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Hanger Steak

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smak
smak Posts: 199
in EggHead Forum
Tried out some Hanger Steak in the Sous Vide (ANOVA) with a sear on the BGE.

Went with the Sous Vide  at 134* for about 1 hour and 15 mins.

Seared direct on the Egg at 650 for 30 secs flip 30 secs flip 30 secs flip 30 secs.

Plated with arugula and homemade onion rings.

-smak

image

image

smak
Leesburg, VA
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,458
    edited January 2015
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    Good lawd! That looks simply divine! ^:)^ ^:)^ ^:)^
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  • blind99
    blind99 Posts: 4,971
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    Awesome. hanger steak has such an awesome flavor.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Grillmagic
    Grillmagic Posts: 1,600
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    It looks Fantastic, however how was it? Last night I SV a BIG Bone in Ribeye and it was not as good as reverse sear!
    Charlotte, Michigan XL BGE
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  • smak
    smak Posts: 199
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    @Grillmagic   It was fantastic.   Probably my favorite steak cook to date (and I have been doing steaks on the egg for about 7 years).  Very tender and lots of beefy flavor.

    A couple of other notes:  
    - went with salt / pepper / garlic powder as seasoning for the bath.
    - went with a nice Shiraz for the meal.   
    - finished with a Templeton Rye Whiskey.
    smak
    Leesburg, VA
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  • pgprescott
    pgprescott Posts: 14,544
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    Wow! That's frick'n awesome. Can't imagine doing any better. Don't retire though.
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  • Aquacop
    Aquacop Posts: 481
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    That's it, heading to the butcher, great post and cook.
    LBGE 2013 Located in Savannah, Georgia
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That is beautiful.  I love hanger steak...just wish it was easier to find. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • cook861
    cook861 Posts: 872
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    Man that is great looking meal you have there
    Trenton ON 1 mbge for now
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    SmokeyPitt said:
    That is beautiful.  I love hanger steak...just wish it was easier to find. 
    No kidding!  I only had it once in a Gorden Ramsey place in London. It was incredible, and looked like @smak 's product. The flavor was so intense!  I have looked for it all around me, and I have never seen it. Perhaps that cut might be known as something else?  I do not know....


    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Kylec
    Kylec Posts: 8
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    smak said:
    @Grillmagic   It was fantastic.   Probably my favorite steak cook to date (and I have been doing steaks on the egg for about 7 years).  Very tender and lots of beefy flavor.

    A couple of other notes:  
    - went with salt / pepper / garlic powder as seasoning for the bath.
    - went with a nice Shiraz for the meal.   
    - finished with a Templeton Rye Whiskey.

    Wonderful looking meal and I like your whiskey choice. Templeton Rye is very good.

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  • pgprescott
    pgprescott Posts: 14,544
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    Kylec said:
    smak said:
    @Grillmagic   It was fantastic.   Probably my favorite steak cook to date (and I have been doing steaks on the egg for about 7 years).  Very tender and lots of beefy flavor.

    A couple of other notes:  
    - went with salt / pepper / garlic powder as seasoning for the bath.
    - went with a nice Shiraz for the meal.   
    - finished with a Templeton Rye Whiskey.

    Wonderful looking meal and I like your whiskey choice. Templeton Rye is very good.

    All around winner. Im with you from beginning to the whiskey. Thanks for sharing.
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