Unlock the secrets of reverse searing: a game-changer for your hanger steak

Reverse searing is an innovative technique that takes grilling to the next level. By cooking the steak in a low-temperature oven before searing it over high heat, you achieve an evenly cooked, tender, and juicy steak that’s sure to impress. In this comprehensive guide, we’ll delve into the art of reverse searing hanger steak, providing you with step-by-step instructions and valuable tips to master this culinary technique.

What is Hanger Steak?

Hanger steak, also known as “butcher’s steak,” is a flavorful and tender cut of beef from the diaphragm muscle. It’s known for its rich, beefy flavor and unique texture. Hanger steak is a popular choice for grilling due to its ability to withstand high heat and its relatively quick cooking time.

Step-by-Step Instructions for Reverse Searing Hanger Steak

1. Season the Steak:
Generously season the hanger steak with salt, pepper, and any other desired seasonings. Let the steak rest at room temperature for 30 minutes to allow the seasonings to penetrate.

2. Preheat the Oven:
Preheat your oven to 225°F (107°C).

3. Roast the Steak:
Place the steak on a wire rack set over a baking sheet. Roast the steak in the oven for 45-60 minutes, or until it reaches an internal temperature of 125°F (52°C) for medium-rare.

4. Remove from Oven and Rest:
Remove the steak from the oven and let it rest for 15-20 minutes. This will allow the juices to redistribute throughout the steak, resulting in a more tender and juicy cut.

5. Preheat the Grill or Sear Pan:
Heat your grill or sear pan over high heat.

6. Sear the Steak:
Place the steak on the preheated grill or sear pan and sear for 2-3 minutes per side, or until the steak has a nice crust and an internal temperature of 135°F (57°C) for medium-rare.

7. Rest and Serve:
Remove the steak from the grill or sear pan and let it rest for 5-10 minutes before slicing and serving. This will allow the juices to settle and the steak to finish cooking.

Tips for Perfect Reverse Seared Hanger Steak

• Use a high-quality hanger steak with good marbling.
• Season the steak liberally with salt and pepper to enhance its flavor.
• Don’t overcook the steak in the oven. The internal temperature should reach 125°F (52°C) for medium-rare.
• Let the steak rest both before and after searing to ensure tenderness and juiciness.
• Sear the steak over high heat to create a flavorful crust.
• Slice the steak thinly against the grain for optimal tenderness.

Health Benefits of Hanger Steak

Hanger steak is a nutrient-rich cut of beef that offers several health benefits:

• High in Protein: Hanger steak is an excellent source of protein, essential for building and repairing tissues.
• Rich in Iron: Hanger steak is a good source of iron, which helps carry oxygen throughout the body.
• Good Source of Zinc: Hanger steak contains zinc, which supports immune function and wound healing.
• Low in Fat: Hanger steak is a lean cut of beef, making it a healthier choice for grilling.

How to Store and Reheat Reverse Seared Hanger Steak

• Storing: Store leftover reverse seared hanger steak in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat the steak, place it on a wire rack set over a baking sheet and heat in a preheated oven at 250°F (121°C) for 10-15 minutes, or until warmed through.

Final Thoughts: Savor the Culinary Excellence of Reverse Seared Hanger Steak

Reverse searing hanger steak is a technique that yields an exceptional grilling experience. By following the steps outlined in this guide and incorporating the tips provided, you can create a tender, juicy, and flavorful steak that will tantalize your taste buds. Whether you’re a seasoned griller or a culinary novice, reverse searing hanger steak is a technique you must master to elevate your grilling prowess.

FAQ:

1. What is the ideal internal temperature for medium-rare reverse seared hanger steak?
A: 135°F (57°C)

2. Can I use a different cut of steak for reverse searing?
A: Yes, other cuts suitable for reverse searing include strip steak, rib eye, and top sirloin.

3. How long should I rest the steak before and after searing?
A: Rest for 30 minutes at room temperature before searing and 5-10 minutes after searing.

4. Can I marinate the steak before reverse searing?
A: Yes, marinating the steak for 2-12 hours can enhance its flavor.

5. What sides go well with reverse seared hanger steak?
A: Grilled vegetables, mashed potatoes, or a fresh salad are excellent accompaniments.