Hanger Steak

[Ron Johnson]

Whats the deal with this? Is it called hangar steak because:

a)Is it a cut of meat?

b) is it a manner of aging? Or

c) is it the way its cooked?

d) something else entirely

I LOVE this steak and order it every place that has it, but I have never seen it at the butcher or supermarket.

[ngatti]

Ron, I believe that's it's a cut of beef (although all animals seem to have this). It lies between the kidneys hanging (hence its name) from the spine, dead center on underside of the loin saddle. Between the kidneys, but also between the two tenderloins but beneath the two strip loins. Each cow only has one.

When I used to butch loin saddles of veal there was a smelly piece of meat that I always assumed was the sphincter mussel (I was prolly wrong about this). Anyway it's proximity to the kidneys always gave me pause about saving it and in any event I was told to send it to the fat barrel. This cut was the Hanger.

It's a thickish cut of beef that has a texture and flavor similar to skirt steak (I don't find it as fatty), but I find it less rich tasting, though very flavorful. It can be tough and stringy, so I tend to give it the once over with a Jacquard machine (meat tenderizer consisting of an array of fine needles) before cooking it. My opinion is that while tasty, I feel it is a bit over-rated. Purely personal taste on my part.

Nick

[Ron Johnson]

I always find it minerally/livery tasting, and rarely beefy tasting. I have never found it tough, but it does tend to striate into stringy pieces along its grain. Its great with bearnaise and frites and a Cote Rotie!

[guajolote]

It is also very cheap! My butcher said the same thing about the location as Nick, there is only one per animal because it hangs right under the spine. Make sure you don't overcook it or it turns to strings.

Edit: It is also known as butchers steak some places because the butcher would take it home for hisself

Edited February 26, 2003 by guajolote (log)

[tommy]

I always find it minerally/livery tasting, and rarely beefy tasting.  I have never found it tough, but it does tend to striate into stringy pieces along its grain.  Its great with bearnaise and frites and a Cote Rotie!

yeah, very organ-y. most often it's marinated in something salty and sweet. mmmm.

even skirt steak is organ-y. love it.

[Liza]

A nice miso-marinade is lovely. But plain ol' seared is fine and dandy, too.

[Wilfrid]

Similar approach: smear just a little oyster sauce on it before searing. But yes, yes, bearnaise and fries too. French fries.

[fyfas]

Hangar steak is, indeed, a cut of meat. If I'm not mistaken it is also known as the "butcher's cut" because typically the butcher saves it for himself. And, in so doing said butcher is not severely impacting his shop's (in the old days) bottom line or profitability. No owner/butcher would, say, take home a couple of 10 oz. filets or 12 oz. strips.

Hangar steak had texture and good flavor so his family was happy... didn't "force" flank steak on them.

Now, of course, most butchers are salaried and pay for what they take. Typical chain-grocery butcher is trimming not really butchering a side of beef any longer.

Bob Sherwood

[CathyL]

It's hanger, not hangar, and it's the same cut as the onglet found in French bistros. Also known as hanging tender, butcher's steak and butcher's tenderloin (for the reason fyfas mentions).

Perhaps because it's so fibrous, it takes a marinade better than closer-grained cuts of beef. I grill it over high heat, leaving it quite rare inside. Good stuff.

[dave88]

It's hanger, not hangar, and it's the same cut as the onglet found in French bistros. Also known as hanging tender, butcher's steak and butcher's tenderloin (for the reason fyfas mentions).

Perhaps because it's so fibrous, it takes a marinade better than closer-grained cuts of beef.  I grill it over high heat, leaving it quite rare inside.  Good stuff.

I've seen it spelled both ways in the first two cookbooks I pulled off the shelf.

[CathyL]

Cookbooks are not infallible.

[Belmont3]

I was in a restaurant in Portland over the weekend, that served it with Port Foie Gras sauce and garlic fries.

[Jinmyo]

Cookbooks are not infallible.

Oh...my...god...

Nooooooooooooooooooooooo

[dave88]

Cookbooks are not infallible.

Zing.....!

[Ron Johnson]

It's hanger, not hangar

Almost everywhere I have looked it is spelled both hangar and hanger. Les Halles had hangar. FoodTV had hanger.

Edited February 27, 2003 by Ron Johnson (log)

[tommy]

Almost everywhere I have looked it is spelled both hangar and hanger.  Les Halles had hangar.  FoodTV had hanger. 

FoodTV is fallible. they have rachel ray on for fuck's sake.

[Ron Johnson]

Agreed. I am developing an intense dislike for her. Doesn't she do that show where she goes on vacation and saves lots of money by eating poorly and stiffing waiters on their tips?

[tommy]

Doesn't she do that show where she goes on vacation and saves lots of money by eating poorly and stiffing waiters on their tips?

yes. and she says things like "golly" and "gee willickers."

[Jinmyo]

Lock and load, ivan.

[Wilfrid]

I like her.

[tommy]

I like her.

from what i've noticed, older gentlemen generally do.

[CathyL]

It's hanger, not hangar

Almost everywhere I have looked it is spelled both hangar and hanger. Les Halles had hangar. FoodTV had hanger.

It's called a hanger steak because of where it's situated in the animal.

Hangars are for airplanes.

[tommy]

google "hanger steak": 8000 returned pages

google "hangar steak": 4000 returned pages

hypothesis: ron johnson is only as dumb as half the people.

[bushey]

I love hanger steak, and fortunately we live near a specialty store that usually has it available. Seared rare and sliced on the diagonal, yum yum. Sometimes I fancy it up by serving it with a little knob of butter and roquefort but usually we just sprinkle on a little fleur de sel. Now I know what I'm making for dinner Saturday night........

My daughter went through a phase where she watched Rachel Ray's 30 Minute Meals every day after school. I find her insufferable -- Ray, not my daughter (well usually not ) -- but I guess it's better than those stupid teenager reality tv shows.

[Ron Johnson]

Hangars are for airplanes.

I believe it was Tommy who said you learn something new from eGullet every other day.

I must have picked up my nugget yesterday.