Hanger steak is a popular cut among chefs and meat enthusiasts due to its remarkable tenderness and rich taste at a lower price than filet mignon. It is sourced from the cow's belly and features beautiful marbling, enhancing its flavor. For the best texture, it should be cut against the grain after cooking and resting. This method shortens the muscle fibers, preventing a chewy, stringy bite. Furthermore, identifying the grain is crucial and can be done by observing the visible muscle fiber lines.
To enhance the tenderness further, hanger steak is best served sliced in thin strips. However, there is a right and wrong way to cut it.
If not you can be left with an almost stringy texture that can be off-putting in the initial bite.
Segmenting the muscle fibers will yield the most tender bite possible, especially important with more fibrous protein like hanger.
To find the grain, look for the parallel, white lines that run along the steak in one direction.
Collection
[
|
...
]