The hanging tender, also known as the butcher’s steak or onglet, is a hidden gem among beef cuts. Known for its intense beefy flavor and tender texture, it’s a favorite among those in the know. However, its unique location and shape require some careful butchering to unlock its full potential. This comprehensive guide will walk you through the process of butchering a hanging tender steak, ensuring you get the most delicious results.
Understanding the Hanging Tender
Before diving into the butchering process, it’s important to understand what the hanging tender is and why it requires special attention. The hanging tender is a single muscle that hangs between the ribs and the loin, near the diaphragm. It’s responsible for supporting the diaphragm, which is why it’s constantly working and therefore packed with flavor.
Unlike more common cuts like ribeye or sirloin, the hanging tender isn’t neatly shaped. It has a thick, inedible membrane running down the center and often comes with significant amounts of fat and silver skin. Proper butchering removes these unwanted parts, leaving you with two usable and delectable portions.
The challenge lies in its fibrous nature if not prepared correctly. Failing to remove the membrane and silver skin will result in a tough and chewy steak, diminishing the overall experience. That’s why understanding the process is crucial for enjoying this flavorful cut.
Essential Tools and Equipment
Having the right tools will make the butchering process significantly easier and safer. Here’s what you’ll need:
- Sharp Boning Knife: A sharp, flexible boning knife is essential for navigating the contours of the hanging tender and removing the membrane and silver skin. A dull knife will make the process frustrating and increase the risk of injury.
- Cutting Board: A large, stable cutting board is crucial for providing a safe and clean surface to work on. Opt for a cutting board made of wood or a high-quality plastic.
- Paper Towels: Paper towels are necessary for cleaning your hands, the knife, and the cutting board throughout the process.
- Trash Can or Bowl: Having a dedicated container for scraps and trimmings will keep your workspace clean and organized.
- Clean Work Surface: Ensure you have ample space to move around and position the hanging tender as needed.
A sharp knife is the most important tool. Make sure it is properly sharpened before you begin. Consider investing in a honing steel to maintain the edge of your knife throughout the butchering process.
Step-by-Step Butchering Guide
Now, let’s get to the main event: butchering the hanging tender. Follow these steps carefully to ensure you get the best possible results.
Preparation is Key
Start by thoroughly cleaning your cutting board and tools. Pat the hanging tender dry with paper towels. This will provide a better grip and make it easier to see the muscle fibers. Inspect the hanging tender to identify the central membrane, the fat deposits, and the silver skin.
Take a moment to visualize the process. Understanding the structure of the hanging tender will help you make precise cuts and avoid wasting meat.
Removing the Central Membrane
The central membrane is the thick, inedible piece of connective tissue that runs down the center of the hanging tender. Removing this membrane is the most important step in butchering the hanging tender.
- Place the hanging tender on the cutting board with the membrane facing up.
- Using your boning knife, carefully make a shallow incision along one side of the membrane, close to where it meets the meat.
- Gently lift the edge of the membrane with your fingers and use the knife to separate it from the meat. Work slowly and carefully, using short, controlled strokes to avoid cutting into the muscle.
- Continue separating the membrane, working your way down the length of the hanging tender. Keep the blade angled slightly upwards, towards the membrane, to minimize meat loss.
- Repeat the process on the other side of the membrane.
- Once both sides are separated, you should be able to lift the membrane away from the hanging tender.
It’s important to be patient during this step. Rushing the process can result in tearing the meat or leaving behind pieces of membrane. The goal is to remove the membrane cleanly, leaving as much usable meat as possible.
Trimming Excess Fat
The hanging tender often has significant amounts of fat on its surface. While some fat is desirable for flavor, excessive fat can be unappetizing and will render down during cooking.
- Use your boning knife to carefully trim away any large deposits of fat.
- Focus on removing the thickest layers of fat, leaving a thin layer of fat on the surface of the meat. This will help to keep the steak moist and flavorful during cooking.
- Be careful not to remove too much fat, as this can make the steak dry.
The amount of fat you remove is a matter of personal preference. Some people prefer to remove all visible fat, while others prefer to leave a thicker layer. Experiment to find what works best for you.
