Best treatment for hanger steak?
Best treatment for hanger steak?
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Best treatment for hanger steak?
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Post #1 - April 1st, 2011, 3:24 pmI've never done one and I'm not sure if they're tender enough for searing in hot cast iron alone, or need serious marinating, or what. Just looking to be pointed in the right direction."Strange how potent cheap music is."
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Post #2 - April 1st, 2011, 3:47 pmI typically grill them hot and fast over lump charcoal. Season with salt and pepper first...maybe a little oil to promote Maillard reaction.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #3 - April 1st, 2011, 4:18 pmShould be tender enough for a pan.i used to milk cows
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Post #4 - April 1st, 2011, 10:33 pmAnd so it proved. They were on sale at TI so I just made an impulse grab. Ten minutes, some S&P, a bit of garlic and a hot cast iron pan later and we had steak, baked pot., new asparagus, salad, and never broke a sweat. I love that sort of dinner. (All the more at $4.99/lb.)
Just by-the-by: had it with a wine I tend to forget about, Masi's Campofiorin. From the Veneto, a sort of extra-muscular Valpolicella. The nose is just quintessentially Italian. Pulled the cork and memories flooded. Dark, grapey, and even a little gamey it was great with the very simply cooked beef. You can find it around here, and while I haven't priced it lately, I think it's only $10-$15. Very worth a try if you're in a red rut."Strange how potent cheap music is."
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Post #5 - April 2nd, 2011, 7:46 amHi,
The only problem with hanger steak is the occasional hint of liver flavor, much the same as with a flat iron. This is caused by cryovac packaging and is solved by overnight air aging in the fridge. It also helps to bring the steak to room temperature to reduce the total cooking time.
This is a wonderful cut of steak and as rare as a spider steak.
Tim
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Post #6 - April 2nd, 2011, 9:08 amI think it gets primarily diverted at the packing houses to further food processors and food service applications. Think Chipotle "steak" burritos. That sort of thing. A cryin' shame actually.i used to milk cows
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Post #7 - April 2nd, 2011, 10:00 amTim wrote:Hi,
The only problem with hanger steak is the occasional hint of liver flavor, much the same as with a flat iron. This is caused by cryovac packaging and is solved by overnight air aging in the fridge. It also helps to bring the steak to room temperature to reduce the total cooking time.
This is a wonderful cut of steak and as rare as a spider steak.
Tim
Good to know as my family detects the livery-ness of flatiron and have asked me to stop making it (I love it)
I'll give this a try soon.
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