Hanger steak, a cut prized by chefs and savvy home cooks alike, boasts a rich flavor and tender texture that make it a true culinary gem. However, you might not always find it labeled as “hanger steak” at your local butcher shop or supermarket. This relatively obscure cut has a fascinating history and a surprisingly diverse array of aliases, reflecting its regional popularity and unique characteristics. Understanding these alternative names is key to unlocking this delicious steak and ensuring you can find it wherever you are.
The Fascinating World of Steak Nomenclature
The world of meat cuts can be bewildering, with different regions and even individual butchers often using their own terminology. The naming of cuts can be influenced by various factors, including the location of the cut on the animal, its shape, its traditional preparation methods, or simply the butcher’s preference. This variability means that a steak known as “hanger” in one place might be called something entirely different just a few miles away. This exploration seeks to decode the mystery surrounding the hanger steak and its many disguises.
Why So Many Names? A Cut Rooted in Obscurity
Hanger steak’s abundance of names stems from its history as a “butcher’s cut.” Traditionally, this steak was kept by the butcher for themselves or sold to a select clientele due to its exceptional flavor and tenderness. Because it wasn’t widely distributed, a standardized naming convention never took hold. As a result, local names developed organically, adding to the confusion for modern consumers. The increasing popularity of hanger steak has led to more widespread availability, but the multiplicity of names persists.
The Impact of Regional Variation
Geographic location plays a significant role in steak nomenclature. Different regions have their own culinary traditions and preferences, leading to variations in how meat cuts are processed and labeled. In some areas, the hanger steak might be associated with specific cooking techniques, further influencing its name. Understanding the regional context can be invaluable when searching for this delicious cut of beef.
Decoding the Aliases: Unveiling Hanger Steak’s True Identity
Let’s delve into the various names hanger steak goes by, exploring their origins and regional prevalence. Understanding these alternative names will empower you to navigate the meat counter with confidence and secure this coveted cut.
“Onglet”: The French Connection
One of the most common alternative names for hanger steak is “onglet,” derived from the French word for “edge” or “corner.” This name reflects the steak’s location, hanging from the diaphragm near the last rib of the steer. Onglet is widely used in French cuisine and is often featured in classic bistro dishes. The term has also gained traction in English-speaking countries, particularly among chefs and food enthusiasts who appreciate its connection to French culinary traditions.
“Butcher’s Steak”: A Culinary Secret
As mentioned earlier, hanger steak was historically considered a “butcher’s cut,” meaning it was often kept by the butcher for personal consumption. This association has led to the name “butcher’s steak” or “butcher’s tenderloin.” This moniker highlights the steak’s desirability and its reputation as a hidden gem. The “butcher’s steak” label often signifies high quality and flavor, making it a reliable indicator for those seeking hanger steak.
“Hanging Tender”: A Descriptive Name
The term “hanging tender” is a more descriptive name that directly refers to the steak’s location and structure. It accurately describes the steak’s position hanging from the diaphragm and its inherent tenderness. While not as widely used as “onglet” or “butcher’s steak,” “hanging tender” provides a clear and unambiguous identifier for this specific cut of beef.
“Bistro Steak”: A Restaurant Staple
With its rise in popularity, particularly in French-inspired bistros, hanger steak is sometimes referred to as “bistro steak.” This name emphasizes its culinary applications and its association with casual yet sophisticated dining experiences. Ordering “bistro steak” at a restaurant will likely result in a delicious hanger steak preparation, often served with fries and a flavorful sauce.
Less Common Aliases: Regional Variations and Lesser-Known Terms
While the names above are the most prevalent, hanger steak can also be found under other, less common aliases, depending on the region or butcher shop. These names might include more descriptive terms or even proprietary names used by specific businesses. It’s always a good idea to ask your butcher directly if you’re unsure about a particular cut of beef.
Identifying Hanger Steak: What to Look For
Beyond knowing the various names, understanding the physical characteristics of hanger steak can help you identify it at the meat counter. Here’s what to look for:
- Shape: Hanger steak has a distinct, elongated shape, often described as resembling a flattened V. It’s typically thicker at one end and tapers towards the other.
