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Hangar Steaks

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reelgem
reelgem Posts: 4,256
edited November -1 in EggHead Forum
Does anyone have a good marinade and cooking tips for hangar steaks?
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  • AZRP
    AZRP Posts: 10,116
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    Where do you find hangar steaks? -RP
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  • BENTE
    BENTE Posts: 8,337
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    dizzy pig raising the steaks/ cowlick mixture

    500 deg

    direct

    until 115 for me but wife likes around 135


    slice long ways (this is the secret)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Little Steven
    Little Steven Posts: 28,817
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    Reelgem,

    You don't need to marinate hanger steaks. Just a rub and grill. They are way more tender and moist than flank or skirt. If you want more flavour, do tequila, lime, garlic and olive oil.

    Steve

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    AZRP,

    Hanger is a wonderful steak. It's often called butcher steak because butchers would often keep them. I think it is the diaphram muscle and there is only one per carcass. There is a membrane that runs through the middle and you can either take it out before or after the cook. They run about 2 to 2 1/2 lbs per. When I cook them the kids just devour them off of the cutting board.

    Steve

    Steve 

    Caledon, ON

     

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    like steven said, they don't require a marinade, but a really good one is a simple marindae of soy sauce and finely chopped shallots ...then pat them dry prior to grilling. . .and like bente said. .500 degrees direct till 130 internal. .. . .
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    randy, besides my specialty butcher (union meats), i'm finding that a lot of whole foods carry them these days (do you have whole foods out there in the desert?) ...
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