juicy.

The hanger steak is a part of the animal that does relatively little work, which is why it is more tender than other cuts. It’s often referred to as the “butcher’s steak” because butchers would reportedly keep this lesser-known gem for themselves.

The key to the best texture and flavor is not to overcook it. I aim for medium-rare to medium, which allows the steak to maintain its tenderness. Hanger steak also takes well to marinades, which can complement its natural taste.

I’ve found it’s a fantastic alternative to more expensive cuts like ribeye or tenderloin, especially if I’m looking for deep, full flavor without the higher price tag.

Where does hanger steak come from?

Hanger steak comes from the lower belly of the cow, specifically from the diaphragm area. This cut is attached to the last rib and the spine near the kidneys, hence it’s also known as the ‘hanging tender’ because it literally hangs there.

There is only one hanger steak per animal, which contributes to its uniqueness and sometimes its higher price. This area of the cow is not overworked, which means the hanger steak is naturally tender with a great deal of flavor.

It’s a favorite among those who enjoy cooking and eating beef due to its robust beefiness and versatility in the kitchen.

What meat is similar to hanger steak?

Skirt steak and flank steak are the two cuts most similar to hanger steak in terms of texture and flavor. Both are long, flat cuts that also come from the cow’s abdominal area and are known for their strong beef flavor.

Skirt Steak: This comes from the diaphragm muscles as well and is the closest in texture and flavor to hanger steak. It’s also a favorite for marinating because of its more pronounced grain, which helps it absorb flavors well.

Flank Steak: It is a little thicker and wider than skirt steak and is known for its leaner profile and a strong beefy flavor. It’s often used in dishes where it can be marinated and grilled, then sliced against the grain to keep it tender.

Both skirt and flank steaks are excellent choices for grilling and work well with high heat and quick cooking, similar to hanger steak. They’re also popular for use in fajitas, stir-fries, and salads. It’s always best to marinate these meats to tenderize them and to cook them no more than medium to avoid toughness.

Is hanger steak rare?

Yes, hanger steak is considered a rare find compared to other cuts because there’s only one hanger steak per cow. Unlike ribeye or sirloin, where multiple steaks can be cut from the same section of beef, the hanger steak is unique in that it’s a singular cut.

It was traditionally overlooked by many consumers, but it has gained popularity in recent years for its flavor and tenderness. However, because each cow provides only one, it might not be as readily available in all grocery stores or meat markets as more common cuts.

When I find it, I often consider it a treat due to its distinct taste and the fact that it’s less commonly found.

Helpful Resources

• All our Beef and Pork Recipes
• A baked potato meal that would go great with this meal

Wrap-Up

This Garlic Herb Hanger Steak recipe is a splendid way to bring a touch of gourmet to the dinner table with minimal effort. The robust flavors of garlic and herbs paired with the natural tenderness of the hanger steak promise a meal that’s as satisfying as it is simple to prepare.

Remember to let the steak rest and slice it against the grain for the ultimate eating experience. Whether I’m hosting a special occasion or just treating myself, this dish proves that an exquisite meal doesn’t require a reservation at a high-end restaurant.

Just a few quality ingredients and a little kitchen know-how can yield a dish that’ll impress any steak lover. Enjoy the deep flavors and hearty satisfaction that come with every bite of this delectable hanger steak!