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Overview
Hanger steak has a coarse grain and a tough strip of sinew through its center. Removing that strip leaves two long pieces that are easier to bag flat and carve across the grain.
The bath begins the cook; a skillet or oven then brings each piece to the thermometer reading in Cook safely before a final sear. Chimichurri and other sharp herb sauces suit its rich flavor.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time |
|---|---|---|---|
| Seared Slices | 130°F | 145°F | 4 hours |
A 1 1/2-pound hanger steak with the middle sinew removed and the meat separated into two long pieces. Start timing when the bag enters the fully heated circulating bath. The bath begins the cook. Follow the thermometer check in Cook safely, using additional heat when needed before the final finish.
Choose your texture
- 130°FSeared Slices
- The trimmed muscle cooks into flavorful slices with enough structure for a browned crust.
Best for
- A 1 1/2-pound hanger steak with the middle sinew removed and the meat separated into two long pieces.
Get it ready
- Trim away the central sinew and separate the hanger steak into its two long muscles.
- Pat dry, season on all sides, and keep the meat cold until bagging.
- Lay the pieces separately in food-safe bags without overlap. Seal and submerge in the fully heated circulating bath.
- Start timing when the bags go into the bath; keep water moving freely around both pieces.
Finish and serve
- Use clean utensils to lift each piece from its bag and discard the liquid.
- Continue cooking in a skillet or oven until the thickest center of each piece reaches 145°F. Recheck any cooler areas before final browning.
- Dry the surfaces, brush with a little oil, and sear all broad sides.
- Rest at least 3 minutes after the final heat. Slice thinly across the grain, spoon over the sauce, and serve immediately.
Useful tips
- Trace the grain before searing so its direction is easy to remember when carving.
- Serve sauce on top or alongside so the browned crust stays distinct.
- Give the two long pieces room in the skillet; crowding traps steam.
Common problems
- The meat is chewy despite the long bath
- A central tendon remains or the slices follow the grain. Remove the tendon during preparation and carve thin slices across the fibers.
- One end is cooked more than the other
- Hanger pieces often taper. Check several places and manage the thin end carefully during the hot finish.
Questions
QDo I need to remove the central sinew?
QCan I substitute skirt steak?
Cook safely
Use fully thawed, refrigerator-cold whole pieces of meat; this guide does not cover ground, injected, mechanically tenderized, stuffed, or rolled meat.
Check the center of the thickest part of each long piece from the side, avoiding sinew and fat, and check more than one place where the thickness changes. Each measured spot must reach 145°F before the final browning or sauce.
If a spot is cooler, continue cooking in a skillet or oven and check again. A bath below that temperature needs a hotter cooking step; the timer alone cannot make it ready to eat.
Rest for at least 3 minutes after the last heat before slicing, pulling, or serving. Use clean utensils, discard bag liquid, and serve immediately. These instructions do not cover chilling, storage, reheating, or hot holding.