Recipe for hanger steaks sous vide
Fantastic, delicious sous vide cooked hanger steak. This cut is undoubtedly one of the most tender and best cuts for a steak.
The cut requires quite a bit of preparation to remove the tough tendons, but I promise you it’s worth the effort!
Here, I will show you how to prepare the hanger steak for your sous vide, and I will, of course, also guide you through sous vide times and temperatures.
Hanger Steak Butchering
You might be wondering what hanger steak actually is. Well, they’re not part of the kidneys, and they have nothing to do with offal, though you might think otherwise.
The hanger steaks are the two muscles the kidneys hang from. They are located right between the kidneys and the tenderloin, and the meat is actually quite similar to the tenderloin. Like the tenderloin, they are very lean and super tender.
It’s a bit unfortunate that they’re named as they are because the name definitely makes the cut less popular. This is probably why Danish supermarkets often promote hanger steak as Hanger Steak (the American name) or Boeuf Onglet (the French name).
On the other hand, one could argue it’s fine if the demand stays low, as that means more for the rest of us 😉 And maybe even better prices.
Preparing the Hanger Steak
Hanger steak is a cut that requires some preparation to be ready.
To start with, you need to remove the large white tendon that runs down the middle and holds the two muscles together. This is well demonstrated in the following video:
I usually use this technique of cutting into the meat to make it more even in thickness/height – this avoids overcooking some parts of the meat.
Cooking Hanger Steak
Typically, hanger steaks are either pan-fried, so the meat is nice and red inside, or they are used for slow braising. Yes, these are two extremes!
I definitely think hanger steak deserves to be cooked rare or medium rare since they are so deliciously tender “by nature.” And because they are so fantastic, they also deserve the best preparation possible! Here, you already know the answer: sous vide.
Hanger Steak Sous Vide Time and Temperature
Hanger steak doesn’t need too much time in sous vide, but the time also depends on the quality of the meat. I always buy hanger steak from my local butcher, and it’s always quality meat.
If you’re unsure about the quality, for example, if you found the hanger steak in a supermarket or just don’t know your butcher really well, I would recommend adding about half an hour to the cooking time.
Regarding the water temperature, it also depends on how rare you prefer your meat. For rare, set the temperature to 49-52 degrees Celsius. For medium rare, it’s 53-55 degrees Celsius, and for medium, the temperature should be between 56 and 59 degrees Celsius.
Personally, I prefer my hanger steak medium rare.
Hanger Steak Sous Vide Searing
The hanger steak can actually be eaten right out of the water bath – they just need to be seared well first! It has a significant impact on the flavor.
For example, you can sear them on a frying pan or a grill. You can even use a blow torch. The most important thing is that the temperature is high! If you’re using a frying pan or grill, it should be as hot as possible. The goal is just to sear the outside since the meat is already “done” on the inside. The shorter the time on the pan/grill, the better.
If you use a grill, I recommend brushing them with a neutral-flavored oil, which makes it easier to transfer the heat quickly to the meat.
I usually use a pan heated without fat. When the pan is smoking hot, I add ghee (clarified butter). It doesn’t burn like butter can. If I don’t have ghee, I use a combination of butter and neutral oil.
Slicing the Hanger Steak
The meat doesn’t need to rest after being seared, so you can slice it immediately.
As with other meats (e.g., culotte or flank steak), you should cut the meat against the grain. It can be a bit tricky since you’ve already split the hanger steak in the middle, causing the fibers to go in different directions. But with a steady hand, it should go smoothly.
Sauce for Sous Vide Hanger Steak
I highly recommend serving the hanger steak with a good red wine sauce, pepper sauce, morel sauce, or Sauce Bearnaise.
You can serve it with crispy fries or delicious Hasselback potatoes. You can also try making Hasselback butternut squash.
Hanger Steaks Sous Vide
Equipment
- Sous Vide
- Chef'S Knife
- Cutting Board
- Frying Pan
- Hob
Ingredients
- 600 gram Hanger Steak Approximately
- Salt and Pepper freshly ground
- Ghee Or a mix of butter and flavor-neutral oil
- Flake Salt
Instructions
- Start by removing the large tendon as previously mentioned. Preferably use a good sharp knife.
- Next, trim the meat of the worst membranes and tendons and season with salt and pepper on both sides.
- Vacuum seal the meat and pour hot water into your sous vide (this shortens the heating time).
- Set the temperature as desired. I set mine to 54 degrees Celsius (129 degrees Fahrenheit).
- Place the bag in your water bath.
- Let the meat cook for 1.5 to 2 hours. If you're unsure about the quality of the meat, give it 2 to 2.5 hours.
- Remove the meat from the bag and dry it thoroughly - either with a clean towel or some paper towels.
- Sear the meat. Do not give it more than 10-15 seconds on each side I seared the hanger steaks in ghee.
- Remove the meat from the pan and place it on a cutting board.
- Slice the meat against the grain.
- Sprinkle some good flaky salt over the meat and serve immediately. Enjoy.