How long cook hanger steak

Relocate the steak to the oven and roast for minutes. Follow the pan instructions above. Saute the steak for 3 minutes each side if you like rare, or 4 minutes each side if you like medium-rare. Fire up the grill. Rub the steak with oil, salt and pepper, and place it on the grill.

If you are using a charcoal grill, wait until the coals get ashy before you start cooking the meat. Once your steak is cooked, let it rest for 10 minutes loosely covered , as this will redistribute the meat juices. When you cut your steak for serving, make sure to slice it against the grain, as this will ensure tender texture.

Watch this video if you need a hand slicing against the grain. Skip to content. Producer Portal. Our Solutions Our range of fresh beef, multi-protein, value added, and packaging solutions can be customised to suit your business needs.

So this is for him. In a brief cow anatomy lesson, skirt and hanger cuts come from the bottom or belly of the animal. The skirt is the diaphragm muscle of the cow. It's a thin about 4" wide and long piece of beef. There's an inside skirt and an outside one, the primary difference being that the inside skirt has less membrane, although any good butcher will automatically take care of this for you.

Hanger steaks are very similar. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. To serve, slice steaks and spoon pan sauce over them. I Made It Print. Full Nutrition. Reviews 9 Read More Reviews. Most helpful positive review Dolores Alvaro Catalano. Rating: 5 stars.

Came out perfect. Never knew this cut of meat could be this tender and taste as well as an expensive cut of beef. Such a simple recipe to make.

Read More. Reviews: Most Helpful. Dolores Alvaro Catalano. I have not had any success cooking steaks because they are always tough. If you're looking for a more affordable alternative this summer, Mar recommends a hanger steak. And, fun fact from Serious Eats: It comes from the front of the cow, where the meat literally " hangs off the cow's diaphragm, hence the name.

The first step when prepping a hanger steak is removing the sinew, if the butcher hasn't already done so. Mar does this with a long sharp knife, pulling the sinew taught and slicing in long strokes. For a better grip, Chapple likes using a paper towel to grab the sinew.