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Hanger Steak Delivery or Pickup
The Instacart guide to hanger steak
About hanger steak
Also known as hanging tenderloin or butcher's steak, hanger steak is taken from the animal's plate, which is the upper belly. It was known as butcher's steak because butchers used to cut off the slab and keep it for themselves instead of selling it. It really gets its name because it seems just to hang off the animal.
This tender cut of meat is found between the cow's rib and loin, and although it has a long inedible membrane that runs down the middle, it's one of the most tender pieces of meat available. Its dense muscle makes it ideal for marinating and slicing thinly. When examining the animal, this piece of meat is relatively small. For instance, if you consider an 800-pound animal, it only has about 1.5 pounds of hanger steak.
Hanger steak is often seen on menus as bistro steak and is commonly found in Mexican cuisine. One popular way of preparing it is to marinate, grill, and serve with a slice of lime. You can slice it and add it to tortillas along with all the fixings.
Hanger steak cooking tips
Cooking a perfect hanger steak at home is extremely easy whether you're a novice or seasoned home cook. Since the meat comes from a supporting muscle and not an active one, it's a more tender piece of meat than the flank or skirt steak. However, if you don't properly prepare the meat, it can get tough. Also, it's best to cook hanger steak to medium rare as anything above medium can make the meat tough.
Before placing the meat on the grill or stovetop, make sure you season it. This cut of meat works well with just salt and pepper, but you can also add a mild steak seasoning to bring out some incredible flavors without becoming too overpowering. Your steak should be as close to room temperature as possible; if it's too cold, the meat won't cook as evenly.
Fire up the grill or stove, and let the grill or cast-iron pan get hot before putting on the steak. High heat is key for this type of meat. Cook each side for two minutes, checking to make sure it reaches 125 to 130 degrees Fahrenheit. Remove it, and let it rest for five to 10 minutes. This allows the meat to keep its juices on the inside. Once the time passes, you should slice the meat against the grain. This shortens the long and grainy fibers, making the meat easier for you to chew.
While your mouth is watering, thinking about eating the delicious hanger steak fresh off the grill, let Instacart help you with your shopping. Simply open the Instacart app, add hanger steak to your cart, and an Instacart shopper will get started on your order. You can expect to have your meat delivered right to your door in as little as 2 hours!
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FAQs about hanger steak
With the right amount of seasoning and then grilled to perfection, hanger steak is one of the tastiest cuts. Since it's a member of the flat steak family, hanger steak has excellent flavor, similar to that of skirt steak or a rib eye. The big difference between hanger steak and the other two types of meat is the hanger benefits from longer cooking so that you can get a more tender piece. You want a piece of hanger steak that has quality marbling as this gives a solid amount of fat to enhance the meat's flavor.
Before you can cook this delicious piece of meat, you need to trim the fat off of it. Use a sharp boning knife to remove all the silverskin and excess fat from the exterior. To do this, slide the tip of the knife underneath the silverskin while you grab the skin with your free hand. Carefully pull the knife underneath, removing as little of the meat as possible.
The goal is to get a piece of meat with two muscles attached with a thick membrane or sinew running down the center. Cut the steak in half along the sinew, so you end up with two individual hanger steaks. Trim down each one, and you are ready to cook.
Since it has a loose texture, hanger steak works well with most marinades. Try soaking it a mixture of olive oil, garlic, peppercorns, and fresh herbs overnight since the oil acts as a binding agent, spreads the seasoning around the meat, and aids in browning. Before you put the meat on the grill, wipe it dry. Failing to do so will make it difficult to achieve a golden-brown sear. Don't forget to add plenty of salt and pepper once it starts to cook.