cookin' with the lid open--hanger steak

Hungry Celeste

To celebrate the Saints' victory over the Falcons, I cooked a hanger steak--with the lid open (gasp!) In short, it rocked...I heated up a cast iron skillet on the grill (lid closed) for about 30 minutes at 550, then seared both sides of the steak in the skillet. I moved the steak to the grill to continue cooking, while I deglazed the skillet with red wine, shallots, and sliced mushrooms (see pics here: (http://bouillie.wordpress.com/2009/11/05/hanger-steak-with-shallots-mushrooms/). It was so good, I can foresee more cooking with the lid up in my future.

Boilermaker Ben

I'm a Bears fan, but I'll root for my Boilermaker QBs any time they're not playing the Bears. We don't get too many Saints games televised up here in Chicago, but when they ARE on, I LOVE watching the Saints play. They're an exciting team. Go Saints, Go Broncos.

Oh yeah, and your steak looks awesome. I've just "followed" your blog. A small request? Bigger photos on the blog, or the option to click on them for a full-size view? The last photo on this post is a little hard to make out.

Rascal

Way to go! I often sear my steaks in a CI pan, preferring to use the instant, nuclear heat of my turkey roaster base rather than the Egg. A splash or two of cognac makes for a spectacular finale and with a bit of butter and/or oil the pan is now ready for the shrooms! Here's the results of a recent cook...