Friday, June 16, 2017

The Butcher's Steak – Too Good to Sell?

This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought of you being happy. It’s just an odd looking cut, which requires a specific trimming technique to remove one of the toughest pieces of connective tissue on the entire animal.

Combine that with the fact that there’s only one per cow, and you have something that’s a little tricky to sell, although that seems to be changing a bit. This steak has become popular on restaurant menus, going by the name, “hanger steak,” and that’s led to it being carried in some of your finer butcher shops.

Even though it takes a little bit of time, the trimming is pretty simple, and probably easier than I made it look. Carefully trim away any of the tough-feeling membranes on the surface, and divide in half lengthwise, along the center connective tissue. Once that’s cut away, you’re pretty much done, other than deciding how to cook it.

Butcher’s steak is great in a pan, under the broiler, and of course, on the grill. It takes to marinades wonderfully, and can sub in for any cut of steak in any recipe. It’s not only tender, and affordable, but also extremely beefy.

This is probably the most strongly flavored steak cut, and some even describe it as having a subtle gaminess, although I think that’s a bit much. There’s only one way to know for sure, so I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
1 whole butcher’s steak aka hanger steak, about 2 pounds
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
For the sauce:
2/3 cup chicken broth to deglaze pan
juices from resting steaks
2 teaspoons balsamic vinegar, or to taste
2 tablespoon cold butter, cut in cubes
salt to taste


Brad Piper said...

2 pounds of salt are listed on the ingredients...? I think you used less salt in your Salt Crusted Beef Tenderloin video.

Brad Piper said...

Speaking of odd cuts of beef, can you do a video on "Soylent Green"? Mmmm, delicious!

Corni said...

Hi Chef,

Do you always measure your ingredients by volume ( cups )?
Isn't more complicated this way?
For some ingredients is hard for us non-americans because
we can't find the correct conversion.

Samuel said...

Please forgive my ignorance, but is this also known as flat iron steak? Is there a difference?

Points2Ponder said...

Thank You for all your videos and great hard work .....U showed us the way @ I must thank U......... happy fathers day Chef John .......

Robin Betts said...

Onglet.. Bistro Steak ... the classic for Steak Frites in France... the price already rising here in the UK.. Dammit, if only there was more than one per cow!

fluffy said...

Of course now that it's getting so popular because it's cheap, what do you want to bet in a few years it'll be the most expensive part of the cow? (see also: what happened to chicken wings...)

Miguel Gaiowski said...

Hi Chef John, can you share where you purchased this cut? I also live in the bay area but haven't seen it in the butcher counters around me.