Beef hanger steak
We’ve cut gastronomy classics, high quality beef steaks, ready for you. Exactly as supposed to be. Thanks to ageing process the meat has become extremely soft, cooks faster and remains juicy.
Hanger steak is highly valued because of its juicyness and liver alike taste.
First brown the meat on a pan, then move the beef into oven and enjoy homemade appetizing meat. You’ll find exact cooking tutorial on the package. Bon appétit!
Three different levels of doneness are used when cooking beef steaks:
Well-done – meat internal temperature at least +71°C
Medium – meat internal temperature +60…+65°C
Medium rare – meat internal temperature +50…+57°C.
We recommend to keep the meat at room temperature for half an hour before cooking it.
Heat up small amount of oil on a frying pan and place the beef in the pan. Frying pan must be hot but it must not smoke. Before placing it in a pan you may dry the beef steak with a kitchen paper.
Brown the meat for 3 minutes from both sides. In the end flavor with salt and pepper. Preheat oven to 180 °C and transfer the meat to oven. Cook for 2-7 minutes until the meat has desired internal temperature. Well-done hanger steak cooking time in oven is at about 7 minutes, medium at about 4 minutes and medium rare at about 2 minutes.
Take the meat out of the oven and let it rest for 5-10 minutes (under foil) so that the juices won’t pour out while cutting. Steak is the best when served hot.