How to cook hanger steak, Canadian style

Published: 16-Aug-2013 (02:34); Viewed: 2835; Difficulty: 2 out of 10

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How to cook hanger steak, Canadian style
Hanger steak (also known as hanging tenderloin, onglet, or butchers steak) is a very rare cut of meat, which is almost impossible to find in any meat shops, except very small local butchers. From my point of view, this is one of the best meat cut from the beef, because it is more tender than rump or sirloin and probably more tender that rib eye steak. Secondly, this is the most flavoured meat, with very strong meaty taste with slight liver aroma. And finally, this meat have plenty of fat between grains, which make it almost like a marble beef.

The best doneness for this steak is about medium rare, because it required some temperature to melt fat around surface meat-grains. Try this steak if you can find hanger steak in the shop. Cooking of this steak is very simple, but the preparation can take some time.

step-by-step instructions

  1. Ingredients for two portions:
    • Hanger steak, one whole steak, weighted about 2 pounds.
    • Montreal steak spice, 1 tbsp
    • Olive oil, 2 tbsp

  2. Remove all fat from the surface of the steak. Remove all tendons and thin films from the meat surface.

  3. In the centre of this meat, you can find large tendon, which should be removed. Scrape away meat from this tendon by few cuts of very sharp knife.

  4. Take off the meat from the other side of the tendon.

  5. Cut meat across the grains into a inch thick steaks. These steaks will not be very big.

  6. Mix carefully meat slices with 1 tbsp of Montreal steak spice and 2 tbsp of olive oil. Leave one hour at room temperature to marinate it.

  7. Preheat cast iron skillet to highest temperature. Place steaks and cook on one side for about 1½ - 2 minutes.

  8. Turn steaks on other side and cook for 1½ - 2 minutes. The best way to check, that this meat is ready, is to look at the traces from the skillet bars – they should be very dark, but not burned yet.

  9. Place all cooked steaks on the one large plate, cover with the foil and leave for 3-5 minutes to rest. Serve and enjoy.

tips and tricks

  • This steak looks terrible from outside, but don't be confused with the horrible picture – inside you can find the best meat ever.
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by: Librarian
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tags: beef; canadian cuisine; steak

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