Heard of hanger steak but don't recall seeing it around here. Not familiar with flap or Denver steaks.
15 Types of Steak All Home Cooks Should Know
15 Types of Steak All Home Cooks Should Know
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15 Types of Steak All Home Cooks Should Know
- Thread starter food4thot
- Start date
gengle
Full Fledged Farker
Farking Flap! Yeah Buddy! Getting it on the reg @ BJ's wholesale ... Shhhhh! ;>
Versatile stuff. Wrap it in whatever you want and call it whatever you want! Does fine all by itself too. SirPorkalots Garlicky Lemon is flaps best friend. The Flap I'm finding's been marbled out the ying yang and works from rare to "Oh Fark" I've left it on too long. I've bought and have so much of the stuff I've been grinding it for burgers ... Lawd Yes!
Versatile stuff. Wrap it in whatever you want and call it whatever you want! Does fine all by itself too. SirPorkalots Garlicky Lemon is flaps best friend. The Flap I'm finding's been marbled out the ying yang and works from rare to "Oh Fark" I've left it on too long. I've bought and have so much of the stuff I've been grinding it for burgers ... Lawd Yes!
- Joined
- Nov 15, 2013
- Location
- West Linn, OR
Hanger is the Butchers Filet. Really nice stuff
Hanger steak is one of my faves, when I can find it. Did my first hanger steak which I wrote about here:
https://www.bbq-brethren.com/forum/showthread.php?t=125656
A bit later:
https://www.bbq-brethren.com/forum/showthread.php?t=233373
I'm surprised they left out flat iron out of the article - that's a much more popular cut than Denver...
Again, never tried. I consider skirt the butchers filet because I rarely see it in stores.
Skirt is my favorite, even above ribeye. A bit fatty and grills up deliciously in minutes.
frayedend
Full Fledged Farker
Flap steak is sliced into strips around here and called Sirloin tips. Sometimes it's cubed also. Usually marinade and grill high heat. Good stuff.
We were some cube steak eating fools growing up. I'm guessing because it was the cheapest cut. My mom would fry them in a skillet and then add mushrooms and gravy. Oh boy was it good.
Ate a lot of cube steak as a kid, too. Mom would braise it in burgundy & beef stock. Was quite good.
