Butcher's Steak (aka Hanger Steak) - How to Trim and Cook Butcher's Steak
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Date: 2019-07-25
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Comments and reviews: 10
MikeSchofeld
I've heard more than a handful of people now saying that butcher steak is too good to be true and that it was a secret that now have gotten out. I'm here to spill some truths. If Butcher steak was basically better than prime rib, sirloin or fillet no one would buy those cuts anymore, and Butcher steak would be the most expensive steak on the market. But it isn't - why? It's not about butchers secrets or not many know about it yadayada. It's the flavour. It does not hold an extremely beefy flavour like rib eye. Its flavour is kinda livery. It tastes more like liver than beefy steak, which is why its not so sought after. You can eliminate some of that livery flavour by not cooking above medium rare but it still have a livery flavour. I love meat but I kinda dont like Butcher Steak so much, sure I eat it if I'm invited over or if I conveniently see it in the supermarket (which you rarely do) but I would never serve it to my parents in law for dinner.
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I've heard more than a handful of people now saying that butcher steak is too good to be true and that it was a secret that now have gotten out. I'm here to spill some truths. If Butcher steak was basically better than prime rib, sirloin or fillet no one would buy those cuts anymore, and Butcher steak would be the most expensive steak on the market. But it isn't - why? It's not about butchers secrets or not many know about it yadayada. It's the flavour. It does not hold an extremely beefy flavour like rib eye. Its flavour is kinda livery. It tastes more like liver than beefy steak, which is why its not so sought after. You can eliminate some of that livery flavour by not cooking above medium rare but it still have a livery flavour. I love meat but I kinda dont like Butcher Steak so much, sure I eat it if I'm invited over or if I conveniently see it in the supermarket (which you rarely do) but I would never serve it to my parents in law for dinner.
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Josh Moore
Hanger steaks are not really that much of a bargain. Comparing price per pound, it's probably a lot more cost-effective to buy a 'family' or 'value' pack of top round or chuck, to last the course of a few days, or even a big porterhouse, so you can really enjoy a steak. I absolutely HATE steak and french fries, to me it seems like buying a sports car and putting a ton of those solar bobble-heads on the dashboard. To each his own, but I hate going to a fancy restaurant and ordering a steak for upwards of 20 and being served stale, cold fries with my delicious steak. Also, I might add that these steaks are best used for tacos and/or burritos because they are from the same section of the cow as skirt steak; which is commonly used as taco meat. Though Hanger steak is more tender than skirt steak, marinading a skirt steak for a few hours will result in a much more tender and more flavorful piece of meat; regardless of the way you consume it.
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Hanger steaks are not really that much of a bargain. Comparing price per pound, it's probably a lot more cost-effective to buy a 'family' or 'value' pack of top round or chuck, to last the course of a few days, or even a big porterhouse, so you can really enjoy a steak. I absolutely HATE steak and french fries, to me it seems like buying a sports car and putting a ton of those solar bobble-heads on the dashboard. To each his own, but I hate going to a fancy restaurant and ordering a steak for upwards of 20 and being served stale, cold fries with my delicious steak. Also, I might add that these steaks are best used for tacos and/or burritos because they are from the same section of the cow as skirt steak; which is commonly used as taco meat. Though Hanger steak is more tender than skirt steak, marinading a skirt steak for a few hours will result in a much more tender and more flavorful piece of meat; regardless of the way you consume it.
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M W
The voice is like the annoying voice guy in horror storytelling that everybody f hate but acually its not out of evil the hate comes its just f annoying as fck. I mean some speech teaching would help you should go to a speech coach no hate but the voice is same tone in the end every f time and it sounds f horrible and take away focus on video no hate but plz plz for the love f god get it fixed bcs video otherwise really good Thanks
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The voice is like the annoying voice guy in horror storytelling that everybody f hate but acually its not out of evil the hate comes its just f annoying as fck. I mean some speech teaching would help you should go to a speech coach no hate but the voice is same tone in the end every f time and it sounds f horrible and take away focus on video no hate but plz plz for the love f god get it fixed bcs video otherwise really good Thanks
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Silver Chopsticks
I think it's hilarious that back in the days, we poor folk used to fry steaks in a pan and were criticized for it endlessly. Now chefs like to refer to it as pan searing, or pan roasting. Pompous new age chef lingo. You fried a good piece of throw away meat in a pan of oil and it was great, as great as it was in the old days when we didn't have indoor grills, sous vides and broilers.
