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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-14-2013, 05:48 PM   #1
ButtBurner
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Default 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..
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Old 03-14-2013, 05:49 PM   #2
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Looks good, what's the rub/slather?
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Old 03-14-2013, 05:51 PM   #3
ButtBurner
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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!!!
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Old 03-14-2013, 05:51 PM   #4
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I'm curious too, what is that?
Great looking hanger!
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Old 03-14-2013, 05:52 PM   #5
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Quote:
Originally Posted by ButtBurner View Post
all it is, is mustard with garlic cloves, rosemary and lemon zest/juice.
Sounds delicious
I'll have to try that
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Old 03-14-2013, 06:10 PM   #6
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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
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Old 03-14-2013, 06:17 PM   #7
ButtBurner
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Quote:
Originally Posted by JohnHB View Post
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
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Old 03-14-2013, 06:21 PM   #8
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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!
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Old 03-14-2013, 07:09 PM   #9
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Very cool. I've been wondering for some time about hanger stark at RD. looks like it officially made the list!
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Old 03-14-2013, 07:12 PM   #10
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Geesh. Now I gotta find some hanger steak somewhere around here.
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Old 03-14-2013, 08:32 PM   #11
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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.


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Old 03-14-2013, 09:05 PM   #12
Bonewagon
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I love hanger steak. I like to just sear it over the hottest fire I can get rollin in my keg.
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Old 03-14-2013, 09:13 PM   #13
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Looks great!
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Old 03-14-2013, 09:27 PM   #14
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I have never tried hanger steak,that makes me determined to give it a go
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Old 03-14-2013, 10:04 PM   #15
JohnHB
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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.
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