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Hanger Steak First Run

GlennM
GlennM Posts: 1,396
edited July 2023 in EggHead Forum
I have recently acquired a taste for flat iron steaks, the hanger steak is something I tried years ago at Lidia Bastianich’s
 restaurant in Manhattan. This was very tasty but quite chewy, I think it’s the flat iron for the win in my books 


In the bush just East of Cambridge,Ontario 
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Comments

  • Photo Egg
    Photo Egg Posts: 12,134
    Looks beautiful.
    Many cuts of meat can be chewy if real rare.
    Thank you,
    Darian

    Galveston Texas
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  • Ybabpmuts
    Ybabpmuts Posts: 963
    I saw my Uncle Leon's Hanger Steak one time back near the outhouse. He had just come out of the outhouse and his pants were still around his knees and I think he would have been ok, but he had the biggest set of hanger steaks I've ever seen on a man and he looked down, and I think he thought, there go my sneakers.
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  • dmourati
    dmourati Posts: 1,295
    Wonderful cook and great photos!

    I'm not super familiar with cooking and eating hanger but I am familiar with cooking and eating skirt steak. It can also be chewy. The trick is cutting it thin against the grain.

    https://www.seriouseats.com/why-should-you-cut-meat-steak-against-the-grain

    Hope that helps!
    Plymouth, MN
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  • Dyal_SC
    Dyal_SC Posts: 6,286
    Looks delicious, can’t recall if I’ve ever made it myself. 
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  • lousubcap
    lousubcap Posts: 34,087
    I find the flat iron to be the cut I can most consistently deliver but I also enjoy the skirt steaks (outside for the win), hangar and bavette.  If I had to choose it would be flat iron in the above grouping.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    @GlennM I cook hangar steaks all the time.  I have found they come out perfect in the sous vide for 8-10 hrs then seared on the egg to finish.  They have become my favorites but they are hard to find. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • loco_engr
    loco_engr Posts: 5,794
    tasty looking cook!
     in this 1 horse town jealous that cut is not available  :|
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Photo Egg
    Photo Egg Posts: 12,134
    Money_Hillbilly said:
    @GlennM I cook hangar steaks all the time.  I have found they come out perfect in the sous vide for 8-10 hrs then seared on the egg to finish.  They have become my favorites but they are hard to find. 
    What is your preferred SV temp?
    Thank you,
    Darian

    Galveston Texas
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    @Photo Egg I usually SV @ 135 then let them rest in the sink in a tap water temp bath for 30 minuses or so to stop the cooking then dry and coat with a neutral oil, season then hard sear on the egg.  I have replaced tritips with hangars in the rotation.  Restaurant depot usually has them for $6-7 lb.

     
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Ybabpmuts
    Ybabpmuts Posts: 963
    I love neutral oils. The worst oils are in drive and reverse, anybody who's has sex with a standard transmission can back me up on thism
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  • Photo Egg
    Photo Egg Posts: 12,134
    Money_Hillbilly said:
    @Photo Egg I usually SV @ 135 then let them rest in the sink in a tap water temp bath for 30 minuses or so to stop the cooking then dry and coat with a neutral oil, season then hard sear on the egg.  I have replaced tritips with hangars in the rotation.  Restaurant depot usually has them for $6-7 lb.

     
    Beautiful…thank you
    Thank you,
    Darian

    Galveston Texas
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  • GlennM
    GlennM Posts: 1,396
    I will give the sous vide try next time. Thanks for the suggestion. I use the SV for chuck roast and prime rib roast but stopped using it on steaks, it didn’t make much difference on a steak in my opinion
    In the bush just East of Cambridge,Ontario 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    @GlennM totally agree on ribeyes I gave up on using the SV on them but Tritip, hangers, filets, chuck roast and prime rib are totally incredible in the SV 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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