Description

Hanger Steak – Emperors Cut

The American Akaushi Wagyu Hanger Steak is a unique, flavorful cut from the diaphragm area of the cow. The Hanger steak is known for its robust flavor and natural tenderness and is sometimes referred to as the “butcher’s steak” because butchers would often keep it for themselves due to its tenderness and flavor.

The Hanger Steak is a long, narrow cut with a distinctive grain. It is leaner than some other steaks like ribeye but still quite tender due to the intense marbling of the Akaushi Wagyu. This marbling enhances the quality of the Flank Steak making the steak more tender and juicy, adding a buttery texture and rich flavor that’s more characteristic of higher-end cuts like ribeye or strip steak. This marbling in American Akaushi Wagyu hanger steak means it will remain moist, tender, and flavorful even when cooked over high heat, making it a fantastic choice for grilling or pan-searing.

How to Cook American Akaushi Wagyu Hanger Steak:

Cooking this cut of beef is relatively straightforward, but the key to a perfect Akaushi Wagyu hanger steak is high heat and careful timing to avoid overcooking. Here are our suggested methods for cooking it:

1. Grilling:

• Preheat your grill to high heat (around 450-500°F).
• Season the hanger steak generously with salt, pepper, and any other seasoning or marinade you prefer (garlic, rosemary, or thyme work well). Rubbing it with olive oil will help it sear.
• Grill the steak for 4-5 minutes per side for medium-rare (adjust depending on thickness and your desired doneness). Use a meat thermometer to check: 120-125°F for medium-rare, 130-135°F for medium.
• Once done, rest the steak for 5-10 minutes before slicing. This helps redistribute the juices.
• Slice against the grain: Hanger steak has a prominent grain, so slice it thinly against the grain to ensure maximum tenderness.

2. Pan-Searing (Stovetop):

• Heat a cast-iron skillet, heavy-bottomed pan, or a teppanyaki grill over high heat. Add a small amount of oil with a high smoke point, like Avocado oil or clarified butter.
• Season the steak with salt, pepper, and any additional seasonings you like.
• Once the pan is smoking hot, place the steak in the pan or grill and sear for 3-4 minutes per side for medium-rare. You can also add butter and aromatics like garlic, rosemary, or thyme during the last minute of cooking for extra flavor.
• Use a meat thermometer to ensure doneness (again, aim for 120-125°F for medium-rare).
• After removing the steak from the pan, let it rest for 5-10 minutes before slicing.

Additional Tips:

• Don’t Overcook: Because Akaushi Wagyu beef is highly marbled, it’s important to avoid overcooking. Medium-rare to medium is the ideal doneness for preserving its tenderness and rich flavor.
• Let It Rest: After cooking, always let your steak rest for a few minutes. This allows the juices to redistribute and keeps the meat moist.
• Slice Against the Grain: The grain of hanger steak is quite distinct, so slicing against the grain is critical for achieving a tender, easy-to-eat steak.

Experience the exquisite flavor of American Akaushi Wagyu Hanger Steak today.  Order yours online now and enjoy convenient home delivery!