The main difference between the hanger and skirt steaks is their texture: the hanger steak is more tender and juicy, while the skirt steak offers a chewy yet buttery texture. Nevertheless, both cuts offer a beefy flavor at an affordable price point.
Read on as I compare hanger steak and skirt steak in terms of cut origin, taste, texture, cooking temperature, nutrition, price point, and substitutes.
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What is a Hanger Steak?
Hanger steak, also referred to as butcher's steak, is a cut of beef that has only gained popularity in recent years for its flavor and tenderness. The cow's plate, which is in the lower belly, is where hanger steak comes from, and it is usually a big piece of meat.
What is a Skirt Steak?
Like hanger steak, skirt steak comes from the cow’s stomach area. However, this beef steak is thinner and longer and contains more muscle fiber than hanger steak, making it tougher.
There are two types of skirt steak: inside skirt steak and outside skirt steak. Inside skirt steak is a more tender cut and more flavorful than outside skirt steak.
Skirt steak is an excellent choice for many types of dishes. You can use it in tacos, fajitas, stir-fries, and salads. The steak is also great for slicing and serving as part of a larger meal.
Hanger vs. Skirt Steak: Cut Origin
People often confuse hanger steak and skirt steak as the same beef cut since both come from the cow's diaphragm. However, they have different origins.
The hanger steak, also known as the butcher’s steak, is the inner portion of the diaphragm, cut into thick and shorter slices, around 6-7 inches thick.
On the other hand, the skirt steak is the outer part of the diaphragm with many muscles, making it tougher than the hanger steak. Skirt steak is longer and thinner. It can reach two feet long and only 3 to 4 inches in width.
Hanger vs. Skirt Steak: Taste
When cooked properly, hanger steak has a rich flavor enhanced by any marinade or sauce. The steak's texture and flavor work well with bold, smoky flavors such as garlic, onion, rosemary, and Worcestershire sauce.
Try serving hanger steak with a sauce made with red wine, beef stock, and butter to bring out the steak's juicy, robust flavor.
On the other hand, skirt steak has a robust, beefy flavor due to its marbling. Although skirt steak and hanger steak have the same fattiness, skirt steak offers a more buttery, rich flavor.
Hanger vs. Skirt Steak: Texture
Hanger steak has a tender texture since it comes from rarely used cow muscle parts, resulting in its tenderness. You can compare hanger steak to flank steak in terms of flavor and texture.
On the other hand, skirt steak offers a chewy consistency with a slightly grainy texture that quickly melts in your mouth. Skirt steak boasts its marbling, resulting in a very beefy, buttery texture.
Hanger vs. Skirt Steak: Cooking Temperatures
The cooking temperature for hanger and skirt steak depends on the desired doneness, but you can cook both cuts at high heat.
Hanger steak is best when cooked to medium-rare or medium, while skirt steak is best when cooked to medium-rare or medium-well.
For hanger steak, the ideal cooking temperature is 325 to 350 degrees Fahrenheit. The internal temperature should reach 130 to 145 degrees Fahrenheit (54 to 63°C) for medium-rare or 145 to 160 degrees Fahrenheit (63 to 71°C) for medium.
For skirt steak, the ideal cooking temperature is slightly higher, at 350 to 375 degrees Fahrenheit (177 to 190 degrees Celsius). The internal temperature should reach 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius) for medium-rare or 140 to 155 degrees Fahrenheit (60 to 68 degrees Celsius) for medium-well.
It’s essential to monitor the steak's internal temperature while cooking, as overcooking can result in a dry, tough texture. A digital thermometer ensures that you cook the steak to the desired level.
Hanger vs. Skirt Steak: Nutrition
When it comes to nutrient content, hanger steak and skirt steak are both high in protein and low in fat. Both cuts of beef contain about 20 grams of protein per 3-ounce serving and about 6 grams of fat.
About nine grams of saturated fat are in a 3-ounce serving of hanger steak, but only about six grams are in a 3-ounce serving of skirt steak.
Both cuts of beef are also a good source of B vitamins, zinc, and iron. Also, a 3-ounce serving of hanger steak or skirt steak has about 150 to 200 calories, which is not too many.
Hanger vs. Skirt Steak: Price Point
Generally, hanger steak can range from $10 to $20 per pound, while skirt steak can be more expensive, ranging from $12 to $25 per pound.
Hanger vs. Skirt Steak: Substitutes
You can use different cuts as a substitute for hanger steak and skirt steak. Here’s a simple list:
Hanger Steak Substitute
You can use the following cuts as hanger steak substitutes: flank steak, skirt steak, flat iron steak, rib-eye steak, sirloin steak, chuck steak, New York strip steak, tri-tip steak, tenderloin steak, and filet mignon.
Skirt Steak Substitute
For skirt steak, you can use the following cuts as a substitute: flank steak, flat iron steak, sirloin steak, hanger steak, ribeye steak, flap steak, flank filet, beef tri-tip, bacon-wrapped filet, beef tenderloin, and beef brisket.
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