Discover the secret to juicy and flavorful hanger steak: the medium-rare guide
What To Know
- Reduce the heat to medium and continue cooking the steak for 8-10 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C) when measured with a meat thermometer inserted into the thickest part of the steak.
- Let the steak rest before slicing to allow the juices to redistribute, resulting in a more juicy steak.
- Allow the steak to rest for 5-10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful steak.
Hanger steak, a flavorful and tender cut of beef, can be elevated to culinary perfection when cooked medium rare. Mastering this technique ensures a juicy, succulent steak that melts in your mouth. In this comprehensive guide, we will delve into the secrets of cooking hanger steak medium rare, providing step-by-step instructions and expert tips to help you achieve restaurant-quality results at home.
Choosing the Right Hanger Steak
The quality of your hanger steak will directly impact the final outcome. Look for a steak that is deep red in color, with a marbling score of at least Small. The marbling will add flavor and tenderness to the steak.
Seasoning the Steak
Season the hanger steak liberally with salt and black pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to enhance the flavor.
Bringing the Steak to Room Temperature
Before cooking the steak, allow it to come to room temperature for about 30 minutes. This will help the steak cook more evenly and prevent it from overcooking on the outside while remaining undercooked on the inside.
Preheating the Grill or Pan
Preheat your grill or cast-iron skillet over high heat. If using a grill, ensure that the coals are glowing red or the gas burners are set to high.
Searing the Steak
Once the grill or pan is hot, carefully place the hanger steak on the cooking surface. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
Cooking the Steak to Medium Rare
Reduce the heat to medium and continue cooking the steak for 8-10 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C) when measured with a meat thermometer inserted into the thickest part of the steak.
Resting the Steak
After cooking, remove the steak from the grill or pan and place it on a cutting board. Allow the steak to rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Slicing and Serving
Slice the hanger steak against the grain into thin strips. Serve immediately with your favorite sides, such as roasted potatoes, grilled vegetables, or a creamy sauce.
Tips for Perfect Medium Rare Hanger Steak
- Use a sharp knife to slice the steak thinly, ensuring each bite is tender and flavorful.
- Let the steak rest before slicing to allow the juices to redistribute, resulting in a more juicy steak.
- If you don’t have a meat thermometer, you can check the doneness of the steak by pressing on it. A medium-rare steak should feel slightly firm to the touch, with just a little bit of give.
- Experiment with different seasonings and marinades to enhance the flavor of the steak.
- Serve the steak with a variety of sides to complement its rich taste.
Basics You Wanted To Know
Q: Why is my hanger steak tough?
A: This could be due to overcooking, using a poor-quality cut of steak, or not allowing the steak to rest before slicing.
Q: What is the ideal internal temperature for medium-rare hanger steak?
A: The ideal internal temperature for medium-rare hanger steak is 130-135°F (54-57°C).
Q: How long should I rest the steak before slicing?
A: Allow the steak to rest for 5-10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful steak.
