Sous vide cooking is a fantastic way to prepare hanger steak, resulting in a tender, juicy piece of meat with incredible flavor. Hanger steak, known for its rich taste and somewhat coarse texture, benefits from the precise temperature control that sous vide offers. Here’s a detailed guide on preparing sous vide hanger steak.

Ingredients

• 1 hanger steak (about 1-2 lbs)
• Salt (preferably kosher or sea salt)
• Freshly cracked black pepper
• Optional: garlic powder, onion powder, smoked paprika, or your favorite marinade
• Optional: fresh herbs (such as thyme or rosemary)
• Butter or oil for searing
• Optional: soy sauce or Worcestershire sauce for additional flavor

Equipment

• Sous vide immersion circulator
• Large pot or container for water
• Vacuum sealer and bags (or zip-top bags for the water displacement method)
• Cast iron skillet or grill for searing
• Tongs

Instructions

1. Prepare the Sous Vide Setup

• Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature based on your desired doneness:
  • Rare: 125°F (52°C)
  • Medium Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium Well: 150°F (65°C)
  • Well Done: 160°F (71°C)

2. Season the Steak

• Rub the hanger steak generously with salt and pepper. You can also add garlic powder, onion powder, smoked paprika, or any other seasoning you prefer. If using a marinade, allow it to marinate for a few hours to enhance the flavor.

3. Vacuum Seal the Steak

• Place the seasoned hanger steak in a vacuum-seal bag. If you don’t have a vacuum sealer, you can use a zip-top bag:
  • Place the steak in the zip-top bag, seal it almost completely, and slowly immerse it in water to push out the air. Seal the bag completely once most air is removed.

4. Sous Vide the Steak

• Submerge the sealed steak in the preheated water bath. Cook for 2 to 4 hours. Hanger steak is a relatively tender cut, so it doesn’t need to be cooked for too long.

5. Prepare to Sear

Certainly! Let's continue with the steps for finishing your sous vide hanger steak.

5. Prepare to Sear

• Once the cooking time has elapsed, carefully remove the steak from the water bath. Take it out of the bag and pat it dry thoroughly with paper towels. This step is crucial; moisture on the surface of the steak can prevent proper searing.

6. Sear the Steak

• Heat a Cast Iron Skillet or Grill: Preheat a cast iron skillet or grill over high heat. You want it to be very hot to achieve a good sear.
• Add Fat: Add a small amount of oil (like canola or avocado oil) or butter to the skillet. If using butter, you may also add a sprig of fresh herbs (like thyme or rosemary) and a clove of garlic for additional flavor.
• Sear the Steak: Once the skillet is hot, carefully place the steak in the pan. Sear for about 1-2 minutes on each side until a nice brown crust forms. Don’t forget to sear the edges of the steak as well for even more flavor.

7. Rest and Serve

• After searing, remove the steak from the skillet and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring the steak remains juicy when sliced.
• Slice Against the Grain: Hanger steak has a distinct grain, so it’s important to slice against it to ensure tenderness. Cut the steak into strips or serve it whole, depending on your preference.
• Optional Garnish: You can garnish with fresh herbs or a drizzle of high-quality olive oil or compound butter for added richness.

Serving Suggestions

• Sides: Hanger steak pairs well with roasted vegetables, mashed potatoes, or a fresh salad. It also works great in tacos or sandwiches.
• Sauces: Consider serving with chimichurri, a red wine reduction, or a simple garlic butter sauce to enhance the flavor.

Tips

• Flavor Infusion: If you want to infuse more flavor, consider adding aromatics (like fresh herbs or garlic) in the vacuum bag before sealing.
• Doneness Check: If you're unsure of the doneness after sous vide cooking, a quick sear will still allow you to adjust the doneness slightly. Just avoid overcooking during the sear.
• **LeftCertainly! Let’s continue with some additional tips and ideas for serving and storing your sous vide hanger steak.

Additional Tips for Hanger Steak

1. Flavor Combinations

• Marinades: Hanger steak is ideal for marinating due to its robust flavor. Consider using marinades that include:
  • Soy sauce, garlic, and ginger for an Asian twist.
  • Balsamic vinegar, olive oil, and herbs for a Mediterranean flavor.
  • Spicy rubs with chili powder, cumin, and brown sugar for a kick.

2. Searing Techniques

• Reverse Sear: If you prefer to sear first for a better crust, you can cook the steak sous vide first, chill it, and then sear it just before serving.
• Air Fryer or Broiler: If you want a different method of achieving a crust, consider using an air fryer or broiler after sous vide cooking.

3. Serving Suggestions

• Tacos or Fajitas: Slice the hanger steak thinly and serve it in warm tortillas with toppings like avocado, salsa, and cilantro for delicious tacos or fajitas.
• Steak Salad: Serve sliced steak over mixed greens with your choice of dressing for a hearty salad.
• Sandwiches: Use the sliced steak in a sandwich with caramelized onions and cheese for a flavorful steak sandwich.

Storage and Reheating

• Storing Leftovers: If you have leftover hanger steak, store it in the refrigerator in an airtight container for up to 3 days. You can also vacuum seal and freeze it for up to 3 months.

• Reheating: To reheat, the sous vide method works best:

  • Place the steak in a sous vide bath at 130°F (54°C) for about 30-45 minutes until warmed through.
  • Alternatively, you can warm it gently in a skillet over low heat, but be cautious not to overcook it.

Final Note

Hanger steak is a flavorful and versatile cut that benefits greatly from the sous vide method. Whether you enjoy it simply seasoned or with a variety of accompaniments, this cooking method ensures a perfectly cooked, juicy steak every time. Enjoy your culinary creation! If you have any further questions or need more recipes, feel free to ask!