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View Full Version : There's something about a Hanger Steak!


SmokinAussie
04-16-2019, 07:18 AM
G'Day Bruces :becky:

Got me some Cape Grim Hanger Steak from Tassie. Grass fed pure deliciousness!
https://i.postimg.cc/3wshCgk4/DSCF1250.jpg

The thing about this kind of meat is not to mess with it... so just a simple marinade of EVOO, Smoked Salt, Smoked Garlic and Thyme.
https://i.postimg.cc/5y1MDbqf/DSCF1252.jpg
https://i.postimg.cc/3w47vLxQ/DSCF1254.jpg

And into the fridge for 24hrs.

Next evening we got the WGA Hot Hot Hot... and on it went.
https://i.postimg.cc/VLgYQrVp/DSCF1262.jpg
https://i.postimg.cc/7L286fKx/DSCF1271.jpg
https://i.postimg.cc/3JtHbMyH/DSCF1281.jpg

Just grilled it to touch and feel and rested it for 15 minutes.

When it came the the eating, my wife and I had already has appetizers of cheese, olives and salami etc.

Sliced, it was perfect right off the cutting board.
https://i.postimg.cc/Vv42TMkF/DSCF1286.jpg

https://i.postimg.cc/cCdVXT0H/DSCF1295.jpg

https://i.postimg.cc/FsW2Vjqr/DSCF1296.jpg

This really is the only way to have a hanger steak.

Cheers!

Titch
04-16-2019, 07:21 AM
That looks delicious
Where did you get it?
Huntingdale?

SmokinAussie
04-16-2019, 07:32 AM
Nope. New Ritchies at Wellington Village. They got all the Cape Grim stuff!

Titch
04-16-2019, 07:40 AM
Awesome, thank you

charcoalwilly
04-16-2019, 09:01 AM
Based on those pics, I agree!

eap0510
04-16-2019, 09:02 AM
Awesome looking eats there.

lunchman
04-16-2019, 09:11 AM
Wow, that is one excellent looking, mouthwatering steak. Nicely prepared!

Big George's BBQ
04-16-2019, 09:25 AM
YUM Hanger steak is Good Eats

oifmarine2003
04-16-2019, 09:47 AM
That looks awesome, Bill!

SlickRockStones
04-16-2019, 04:03 PM
Great looking Hanger steak. I’ll grab em next time I see em.

Stingerhook
04-16-2019, 04:11 PM
Most excellent Bill.

tom b
04-16-2019, 04:23 PM
making my mouth water...

dan_wrider
04-16-2019, 04:52 PM
Good Lord I'm a sucker for the steak threads. That looks amazing.

IamMadMan
04-16-2019, 05:06 PM
Beautiful.......

food4thot
04-16-2019, 06:18 PM
Great looking!

Is hanger steak another term for skirt steak?

Happy Hapgood
04-16-2019, 06:29 PM
My name's Mike but you can call me Bruce anytime for a slice of that! :becky:

Gary Tomato
04-16-2019, 06:39 PM
Nice! Iíve always cut my hanger steak down the middle and removed the fat/gristle (as seen on You Tube and TV) but you didnít, how was it?

SmokinAussie
04-16-2019, 06:46 PM
Great looking!

Is hanger steak another term for skirt steak?

Nope, but it's close:

From WikiP:

Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer.[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.

I first heard of a Hanger on this site. The French call it "Onglet" Tony Bourdains' Les Halles cook book as a recipe for it.

I looked around for it for a long time before I found one here. Like brisket and tri tip, it was something Aussie butchers had no clue about until about 7 years ago... or they weren't telling.

When a steer is slaughtered, the Hanger comes out with the Offal... The Pluck, so to speak and for our markets in Australia, it just went along with the rest of the offal to those that would buy that and turn it into whatever they turn it into....as opposed to the skirt, which stays with the carcass.

I bought the first Hanger steak from Cape Grimm at about $8.00 a kilo. Now it's $30.00! In my opinion though, it is worth every cent. Treat it like the best eye fillet you can get. Must be served rare!

Cheers!

Titch
04-16-2019, 06:49 PM
Just as information
Hanger steak used to be called Butchers Cut in the Rural areas where I lived
The butcher use to keep it for himself

food4thot
04-16-2019, 07:20 PM
Nope, but it's close:

From WikiP:

Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer.[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.

