Hanger Steak with pr0n

ButtBurner · 03-14-2013, 05:48 PM

latest find at Restaurant Depot.

Oh man this stuff is good!!!

very tender for such a lean cut!!!

Sorry no pics of it sliced up.

Went too fast!

chicagokp · 03-14-2013, 05:49 PM

Looks good, what's the rub/slather?

ButtBurner · 03-14-2013, 05:51 PM

all it is, is mustard with garlic cloves, rosemary and lemon zest/juice.

and then there is some Royal Oak lump and a few sweet potatoes hanging out down below!!!

Ijustwantedtolookatpics · 03-14-2013, 05:51 PM

I'm curious too, what is that?
Great looking hanger!

Ijustwantedtolookatpics · 03-14-2013, 05:52 PM

Quote:

Originally Posted by ButtBurner

all it is, is mustard with garlic cloves, rosemary and lemon zest/juice.

Sounds delicious
I'll have to try that
Thanks

JohnHB · 03-14-2013, 06:10 PM

I reckon the hanger steak is the best flavoured of all steaks.
The French call it "onglet" and it is commonly served with French fries.
However, I do not believe that a simple BBQ is the best way to cook it.
I prefer to "sous vide" it for 12 hours at 55C (132F). Use immediately OR store in fridge for few days OR freezer long term. When required if BBQ on I give quick sear at hottest possible temperature alternatively I sear in very hot skillet.
Tendered than fillet and massive flavour. I provide a link to what I believe is one of the best article on cooking steak including a hanger steak recipe.
http://www.seriouseats.com/2010/03/h...ide-steak.html

John

ButtBurner · 03-14-2013, 06:17 PM

Quote:

Originally Posted by JohnHB

I reckon the hanger steak is the best flavoured of all steaks.
The French call it "onglet" and it is commonly served with French fries.
However, I do not believe that a simple BBQ is the best way to cook it.
I prefer to "sous vide" it for 12 hours at 55C (132F). Use immediately OR store in fridge for few days OR freezer long term. When required if BBQ on I give quick sear at hottest possible temperature alternatively I sear in very hot skillet.
Tendered than fillet and massive flavour. I provide a link to what I believe is one of the best article on cooking steak including a hanger steak recipe.
http://www.seriouseats.com/2010/03/h...ide-steak.html

John

very interesting!

Yes, I cooked it on the hottest fire I could get, it came out tender as any steak I have ever had.

And it only took 15 minutes ;)

I also found out reading that it is very commonly used for fajita meat, and I can see that

Jukas · 03-14-2013, 06:21 PM

Looks great! I love a hanger steak but only one restaurant around here serves them, and I've yet to see one at any of the stores.

Rub it up, give it a good sear and serve medium rare. Yum!

Wampus · 03-14-2013, 07:09 PM

Very cool. I've been wondering for some time about hanger stark at RD. looks like it officially made the list!

HeSmellsLikeSmoke · 03-14-2013, 07:12 PM

Geesh. Now I gotta find some hanger steak somewhere around here.

JohnHB · 03-14-2013, 08:32 PM

Just for interest the steak on left is a prime rib eye grass feed and BBQed until medium rare. The steak on right is hanger steak cooked medium rare sous vide and seared only on BBQ.
Both excellent flavour except the hanger steak was superior. The six people sampling all preferred the hanger steak.

Bonewagon · 03-14-2013, 09:05 PM

I love hanger steak. I like to just sear it over the hottest fire I can get rollin in my keg.

BobM · 03-14-2013, 09:13 PM

Looks great!

Titch · 03-14-2013, 09:27 PM

I have never tried hanger steak,that makes me determined to give it a go

JohnHB · 03-14-2013, 10:04 PM

What is interesting is that the hanger steak is so ugly a butcher wouldn't display it in the window.
The ones I buy weigh around a kilo (2.2lbs) with only one on each steer. It has a tendon running lengthways that is slightly on one side and must be removed. So I get two pieces one wider than the other. I cut the thin bit into two steak and the larger bit into 3 steaks.
I enclose a photo from Wikipedia:

Some cooks flatten the steak and cook it as a minute steak. I prefer to keep it chunkier and serve it sliced. It is also magnificent in a rare beef Thai salad - it copes easily with the lime, soy, chillie, garlic sugar, etc.in the Thai salad.
The video below is a good example of preparing the hanger to serve flattened.

John

03-14-2013, 05:48 PM	#1
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	Hanger Steak with pr0n latest find at Restaurant Depot. Oh man this stuff is good!!! very tender for such a lean cut!!! Sorry no pics of it sliced up. Went too fast! Last edited by ButtBurner; 04-10-2013 at 04:09 PM..

03-14-2013, 05:49 PM	#2
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Looks good, what's the rub/slather? __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-14-2013, 05:51 PM	#4
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA	I'm curious too, what is that? Great looking hanger! __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

03-14-2013, 06:10 PM	#6
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	I reckon the hanger steak is the best flavoured of all steaks. The French call it "onglet" and it is commonly served with French fries. However, I do not believe that a simple BBQ is the best way to cook it. I prefer to "sous vide" it for 12 hours at 55C (132F). Use immediately OR store in fridge for few days OR freezer long term. When required if BBQ on I give quick sear at hottest possible temperature alternatively I sear in very hot skillet. Tendered than fillet and massive flavour. I provide a link to what I believe is one of the best article on cooking steak including a hanger steak recipe. http://www.seriouseats.com/2010/03/h...ide-steak.html John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker
	1 members found this post helpful.

03-14-2013, 07:09 PM	#9
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Very cool. I've been wondering for some time about hanger stark at RD. looks like it officially made the list! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-14-2013, 06:21 PM	#8
Jukas Is lookin for wood to cook with. Join Date: 03-02-13 Location: Santa Rosa, Ca	Looks great! I love a hanger steak but only one restaurant around here serves them, and I've yet to see one at any of the stores. Rub it up, give it a good sear and serve medium rare. Yum!

03-14-2013, 07:12 PM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Geesh. Now I gotta find some hanger steak somewhere around here. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-14-2013, 08:32 PM	#11
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Just for interest the steak on left is a prime rib eye grass feed and BBQed until medium rare. The steak on right is hanger steak cooked medium rare sous vide and seared only on BBQ. Both excellent flavour except the hanger steak was superior. The six people sampling all preferred the hanger steak. __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

03-14-2013, 09:05 PM	#12
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	I love hanger steak. I like to just sear it over the hottest fire I can get rollin in my keg. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

03-14-2013, 09:13 PM	#13
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

03-14-2013, 09:27 PM	#14
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	I have never tried hanger steak,that makes me determined to give it a go __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-14-2013, 10:04 PM	#15
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	What is interesting is that the hanger steak is so ugly a butcher wouldn't display it in the window. The ones I buy weigh around a kilo (2.2lbs) with only one on each steer. It has a tendon running lengthways that is slightly on one side and must be removed. So I get two pieces one wider than the other. I cut the thin bit into two steak and the larger bit into 3 steaks. I enclose a photo from Wikipedia: Some cooks flatten the steak and cook it as a minute steak. I prefer to keep it chunkier and serve it sliced. It is also magnificent in a rare beef Thai salad - it copes easily with the lime, soy, chillie, garlic sugar, etc.in the Thai salad. The video below is a good example of preparing the hanger to serve flattened. The Hanger Steak - YouTube John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker