4 Easy Steps To Trim Whole Hanger Steak

Whole hanger steak, also known as butcher’s steak or onglet, is a flavorful cut of beef that is known for its rich, beefy flavor and tender texture. It is a long, flat cut that is located on the underside of the diaphragm, and it is typically cooked quickly over high heat. Trimming whole hanger steak is a simple process that can help to improve the flavor and texture of the steak. By removing the excess fat and silver skin, you can create a more tender and flavorful steak that is sure to impress your guests. Furthermore, trimming the steak also helps to reduce the amount of shrinkage that occurs during cooking, resulting in a more evenly cooked steak.

To begin trimming the steak, remove it from the refrigerator and allow it to come to room temperature for about 30 minutes. This will help to relax the meat and make it easier to trim. Once the steak has come to room temperature, place it on a cutting board and use a sharp knife to remove the excess fat and silver skin. The silver skin is a thin, tough membrane that covers the surface of the steak, and it can be easily removed by using the tip of the knife to score the surface of the steak and then peeling it away. Once you have removed the excess fat and silver skin, the steak is ready to be cooked.

There are a few different ways to cook whole hanger steak, but the most popular method is to grill it over high heat. To grill the steak, preheat your grill to high heat and then place the steak on the grill grates. Cook the steak for 4-5 minutes per side, or until the steak reaches your desired level of doneness. Once the steak is cooked, remove it from the grill and let it rest for 5-10 minutes before slicing and serving. This will help to ensure that the steak is juicy and tender.

Selecting the Right Whole Hanger Steak

Choosing the perfect whole hanger steak is crucial for a tender and flavorful culinary experience. Here’s a detailed guide to help you select the best steak:

Appearance:

Look for a steak with a deep, burgundy-red color and a velvety texture. Avoid steaks with any discoloration, bruises, or excessive marbling.

Shape and Size:

Hanger steaks typically have a triangular shape and weigh between 1 and 2 pounds. Choose a steak that is at least 1 inch thick for optimal grilling or roasting.

Texture and Marbling:

The hanger steak should have a firm but slightly yielding texture. Look for steaks with moderate marbling throughout the meat. This will provide flavor and enhance tenderness during cooking.

Fat Cap:

A thin layer of fat on the edge of the steak is desirable. This fat will render during cooking and add extra flavor to the meat.

Cut Quality:

Select a steak that has been properly cut. The cut should be clean and straight, with no ragged or jagged edges. This will ensure even cooking and prevent the steak from tearing apart.

Age (Optional):

Aging the hanger steak for a period of time can further enhance its flavor and tenderness. Aged steaks are more expensive, but they offer an unparalleled depth of flavor and succulence.

Preparing the Tools and Workspace

To trim whole hanger steak properly, you’ll need the following tools and equipment:

Sharp chef’s knife
Cutting board
Paper towels

Choose a clean, well-lit workspace where you have plenty of room to maneuver. Cover the work surface with a few layers of paper towels to prevent the steak from slipping.

Cleaning the Workspace

Clean the work surface with hot soapy water and disinfect it with a food-safe cleaner.
Wipe down all tools and utensils with hot soapy water and sanitize them with a mixture of 1 part bleach to 10 parts water.
Wash your hands thoroughly with soap and water before handling the steak.

By following these steps, you can ensure a clean and hygienic environment for trimming the hanger steak.

Tools

Item	Purpose
Sharp chef’s knife	To trim the excess fat and connective tissue from the steak
Cutting board	To provide a stable surface for cutting the steak
Paper towels	To absorb moisture and prevent the steak from slipping

Trimming Off Excess Fat and Silvery Membrane

Hanger steak is a flavorful and tender cut of meat, but it does require a little bit of trimming to remove the excess fat and silvery membrane. Here’s a step-by-step guide on how to trim whole hanger steak:

Step 1: Remove the Excess Fat

Use a sharp knife to trim away any large pieces of fat from the surface of the steak. You can also use your fingers to gently pull away any smaller pieces of fat.

