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October 27, 2024
Preparing hanger steak in the oven is a great way to achieve a tender and flavorful meat dish. This cut of beef is known for its rich texture and robust taste, making it a popular choice for many steak lovers. While hanger steak can be cooked on a grill or stovetop, using the oven allows for more control over the cooking process and ensures even heat distribution.
Before you begin, it’s important to properly marinate the hanger steak to enhance its natural flavors and tenderize the meat. You can use a simple marinade consisting of olive oil, garlic, salt, and pepper, or get creative with your own blend of herbs and spices. Allow the steak to marinate for at least 30 minutes, or for best results, overnight.
Once the steak has marinated, preheat your oven to a high temperature, around 425°F (220°C). While the oven is heating up, remove the hanger steak from the marinade and let it come to room temperature. This will help the meat cook more evenly.
Next, place the steak on a baking sheet or in a cast-iron skillet and transfer it to the preheated oven. For medium-rare steak, cook it for about 10-12 minutes per side, or until the internal temperature reaches 130-135°F (55-57°C). If you prefer a more well-done steak, you can cook it for a longer time, but be careful not to overcook it, as hanger steak tends to become tough if cooked too long.
Choosing the Perfect Hanger Steak
When it comes to cooking hanger steak in the oven, choosing the right cut of meat is crucial for the best results. Here are a few tips to help you select the perfect hanger steak:
1. Look for Freshness
Choose a hanger steak that is fresh and of the highest quality. Look for bright red color and avoid any cuts that appear brown or have a grayish tint. Freshness is an important indicator of flavor and tenderness.
2. Consider Marbling
Marbling refers to the small streaks of fat within the muscle fibers, which adds flavor and juiciness to the meat. Look for hanger steak with good marbling, as it will ensure a more flavorful and tender result when cooked.
Pro Tip: Hanger steak with marbling will have a well-rounded flavor profile and a buttery texture when cooked to perfection.
3. Check for Thickness
Choose a hanger steak that is of a consistent thickness throughout. This will ensure even cooking and prevent overcooking or undercooking certain parts of the meat. Generally, a thickness of about 1-1.5 inches is ideal for cooking hanger steak in the oven.
Remember: Thicker cuts may require longer cooking times, while thinner cuts may cook faster, so be sure to adjust your cooking times accordingly.
By following these tips, you’ll be well on your way to choosing the perfect hanger steak for your oven-cooked meal. Enjoy the delicious and tender results!
Prepping the Hanger Steak
Before cooking your hanger steak in the oven, it’s important to properly prepare it. Follow these steps to ensure a delicious and tender result:
1. Defrost and Trim
If your hanger steak is frozen, you’ll need to thaw it before prepping. Place the frozen steak in the refrigerator and let it defrost overnight. Once thawed, remove it from the packaging and trim off any excess fat or silver skin. Trimming the steak will prevent it from curling while cooking and ensure an even cook.
2. Seasoning
Seasoning is key to enhancing the flavor of your hanger steak. Generously season both sides of the steak with kosher salt and freshly ground black pepper. You can also add additional spices or herbs to your liking, such as garlic powder, paprika, or rosemary.
Allow the seasoned steak to sit at room temperature for about 30 minutes. This will help the flavors to penetrate the meat and allow for more even cooking.
Marinating the Hanger Steak
Marinating the hanger steak before cooking can enhance its flavor and tenderness. Here is a simple marinade recipe:
| Ingredients: | Quantity: |
|---|---|
| Hanger steak | 1 pound |
| Olive oil | 1/4 cup |
| Soy sauce | 2 tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Minced garlic | 2 cloves |
| Dijon mustard | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Black pepper | To taste |
To marinate the hanger steak:
- In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, lemon juice, and black pepper.
- Place the hanger steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Make sure the steak is coated evenly.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This will allow the flavors to penetrate the meat and make it more tender.
- When you are ready to cook the hanger steak, remove it from the marinade and let it sit at room temperature for about 30 minutes to take the chill off.
- Pat the steak dry with paper towels before cooking to ensure a nice sear.
Now that your hanger steak is marinated, it’s time to move on to the cooking process.
Preheating the Oven
Before cooking the hanger steak in the oven, it is important to preheat the oven to the correct temperature. This will ensure that the meat cooks evenly and to the desired level of doneness.
