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Sous Vide Hanger Steak: A Tender and Flavor
Hanger steak has long been the butcher’s secret—an intensely beefy, tender cut that delivers far more flavor than its modest price suggests. Once known as the “butcher’s steak” because butchers used to keep it for themselves, hanger steak has finally earned the spotlight it deserves.
And when it comes to getting the best possible texture and flavor from this cut, few methods can compete with sous vide. Low-and-slow precision cooking turns hanger steak into a melt-in-your-mouth experience while preserving its deep, signature beefiness.
Whether you’re new to hanger steak or just looking to perfect your technique, here’s everything you need to know.
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What Makes Hanger Steak Special?
Hanger steak comes from the plate section of the cow—essentially the belly. It hangs (hence the name) between the rib and the loin and supports the diaphragm.
Why you’ll love it:
Big flavor — stronger and richer than strip or tenderloin
Naturally tender — one of the most tender muscles on the entire animal
Beautiful marbling — intramuscular fat keeps it juicy when cooked properly
Fast searing — thin and responsive to heat, so it takes on a killer crust
The one catch? There’s a thick membrane running through the center of the cut. Many butchers remove it, but if yours doesn’t, just slice the steak lengthwise and trim it out.
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Why Sous Vide Works So Well
Hanger steak is at its best when cooked medium-rare to medium. Overcook it, and it loses its tenderness. Undercook it, and it can feel a bit chewy.
Sous vide ensures:
Perfect doneness throughout
Zero risk of overcooking
Enhanced tenderness from time-under-temperature
More pronounced beefy flavor
It’s one of the easiest steaks to sous vide, and one of the most rewarding.
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Sous Vide Time & Temperature
Here are the recommended ranges:
Medium-Rare (the sweet spot):
130°F (54°C) for 1.5 to 3 hours
Medium:
140°F (60°C) for 1.5 to 3 hours
Rare:
125°F (52°C) for 1 to 2 hours (not recommended for hanger steak—can be too soft)
Chef’s Pick:
👉 130°F for 2 hours
This gives you a silky, tender interior while keeping hanger’s signature flavor intact.
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Simple but Perfect Seasoning
Hanger steak already has a ton of natural flavor, so you don’t need much. Before bagging:
Kosher salt
Fresh black pepper
A touch of garlic powder
Optional: rosemary or thyme sprig
Optional: a tablespoon of butter for richness
Vacuum seal or use the water displacement method.
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Finish With a High-Heat Sear
After the sous vide bath:
Remove steak, pat dry thoroughly. (Dryness = crust.)
Heat a cast-iron pan until smoking.
Add a high-smoke-point oil (grapeseed, avocado, beef tallow).
Sear 45–60 seconds per side.
Sear the edges for 10–20 seconds.
Optional but highly recommended:
Add a knob of butter, baste for 10 seconds for extra flavor.
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How to Serve Sous Vide Hanger Steak
Slice against the grain—this step matters more with hanger steak than almost any other cut.
Ideas for serving:
With chimichurri for a bright, herbal contrast
Over mashed potatoes or roasted garlic cauliflower
As steak frites with herb butter
Sliced thin for tacos or sandwiches
Over a big, peppery arugula salad
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Pro Tips from WeKnowMeat
Trim the membrane if your butcher leaves it on—it’s inedible.
Don’t sous vide past 4 hours. Hanger’s texture breaks down too much.
Dry thoroughly before searing for maximum crust.
Skip marinades—the steak’s natural flavor is the star.