I’ve made a few different purchases from Crowd Cow over the last few months, picking up various cuts I enjoy as well as cuts I’ve never tried before. After a few posts by others, and Troutman mentioning to cook all three to compare, tonight, it was time to test three I’ve never had before, to my memory. All three cuts came from Novy Ranches, a grass-fed, grass-finished Purebred Angus. Coulotte, flat iron and hanger steak, as pictured below.
I dry brined for about 8 hours then rubbed with Oak Ridge BBQ Carne Crosta just before I put them on the grill.
I planned on using the kettle for this cook but the weather rolled in and seemed a bit unpredictable with the rain off and on and wind picking up. So I went to the gasser for a two-zone cook, first at 225-250* until about 115* at which point I would crank up the heat for the sear.
After a short rest off off the grill to get to searing temp, I placed all on and flipped every 30-45 seconds until my target temp of 130-134* was reached, at which point they came off and rested while my veggies charred just a bit.
After the rest, I sliced against the grain with a slight bias cut on all three, served with rice and the charred red onion, zucchini, squash, red and green peppers. All was really good, especially the grilled veg!
As for each cut of meat, they were all really good, offering up different textures and flavor. The coulotte offered a tenderness that rivaled filet. I did overlook this cut just a tad, but it was still a great cut. The flat iron may have been my favorite although I would cook it differently next time. Perhaps with a chimichurri sauce. But the texture here was amazing, just the perfect chew with a rich, beefy flavor. The hanger may have had the most flavor as well as been the juiciest due to the marbling and I would compare this to a ribeye.
But overall, I would buy all three cuts again, perhaps find three different ways to prepare each, as they all offer some versatility. I do wish I could have done these on the kettle, but I do have a flat iron and coullote left in the freezer that I could cook up with one of my 45 day dry aged ribeyes on the kettle next time. Definitely a fun cook and way to try some different cuts of beef from a great source.
I dry brined for about 8 hours then rubbed with Oak Ridge BBQ Carne Crosta just before I put them on the grill.
I planned on using the kettle for this cook but the weather rolled in and seemed a bit unpredictable with the rain off and on and wind picking up. So I went to the gasser for a two-zone cook, first at 225-250* until about 115* at which point I would crank up the heat for the sear.
After a short rest off off the grill to get to searing temp, I placed all on and flipped every 30-45 seconds until my target temp of 130-134* was reached, at which point they came off and rested while my veggies charred just a bit.
After the rest, I sliced against the grain with a slight bias cut on all three, served with rice and the charred red onion, zucchini, squash, red and green peppers. All was really good, especially the grilled veg!
As for each cut of meat, they were all really good, offering up different textures and flavor. The coulotte offered a tenderness that rivaled filet. I did overlook this cut just a tad, but it was still a great cut. The flat iron may have been my favorite although I would cook it differently next time. Perhaps with a chimichurri sauce. But the texture here was amazing, just the perfect chew with a rich, beefy flavor. The hanger may have had the most flavor as well as been the juiciest due to the marbling and I would compare this to a ribeye.
But overall, I would buy all three cuts again, perhaps find three different ways to prepare each, as they all offer some versatility. I do wish I could have done these on the kettle, but I do have a flat iron and coullote left in the freezer that I could cook up with one of my 45 day dry aged ribeyes on the kettle next time. Definitely a fun cook and way to try some different cuts of beef from a great source.
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