How to Sous Vide Hanger Steak

Hanger steak is an incredibly tender and flavorful cut of beef that is worth seeking out. In the past it was referred to as “butcher’s steak” because the savvy vendors would often keep this underappreciated cut for themselves. In recent years hanger steak has gained a devoted following and is often found in restaurants and bistros. The steak is taken from the upper belly of a cow and at first glance resembles the tougher flank steak. Appearances can be deceiving though, as hanger steak, if cooked correctly, is incredibly tender. Cooking using sous vide and Suvie is the ideal way to get the best results. The precise control of sous vide let’s you cook the steak to the ideal level of doneness while maintaining its moist and tender texture.

Follow this simple guide to prepare perfectly cooked hanger steak every time. 

Temperature and cooking times for hanger steak

125°F*1-3 hoursRare
130°F1-3 hoursMedium rare
135°F1-3 hoursMedium
145°F1-3 hoursMedium Well
150°F1-3 hoursWell done
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Unlike most other steaks, hanger is best enjoyed when cooked between medium rare and medium. If the hanger is too rare it will have an unpleasant texture. Conversely, cooking it beyond medium will result in a tough and chewy steak. While we have provided temperatures and times for all levels of doneness we do recommend aiming for between medium-rare and medium.

Hanger also benefits from a longer cooking time, so we recommend that you aim to cook it for at least 2 hours if possible.

Follow this link to find out more information about Suvie cooking times and temperatures

Ingredients and Tools

  • 2lb hanger steak
  • Salt
  • Pepper
  • Vegetable oil
  • Herbs or additions


  • Suvie or immersion circulator
  • A large pot (if using an immersion circulator)
  • Vacuum sealer and bags or freezer safe recloseable bags
  • A heavy, preferably cast iron, pan


If you’re using a sous vide immersion circulator, pre-heat your water bath to the desired temperature. If you steak was sold as two separate pieces you can skip the following step. Find the line of sinew that runs down the middle of the hanger steak. Cut the steak in half along the line of the sinew. Cut away the sinew from the steak. Trim away any of the tougher sections of fat and tissue. You should be left with two similarly-sized steaks.

Season the steak generously on all sides with salt and pepper.

Place the steak into the plastic bag along with any herbs or additions and vacuum seal. If you’re using a recloseable bag, follow our guide on the water displacement method

Lower the bag into the water bath and leave until cooked.

If you are using Suvie place the bag into a Suvie pan and cover completely with water. Place in Suvie and use the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 125-150°F for 1-3 hours (based on desired doneness)

Top Zone: Sous Vide at 125-150°F for 1-3 hours (based on desired doneness)

Once the cook is done remove the bag from your Suvie or water bath.


Remove the steak from the bag and pat dry with paper towels. 

Pan Sear

Heat 1 tbsp vegetable oil in a cast-iron pan over high heat. Avoid using olive oil as it has a low smoke point and burns easily.

Once the oil begins to smoke and shimmer, add the steak. and cook without moving for 15 seconds.

Flip steaks and repeat on the opposite side for 15 seconds. Continue flipping steaks in 15-second intervals until both sides are well browned. Finally, using a pair of tongs, sear the edges and fat cap of steak.

Remove from heat and serve.

Recipes to try

Winter Steak Salad

Thai Steak Salad

Steak with Fresh Tomato Salad

Seared Steak with Farro and Garlicky Broccoli Rabe

Garlic Butter Steak with Crispy Potatoes

Chimichurri Steak

Steak au Poivre with Smashed Potatoes


Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and recloseable bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Brand name recloseable bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

Should I leave my steak to rest before serving? 

Nope! One of the great things about cooking with Suvie and sous vide is the evenness of temperature. While the outer edges will be hotter from the sear, the interior of the steak will be cooked to the same temperature throughout. This means no resting time is necessary. 

I forgot to defrost my steak, what now?

No problem! You can sous vide steak directly from frozen. Just add 1 hour to the cooking time. 

Can I cool my steak after the sous vide process and sear it later?

For food safety and general food quality reasons, we don’t recommend it. Steak should be seared and eaten soon after the sous vide step.

Can I leave my steak in the water bath indefinitely? 

You can, but you shouldn’t. While leaving steak in sous vide for long periods of time won’t result in overcooking, it will have a negative effect on the overall texture of the meat.

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2 years ago

Bought my beef from a cattle farmer in MS. Trimmed the hangar steaks, then used the fats/trimmings to make tallow. Marinated the split “steaks” in Shio koji for two days. Used sous vide @135 for 1:10, then flash-fried in the tallow. Most amazing beef I have ever eaten, including very pricey Kobe beef in Japan.