Butchers Steak Hanger Steak Recipes

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HANGER STEAK



Hanger Steak image

Hanger steak is an underappreciated cut of meat. Known also as the "butcher's cut" because the butcher often saved it for himself both for its tenderness and flavor. The hanger steak is not a working muscle so it is second only to the tenderloin in tenderness. There is a long membrane running down the middle of the hanger steak which the butcher must cut out. Once you try it, you will be richly rewarded by its unique flavor. Serves 2 with leftovers for a great steak salad.

Provided by Moody's Foodie

Categories     Main Course

Number Of Ingredients 6

1 Moody's hanger steak (usually 1 to 1 ½ pounds)
2 t olive oil
1 t salt
½ t freshly ground black pepper
½ t freshly ground white pepper
¼ C unsalted butter

Steps:

  • Remove steaks from refrigerator and let stand at room temperature for at least 30 minutes.
  • Pre-heat oven to 400° F.
  • Rub the steak on all sides with the olive oil.
  • Mix all rub ingredients together in a bowl and rub on the steak.
  • Heat an ovenproof skillet (preferably cast iron) over high heat. Add 2 tablespoons of butter and let melt but not burn. Add in the hanger steak and sear on each side, about 2 to 3 minutes. Add in the remaining butter as the meat sears using the melted butter to baste the top side of the hanger steak.
  • Once seared, place the skillet into the oven and cook until the steak reaches an internal temperature of 120° F, about 5 to 10 minutes.
  • When desired temperature is reached, remove steak from the oven and the pan, cover with foil and let rest for 5-10 minutes. The steak will continue to cook and when ready to slice, you'll have a wonderful medium-rare (135° F) roast. Slice against the grain.

MARINATED GRILLED HANGER STEAK



Marinated Grilled Hanger Steak image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Kosher salt
Extra-virgin olive oil

Steps:

  • In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
  • Preheat the grill. Season the steaks with salt.
  • When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
  • Where's the beef?

BUTCHER'S STEAK (HANGER STEAK)



Butcher's Steak (Hanger Steak) image

Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 50m

Yield 4

Number Of Ingredients 7

1 (2 pound) butcher's steak (hanger steak)
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
⅔ cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste

Steps:

  • Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
  • Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
  • Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
  • To serve, slice steaks and spoon pan sauce over them.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 0.6 g, Cholesterol 95.8 mg, Fat 25.3 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 348.6 mg, Sugar 0.5 g

HANGER STEAK



Hanger Steak image

Provided by Robert Irvine : Food Network

Time 1h

Yield 3 to 9 servings

Number Of Ingredients 8

1/4 cup grapeseed oil
1/4 cup dark balsamic vinegar
1 teaspoon garlic puree
1 teaspoon minced rosemary
1 teaspoon salt and pepper blend (60 percent to 40 percent mixture)
Juice of 1 lemon
1, 2 or 3 pounds hanger steak
Potatoes, for serving

Steps:

  • In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well. Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade. Allow to marinate for 30 minutes to 1 hour under refrigeration.
  • For cooking, preheat a grill or chargrill over high heat. Remove the steak from the marinade, straining any excess marinade. Removal of the excess marinade will prevent flaming or charring of the steak during cooking. Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness.
  • Remove from the grill and allow the steak to rest before slicing. Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick. Place the sliced steak over potatoes and serve.

GRILLED MARINATED HANGER STEAK



Grilled Marinated Hanger Steak image

The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger steak should be sliced thinly across the grain. This recipe can be doubled to feed a crowd or be used for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 8h25m

Number Of Ingredients 6

1/4 cup safflower oil
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
2 teaspoons freshly ground pepper, plus more for seasoning
1 hanger steak (1 1/2 to 2 pounds), cut lengthwise into 2 strips and membrane removed
Coarse salt

Steps:

  • Prep:Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper.
  • Grill:Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.

GRILLED HANGER STEAK



Grilled Hanger Steak image

Hanger steaks are not usually found at a grocery store, because they are not plentiful. On one whole piece of beef, there will only be one hanger steak. It's a meaty-tasting cut, with an open texture, and I found it at a butcher shop. We like it with a simple wet rub, but it is also tasty with only salt and pepper. It cooks really quickly, so be sure the rest of your meal is ready before you put it on the grill. We like it with simple sides, like a baked potato and a tossed salad.

Provided by Bibi

Categories     Beef Steaks

Time 2h20m

Yield 4

Number Of Ingredients 7

2 pounds hanger steaks
2 teaspoons Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon olive oil
½ teaspoon sea salt, or to taste

Steps:

  • Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
  • Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
  • Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Rub the steaks with olive oil and lightly sprinkle with sea salt.
  • When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
  • Slice about 1/4 inch thick, across the steaks, and serve warm.

Nutrition Facts : Calories 408 calories, Carbohydrate 0.9 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 0.1 g, Protein 48.2 g, SaturatedFat 8.3 g, Sodium 370.6 mg

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