Where do I begin? No, seriously. With a hanger steak you get the best of both worlds….tender, succulent meat without a coronary. The hanger literally hangs off the underside of the cow near the diaphragm and kidney, hence the name. Some say the kidney imparts a flavor all its own. I say, get your ass over to the butcher and tell the butcher you need, want, can’t live without, the hanger steak!
Due to it's relatively low fat content, a Hanger is best when cooked rare to med-rare, otherwise it will get tough. If you like it mid-well to well-done, Hanger steak is not for you. Period.
Always ask the butcher what his/her favorite cut is. He/she wont “steer” you wrong, I promise.
Hanger steaks have a subtlety that is easily overpowered…here is a Roasted Hanger w/ Wild Mushrooms and a Red Wine Sauce, over a Cumin Spiced Parsnip Puree. The smoky flavor of the cumin compliments the hangar and sweetness of the red wine sauce.
Nom nom
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