Removing Silver Skin
Silver skin is a thin, shiny membrane that is found on many cuts of beef. It is tough and chewy and does not break down during cooking. Removing the silver skin from the hanging tender is essential for achieving a tender and enjoyable steak.
- Locate the silver skin on the surface of the hanging tender. It is usually a thin, whitish membrane that is tightly adhered to the meat.
- Using your boning knife, carefully make a shallow incision under the edge of the silver skin.
- Gently lift the edge of the silver skin with your fingers and use the knife to separate it from the meat.
- Pull the silver skin taut with one hand and use the knife to slice between the silver skin and the meat, using a slight sawing motion.
- Continue separating the silver skin, working your way across the surface of the hanging tender.
- Be careful not to cut too deep into the meat, as this can damage the muscle fibers.
Removing silver skin can be tricky, especially if it is tightly adhered to the meat. Using a sharp knife and a steady hand is crucial for success.
Dividing the Hanging Tender
After removing the membrane, fat, and silver skin, you will be left with two distinct portions of meat.
- Carefully inspect each portion to ensure that all unwanted parts have been removed.
- Trim any remaining fat or silver skin.
- You can now choose to leave the portions whole or cut them into smaller steaks.
The size of the steaks you cut is a matter of personal preference. However, it is generally recommended to cut the hanging tender into steaks that are about 1-1.5 inches thick. This will ensure that the steaks cook evenly and remain tender.
Final Trim and Presentation
Before cooking, give your steaks a final trim to remove any remaining imperfections. Pat them dry with paper towels. At this point, you can choose to marinate the steaks or season them simply with salt and pepper.
Consider the presentation. Neatly trimmed steaks are more appealing and will enhance the overall dining experience.
Cooking the Hanging Tender
Now that you’ve successfully butchered your hanging tender, it’s time to cook it. The hanging tender is best cooked quickly over high heat. This helps to sear the outside of the steak while keeping the inside tender and juicy.
- Pan-Seared: Pan-searing is a great way to cook the hanging tender. Heat a cast-iron skillet over high heat until it is smoking hot. Add a high-smoke-point oil, such as canola or grapeseed oil. Sear the steaks for 2-3 minutes per side, or until they reach your desired level of doneness.
- Grilled: Grilling is another excellent option. Preheat your grill to high heat. Grill the steaks for 2-3 minutes per side, or until they reach your desired level of doneness.
- Sous Vide: For perfectly cooked steaks, consider using the sous vide method. Cook the steaks at your desired temperature for 1-2 hours. Then, sear them in a hot pan or on the grill to develop a crust.
Regardless of your cooking method, it’s important to use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness.
- Rare: 125-130°F
- Medium-Rare: 130-140°F
- Medium: 140-150°F
- Medium-Well: 150-160°F
- Well-Done: 160°F+
Remember that the internal temperature will continue to rise slightly after you remove the steaks from the heat. Let the steaks rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving Suggestions
The hanging tender is a versatile steak that can be served in a variety of ways.
- Classic Steak Dinner: Serve the hanging tender with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
- Steak Sandwiches: Slice the hanging tender thinly and serve it on crusty bread with your favorite toppings.
- Tacos or Fajitas: Cut the hanging tender into strips and use it as a filling for tacos or fajitas.
- Salads: Add sliced hanging tender to a salad for a protein-packed and flavorful meal.
Experiment with different flavors and seasonings to find your favorite way to enjoy the hanging tender. A simple marinade of olive oil, garlic, and herbs can enhance the flavor of the steak.
Tips for Success
Here are some additional tips to help you butcher a hanging tender like a pro:
- Keep Your Knife Sharp: A sharp knife is essential for making clean cuts and avoiding injury.
- Work Slowly and Carefully: Rushing the process can result in tearing the meat or leaving behind unwanted parts.
- Don’t Be Afraid to Experiment: There’s no one “right” way to butcher a hanging tender. Experiment with different techniques to find what works best for you.
- Practice Makes Perfect: The more you butcher hanging tenders, the better you will become at it.
- Don’t Waste the Trimmings: The fat and trimmings from the hanging tender can be used to make beef stock or tallow.