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I think it's hilarious that back in the days, we poor folk used to fry steaks in a pan and were criticized for it endlessly. Now chefs like to refer to it as pan searing, or pan roasting. Pompous new age chef lingo. You fried a good piece of throw away meat in a pan of oil and it was great, as great as it was in the old days when we didn't have indoor grills, sous vides and broilers.
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Ash Smith
Hi John, I got into EDC last year and have a few knives around the 5/600 price range, folding knives, including a CRK, in addition I have a nice set of Scanpan knives in my kitchen and was thinking I'd buy some King Whetstones 250/1000/4000 & 8000 plus a strop. What methods do you use to keep your no-doubt-expensive knives sharp? Could you please do a video on this. Thanks, Ash
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Hi John, I got into EDC last year and have a few knives around the 5/600 price range, folding knives, including a CRK, in addition I have a nice set of Scanpan knives in my kitchen and was thinking I'd buy some King Whetstones 250/1000/4000 & 8000 plus a strop. What methods do you use to keep your no-doubt-expensive knives sharp? Could you please do a video on this. Thanks, Ash
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George Georgiadis
So do you just ask the butcher for hanger steak? I don't think any local market butcher in L. A will know what it is, i shop allot and know most of my cuts never heard of it Not saying that it doesn't exist, just saying that cut may be known in other areas of the country, kinda looks similar to what we call flank steak or to the Hispanic community ranchera
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So do you just ask the butcher for hanger steak? I don't think any local market butcher in L. A will know what it is, i shop allot and know most of my cuts never heard of it Not saying that it doesn't exist, just saying that cut may be known in other areas of the country, kinda looks similar to what we call flank steak or to the Hispanic community ranchera
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Unedited Gamer
Couldn't you just butterfly the steak to remove the 3rd corner? I guess just as easily you could simply trim it flush and use that for skewers. The grain is very noticeable as well cutting at the right angle would probably leave you with a very tender piece of meat lol.
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Couldn't you just butterfly the steak to remove the 3rd corner? I guess just as easily you could simply trim it flush and use that for skewers. The grain is very noticeable as well cutting at the right angle would probably leave you with a very tender piece of meat lol.
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Jacob Mireles
I really wanted to watch this all the way through but his annoying ass voice didnt allow it. My wife was sitting across the room and threw something at me to turn the volume down, off or change it. Bro. you really have to work on your voice inflection. Its so terrible
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I really wanted to watch this all the way through but his annoying ass voice didnt allow it. My wife was sitting across the room and threw something at me to turn the volume down, off or change it. Bro. you really have to work on your voice inflection. Its so terrible
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Michael Thompson
Made this, was not very good. Pan sauce was meh at best. Tasted like burnt, nothing special, completely one dimensional dish and not worth the effort. Maybe needed some vinegar, something. But it just tasted like a steak with the burnt bits as a salty liquid on top
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Made this, was not very good. Pan sauce was meh at best. Tasted like burnt, nothing special, completely one dimensional dish and not worth the effort. Maybe needed some vinegar, something. But it just tasted like a steak with the burnt bits as a salty liquid on top
reply
Bill H
I think that is a tendon. Tendons attach muscle to bone. ligaments attach bone to bone. I think that tendon attaches that muscle to the spine of the cow. It is a part of the cows diaphragm. Not 100% sure. but that's my best guess after about 10 min of research.
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I think that is a tendon. Tendons attach muscle to bone. ligaments attach bone to bone. I think that tendon attaches that muscle to the spine of the cow. It is a part of the cows diaphragm. Not 100% sure. but that's my best guess after about 10 min of research.
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