Ella Walter
Hanger steak, also known as butcher's steak, is a flavorful and tender cut of beef taken from the diaphragm muscle near the rib and loin area. While it is best when marinated and seared over high heat, air fryers provide a quick and convenient way to cook hanger steak when grilling isn't an option. In this article, we will discuss the steps involved in cooking hanger steak in an air fryer, including pre-cooking preparations, cooking times and temperatures, and post-cooking tips to ensure a juicy and tender steak.
| Characteristics | Values |
|---|---|
| Type of Steak | Hanger steak, butcher's steak, or onglet |
| Steak Source | Diaphragm muscle near the rib and loin area |
| Steak Characteristics | Flavorful, tender, and well-exercised |
| Marinade | Bulgogi sauce, teriyaki sauce, or a 3-ingredient steak marinade |
| Marinade Time | Minimum of 20 minutes to a maximum of 8 hours |
| Steak Temperature | 125°F to 165°F, depending on the level of doneness |
| Resting Time | 5 to 10 minutes |
| Slicing Method | Slice against the grain |
| Cooking Method | Grill or air fryer |
| Air Fryer Temperature | 350°F to 400°F |
| Air Fryer Time | 4 to 15 minutes, depending on the level of doneness |
| Storage | Refrigerate in an airtight container for up to 4 days |
| Reheating | Reheat in a baking dish at 250°F or in a skillet |
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What You'll Learn
How to prepare hanger steak for the air fryer
Hanger steak is a flavorful and tender cut of beef taken from the diaphragm muscle near the rib and loin area. It is best when marinated and seared over high heat. Here is a step-by-step guide on how to prepare hanger steak for the air fryer:
Step 1: Prepare the steak
Take the hanger steak out of the refrigerator 20 to 30 minutes before cooking and let it rest on the kitchen counter to bring it to room temperature. This will help the steak grill more evenly.
Step 2: Season the steak
You can choose to marinate the steak or apply a dry rub. If you decide to marinate, let the steak soak for a minimum of 20 minutes or a maximum of 8 hours. For a dry rub, combine brown sugar, salt, pepper, paprika, garlic powder, and onion powder. Then, gently tenderize the hanger steak with a meat tenderizer.
Step 3: Preheat the air fryer
Preheat your air fryer to 350-400°F. Different air fryers cook at a range of temperatures, so adjust accordingly. A higher temperature will result in a crispier exterior.
Step 4: Cook the steak
Place the steak in the air fryer basket and cook for 10-12 minutes, flipping halfway. For a medium-rare steak, aim for around 10 minutes. If you prefer your steak more well-done, cook it longer.
Step 5: Rest and serve
Remove the steak from the air fryer and let it rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute, resulting in tender meat with rich flavor. Slice the steak against the grain into strips.
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Air fryer temperature and cooking time
The air fryer temperature and cooking time for hanger steak will depend on how well you want your steak cooked. Hanger steak should be seared over high heat, so it is important to preheat your air fryer to a high temperature.
If you are using a dry rub, you should preheat your air fryer to 350°F and cook the steak for 4 minutes on each side. If you are using a marinade, you should preheat your air fryer to 400°F and cook the steak for 5-7 minutes on each side for a medium steak. For a rare steak, you should aim for an internal temperature of 120-130°F, and for a medium steak, you should aim for an internal temperature of 130-135°F.
The cooking time will also depend on the size and thickness of your steak. A medium-rare steak will take around 10 minutes to cook at 400°F, and you can adjust the cooking time by 2-3 minutes depending on the size of your steak. If you are cooking a skirt steak, it will take around 6 minutes to cook in the air fryer, and you should flip the steak halfway through.
It is important to note that different air fryers cook at different temperatures, so you may need to adjust the cooking time accordingly. It is also recommended to let the steak rest for 5-10 minutes before slicing and serving to allow the juices to redistribute and the steak to reach the desired temperature.
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Resting and slicing the steak
Resting the steak is a crucial step in the cooking process. It allows the meat's juices to redistribute, resulting in a more tender and flavourful steak. The steak should rest for at least 5 to 10 minutes, covered with foil, before slicing.
When it comes to slicing the steak, it is important to cut "against the grain". This means cutting in the opposite direction of the meat fibres. By slicing against the grain, you maintain the integrity of the steak's texture and flavour, ensuring that it remains tender.
The direction of the meat fibres can be identified by examining the steak; you will notice thin lines running in a particular direction. These lines indicate the grain of the meat. Using a sharp knife, cut perpendicular to these lines.
For hanger steak, it is particularly important to cut against the grain, as this type of steak comes from the diaphragm area, which is a well-exercised muscle with a distinct grain. By cutting against the grain, you ensure that the steak remains tender and easy to chew.