To preheat the oven, start by adjusting the temperature setting to 400°F (200°C) and allowing it to heat up for at least 10 minutes. This will give the oven enough time to reach the desired temperature and stabilize.
Beef Chuck Hanging Tender Steak Step 1
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While the oven is preheating, take this opportunity to prepare the hanger steak. Remove it from the refrigerator and pat it dry with paper towels. Season the steak with salt, pepper, and any other desired spices or marinades. Let the steak sit at room temperature for about 30 minutes to ensure even cooking.
Once the oven has reached the desired temperature and the steak is prepared, it is time to move on to the next step in the cooking process.
Cooking the Hanger Steak in the Oven
When it comes to cooking hanger steak, the oven can be a great tool to help you achieve a tender and flavorful result. Here is a simple method to cook hanger steak in the oven:
Ingredients:
- 1 hanger steak
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the hanger steak generously with salt and pepper on both sides.
- In a cast-iron skillet or oven-safe pan, heat the olive oil over medium-high heat.
- Once the oil is hot, add the hanger steak to the pan and sear it for about 3 minutes on each side to develop a nice crust.
- Transfer the pan to the preheated oven and cook the steak for an additional 5-7 minutes for medium-rare or until it reaches your desired level of doneness.
- Remove the steak from the oven and let it rest for 5 minutes before slicing.
- Slice the hanger steak against the grain and serve it as desired.
Using the oven to cook hanger steak helps to evenly cook the meat and ensures that it stays tender and juicy. Remember to let the steak rest before slicing to allow the juices to redistribute and keep the meat moist. Enjoy!
Resting and Serving the Hanger Steak
Once the hanger steak is cooked to your desired level of doneness, it’s important to let it rest before serving. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Resting the Steak
Remove the hanger steak from the oven and transfer it to a cutting board. Tent the steak loosely with aluminum foil to keep it warm. Let the steak rest for at least 5 minutes, but ideally 10 to 15 minutes. This resting period will allow the steak to retain its juices, ensuring a moist and flavorful bite.
Slicing and Serving
After the hanger steak has had time to rest, it’s ready to be sliced and served. Place the steak on the cutting board and use a sharp knife to slice it against the grain into thin strips. Cutting against the grain will help ensure a tender and easy-to-chew texture.
Once sliced, transfer the steak to a serving platter or individual plates. You can serve the hanger steak as is, or with your choice of accompaniments such as a chimichurri sauce, grilled vegetables, or mashed potatoes. Enjoy your deliciously cooked hanger steak!
FAQ
How long does it take to cook hanger steak in the oven?
The cooking time for hanger steak in the oven can vary depending on the thickness of the steak and desired level of doneness. As a general guide, it usually takes about 8-10 minutes per side for medium-rare doneness. So, for a 1-inch thick hanger steak, it would take approximately 16-20 minutes in total.
What temperature should I set the oven to for cooking hanger steak?
For cooking hanger steak in the oven, it is best to preheat the oven to a high temperature, around 425°F (220°C). This high heat helps to sear the steak quickly, creating a nice crust on the outside while keeping the inside juicy and tender.
Do I need to marinate hanger steak before cooking it in the oven?
Marinating hanger steak before cooking it in the oven is not necessary, but it can enhance the flavor and tenderness of the meat. If you have time, you can marinate the steak in your choice of marinade for at least 30 minutes or up to overnight in the refrigerator. This will allow the flavors to penetrate the meat and make it more tender.
Can I use any kind of seasoning for hanger steak in the oven?
Yes, you can use any kind of seasoning for hanger steak in the oven, depending on your personal taste preferences. Popular seasonings for steak include salt, pepper, garlic powder, onion powder, paprika, and herbs like thyme or rosemary. You can also use a pre-made steak seasoning blend or a marinade to add even more flavor to the meat.
Should I let the hanger steak rest before slicing it?
Yes, it is important to let the hanger steak rest for a few minutes before slicing it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak. After cooking in the oven, tent the steak loosely with foil and let it rest for about 5-10 minutes before slicing. This will ensure that the steak is juicy and delicious when you serve it.
What is hanger steak?
Hanger steak is a cut of beef known for its rich flavor and tender texture. It is located in the diaphragm of the cow and is shaped like a hanging “V”, hence the name “hanger steak”.