Well, friends, we have come to the end of this steak series road. I’ve spent the past several weeks telling you all you need to know about New York Strip, Filet Mignon and Rib Eye. In order that we might finish strong, let’s chop up one more classic: the often-underrated hanger steak. Done right, it can rank with the others in terms of impressiveness, memorable-ness and most of all flavor. Here’s how.
1. Know Your Cut
The hanger steak is great. Why? First, it’s tender when you cook it right. Second, it boasts a rich, beefy flavor. Finally, it’s inexpensive. A pound of hanger steak isn’t going to cost you more than seven or eight bucks.
The hanger steak cooks fast due to its tenderness. Get it nice and charred as you bring it all the way to (wait for it) medium. No typo there, gents.
2. Marinate On This
Anyone following this series knows that I tend to prefer a subtly flavored rub. Well, we’re going to break all the rules this time and begin with a marinade. Throw the steaks into your favorite barbecue sauce in the morning and cook them at night. The citrus and acid in the sauce break down the meat, tenderizing the steak and giving you a fun, flavorful dinner. I like Newman’s Own, myself.
3. Cook It Crisp
The hanger steak cooks fast due to its tenderness. Before you throw it in the broiler, give it a good rub with a dry chili rub. The cut cooks very quickly, so keep your eye on it as it broils to 425. Get it nice and charred as you bring it all the way to (wait for it) medium. No typo there, gents. You want this one medium, not medium rare, as it tends to be a bit chewy when you leave it too rare.