Hanger steak (njurtapp), butcher’s steak, onglet: this is a new-old cut with many names. This cut is a real delicacy, and it is said that the butcher used to save this piece for himself because it is so good.
The hanger steak sits in the middle of the rib cage and the meat is relatively coarse-grained, but cooked the right way it becomes incredibly tender with fantastic beefy flavor. Many people get hesitant when they hear the Swedish name, but this is not offal we’re cooking here.
Here we reverse sear the hanger steak to get it exactly the way we want it. This method works really well on most whole pieces of meat.
Just be sure to take the temperature.
The recipe is incredibly simple, since we want the meat to speak for itself.
You will need:
- A whole piece of hanger steak
- Salt and pepper
Here’s how:
- Take the hanger steak out in good time and let it come to room temperature.
- In the meantime, set up your grill for indirect heat and low and slow (about 100–125 degrees Celsius)
- Salt the hanger steak generously.
- Place it in the indirect zone
- Let it go to an internal temperature of about 50 degrees Celsius
- Take it off and let it rest for about 20–30 minutes in aluminum foil or butcher paper
- In the meantime, set up your grill for direct high heat.
- Add a little more charcoal or briquettes if needed.
- When the meat has rested, place it over direct heat and grill it for a minute or so on each side to build a crust
- Let it rest a little while longer, pepper it, then slice and serve.