Step 2: Remove the Silvery Membrane

Find the silvery membrane on one side of the steak. It will be a thin, tough layer of tissue that runs along the length of the steak. Use a sharp knife to cut away the membrane, being careful not to cut into the meat.

Step 3: Removing the “Chain” or “Urethra” (Optional But Recommended)

Some hanger steaks will have a long, thin piece of meat hanging from one end. This is called the “chain” or “urethra.” It is a very tough piece of meat that can be removed to improve the texture of the steak. To remove the chain, simply cut it away from the steak with a sharp knife.

Description	Detail
Chain	The long, thin piece of meat hanging from one end of the steak
Urethra	Another name for the chain
Trim	To remove the chain, cut it away from the steak with a sharp knife

Removing the Skirt and Connective Tissue

Before you begin trimming, place the hanger steak on a cutting board with the long side facing you. Use a sharp knife to remove the thin, silvery membrane (skirt) that covers the top and bottom of the steak. This membrane is tough and can make the steak chewy if not removed.

To remove the connective tissue, which runs through the center of the steak, locate the thick, white band of tissue. Use your knife to carefully cut along the connective tissue, removing it in one long piece. If necessary, make multiple cuts to remove all of the connective tissue.

Once you have removed the skirt and connective tissue, your hanger steak is ready to be cooked. Here is a table summarizing the steps for removing the skirt and connective tissue:

Step	Description
1	Place the hanger steak on a cutting board with the long side facing you.
2	Use a sharp knife to remove the thin, silvery membrane (skirt) that covers the top and bottom of the steak.
3	Locate the thick, white band of connective tissue that runs through the center of the steak.
4	Use your knife to carefully cut along the connective tissue, removing it in one long piece. If necessary, make multiple cuts to remove all of the connective tissue.

Creating a Clean and Uniform Surface

Hangar steak requires attentive trimming to eliminate excess fat and unwanted membranes. Precise trimming ensures an enjoyable dining experience by enhancing the steak’s flavor and tenderness. Here’s a comprehensive guide to expertly trim a whole hanger steak:

1. Remove the Silvery Membrane

Locate the silvery membrane covering one side of the steak. Use a sharp knife to gently score the membrane lengthwise. Insert the knife tip under the scored membrane and carefully peel it away from the meat.

2. Trim Excess Fat

Examine the steak for any visible pockets or flaps of fat. Use a sharp knife to trim away any excess fat, leaving only a thin layer around the edges for flavor enhancement.

3. Remove the Gristle

Check the center of the steak for a tough, cartilage-like gristle. Carefully cut out the gristle using a sharp knife to ensure tenderness.

4. Create an Even Thickness

Inspect the steak’s thickness. If it varies significantly, use a sharp knife to trim the thicker sections, creating a more uniform thickness throughout.

5. Refine the Edges

For a professional-looking presentation, refine the edges of the steak. Trim away any jagged or uneven sections using a sharp knife to create a clean and visually appealing finish.

Slicing at an Angle for Enhanced Tenderness

Hangar steak is a cut of beef that is known for its tough texture. However, by slicing it at an angle, you can break down the tough fibers and make it more tender. To do this, follow these steps:

Place the hangar steak on a cutting board.
Use a sharp knife to slice the steak against the grain, at an angle of 45 degrees.
Continue slicing until you have reached the desired thickness.
Discard any tough connective tissue or fat that you come across.
Pat the sliced steak dry with paper towels.
Season the steak with salt and pepper, or your favorite marinade.
Grill, pan-fry, or roast the steak to your desired doneness.

Slicing hangar steak at an angle is a simple technique that can make a big difference in the tenderness of the steak. By following these steps, you can enjoy a delicious and tender hanger steak.

Shaping for Grilling or Roasting

If you plan on grilling or roasting your hanger steak, there are a few additional steps you can take to enhance its shape and flavor.

