Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Hanger Steak

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
· Share on FacebookShare on Twitter

Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    edited January 2015
    Good lawd! That looks simply divine! ^:)^ ^:)^ ^:)^
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Awesome. hanger steak has such an awesome flavor.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • Grillmagic
    Grillmagic Posts: 1,600
    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
    · Share on FacebookShare on Twitter
  • smak
    smak Posts: 199
    @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
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Wow! That's frick'n awesome. Can't imagine doing any better. Don't retire though.
    · Share on FacebookShare on Twitter
  • Aquacop
    Aquacop Posts: 481
    That's it, heading to the butcher, great post and cook.
    LBGE 2013 Located in Savannah, Georgia
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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. 

    · Share on FacebookShare on Twitter
  • cook861
    cook861 Posts: 872
    Man that is great looking meal you have there
    Trenton ON 1 mbge for now
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    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. 
    · Share on FacebookShare on Twitter
  • Kylec
    Kylec Posts: 8
    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.

    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    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.
    · Share on FacebookShare on Twitter

Categories