Reverse Searing Hanger Steak: A Comprehensive Guide

When it comes to preparing a hanger steak, the reverse sear method stands out as a superior technique, ensuring a perfectly cooked, tender, and flavorful experience. This comprehensive guide will walk you through the steps of reverse searing hanger steak to achieve restaurant-quality results at home.

The Basics of Reverse Searing

The reverse sear is a cooking method that starts with a low-temperature oven bake, followed by a quick, high-heat sear on a skillet or grill. This method is ideal for thicker cuts of meat like the hanger steak, as it allows for more even cooking and a delicious, caramelized crust.

Choosing Your Hanger Steak

Firstly, selecting a quality hanger steak is crucial. Look for steaks with a rich, red color and some marbling, which will contribute to the flavor and juiciness of the meat. Hanger steak, also known as butcher’s steak, is prized for its flavor and should be prepared with care to showcase its best qualities.

Preparing Your Steak

Before cooking, bring your hanger steak to room temperature by letting it sit out for about 30 minutes. This ensures more even cooking. Season generously with salt and pepper, or your choice of steak seasoning, to enhance the natural flavors of the meat.

Cooking with the Reverse Sear Method

Preheat your oven to a low temperature, around 225°F (107°C). Place the seasoned hanger steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook the steak in the oven until it reaches an internal temperature of about 10-15 degrees below your desired level of doneness (typically 125°F for medium-rare).

hanger steak reverse sear

Once the steak has reached the target temperature, remove it from the oven and let it rest while you heat a cast-iron skillet or grill to high heat. Add a small amount of high-smoke-point oil to the skillet, and when it’s just starting to smoke, place the hanger steak in the pan. Sear each side for 1-2 minutes, or until a deep, golden-brown crust forms.

Resting and Serving Your Hanger Steak

After searing, it is imperative to let your hanger steak rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite. Slice against the grain and serve immediately to enjoy the full spectrum of flavors and textures that the reverse sear method brings out in your hanger steak.

Tips for Perfection:

  • Use a reliable meat thermometer: This is the key to not overcooking your steak.
  • Don’t skip the resting: Resting your steak is just as important as the cooking process.
  • Experiment with aromatics: During the searing phase, consider adding herbs and garlic to the skillet for added flavor.

With the reverse sear method, your hanger steak will be the highlight of any meal. This approach takes a bit more time but results in a steak that’s hard to rival in tenderness and taste.

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