Hanger steak

Box of 12 units of 170g (2kg total)

🥩 Beef Hanger Steak – The tender and flavorful cut to discover | Aliments DKL 🥩

The beef hanger steak, often called the "butcher's cut," is a well-kept secret among connoisseurs and lovers of quality meat. Located near the beef diaphragm, it is distinguished by its intense flavor, exceptional tenderness, and a juicy texture that will delight your taste buds.

✅ Why choose our beef hanger steak?

At Aliments DKL, we carefully select our cuts of meat to guarantee:

• An incomparable taste: A rich and marbled flavor, ideal for red meat lovers.

• Exceptional tenderness: Perfect for quick cooking in a pan or on the barbecue.

• Premium quality: Sourced from carefully raised cattle to ensure tasty and healthy meat.

• Fast delivery throughout Quebec: Receive your beef hanger steak directly at home, vacuum-sealed and frozen for optimal freshness.

🥩 Preparation tips for a perfect hanger steak

To fully enjoy our beef hanger steak, follow these recommendations:

1. Simple seasoning: Salt, pepper, garlic, and olive oil are enough to enhance its flavor.

2. Ideal cooking: Rare or medium-rare to preserve its tenderness and natural aromas.

3. Perfect slicing: Always slice against the grain to get even more tender pieces.

Enjoy our premium quality beef hanger steak, ready to be cooked and savored with family or friends.

Here is a guide for ideal cooking times and temperatures for beef hanger steak according to different cooking methods:

1. Stovetop pan-searing:

• Rare:

• Internal temperature: 50-52°C (122-126°F)

• Cooking time: 2 to 3 minutes per side over high heat

• Medium:

• Internal temperature: 55-58°C (131-136°F)

• Cooking time: 3 to 4 minutes per side

• Well done:

• Internal temperature: 65°C and up (149°F and up)

• Cooking time: 5 minutes per side or more

Tip: Use a hot cast-iron skillet with a drizzle of oil to get a perfect caramelized crust.

BBQ

cooking:

• Rare:

• Internal temperature: 50-52°C (122-126°F)

• Cooking time: 2 to 3 minutes per side over direct heat (250-300°C)

• Medium:

• Internal temperature: 55-58°C (131-136°F)

• Cooking time: 4 to 5 minutes per side over medium heat

• Well done:

• Internal temperature: 65°C and up (149°F and up)

• Cooking time: 6 to 7 minutes per side over indirect heat

Skillet / Oven

Sear in an oiled skillet over medium-high heat, for 30 seconds to 1 minute per side, before placing in the oven at 400°F for 10 minutes. Let rest for 10 minutes to allow the temperature to drop. The meat will be juicier.

Tip:

To avoid thermal shock, avoid cooking directly out of the refrigerator. Let it rest at room temperature for a while (15-20 minutes).