I finally got around to cooking and trying a hanger steak and denver steak. Overall I was very impressed with the flavor and texture of both. The hanger steak reminded me of a ribeye cap but it was slightly more mineraly tasting in a good way. The denver steak was a bit sweeter tasting, not as bold of a beefy flavor, but still had a great tender texture with some great marbling. I will definitely be eating these two cuts more often.
The hanger was about 1.25 pounds and the denver steaks were right around 1.4 pounds for the two of them.
I reverse seared the denver steaks since they were a thicker than the hanger. They were right about 1 1/2 inches thick and the top one was thicker than the bottom one. When they cooked they plumped up nicely. The one on top ended up being about as thick as it was long. Basically just a nice cube of meat. They probably could have used a couple more minutes of cooking but I would rather have them a bit too rare the first time than too done. They were right around 120 degrees but 125 would have been better.
For the hanger steak I just cooked it direct over the coals. No reverse sear since it was somewhat thin. Everything I have read about hanger is that you definitely don't want it to go beyond medium rare. Again, I probably erred a couple degrees rare on it but the texture was great. Not rubbery or chewy at all. Still very tender and there were some nice crusty bits on the outside.
I started cutting before I thought to take a picture. This was cut along the membrane that runs through the steak.
I just seasoned them with salt so I could get a good taste of the meat coming through. I will definitely be mixing these cuts in with my normal ribeyes, strips, and tri-tips. Between the two I think I prefer the hanger slightly more than the denver. But you can't go wrong with either.
The hanger was about 1.25 pounds and the denver steaks were right around 1.4 pounds for the two of them.
I reverse seared the denver steaks since they were a thicker than the hanger. They were right about 1 1/2 inches thick and the top one was thicker than the bottom one. When they cooked they plumped up nicely. The one on top ended up being about as thick as it was long. Basically just a nice cube of meat. They probably could have used a couple more minutes of cooking but I would rather have them a bit too rare the first time than too done. They were right around 120 degrees but 125 would have been better.
For the hanger steak I just cooked it direct over the coals. No reverse sear since it was somewhat thin. Everything I have read about hanger is that you definitely don't want it to go beyond medium rare. Again, I probably erred a couple degrees rare on it but the texture was great. Not rubbery or chewy at all. Still very tender and there were some nice crusty bits on the outside.
I started cutting before I thought to take a picture. This was cut along the membrane that runs through the steak.
I just seasoned them with salt so I could get a good taste of the meat coming through. I will definitely be mixing these cuts in with my normal ribeyes, strips, and tri-tips. Between the two I think I prefer the hanger slightly more than the denver. But you can't go wrong with either.
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