Hanger Steak

Background

Cut from just below a beef carcass’ diaphragm, the Hanger steak is one of those cuts of beef that isn’t talked about as often as the typically more glamorous filet mignon or sirloin steak, but believe us when we say it packs a punch of incredible meaty flavor that gives the rest of them a real run for their money!

It’s called the “hanger steak” as it resides right between the ribs and the loin — very literally hanging off the body in that spot! Besides the name though, this means that the meat - though thin - is very, very tender! Tasty and tender, and cheap! Although most cooking methods suit hanger steak, it can become tough if cooked using dry heat for a long duration. As a result, we believe Hanger steak turn out best when cooked medium rare!

Ingredients for Hanger Steak

Serves 2

• 2 hanger steaks
• 2 x tablespoons of olive oil
• Salt
• Freshly ground pepper
• 4 tablespoons x butter

How to prepare Hanger Steak

• Take out of fridge and packaging and allow to sit on the kitchen counter so it rises to room temperature
• Season with salt and ground pepper
• Rub in olive oil and condiments by hand
• Preheat oven to 200 degrees

How to cook Hanger Steak

1. Place your skillet over medium-high heat and add 2 tablespoons of butter.
2. Once melted, carefully place the steaks onto the skillet
3. Sear both sides for 3 minutes.
4. Add 2 tablespoons of butter
5. Baste steaks for 3 minutes.
6. Transfer skillet from your hob to the middle shelf of your preheated oven
7. Leave in for upto 10 minutes or until the internal temperature reaches 50 degrees.
8. Take your steaks out of the oven and let them rest for 15 minutes.
9. Remove Hanger steaks from the mixture and add a teaspoon of gravy granules to the remaining mix as a thickener.

What to serve with Hanger Steak

We recommend serving your Hanger steak with steamed Brussel sprouts and oven-roasted potatoes! Yum! Enjoy!