I first heard of a Hanger on this site. The French call it "Onglet" Tony Bourdains' Les Halles cook book as a recipe for it.

I looked around for it for a long time before I found one here. Like brisket and tri tip, it was something Aussie butchers had no clue about until about 7 years ago... or they weren't telling.

When a steer is slaughtered, the Hanger comes out with the Offal... The Pluck, so to speak and for our markets in Australia, it just went along with the rest of the offal to those that would buy that and turn it into whatever they turn it into....as opposed to the skirt, which stays with the carcass.

I bought the first Hanger steak from Cape Grimm at about $8.00 a kilo. Now it's $30.00! In my opinion though, it is worth every cent. Treat it like the best eye fillet you can get. Must be served rare!

Cheers!Was never sure. Thanks for the clarification.

20 years ago skirt was available at most meat counters here and fairly inexpensive at maybe $5-6 a pound. Great piece of meat. Could grill it in just a few minutes. Ask for skirt now and they look at you like you're from Mars. Pretty sure restaurants get most of it.

Moose
04-16-2019, 08:01 PM
Nope, but it's close:

From WikiP:

Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer.[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.

I first heard of a Hanger on this site. The French call it "Onglet" Tony Bourdains' Les Halles cook book as a recipe for it.

I looked around for it for a long time before I found one here. Like brisket and tri tip, it was something Aussie butchers had no clue about until about 7 years ago... or they weren't telling.

When a steer is slaughtered, the Hanger comes out with the Offal... The Pluck, so to speak and for our markets in Australia, it just went along with the rest of the offal to those that would buy that and turn it into whatever they turn it into....as opposed to the skirt, which stays with the carcass.

I bought the first Hanger steak from Cape Grimm at about $8.00 a kilo. Now it's $30.00! In my opinion though, it is worth every cent. Treat it like the best eye fillet you can get. Must be served rare!

Cheers!


Bill, you did that Hanger Steak righteous justice!


I did a Hanger Steak cook quite a while ago:


https://www.bbq-brethren.com/forum/showthread.php?t=125656


The one thing to be watchful of is the tough connective tissue that runs down the middle of a whole hanger. I remove this part and separate the hanger into two pieces.

SMetroHawkeye
04-16-2019, 08:10 PM
Love the hanger steak! Good looking cook... Giddyup!

SmokinAussie
04-16-2019, 08:11 PM
Hi Moose... yes I was always mindful of that connective tissue. The first time I did a Hanger steak I separated it like you did. After that, I never did. To be honest, this time we just ate the lot. It did not seem to be an issue!

Maybe just something about that Cape Grimm stuff!

Titch
04-16-2019, 09:54 PM
Now you done it
I went to you IGA this morning and got stuck with one of the butchers
I have supermarket envy:thumb:
bit similiar to Hawthorn and Brunswick.
got some Hanger and odds and ends, parkings a pain

Happy Hapgood
04-16-2019, 10:09 PM
I think we call them Flatirons in the Southern USA.


https://i.imgur.com/8bPj40n.jpg


https://i.imgur.com/QCLDcaE.jpg


https://i.imgur.com/Ii5zPQf.jpg


Not sure though.

SirPorkaLot
04-16-2019, 10:45 PM
I think we call them Flatirons in the Southern USA.




Not quite

I found this beauty on the inter-webs. https://uploads.tapatalk-cdn.com/20190417/46e0239750da6772277437cd8e18cf90.jpg

SmokinAussie
04-17-2019, 04:57 AM
Now you done it
I went to you IGA this morning and got stuck with one of the butchers
I have supermarket envy:thumb:
bit similiar to Hawthorn and Brunswick.
got some Hanger and odds and ends, parkings a pain

Was he that short tubby little bloke? He took me for a tour! I went in for 5 minutes and spent 40 minutes there. He talks the leg off a cow but doesn't actually know much.

I think we call them Flatirons in the Southern USA.

Not sure though.

Now, we could get seriously into the weeds talking about worldwide names for cuts of meat....

BUT. No, the Flat Iron is the flat half of an Oysterblade. Like the Hanger, or Onglet, there is a layer of silverskin running the length of the thing. The Flatiron though is part of the regular musculature up around the shoulder.

The Hanger is internal... joined to the skirt and diaphragm somehow on the inside of the ribcage

I think... :biggrin1:

Cheers!