Reverse Sear Hanger Steak: The Ultimate Guide

When it comes to preparing a hanger steak, the reverse sear method is an unparalleled technique that promises a perfectly cooked, flavor-packed result every time. This method involves slowly bringing the steak up to temperature and then finishing with a high-heat sear. It’s ideal for thicker cuts of meat, like the flavorful hanger steak, ensuring a deliciously juicy interior with a beautifully caramelized exterior.

Understanding the Reverse Sear Method

The reverse sear is a technique that has gained popularity among professional chefs and home cooks alike for its ability to produce restaurant-quality steaks. Unlike traditional searing, which starts by cooking the outside of the steak over high heat, reverse searing begins by cooking the steak at a lower temperature in the oven. Only after the steak has reached the desired internal temperature do you sear it quickly over high heat. This creates a steak with a more evenly cooked interior and a delectable crust.

Why Choose Hanger Steak?

Hanger steak, also known as butcher’s steak, is a cut prized for its flavor. Taken from the diaphragm of the cow, this cut was often reserved by butchers for their own use, hence the name. It’s a relatively thick cut that benefits greatly from the reverse sear method, as it allows the steak to cook evenly without overcooking the outer portions.

Selecting the Perfect Hanger Steak

When selecting your hanger steak, look for a cut that is deep red in color with a good amount of marbling. This fat marbling will melt during the cooking process, adding flavor and tenderness to the meat. Ideally, your steak should be at least 1.5 inches thick to get the most out of the reverse sear method.

Prepping Your Steak for Reverse Sear

Before you begin cooking, it’s essential to bring your hanger steak to room temperature. This ensures that it cooks evenly. Pat the steak dry with paper towels and season generously with salt and pepper. You may also add other seasonings such as garlic powder, onion powder, or herbs to suit your taste.

How to Reverse Sear Hanger Steak

Step 1: Oven Roasting
Preheat your oven to a low temperature, around 225°F (107°C). Place your seasoned steak on a wire rack over a baking sheet to allow air to circulate around the meat. Insert a meat thermometer into the thickest part of the steak and roast until it’s about 10-15 degrees below your desired level of doneness. For medium-rare, aim for an internal temperature of 120-125°F (49-52°C).

Step 2: The Searing Finish
Once your steak has reached the target temperature, remove it from the oven and let it rest while you heat a heavy skillet or grill over high heat. Add a high-smoke-point oil such as canola or grapeseed oil to the pan. Once the oil is shimmering, place the steak in the pan and sear each side for about 1-2 minutes, or until a deep brown crust forms. If desired, add butter, garlic, and fresh herbs to the pan during the last minute of searing to baste the steak.

Step 3: Rest and Serve
After searing, transfer the steak to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain and serve immediately, enjoying the perfect combination of a tender, juicy interior and a crispy, flavorful outer crust.

Remember, the key to a successful reverse sear is patience and precision. By monitoring the internal temperature and allowing the steak to rest before serving, you can achieve a level of perfection that rivals the best steakhouses.

Tip: Use a cast-iron skillet for searing to get the best crust on your hanger steak. It retains heat well and provides an even, intense sear that will take your steak to the next level.

Pairing Your Reverse Seared Hanger Steak

Complement your reverse seared hanger steak with side dishes that can stand up to its robust flavor. Roasted vegetables, a fresh salad, or a decadent potato gratin all make excellent accompaniments. Don’t forget a bold red wine to round out the dining experience.