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Reverse Sear Hanger Steak
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Hanger steak is tough to come by around here. So good. I'm jealous.
Really shouldn't be much different than reverse searing any steak. I would dry brine tonight. Depending on how thick it is, that will determine your time. Put some black pepper on it just before starting your cook. Cook indirect, to at least 110. If it is thick (say 2 inches) maybe a bit more. Have something roaring hot ready to go when it gets there. Move to the hot fire and turn it every minute until you get to 130. Pull it immediately at 130, err on the low side if it isn't cooking evenly. No need to rest it, by the time you get it to the table it will be rested enough.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
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The above technique sounds good to me. I wouldn't add much in the way of spices because they can burn during the sear. However, Carne Crosta rub is made for high temp searing - just a thought for the future...
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RonB that’s why I’ve started to front seat my steaks then season right before the slow smoke process. This way the seasoning doesn’t burn. I’ll set a grate over my chimney starter and sear the meat then dump the charcoal on one side of the kettle and do the low and slow.Last edited by Dadof3Illinois; June 29, 2020, 08:16 PM.
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Dadof3Illinois - that's basically what I do too, but I've gotten to the point I really like Carne Crosta on beef.
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Club Member
- May 2020
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- Long Beach, CA
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Just realized I didn’t post procedure. It went about 20-25 minutes indirect until 110F. Placed over direct until 135F. That was about 6-8 minutes. It rested by default because I had to sauté spinach as a side.
Which, BTW, I do rather unconventional. Melt bacon fat, two shakes of crushed red pepper and one garlic clove. Once the garlic is starting to brown, add spinach. Sauté until just wilted.
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- Sep 2016
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- Spokane, WA
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I have only cooked hanger once but it was delicious. Definitely in my top 5 cuts. Just wish it was easier to come by around here. Looks like you nailed it!
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