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Unread 03-27-2013, 03:19 PM   #1
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Default Hanger Steak Tonight!

Doing a little Hanger Steak marinated in sour orange and garlic leaning towards the hot sear method. I thought about a reverse sear but I don't know how that will work for hanger. The meat already has such rich flavor. Any thoughts....... opposing view points are welcomed.

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