Hanger steak tonight

NoVA Bill · October 2009

Last Sunday I picked up a couple hanger steaks in WDC. Tonight is the night for my first hanger.

I brushed on EVOO, S&P. Got the medium holding 650 dome for 20 minutes then dropped the hanger on the grid at the fire ring for 3 minutes a side (next time I'll move to the top of the fire box for a comparison).

After a 7 minute rest it's back on the egg at 400 degrees for 2 more minutes and voila 128 degrees of hanger ready for another short rest while the asparagus finished up.

I ended up with a nice sear and nicely cooked steak. Like the flat iron steak earlier this week the hanger has a distinct flavor - I like it. Waiting on the wife to get home and give hanger a rating.

Rib Fan · October 2009

That looks great!

Wayne

NoVA Bill · October 2009

Hey Wayne,

And it was!

Thanks,

Darnoc · October 2009

You better leave a sample or you might just be put out in the dog house tonight.Temps are starting to drop and I don't think you would like that.All kidding aside That is the only cut that I have not tried.Did you find it to be a ordeal to trim the silver skin out?I was thinking of picking some up from Restaurant Depot this weekend.

NoVA Bill · October 2009

The butcher had it all trimmed out. There was a small piece of material I cut out. Other than that it's all I had to do.

BTW there are four slices of hanger wrapped in HDAF waiting on her - I ain't no dummy. :laugh:

cookn biker · October 2009

Great cook. Steak looks juicy!

NoVA Bill · October 2009

Molly,

Thanks. The steak was good and jucy. The meat was more rare than the pic shows. Wife's pieces are sitting in the jucies captured during the rest in the foil.

mad max beyond eggdome · October 2009

good stuff bill!!. ..where did you find yours??

btw ...next time, just try grilling it straight up at around 500 degrees ... . i find no benefit to the sear/rest/dwell (trex) method with this cut. . ..also, when slicing a hanger, you want to take long thin slices from top to bottom (north and south). ..looks like you took shorter slices across the steak. ...you actually get more tender sclices across the grain when you take the longer slices. .. looks good though!!

NoVA Bill · October 2009

Hey Max!

Got it at you recommendation, i.e., the Eastern Market (Union Butcher?)

Thanks for the coaching as I was flying by the seat of my pants on this one albeit the steak was quite tender the way I sliced it. :ohmy:

mad max beyond eggdome · October 2009

hey, glad you made it down to union meats!! . .great place isn't it?!!

no problem on the 'coaching' ...glad it was tender for you anyway. .. i originally sliced em like you until roy at union meats told me the better way to slice them. .. the slices really end up tender that way. ..

NoVA Bill · October 2009

Yea, great place. Parking's a bear!

mad max beyond eggdome · October 2009

LOL ...yeah, worse on sat/sun. ... i've parked as far as 4 blocks away, sometimes illegally. ...its a pain ... i usually try and get down there really early, like at 8 am. ...

Beli · October 2009

Great looking steak Bill, which one do you prefer hanger/flat iron ??

rsmdale · October 2009

Nice cook on the steak Bill,your wife will be in for a treat.

GOOD EATS AND GOOD FRIENDS

DALE

NoVA Bill · October 2009

Hey Beli!

The vote is almost in:

Wife prefers Flat Iron over Hanger.

I need another taste test

- like both, as they both are unique in their flavor.

Thank you,

NoVA Bill · October 2009

Hey Dale!

Yep she was happy the ole man left some Hanger for her. She surprised me in voting for the Flat Iron we had earlier in the week. No probelm here as they're both good and unique in their flavor.

Thanks,

Rolling Egg · October 2009

Thats one great looking steak. Looks like it was very juicy.

NoVA Bill · October 2009

Thanks and yes it was!

Hanger steak tonight

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