Prime Hanger Steak

gonepostal

I tried something new to me tonight. We had seen this cooked on tv once before but had never run across it in any of our local stores/ butchers. It received rave reviews from both the wife and I and will be ordered again for future cooks. (Flannery beef)

dmchicago

Oh,man. 

Live Hanger steak 

Rich, beefy goodness. 

Sear hot and fast. 

Love be to make it with frites for Steak Frites. 

Nice Cook!

20stone

Fantastic cook!

Hanger steak used to be hoarded by butchers because it was ugly (and tough to sell), but awesome on the plate.  I gotta guy, so we cook it pretty often.

If you feel like cheating, they respond really well to a long SV cook, but, as you found, they are also great straight on the Egg.

Nicely done.

Photo Egg

Looks absolutely beautiful...

Theophan

Those look perfect!!!  Amazing job!

SPRIGS

That looks killer. Never had Hanger steak but if it tastes half as good as that looks, it must have been incredible!!!

bgebrent

Yessir!  Nice cook.

nolaegghead

Looks great!  I love cow diaphragm.  I'll buy it whenever I can find it.

dldawes1

+1 on never had it....  +1 on looks great !!!!

If it tastes half as good as your pics look...it has to be awesome.

I'll ask my butchers about availability on the hanger steaks !!

Thanks for posting...love that food porn !!!

Lit

Restaurant depot carries these not prime but they are very good. They are called hanging tenderloins there but I am pretty sure they are the same thing. They are under $5 a pound at RD but you have to peel the silver skin and clean them. Very nice cook this made me want to drive down and get some today.

cssmd27

20stone said:

Fantastic cook!

Hanger steak used to be hoarded by butchers because it was ugly (and tough to sell), but awesome on the plate.  I gotta guy, so we cook it pretty often.

If you feel like cheating, they respond really well to a long SV cook, but, as you found, they are also great straight on the Egg.

Nicely done.

LOVE these hangers from Flannery!  He does such a great job trimming them up and removing all the silver skin.  I bought one not trimmed before, and it was a lot of trouble trimming it up and looked pretty mangled afterwards.

Interesting comments about SV.  I SV a lot of cuts, but I've always thought this cut would not do well because of it's thinness and it's so tender without it.  I will also comment that I prefer these cooked to a good medium rare rather than the rare that we normally eat meat.

Lit

Thanks for reminding me about these things. Just picked up a couple they are $4.39 a pound at RD. 

Phatchris

Incredible looking beef!

NorthPilot06

Looking at those....

Can anyone fill me in on what is required to get a membership to RD?

Lit

NorthPilot06 said:

Looking at those....

Can anyone fill me in on what is required to get a membership to RD?

Either a business license and you can get a card or join KCBS for $35 a year and show the card at the RD front desk and they give you a day pass every time you go in.

Lit

cssmd27 said:

20stone said:

Fantastic cook!

Hanger steak used to be hoarded by butchers because it was ugly (and tough to sell), but awesome on the plate.  I gotta guy, so we cook it pretty often.

If you feel like cheating, they respond really well to a long SV cook, but, as you found, they are also great straight on the Egg.

Nicely done.

LOVE these hangers from Flannery!  He does such a great job trimming them up and removing all the silver skin.  I bought one not trimmed before, and it was a lot of trouble trimming it up and looked pretty mangled afterwards.

Interesting comments about SV.  I SV a lot of cuts, but I've always thought this cut would not do well because of it's thinness and it's so tender without it.  I will also comment that I prefer these cooked to a good medium rare rather than the rare that we normally eat meat.

This cut is really pretty easy to peel. The first 2 took me about 20 minutes and the last 2 under 15 minutes. I had 1.8lbs of trimmings when I was done so I am at about $8 a lb trimmed for choice so I can't imagine what the prime trimmed ones ran I am guessing $20ish a pound. Great cut of meat though gonna be cooking these more often. Oh and the petty knife works better than the chef for trimming.

johnmitchell

@gonepostal... Fantastic.. Your plated pic is pure magic !!!!!

gonepostal

johnmitchell said:

@gonepostal... Fantastic.. Your plated pic is pure magic !!!!!

Thanks!! That plate is up there with the best i've ever done. We kept saying "wow" 

Lit

gonepostal said:

johnmitchell said:

@gonepostal... Fantastic.. Your plated pic is pure magic !!!!!

Thanks!! That plate is up there with the best i've ever done. We kept saying "wow" 

What is the cost per lb of those? I have never found them anywhere else even butchers so just wondering. The marbling on those is crazy.

gonepostal

Lit said:

gonepostal said:

johnmitchell said:

@gonepostal... Fantastic.. Your plated pic is pure magic !!!!!

Thanks!! That plate is up there with the best i've ever done. We kept saying "wow" 

What is the cost per lb of those? I have never found them anywhere else even butchers so just wondering. The marbling on those is crazy.

I paid $35 for 24ozs...expensive but i made sandwiches for 2 days for lunch with the leftovers. I'm gonna buy some more one of these days!