1. Remove the Silver Skin

The silver skin is a thin membrane that runs along one side of the steak. It can be tough and chewy, so it’s best to remove it before cooking. To do this, hold the steak perpendicular to the cutting board. Using a sharp knife, carefully slice through the silver skin along its entire length. Peel it away from the steak and discard it.

2. Cut Into Steaks

If you’re cooking for a crowd, you can cut the hanger steak into individual steaks. To do this, simply slice perpendicular to the grain of the meat into 1-inch thick pieces.

3. Butterfly the Steak

To create a larger grilling surface, you can butterfly the steak. To do this, place the steak on a cutting board with the silver skin side facing down. Cut horizontally through the steak, stopping about 1 inch from the other side. Open the steak out like a book and pound it flat with a meat mallet or rolling pin.

4. Score the Steak

Scoring the steak helps it to cook more evenly and reduces the risk of curling. To do this, use a sharp knife to make shallow cuts across the surface of the steak in a criss-cross pattern.

5. Season the Steak

Season the steak liberally with salt and pepper. You can also add other spices or marinades to your taste.

6. Let It Rest

Before grilling or roasting, let the steak rest at room temperature for about 30 minutes. This allows the steak to relax and evenly distribute its juices, resulting in a more tender and flavorful cut of meat.

7. Additional Tips for Grilling and Roasting:

Step	Description
1	Use a sharp knife to cut the steak in half through the middle.
2	Lay one half of the steak flat on a cutting board, with the grain running perpendicular to you.
3	Use a sharp knife to trim away the fat and connective tissue around the edges of the steak, leaving a thin layer of fat for flavor.
4	Flip the steak over and repeat the process on the other side.

Grilling	Roasting
Preheat your grill to medium-high heat.	Preheat your oven to 425°F (220°C).
Grill the steak for 6-8 minutes per side for medium-rare.	Roast the steak for 15-20 minutes per pound for medium-rare.
Let the steak rest for 5 minutes before slicing.	Let the steak rest for 10 minutes before slicing.

Finishing Touches for a Perfect Cut

Once you’ve trimmed the large fat and silver skin, it’s time to refine your hanger steak for an even more delectable experience.

The Art of Slicing

Slice the hanger steak against the grain into thin, even strips. This ensures tenderness and allows the marinade or seasoning to penetrate evenly.

Tenderizing with Mallet

For extra tenderness, place the hanger steak between two sheets of plastic wrap and gently pound it with a mallet or rolling pin. This breaks down the tough fibers, making the steak more succulent.

Use a Meat Tenderizer

Apply a powdered meat tenderizer containing enzymes to the surface of the hanger steak. These enzymes help break down the proteins, resulting in a more tender texture.

Marinating for Flavor

To enhance the flavor, marinate the hanger steak in a mixture of your favorite herbs, spices, and liquids. Allow it to marinate for a few hours or overnight, depending on the desired intensity.

Grilling Perfection

Grill the hanger steak over medium-high heat for 4-5 minutes per side for a medium-rare doneness and 5-6 minutes per side for medium. Rest the steak for a few minutes before slicing and serving.

Separating the Tough Tendon

Once you’ve trimmed away the excess fat, locate the tough tendon running lengthwise through the center of the steak. This tendon is inedible and needs to be removed. To do this, use your sharp knife to make a shallow cut along one side of the tendon. Then, carefully slide the tip of the knife under the tendon and cut it away from the meat.

Removing the Silver Skin

After removing the tendon, there may be a thin layer of silvery membrane (silver skin) covering the surface of the steak. This silver skin can be tough and chewy, so it’s best to remove it as well. To do this, gently lift the silver skin with the tip of your knife and peel it away from the meat.

Trimming the Edges

Finally, inspect the edges of the steak and trim away any excess fat or sinew. This will help ensure that the steak cooks evenly and has a clean, uniform appearance.

Storing the Trimmed Steak Properly

Once the steak has been trimmed, it’s important to store it properly to maintain its freshness and flavor.

