Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’d grill it like a strip steak, on the cast iron, keep it to medium rare, slice it across the grain. A restaurant we frequent serves it with a red wine jus and a whole head of roasted garlic; you pop the soft cloves out and eat one with each bite of steak. Heaven.
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Hangar steak is my jams! Cast iron sear, reverse sear on the grill to get some smoke, SVQ have all served me well. Keep the seasoning simple and let the steak shine. Sometimes I pair with some roasted mushrooms or splurge with a little bleu cheese butter.
TripleB usually cremini cut into quarters. They hold up nicely when roasting. Thick sliced shiitake or portobellos would work, too. Have you ever had lions mane? Sauté them up kinda crispy and they taste like bacon. True story.
SheilaAnn Especially if you sauté them up in bacon fat….ha,ha. No, I have not had lions mane. Unfortunately, mushrooms are not well liked in my household. But when I cook for myself, I sneak them in. I’ll have to try them.
Please keep the word about hanger steaks on the downlow!! With only 1 per calf, suppliers can't fill the orders when more and more people ask for them! j/k I like hanger steaks as well . . . just want someone to figure out how to get more per animal so we don't have to say "No" so often when people ask for them.
Please keep the word about hanger steaks on the downlow!! With only 1 per calf, suppliers can't fill the orders when more and more people ask for them! j/k I like hanger steaks as well . . . just want someone to figure out how to get more per animal so we don't have to say "No" so often when people ask for them.
Our prior 1/2 Steer, the processor stated hanger steak couldn't be supplied because we were getting 1/2 steer... and yet in their store front, they had lots of hanger steaks. Same processor that I can guarantee did not give me my pig. Last time I did business with them
New processor, had zero issue giving me the hangar steak. Brother in Law and we split the steer, I took the hanger steak, along with all the fat for tallow.
The processor is as important as the product!
We have ditched our favorite local farm, with some of the best beef I've seen, because their butcher didn't follow our cut sheet. 3 years in a row.
Current farm and butcher are working well. This is the second year. Just stocked the freezer with 225# of nicely wrapped presents!
FCDank Beef as a Christmas gift is an awesome idea. It is something practical, that will not be returned . . .and a special treat for some people that don't often splurge on themselves for top end product!
That shirt or tie that never gets used vs. a couple of Wagyu ribeyes?
I would throw it on the smoker until about 125` and then cast iron for the win.
I used to cook ribeye like that all the time. Always got compliments....
Last edited by Allon; December 5, 2024, 08:02 PM.
Reason: Cause I can. You have a problem with that?
I usually cook hangers on direct heat on a charcoal grill. Don't need it screaming hot. Just light some charcoal and flip the steak every 30 seconds or so until done. Such a delicious cut it doesn't need much more than salt for seasoning.
If the butcher didn't do it I would cut out the membrane in the middle of it. Then you would have two smaller steaks that would cook quickly. If you leave the membrane in it can shrink while cooking and curl up the meat a bit. Nothing wrong with that, I just prefer how it cooks without that middle piece of connective tissue.
I did a video on hanger steak a couple years back that could be helpful:
Glad for this thread! I have the hanger from my recent steer purchase because I knew to ask for it from this thread! I have it thawed in the fridge and will dry brine tonight before grilling tomorrow.
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