The elusive art of hanger steak: common problems and ingenious solutions

Hanger steak, also known as “butcher’s steak” or “hanging tender,” is a flavorful and versatile cut of meat that can be cooked in various ways. However, it can sometimes be tough and chewy, especially if not prepared correctly. In this comprehensive guide, we’ll explore the reasons why hanger steak can be tough and provide step-by-step instructions on how to fix it, ensuring a tender and juicy steak every time.

Understanding Hanger Steak

Hanger steak is a long, thin muscle located on the underside of the diaphragm. It’s a working muscle, which means it can be tough if not cooked properly. The muscle fibers run parallel to the length of the steak, making it essential to cut it against the grain to break down the fibers and improve tenderness.

Reasons for Tough Hanger Steak

• Overcooking: Hanger steak is a relatively thin cut, so it’s easy to overcook it. Overcooked steak becomes tough and dry.
• Cutting with the Grain: Cutting the steak with the grain will make the muscle fibers even tougher.
• Under-Marinating: Marinating the steak helps tenderize it by breaking down the muscle fibers. Under-marinating will not give the marinade enough time to penetrate the meat.
• Using the Wrong Cooking Method: Some cooking methods, such as boiling or steaming, can toughen hanger steak.

How to Fix Hanger Steak

1. Marinate the Steak

• Use a marinade that contains acids, such as lemon juice, vinegar, or yogurt. Acids help break down the muscle fibers.
• Marinate the steak for at least 4 hours, or up to overnight.
• Remove the steak from the marinade and pat it dry before cooking.

2. Cut Against the Grain

• Use a sharp knife to cut the steak perpendicular to the grain. This will help break down the muscle fibers and make the steak more tender.
• You can check the grain direction by looking at the surface of the steak. The muscle fibers will run parallel to each other.

3. Cook to the Proper Temperature

• Cook the steak over medium-high heat to quickly sear the outside.
• Use a meat thermometer to check the internal temperature. For a medium-rare steak, cook to an internal temperature of 130-135°F (54-57°C).
• Let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender steak.

4. Use the Right Cooking Method

• Grilling: Grill the steak over direct heat for 3-4 minutes per side for medium-rare.
• Pan-Searing: Heat a cast-iron skillet over medium-high heat. Sear the steak for 2-3 minutes per side, then finish in the oven at 400°F (200°C) for 5-7 minutes for medium-rare.
• Roasting: Preheat the oven to 400°F (200°C). Roast the steak for 15-20 minutes for medium-rare.

5. Tenderize with a Mallet

• If the steak is still tough after cooking, you can tenderize it with a meat mallet.
• Place the steak between two sheets of plastic wrap and pound it with the mallet until it’s about 1/4-inch thick.
• Be careful not to over-tenderize the steak, as it can become mushy.

6. Cook in a Slow Cooker

• Slow cooking is a great way to tenderize tough cuts of meat.
• Place the steak in a slow cooker with your desired marinade or sauce.
• Cook on low for 6-8 hours, or until the steak is fall-off-the-bone tender.

7. Make a Stir-Fry

• If you don’t have time to marinate or cook the steak for a long time, you can stir-fry it.
• Cut the steak into thin strips and marinate it for at least 30 minutes.
• Heat a wok or large skillet over high heat. Add the steak and stir-fry for 5-7 minutes, or until cooked to your desired doneness.

Tips for Preventing Tough Hanger Steak

• Buy hanger steak from a reputable butcher who can ensure the meat is of good quality.
• Store the steak in the refrigerator for no more than 3 days before cooking.
• Bring the steak to room temperature for 30 minutes before cooking.
• Don’t overcook the steak. Use a meat thermometer to check the internal temperature.
• Let the steak rest for 5-10 minutes before slicing and serving.

The Bottom Line: Fixing Hanger Steak for a Tender and Flavorful Meal

By following the steps outlined in this guide, you can fix tough hanger steak and enjoy a tender and flavorful meal. Remember to marinate the steak, cut it against the grain, cook it to the proper temperature, and use the right cooking method. With a little practice, you’ll be able to transform tough hanger steak into a delicious and satisfying dish.

Frequently Asked Questions

Q: Why is my hanger steak tough?
A: Hanger steak can be tough due to overcooking, cutting with the grain, under-marinating, or using the wrong cooking method.

Q: How long should I marinate hanger steak?
A: Marinate hanger steak for at least 4 hours, or up to overnight.

Q: What is the best way to cut hanger steak?
A: Cut hanger steak against the grain, perpendicular to the muscle fibers.

Q: What is the ideal cooking temperature for hanger steak?
A: For a medium-rare steak, cook hanger steak to an internal temperature of 130-135°F (54-57°C).

Q: Can I tenderize hanger steak with a meat mallet?
A: Yes, you can tenderize hanger steak with a meat mallet. Pound the steak between two sheets of plastic wrap until it’s about 1/4-inch thick.