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Steak Question
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Grillin Guy
Posts: 302
Angel and I were in New Orleans for a couple of days last week and found a great little restaurant in the Warehouse District called La Boca. I had the Cenrto de Entrana which turned out to be a Hanger Steak. Now I've never had a Hanger Steak before so I started doing some research on it and found out the Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly.
I've not been able to find that cut here on the Gulf Coast but have asked several butchers to be on the look out for it and to let me know when they find it.
I just wanted to know if any of you have been cooking Hangers and if you have, what receipe you use? Do you use a cast iron pan to sear it? Any help would be appreciated.
I've not been able to find that cut here on the Gulf Coast but have asked several butchers to be on the look out for it and to let me know when they find it.
I just wanted to know if any of you have been cooking Hangers and if you have, what receipe you use? Do you use a cast iron pan to sear it? Any help would be appreciated.
Comments
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Since there is only 2 per steer it can be hard to find. Usually this piece of meat if it remains attached to the forequarter for any aging process whatsoever will dry out to the point that it is just put into ground beef once it gets to a store.
I would guess that IBP or Excel is removing it and they are selling it to high end restaurants at a real good price.
You might try a meat wholesaler or restaurant supplier to see if a case purchase price can be gotten for you probably 55 to 70 lbs in the case though. Good reason for a vacuum machine.
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That's perfect. Thanks all!
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Hanger steak is really good. Here's another way. Get the Egg up to "lava," as if for a T-rex sear. Sear on both sides for 90 secs/two minutes. Wrap in aluminum foil for fifteen minutes and serve.
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