Unveiling Underrated Excellence: Sous Vide Hanger Steak

Sous vide cooking has made its mark in the culinary world, offering unparalleled precision, consistency, and the ability to intensify the flavors of a wide range of ingredients. When we apply this transformative technique to cuts of meat that are often overlooked, such as the hanger steak, it truly shines. The sous vide method enhances the tenderness and flavors of these cuts, elevating them to a whole new level.

This article explores the process of preparing sous vide hanger steak, demonstrating how this method can enhance the natural qualities of this underrated cut.

Sous Vide: The Art of Precision Cooking

Sous vide, a cooking method that translates to “under vacuum” in French, involves sealing food in a bag or jar and then cooking it in a water bath at a precise temperature.This technique ensures even cooking, preserves the food’s natural flavors and nutrients, and significantly reduces the risk of overcooking. With respect to hanger steak, sous vide cooking offers a slew of unique advantages.

Sous Vide Hanger Steak: Rediscovering a Hidden Gem

The cut of beef known as hanger steak, commonly referred to as butcher’s steak, earns praise for its flavorful characteristics. However, it can be tough if not prepared correctly. That’s where sous vide cooking steps in, providing a foolproof method to achieve perfectly tender and flavor-packed hanger steak every time.

By cooking hanger steak sous vide, you maintain complete control over the temperature, ensuring the steak is perfectly cooked to your preferred level of doneness. Additionally, the sous vide method allows the steak to cook in its own juices, intensifying its flavor and ensuring it stays juicy and tender.

Sous Vide Hanger Steak Recipe

To experience the splendor of sous vide, try this simple hanger steak recipe:


  • 1 hanger steak, approximately 1 to 1.5 pounds
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • Optional: fresh herbs, garlic, or your preferred steak seasonings


  1. Prepare: Season the hanger steak generously with salt, pepper, olive oil, and any other seasonings you prefer.
  2. Bag: Place the seasoned steak into a vacuum-seal bag or a high-quality resealable plastic bag.
  3. Seal: Vacuum seal the bag, or if using a resealable bag, use the water displacement method to remove as much air as possible.
  4. Cook: Set your sous vide machine to 130°F (54.4°C) for medium-rare. Submerge the sealed bag in the water bath and cook for 2 to 3 hours.
  5. Sear and Serve: After cooking, remove the steak from the bag. Pat it dry and quickly sear it on a hot grill or pan to develop a beautiful, flavorful crust. Rest your perfectly cooked sous vide hanger steak for a few minutes, then slice and serve.

Conclusion: The Sous Vide Revolution

Cooking hanger steak sous vide unveils the full potential of this innovative technique, delivering a steak that is perfectly cooked, flavorful, and incredibly tender. Whether you’re a seasoned sous vide cook or a culinary novice, sous vide hanger steak is an exciting foray into the world of precision cooking that promises to transform your meals.

Discover the hidden gem of hanger steak with the power of sous vide and redefine your culinary experience.

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