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Question on beef hanger steak

pattikakepattikake Posts: 1,175
edited 8:14PM in EggHead Forum
:unsure: I just bought some beef hanger steak, what do I do with it do I cook it like a regular steak. Also I bought a flat iron steak for fighiats but the hanger steak looked good so I bought it. Help!!!

Thank you in advance.

Patti
Wichita, KS

Comments

  • HungryManHungryMan Posts: 3,470
    Is it trimmed already? I season it up a bit. Do a sear. Cook to about 130 internal and slice length wise against the grain.
  • pattikakepattikake Posts: 1,175
    Yes all trimmed.
  • HungryManHungryMan Posts: 3,470
    Simple, season and cook. Just don't overcook. Nothing magic about it. If it is totally trimmed cut length wise. if it looks like two pieces attached with a center band thing, slice to you hit the center band, then throw band out. It is so tender I think you can cut any direction and it will be good.
  • Little ChefLittle Chef Posts: 4,725
    Patticake: I like to marinate it in a good red wine with smashed garlic cloves for about an hour, then season with s&p and grill hot and fast. I pull it at 124* then let rest at least 10 minutes before carving. If this is your first hangar, you are in for a treat. Great beefy flavor! :)
  • GandolfGandolf Posts: 882
    LC, is there any special "trimming" or anything that has to be done to a hanger steak? Thanks
  • Little ChefLittle Chef Posts: 4,725
    Dave: Whole hangars contain a large ribbon of connective tissue that runs down the middle. The grain of the meat is different on either side of the connective tissue. (strange looking piece of meat actually!) It can either be cooked whole, and remove the connective tissue after the cook, or it can be removed before the cook. I butcher it before the cook, and I end up with two pieces of beef about the size of a small pork tenderloin. Trust me when I say, this middle connective tissue is NOT chewable, and barely cuttable!! You won't be able to mistake it.
  • FidelFidel Posts: 10,172
    I'll go a step further and say it really depends on how much preparation has been done by the butcher.

    Hanging tenders (aka hanger steaks) are sometimes sold with a bunch of silver skin and fat on the exterior as well that takes a lot of knife work to trim before you can cook and serve it.

    Exhibit A:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=685623

    But most good butchers or meat departments will do most of the dirty work for you, and earn a nice upcharge for their efforts.
  • pattikakepattikake Posts: 1,175
    Thank you everyone, when I go back tonight I will ask them if they are trimmmed out. They are small so I think they are.

    Patti
    Wichita, KS
  • Little ChefLittle Chef Posts: 4,725
    Good addition Fidel!! Thanks! :)
  • Did you cook it yet, Patti?

    Here is one I bought and trimmed myself, leaving it whole.

    P7030702.jpg

    Slice it longways against the grain on each side of the tendon.

    P7030705.jpg
    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
  • pattikakepattikake Posts: 1,175
    I am going to start in a few minutes. Thanks for the pics.
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