The butcher’s best-kept secret: what is hanger steak, and why you need to try it
What To Know
- Hanger steak can be served as a main course or as part of a mixed grill.
- Hanger steak, also known as butcher’s steak, onglet, or entraña, is a flavorful and versatile cut of beef that has captured the attention of food lovers worldwide.
- Whether you prefer it grilled, pan-seared, or roasted, hanger steak is sure to satisfy your cravings for a juicy and satisfying meal.
Hanger steak, a lesser-known cut of beef, has gained popularity among culinary enthusiasts for its unique flavor and texture. However, its unfamiliar name has left many wondering, “What is hanger steak also known as?” This blog post delves into the intriguing world of hanger steak, unveiling its various aliases and exploring its culinary significance.
Butcher’s Terminology
Hanger steak derives its name from its anatomical location – the diaphragm of the cow. This muscle, which separates the thoracic and abdominal cavities, is responsible for hanging the internal organs. Hence, the name “hanger steak.”
Regional Aliases
Across different regions, hanger steak has acquired a variety of nicknames. In the United Kingdom, it is commonly referred to as “butcher’s steak” or “butcher’s cut,” as it was often kept for the butcher’s family meals.
In France, it is known as “onglet,” meaning “little tongue,” due to its elongated shape and tender texture. In Argentina, it is called “entraña,” meaning “inner,” reflecting its location within the animal.
Culinary Characteristics
Hanger steak is characterized by its intense beefy flavor and slightly chewy texture. Its relatively low fat content makes it a lean cut, while its rich marbling contributes to its juiciness.
Cooking Methods
Hanger steak’s versatility lends itself to various cooking techniques. It can be grilled, pan-seared, or roasted to perfection. For optimal flavor, it is recommended to cook it to a medium-rare or medium doneness.
Serving Suggestions
Hanger steak can be served as a main course or as part of a mixed grill. It pairs well with bold flavors, such as chimichurri sauce, blue cheese, or horseradish.
Nutritional Value
Hanger steak is a good source of protein, iron, and zinc. It is also relatively low in calories and fat, making it a relatively healthy choice.
Final Note: The Hanger Steak’s Culinary Appeal
Hanger steak, also known as butcher’s steak, onglet, or entraña, is a flavorful and versatile cut of beef that has captured the attention of food lovers worldwide. Its unique taste and texture make it a favorite among grill masters and chefs alike. Whether you prefer it grilled, pan-seared, or roasted, hanger steak is sure to satisfy your cravings for a juicy and satisfying meal.
Questions You May Have
1. What is the best way to cook hanger steak?
Grill, pan-sear, or roast to medium-rare or medium doneness.
2. What does hanger steak taste like?
Intense beefy flavor with a slightly chewy texture.
3. Is hanger steak a healthy choice?
Yes, it is relatively low in calories and fat while being a good source of protein, iron, and zinc.
4. What is the difference between hanger steak and skirt steak?
Hanger steak is more tender and flavorful, while skirt steak is leaner and has a more pronounced beefy flavor.
5. Can hanger steak be frozen?
Yes, it can be frozen for up to 6 months. Thaw in the refrigerator before cooking.
6. What are some good marinades for hanger steak?
Red wine, soy sauce, garlic, and herbs make excellent marinades for hanger steak.
7. What is the ideal cooking temperature for hanger steak?
130-135 degrees Fahrenheit for medium-rare, 140-145 degrees Fahrenheit for medium.
8. Can hanger steak be used in stir-fries?
Yes, it can be thinly sliced and cooked quickly in stir-fries.
9. What are some good side dishes to serve with hanger steak?
Grilled vegetables, mashed potatoes, or a simple green salad.
10. Is hanger steak expensive?
It can be more expensive than other cuts of beef due to its limited availability.