Refrigeration

For short-term storage (up to 3 days), place the trimmed steak in a resealable plastic bag and refrigerate it. Ensure the steak is wrapped tightly to prevent air exposure.

Freezing

For longer-term storage (up to 6 months), wrap the trimmed steak tightly in freezer paper or vacuum-seal it in a freezer-safe bag. Place the wrapped steak in the freezer at a temperature of 0°F or below.

Storage Method	Duration	Storage Instructions
Refrigeration	Up to 3 days	Store in a resealable plastic bag, wrapped tightly to prevent air exposure.
Freezing	Up to 6 months	Wrap tightly in freezer paper or vacuum-seal in a freezer-safe bag. Freeze at 0°F or below.

When ready to cook, thaw the frozen steak in the refrigerator overnight or under cold running water.

How to Trim Whole Hanger Steak

Materials you’ll need:

Sharp chef’s knife

Cutting board

Instructions:

1. Identify the Hanger Steak

The hanger steak is a long, thin piece of meat located near the diaphragm. It’s usually about 12 to 14 inches long and 2 to 3 inches wide.

2. Remove the Silver Skin

The silver skin is a tough, white membrane that covers the outside of the hanger steak. Use the tip of your knife to score the silver skin lightly, then use your fingers to peel it away.

3. Remove the Excess Fat

Trim away any excess fat from the outside of the hanger steak. You can leave a small amount of fat on the steak for flavor, but it’s important to remove any large pieces.

4. Cut Away the Tendons

There are a few small tendons that run through the hanger steak. Use your knife to cut away these tendons.

5. Divide the Hanger Steak into Smaller Pieces (Optional)

If you want, you can divide the hanger steak into smaller pieces. This will make it easier to cook and serve.

6. Clean the Knife

It’s important to clean your knife thoroughly after trimming the hanger steak. This will help to prevent bacteria from spreading.

Tips for Optimal Results

1. Use a sharp knife.

A sharp knife will make it easier to trim the hanger steak.

2. Trim away any excess fat.

Excess fat can make the hanger steak tough and chewy.

3. Cut away the tendons.

Tendons can make the hanger steak tough.

4. Divide the hanger steak into smaller pieces (optional).

Dividing the hanger steak into smaller pieces will make it easier to cook and serve.

5. Clean the knife thoroughly.

Cleaning the knife thoroughly will help to prevent bacteria from spreading.

6. Cook the hanger steak immediately.

Hanger steak is best cooked immediately after trimming.

7. Season the hanger steak to taste.

Season the hanger steak with your favorite spices and herbs.

8. Cook the hanger steak to your desired doneness.

Hanger steak is typically cooked medium-rare to medium.

9. Let the hanger steak rest before slicing.

Letting the hanger steak rest before slicing will help to make it more tender.

10. Slice the hanger steak thinly against the grain.

Slicing the hanger steak thinly against the grain will make it more tender. Here’s a detailed guide to help you:

Step	Instructions
1	Place the hanger steak on a cutting board. Hold the knife at a 45-degree angle to the cutting board and make thin, even slices against the grain.
2	Continue slicing the hanger steak until you reach the other end.
3	Serve the hanger steak immediately.

How to Trim a Whole Hanger Steak

The hanger steak is a flavorful and tender cut of beef that is often overlooked. It is located on the underside of the diaphragm and is known for its rich, beefy flavor. Trimming a whole hanger steak is a quick and easy process that will help you get the most out of this delicious cut of meat.

To trim a whole hanger steak, you will need a sharp knife and a cutting board. First, remove the hanger steak from the refrigerator and let it come to room temperature for about 30 minutes. This will help the meat relax and make it easier to trim.

Once the meat is at room temperature, place it on the cutting board and use your knife to remove any excess fat or sinew. Be careful not to cut into the meat itself.

Once the steak is trimmed, you can cook it to your desired doneness. Hanger steak is best cooked over high heat, so it is a great choice for grilling or searing.