- Grain: The steak has a noticeable grain that runs lengthwise. This grain is important to consider when slicing the steak for optimal tenderness.
- Membrane: A thin membrane runs down the center of the steak. This membrane is usually removed before cooking, as it can be tough and chewy.
- Color: Hanger steak typically has a deep red color, indicating its rich flavor and high myoglobin content.
Cooking with Hanger Steak: Maximizing Flavor and Tenderness
Once you’ve successfully located your hanger steak, it’s time to unleash its culinary potential. Here are some tips for cooking hanger steak to perfection:
- Marinating: Hanger steak benefits greatly from marinating, which helps to tenderize the meat and infuse it with flavor. A simple marinade of olive oil, garlic, herbs, and lemon juice works wonders.
- Searing: High-heat searing is essential for creating a flavorful crust on the outside of the steak. Use a cast-iron skillet or grill for best results.
- Doneness: Hanger steak is best served medium-rare to medium, as overcooking can make it tough. Use a meat thermometer to ensure accurate doneness.
- Slicing: Always slice hanger steak against the grain to maximize tenderness. This breaks up the muscle fibers and makes the steak easier to chew.
- Resting: Allow the steak to rest for several minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender steak.
Hanger Steak Around the World
The appreciation for hanger steak extends beyond the United States and France. In various cultures, this cut is valued for its unique flavor profile and versatility.
Latin America: Churrasco’s Unsung Hero
In some Latin American countries, hanger steak, or a similar cut, is often used in churrasco preparations. The rich flavor stands up well to grilling and the smoky char often associated with churrasco. While not always the star of the show, it’s a welcomed addition to the assortment of meats.
Asia: Stir-fries and Skewers
While less common, some Asian cuisines are starting to incorporate hanger steak into dishes such as stir-fries and skewers. The marinade used will often tenderize the meat before it is grilled or quickly cooked in a wok. Its intense flavor can also stand up to strong sauces.
Finding it Globally
As global culinary trends evolve, it’s becoming easier to find hanger steak, or a cut very similar to it, in more places. Be sure to research how meat cuts are labeled in the country you are in, or ask a local butcher.
Conclusion: Embrace the Mystery of Hanger Steak
Hanger steak’s diverse nomenclature might seem confusing at first, but it’s ultimately a testament to its rich history and culinary appeal. By understanding the various names it goes by, you can confidently seek out this delicious cut and enjoy its unique flavor and tenderness. Whether you call it hanger steak, onglet, butcher’s steak, or something else entirely, the result will be a truly satisfying culinary experience. Embrace the mystery and savor the flavor!
What are the most common alternative names for hanger steak?
Hanger steak, a prized cut known for its rich flavor and tenderness, goes by several aliases depending on the region and butcher. The most prevalent alternative names include “butcher’s steak” or “butcher’s tenderloin,” a moniker stemming from the historical practice of butchers often reserving this delectable cut for themselves due to its superior taste and affordability. Another common name is “onglet,” particularly in French cuisine, where it enjoys significant popularity and is frequently featured on restaurant menus.
Beyond these, you might also encounter it labeled as “hanging tender” or “thick skirt steak,” though the latter can be slightly misleading as skirt steak is a different cut entirely. However, both come from the diaphragm area and share similar characteristics. Understanding these different names is crucial for navigating butcher shops and restaurant menus, ensuring you secure the flavorful hanger steak you desire.
Why is hanger steak sometimes called “butcher’s steak”?
The designation “butcher’s steak” arises from a long-standing tradition rooted in the value butchers placed on this particular cut. Historically, the hanger steak wasn’t widely known or sought after by the general public. Butchers, recognizing its exceptional flavor and tenderness despite its less-than-perfect appearance, would often reserve it for their own families or sell it primarily to close customers. This practice gave rise to the name “butcher’s steak,” signifying a cut that was considered a well-kept secret among those in the know.
