{"product_id":"hanger","title":"Hanger-the steak the butcher take home","description":"\u003cp data-start=\"0\" data-end=\"237\"\u003eHanger steak, also known as \u003cstrong data-start=\"28\" data-end=\"49\"\u003e\"butcher’s steak\"\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"66\" data-end=\"83\"\u003eplate section\u003c\/strong\u003e of the cow, near the diaphragm. It’s a \u003cstrong data-start=\"123\" data-end=\"148\"\u003etender, flavorful cut\u003c\/strong\u003e that was traditionally kept by butchers for themselves because of its rich, beefy taste.\u003c\/p\u003e\n\u003ch3 data-start=\"239\" data-end=\"279\"\u003e\u003cstrong data-start=\"243\" data-end=\"279\"\u003eCharacteristics of Hanger Steak:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"280\" data-end=\"493\"\u003e\n\u003cli data-start=\"280\" data-end=\"348\"\u003e\n\u003cstrong data-start=\"282\" data-end=\"298\"\u003eVery tender:\u003c\/strong\u003e One of the most tender cuts after the tenderloin.\u003c\/li\u003e\n\u003cli data-start=\"349\" data-end=\"430\"\u003e\n\u003cstrong data-start=\"351\" data-end=\"374\"\u003eDeep, beefy flavor:\u003c\/strong\u003e Similar to skirt or flank steak but with more richness.\u003c\/li\u003e\n\u003cli data-start=\"431\" data-end=\"493\"\u003e\n\u003cstrong data-start=\"433\" data-end=\"452\"\u003eGrainy texture:\u003c\/strong\u003e Benefits from slicing against the grain.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"495\" data-end=\"534\"\u003e\u003cstrong data-start=\"499\" data-end=\"534\"\u003eBest Ways to Cook Hanger Steak:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-start=\"535\" data-end=\"885\"\u003e\n\u003cli data-start=\"535\" data-end=\"620\"\u003e\n\u003cstrong data-start=\"538\" data-end=\"551\"\u003eGrilling:\u003c\/strong\u003e Cook over high heat for a nice crust while keeping the inside juicy.\u003c\/li\u003e\n\u003cli data-start=\"621\" data-end=\"706\"\u003e\n\u003cstrong data-start=\"624\" data-end=\"640\"\u003ePan-searing:\u003c\/strong\u003e A cast-iron skillet with butter, garlic, and herbs works wonders.\u003c\/li\u003e\n\u003cli data-start=\"707\" data-end=\"770\"\u003e\n\u003cstrong data-start=\"710\" data-end=\"724\"\u003eSous-vide:\u003c\/strong\u003e Ensures perfect doneness before a quick sear.\u003c\/li\u003e\n\u003cli data-start=\"771\" data-end=\"885\"\u003e\n\u003cstrong data-start=\"774\" data-end=\"789\"\u003eMarinating:\u003c\/strong\u003e Since it’s flavorful on its own, a simple marinade of olive oil, garlic, and citrus works well.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"887\" data-end=\"908\"\u003e\u003cstrong data-start=\"891\" data-end=\"908\"\u003eCooking Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"909\" data-end=\"1126\"\u003e\n\u003cli data-start=\"909\" data-end=\"999\"\u003e\n\u003cstrong data-start=\"911\" data-end=\"930\"\u003eDon’t overcook:\u003c\/strong\u003e Best served \u003cstrong data-start=\"943\" data-end=\"980\"\u003emedium-rare to medium (130-140°F)\u003c\/strong\u003e to keep it tender.\u003c\/li\u003e\n\u003cli data-start=\"1000\" data-end=\"1052\"\u003e\n\u003cstrong data-start=\"1002\" data-end=\"1030\"\u003eSlice against the grain:\u003c\/strong\u003e Maximizes tenderness.\u003c\/li\u003e\n\u003cli data-start=\"1053\" data-end=\"1126\"\u003e\n\u003cstrong data-start=\"1055\" data-end=\"1079\"\u003eRest before slicing:\u003c\/strong\u003e Let it sit for a few minutes to retain juices\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49416740536567,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/Round2--3.jpg?v=1741981892","url":"https:\/\/www.chefandrancherbeef.com\/products\/hanger","provider":"Chef \u0026 Rancher","version":"1.0","type":"link"}