Question on beef hanger steak

pattikake · August 2010

: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

HungryMan · August 2010

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.

pattikake · August 2010

Yes all trimmed.

HungryMan · August 2010

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 Chef · August 2010

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!

Gandolf · August 2010

LC, is there any special "trimming" or anything that has to be done to a hanger steak? Thanks

Little Chef · August 2010

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.

Fidel · August 2010

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.

pattikake · August 2010

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 Chef · August 2010

Good addition Fidel!! Thanks!

Florida Grillin Girl · August 2010

Did you cook it yet, Patti?

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

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

pattikake · August 2010

I am going to start in a few minutes. Thanks for the pics.

Question on beef hanger steak

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