Unlock the Secret: How to Tenderize Hanger Steak!

Hanger steak, a flavorful cut loved in French bistros, often presents a challenge for home cooks focused on achieving maximum tenderness. The USDA (United States Department of Agriculture), through its guidelines, emphasizes the importance of proper preparation in ensuring food safety and optimal texture when cooking any steak, including hanger steak. Therefore, mastering how to tenderize hanger steak relies heavily on techniques employed by experienced butchers, who understand its unique muscle structure. Effective tenderization involves breaking down these tough fibers, a process often facilitated by the use of a meat mallet or marinade, resulting in a significantly more enjoyable eating experience.

Image taken from the YouTube channel Chef’s Roll , from the video titled How to Butcher HANGER STEAK .

Unlock the Secret: How to Tenderize Hanger Steak!

Hanger steak, known for its rich flavor, can sometimes be a bit tough. But don’t let that stop you! With a few simple tricks, you can transform this flavorful cut into a wonderfully tender and delicious meal. Let’s explore the best ways to achieve melt-in-your-mouth hanger steak.

Understanding Hanger Steak

Before we dive into tenderizing methods, it’s helpful to understand what makes hanger steak unique.

• Location: Hanger steak comes from the diaphragm of the steer, specifically the muscle that "hangs" near the kidneys.
• Flavor: Because of its location and function, it’s packed with intense beefy flavor.
• Texture: It’s naturally more coarse-grained than other cuts, which can lead to toughness if not prepared correctly.

Methods for Tenderizing Hanger Steak

There are several effective ways to tenderize hanger steak. We’ll cover the most popular and readily available options:

Mechanical Tenderization

This involves physically breaking down the muscle fibers.

• Pounding:
  • Use a meat mallet or rolling pin.
  • Place the steak between two sheets of plastic wrap to prevent tearing and splattering.
  • Gently pound the steak to flatten it slightly, focusing on thicker areas.
• Scoring/Needling:
  • Use a sharp knife to make shallow cuts across the grain of the steak. This disrupts the muscle fibers.
  • Alternatively, a meat tenderizer tool with needles can be used to pierce the steak.

Chemical Tenderization (Marinades)

Marinades use acidic ingredients and enzymes to break down muscle fibers.

• Acidic Marinades:

  • Ingredients like vinegar, lemon juice, or lime juice can help tenderize the steak.

  • Example Marinade:

    • 1/4 cup olive oil
    • 1/4 cup red wine vinegar
    • 2 cloves garlic, minced
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste

  • Instructions:

    1. Combine all ingredients in a bowl.
    2. Place the steak in a resealable bag or container.
    3. Pour the marinade over the steak, ensuring it’s fully coated.
    4. Marinate in the refrigerator for at least 30 minutes, and up to 2 hours. Avoid over-marinating, as the acid can make the steak mushy.
• Enzyme-Based Marinades:
  • Ingredients like pineapple juice, papaya, or kiwi contain enzymes that break down proteins.
  • Important: Use these ingredients sparingly. The enzymes are very powerful and can turn the steak to mush if left for too long. Limit marinating time to 30 minutes or less.

Dry Brining

Dry brining involves salting the steak well in advance of cooking. The salt draws moisture to the surface, which then dissolves the salt and creates a natural brine. This process helps to break down muscle proteins and season the meat from the inside out.

• Instructions:
  1. Pat the hanger steak dry with paper towels.
  2. Generously salt the steak on all sides with kosher salt (about 1 teaspoon per pound).
  3. Place the steak on a wire rack set over a baking sheet.
  4. Refrigerate for at least 1 hour, and up to 24 hours.
  5. Before cooking, pat the steak dry again. You can add pepper at this point, if desired.

Choosing the Right Method

The best method for you depends on your preferences and the time you have available.

Cooking Tips for Tender Hanger Steak

Even with tenderizing, proper cooking is key.

• Don’t overcook it! Hanger steak is best served medium-rare to medium (130-140°F).
• High heat is your friend. Sear it quickly over high heat to develop a nice crust.
• Slice against the grain. This shortens the muscle fibers, making it easier to chew.

Alright, that’s the lowdown on how to tenderize hanger steak! Go forth and experiment – you’ll be amazed at the results. Enjoy!