Hey Max...

AZRP

How do you cook that hangar steak? I thought I'd see if I can locate them here localy. -RP

mad max beyond eggdome

AZRP,
for the prep, you can do them whole or butterflied (while i'm great at butterflying flank steaks, i haven't quite mastered the hanger steak yet. . .still not sure what 'line' to take with the knife) ....so what i've been doing is taking the whole hanger steak, whacking it a few times with the tenderizer, marinading it in a 1 gallon zip lock bag with soy sauce and chopped up shallots for a good 5 - 6 hours (you could go all night). ..[p]i set up the egg direct at around 500 - 550 degrees, throw in a chunk of hickory or oak or jack daniels chips. ...pat the steaks dry with some paper towells. .grill the steak direct for about 4- 5 minutes per side, depending on thickness. ...i pull when internal temps are 125 internal. ....then slice into about 1/2 inch thick medallions and serve. ..goes great with true french fries (if you want that recipe, just ask) ....

AZRP

mad max beyond eggdome,
Thanks, not sure what a "true french fry" is. I par fry mine for about three minutes, take them out of the oil. When I'm ready to eat, I throw them back in the hot oil until they turn golden brown. -RP

mad max beyond eggdome

AZRP,
you already know the secret to great fries then my friend. ...per tony bourdain, i par fry mine for about 6 - 8 minutes in 275 degree oil. . .remove for 15 minutes, then fry them in 375 degree oil(and per tony, EXACTLY 375 degrees) for about 300 minutes until crispy and golden brown as well. . . .true 'pomme frites'. ..man, there is just nothing else like them ... .[p]i'll look forward to hearing if you can find those hanger steaks in your part of the world. ..

AZRP

mad max beyond eggdome,
I just called the butcher shop where I get my prime meats and they don't sell them, oh well, I'll have to keep on looking. -RP