Additionally, when slicing the steak, it is recommended to cut it into thin strips. This not only makes it easier to eat but also ensures that the steak cooks evenly and reaches the desired level of doneness. Thinner strips also allow for better presentation and portion control when serving.
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Storing and reheating leftovers
Allow the hanger steak to cool to room temperature after cooking. This ensures that any moisture released during the cooking process is allowed to evaporate, preventing sogginess during storage.
For optimal food safety, transfer the steak to airtight containers or well-sealed bags. If you've cooked vegetables or sides with the steak, store them separately to maintain their individual textures and flavours.
The steak can be kept in the refrigerator for 3 to 4 days. If you don't plan to eat the leftovers within that time, consider freezing them. Place the containers or bags of steak in the freezer, where they can be stored for up to 2 months.
To reheat the hanger steak, it's best to use a stovetop or oven method for better control over the reheating process. Preheat your oven to 350°F (180°C) or set your stovetop to medium heat. Take out the steak from the refrigerator or freezer and let it thaw if frozen. Place the steak in an oven-safe dish or pan, adding a small amount of beef broth or au jus to keep it moist. Cover the dish or pan with foil to prevent drying out.
Reheat the steak until warmed through. For a medium-rare steak, this should take around 10 to 15 minutes in the oven or 5 to 7 minutes on the stovetop. If you're reheating from frozen, double the reheating time. Let the steak rest for a few minutes before serving to allow the juices to redistribute.
You can also reheat the steak in an air fryer, but use a lower temperature setting (around 325°F or 160°C) and a shorter cooking time (5 to 7 minutes) to prevent overcooking. Keep in mind that reheating steak may result in a slightly different texture compared to the first serving, but these methods should help retain its quality as much as possible.
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Sauces and seasonings to use
Hanger steak, also known as butcher's steak, is a flavorful and tender cut of beef taken from the diaphragm muscle near the rib and loin area. This muscle is well-exercised, giving hanger steak its signature rich, beefy flavor and natural tenderness.
To prepare your hanger steak for cooking in an air fryer, start by bringing it to room temperature. Let the steak rest on the kitchen counter for 20 to 30 minutes before cooking to help it cook more evenly. You can also "score" the meat by making very thin cuts on both sides in a crisscross pattern to impart extra flavor.
Now, let's get into the various sauces and seasonings you can use to elevate your hanger steak:
Sauces
- Bulgogi Sauce: A Korean-style sauce that is sweet, savory, and perfect for grilling or broiling. It typically includes ingredients like soy sauce, sugar, garlic, and sesame oil.
- Teriyaki Sauce: A Japanese-style sauce that is sweet and glossy, made with soy sauce, mirin (sweet rice wine), and sugar. It gives the steak a beautiful glaze and a balanced sweet and salty flavor.
- Chimichurri Sauce: An Argentinean sauce made with fresh herbs, garlic, vinegar, and olive oil. It adds a bright and tangy flavor to your steak and can be used as a marinade or a finishing sauce.
Seasonings
- Dry Rub: Combine brown sugar with spices like salt, pepper, paprika, garlic powder, and onion powder. Massage this mixture into the steak just before cooking to add flavor and help form a delicious crust.
- Olive Oil, Salt, and Pepper: A simple yet classic combination that forms the base of many marinades. It helps to tenderize the meat and enhance its natural flavors.
- Balsamic Vinegar: Using a balsamic glaze or reduction can add a sweet and tangy flavor to your steak. It can be drizzled over the steak after cooking or used as a marinade.
- Sea Salt and Cracked Black Pepper: Using high-quality sea salt and freshly cracked black peppercorns can make a big difference in the flavor of your steak. It's a simple yet effective seasoning that lets the natural taste of the meat shine through.
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Frequently asked questions
First, let the hanger steak rest on the kitchen counter for 20 to 30 minutes to bring it to room temperature. You can then season the steak with a dry rub or a marinade. To cook, place the steak in the air fryer basket and cook for 10-12 minutes, flipping halfway. For a medium-rare steak, aim for an internal temperature of 130-135°F. Once cooked, let the steak rest for at least 5 minutes before slicing and serving.
Depending on the size and thickness of your steak, it will take around 10 minutes to cook a hanger steak in an air fryer at 400°F. This will result in a medium-rare steak. If you prefer a more well-done steak, cook for a few minutes longer.
For a medium-rare steak, cook your hanger steak at 400°F for around 10 minutes. For a medium steak, remove the steak from the air fryer when it reaches an internal temperature of 145-150°F.