Essentially, butchers understood the inherent quality of the hanger steak and appreciated its value far before it gained mainstream popularity. Keeping it largely for themselves or trusted customers meant they could enjoy a delicious and affordable cut without driving up demand or price. The name “butcher’s steak” thus became synonymous with a hidden gem, a testament to the butcher’s expertise and personal enjoyment of this flavorful cut.
Is “onglet” simply the French term for hanger steak, or is there a difference?
“Onglet” is indeed the French word for hanger steak, and in most cases, the terms are used interchangeably. When you see “onglet” on a French restaurant menu, it almost always refers to the hanger steak. The cut is highly regarded in French cuisine, often prepared with simple yet flavorful techniques to highlight its natural richness and tenderness. The name reflects the French appreciation for utilizing less common, but highly flavorful, cuts of meat.
While “onglet” generally equates to hanger steak, slight variations might exist depending on butchering practices or regional preferences. However, these differences are usually subtle and don’t fundamentally alter the characteristics of the cut. For practical purposes, if you encounter “onglet” while browsing a French menu or butcher shop, you can confidently expect it to be the same delicious hanger steak you’re familiar with.
How does “hanging tender” relate to hanger steak?
“Hanging tender” is essentially another name for hanger steak, closely linked to its anatomical location. The hanger steak is connected to the diaphragm of the steer, and its position causes it to “hang” freely. This hanging position, coupled with its naturally tender texture, is the origin of the name “hanging tender.” Therefore, when you see either term, you’re generally referring to the same flavorful cut of beef.
The use of “hanging tender” as an alternative name emphasizes the cut’s physical characteristics and differentiates it from other cuts found in the same region of the animal. While “hanger steak” might be more widely used in some areas, “hanging tender” provides a descriptive identifier for those familiar with the anatomical aspects of beef butchery, reassuring them they are selecting the correct cut.
Can hanger steak be confused with skirt steak? What are the key differences?
Hanger steak and skirt steak, both located in the diaphragm area of the steer, are often confused due to their similar appearance. However, they are distinct cuts with noticeable differences in texture and flavor. Hanger steak is known for its exceptional tenderness and rich, beefy flavor, while skirt steak, though flavorful, is typically tougher and requires marinating or high-heat cooking to achieve optimal tenderness.
Furthermore, hanger steak is generally thicker and more uniform in shape than skirt steak, which tends to be thinner and longer. Skirt steak also has a more pronounced grain, requiring slicing against the grain to prevent chewiness. Understanding these distinctions is essential for selecting the right cut for your desired culinary outcome, as hanger steak is better suited for quick searing and enjoying its inherent tenderness, while skirt steak shines in fajitas and other preparations that benefit from a flavorful marinade.
Why is hanger steak sometimes considered a “secret” cut of beef?
Hanger steak’s reputation as a “secret” cut stems from its historical obscurity and the limited quantity available per animal. Unlike more widely recognized cuts like ribeye or sirloin, hanger steak was often overlooked by consumers and reserved for those “in the know,” such as butchers and chefs. This perceived exclusivity contributed to its mystique and its status as a hidden gem within the world of beef.
The fact that each steer only yields one hanger steak further enhances its desirability and perceived rarity. While hanger steak has gained significant popularity in recent years, its historical association with knowledgeable meat eaters and limited availability continue to contribute to its reputation as a “secret” cut, adding to its appeal for those seeking a unique and flavorful culinary experience.
How has the popularity of hanger steak changed over time?
Historically, hanger steak was a relatively unknown and underappreciated cut of beef, often relegated to the realm of the butcher’s personal stash or sold at lower prices. Its less-than-perfect appearance and unfamiliar name contributed to its lack of widespread appeal. However, over the past few decades, hanger steak has experienced a remarkable surge in popularity, driven by culinary exploration and a growing appreciation for flavorful, less conventional cuts of meat.
Chefs and home cooks alike have discovered the hanger steak’s exceptional tenderness and rich, beefy flavor, leading to its increased prominence on restaurant menus and in butcher shops. This heightened demand has resulted in a significant rise in price and a wider availability of the cut, transforming hanger steak from a hidden gem to a highly sought-after culinary treasure. The rise in popularity is a testament to its flavor and the willingness of food lovers to experiment beyond the usual cuts.