Conclusion
Butchering a hanging tender steak might seem intimidating at first, but with the right tools, knowledge, and patience, it’s a skill anyone can master. By following the steps outlined in this guide, you can transform this often-overlooked cut into a delicious and flavorful meal. The key is to take your time, focus on removing the unwanted parts, and cook the steak to your desired level of doneness. Enjoy the rich, beefy flavor of this butcher’s secret!
What tools do I need to butcher a hanging tender steak properly?
To properly butcher a hanging tender steak, you’ll need a few key tools. A sharp boning knife is essential for cleanly separating the steak from the surrounding connective tissue and silver skin. This knife should have a flexible blade for maneuvering around the contours of the meat. A sturdy cutting board is also necessary to provide a stable surface for your work.
In addition to the knife and cutting board, you might find kitchen towels helpful for maintaining a firm grip on the steak while you trim it. Some people also prefer using disposable gloves for hygiene. Finally, a trash receptacle nearby will keep your workspace clean and organized as you discard the trim.
Why is it important to remove the membrane (silver skin) from a hanging tender?
Removing the silver skin, also known as the membrane, from a hanging tender steak is crucial because it’s tough and chewy and doesn’t break down during cooking. Leaving it on the steak will result in an unpleasant texture that detracts from the overall eating experience. The membrane can also cause the steak to curl or buckle when cooked, leading to uneven cooking.
The membrane’s toughness is due to its high collagen content, which requires extended periods of slow cooking to render properly. Since hanging tender is usually cooked quickly at high heat, the membrane will remain tough. Removing it ensures that the steak is tender and has a uniform texture throughout.
How do I identify the grain of the hanging tender steak?
Identifying the grain of the hanging tender steak is critical for slicing it correctly after cooking. The grain refers to the direction in which the muscle fibers run. You’ll typically see these fibers running lengthwise along the steak. Recognizing the grain is easy; look for parallel lines formed by the muscle fibers.
To find the grain, inspect the steak carefully. The direction in which you see the muscle fibers running parallel to each other indicates the grain. This is important because slicing against the grain, after cooking, will shorten those muscle fibers, making the steak more tender to chew.
What’s the best way to remove the central membrane from a hanging tender?
The central membrane is the thickest and most prominent piece of connective tissue in the hanging tender, so removing it correctly is essential. Begin by inserting your boning knife underneath one edge of the membrane. Then, gently lift the membrane away from the meat while running the knife along its surface to separate it.
Use short, controlled strokes with the knife to avoid removing too much of the meat. It’s often helpful to pull the membrane taut with one hand while using the knife in the other. This creates tension that makes it easier to separate the membrane from the steak. Take your time and work deliberately to ensure a clean removal.
What are some alternative cooking methods for hanging tender besides grilling?
While grilling is a popular way to cook hanging tender, there are several excellent alternatives. Pan-searing is a fantastic option for achieving a flavorful crust and tender interior. Simply heat a cast-iron skillet over high heat, add a high-smoke-point oil, and sear the steak for a few minutes per side.
Another alternative is broiling, which delivers high heat from above, similar to grilling. You can also consider sous vide for perfectly even cooking, followed by a quick sear in a pan or on the grill. Regardless of your chosen method, remember to cook the steak to your desired level of doneness and slice it against the grain before serving.
How should I store the hanging tender steak after butchering it?
Proper storage is essential for maintaining the quality of your hanging tender steak after butchering. If you plan to cook the steak within a day or two, wrap it tightly in plastic wrap and store it in the coldest part of your refrigerator, ideally on the bottom shelf. This will prevent bacterial growth and keep the meat fresh.
For longer storage, consider freezing the steak. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer bag, to prevent freezer burn. Properly frozen, the steak can last for several months without significant loss of quality. Remember to thaw it slowly in the refrigerator before cooking to maintain its texture and flavor.
How can I tell if my hanging tender steak is cooked to the correct temperature?
The most accurate way to determine if your hanging tender steak is cooked to the correct temperature is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. The internal temperature will indicate the level of doneness.
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Medium is 135-145°F (57-63°C), and medium-well is 145-155°F (63-68°C). Keep in mind that the steak will continue to cook slightly after you remove it from the heat, so it’s best to take it off the heat a few degrees before it reaches your desired temperature. Always let the steak rest for a few minutes before slicing.