Hanger Steak, and One Good Way to Cook it | Kenji's Cooking Show
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Published 2024-03-25
Hanger is a little more difficult to cook than a chop like a ribeye or a NY-strip because of its texture. It's very loose-grained so if undercooked it tastes almost slippery and chewy, while overcooked it gets tough and ropy very fast. You gotta hit that medium-rare to medium range and slice it against the grain before serving. Here's how I do it!
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All Comments (21)
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Kenji a novel idea for cooking steak that I would love your two cents on — Instead of the standard sear-baste-rest, what if you went sear-rest-baste? That way the steak retains its juices, but the quick baste in the pan at the end gives a blast of heat and flavour just before serving, almost like a blast under the salamander?
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I love how Jamon just casually wanders in as everything's finishing up....
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11:42 Would love to see a spice rack/pantry staples tour 😊
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4:50 Undamaged Flesh would be a good name for a metal band
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At first I thought you meant a steak you eat when you are hangry, and I thought "Kenji really outdid himself in being relatable!" It looks delicious!!
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I really like this kind of spontaneous, unfussy cooking with what's on hand.
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Years ago I went to a Seattle butcher and asked for Hanger steak and the butcher refused to sell it to me. He said it was a terrible cut and was too tough and livery and he wouldn't sell it to me. A few weeks later I went back to the butcher and his daughter was there but not him. She apologized to me because she'd overheard the previous conversation. She said that her dad loves hanger steak and wantd it for dinner that night and she sold me one at a discount.
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Kenji, you are the best! Love your teaching style and your create-as-you go inspiration using whatever pops into your head in the moment. I find that, most of the time, my best plates are the impromptu creations - and that feels damn good! Cheers
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A very underutilized and often hard to find protein. The only time I've had it was at a French inn. The chef marinated it for 24 hours in yogurt, char-grilled it, and finished with a play on a chimichurri using dill, roasted garlic and dry chili flakes.
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Ethan Chlebowski recommends cooking splatter prone foods in a wok as the wide opening allows for quick evaporation yet the width contains the splatter. I've been doing the same for about 5 years now and it works especially well when you want to cook with high heat. Alas, my butcher wants $12.99/lb (Euro 27/kg) for hanger and skirt steak.
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God damn I love me some Kenji cooking vids! Very informative but also is very open minded on different cooking techniques. He realizes that people have different ingredients and tools in the kitchen and adapts that so the average cook can create an amazing meal with little fuss
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RIGHT when my hanger steaks I bought online are due for arrival (I'm based in Europe) you upload this. It still hasnt arrived yet but once it does, I'm gonna use your recipe for it, and modify it to my tastes for the remainders! 😋😋
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Seeing a new video of yours is always a highlight of my day !
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I have watched a LOT of your videos. I don't know that I've ever wanted to be there to take a bite more than right now. Oh look, it's lunchtime! Great video!
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I do hate oil splatter when i am searing indoors but i just toss my mesh splatter screen over my pan just for the first few seconds of laying the meat in and again when turning it. Helps cut like 80-90% of the oil splatter on the counter
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I thought I was going crazy when I made steak au poivre and the pepper crust turned out a bit sweet. Glad to know it's not just me.
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Hanger steak is one of those great, "poor man's" cuts of beef that USED to be very inexpensive as the general American public / non chefs / non butchers didn't hear about them, compared to the "prestige" / "rich man's" cuts of beef, e.g. NY strip, rib eye, t-bone, filet, prime rib, etc. that got all the post-WW2, boom-economy advertising and marketing. Now, thanks to the proliferation of the internet and modern foodie culture, all these previous bargains / cheap cuts of great beef, that no one wanted and butchers couldn't sell, aren't cheap anymore.
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Honestly not fair, your knowledge and ease when cooking. I've learned much from you but am admittedly still jealous watching you cook. Well done chef, well done. Very nice pan by the way, you should do a video on pans for searing because there's so many out there and it's hard to tell which ones are good and which ones are simply hyped up.
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Looked amazing. Love how you're able to just whip up a pan sauce like that; something I wouldn't have really considered.
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Hey Kenji would you consider doing a video on “steak juices” and the flavor profiles of the inside of different cuts at different levels of doneness? I think it would be interesting to highlight this specific component of steak as opposed to the importance of developing a crust that’s been well emphasized again and again.
