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Hangersteak with day late mushroom sauce

dhuffjrdhuffjr Posts: 3,182
edited 7:07PM in EggHead Forum
I was wondering if there is a Julia Childs marathon on cable as I had to hit two stores for shallots last night and I bought all that was left when I found them.

Kids where off and so were mom and dad so we made dinner tonight. Picked up a pack of hanger steaks at the Restaurant Depot at Christmas. Thawed them and trimmed them all up this morning. I also thoroughly abused them with a jacardi.


Put them in a bag with a mini bottle of red wine and some cheap balsamic with chopped shallots and some additional salt and pepper. I had bought fresh thyme and rosemary but forgot to put them in.

While the meat was getting happy we took the kids skating. The wife and I both fell once after a 30 year break from skating. I recommend skipping this step.

I love Shaking the Tree on baked potatoes so I thought I'd save a step/force my way of eating them on the family and cubed up the potatoes and tossed them with a stick of melted butter and gave them a nice coating of STT. Turned out awesome!

The steaks were more done than I would have liked but were still great.

The over doneness was in part to the mushroom sauce distraction. I had dumped the steaks and marinade into the pan and scrapped off most of the shallots and let the liquid stay in the pan. Added a pack of "restaurant blend" mushrooms and cooked away. When it reduced I punted with some better for gravy flour and added a can of beef broth and cooked it all down.
Plated with the addition of a salad and this was a mighty fine meal. Next time I need to remember the herbs and I'll hit the steaks with some RTS rub or just some salt and pepper before putting them on the Egg.


  • WeberWhoWeberWho Posts: 6,163
    Thanks looks really good!
  • Lawn RangerLawn Ranger Posts: 5,466
    That looks pretty darn good, My Friend. But nothing a few Tater Tots and a drizzle of Thousand Island Dressing couldn't enhance. You're gettin' there....just gotta prod you occasionally! :laugh:

    Best to you, Buddy.

  • I've overcooked like that before when running inside and out, too.

    Maybe I should move my oven out onto our back deck :laugh: :woohoo:
    Knoxville, TN
    Nibble Me This
  • ChubbyChubby Posts: 2,956

    :woohoo: :woohoo: :woohoo:

    Truer words have seldom been spoken here...especially by you!!

    I'm sure Dennis appreciates your wise council and words of encouragement!!

    "Poking...Proding"'s all the same...right?? there ANYONE here who knows more about "Poking and Proding" young'ns...than you??


    I dare say...."NOT"!!!

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • dhuffjrdhuffjr Posts: 3,182
    That picture gives me nightmares. Mike looking so ho hum....yet with a huge smile on his face. Tom trying to avoid eye contact and act like nothing is happening.

    Makes a man happy he is more than a days drive away. B)
  • dhuffjrdhuffjr Posts: 3,182
    You make me nervous saying "prod". :whistle:
  • 30 year break from skating? You and your wife both win the award for coming back and finishing the cook!!! Good times!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Egg JujuEgg Juju Posts: 658
    I havent been able to find hangers yet... are they as good as I hear they are?
    Large and Small BGE *
  • Dennis the hanger steak with mushroom sauce and those potatoes looks absolutlely delicious. :) If there are any leftovers I'm at the Valley today..... :whistle:
  • LobichoLobicho Posts: 557
    now that's what i call serious cooking!!!
    great job
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