Hangar Steak

vidalia1

I was at RD yesterday and they had Hangar Steaks for $2.09 per #. I had heard how good they were so I bought a pack. I came home and trimmed up the 4 steaks in the pack. I will cook one tonight. If they are as good as I have been hearing then $15 for 7 #'s of meat will be a great deal. Pics to follow tonight. Also the pickled jalapenos will be done tonight....mmmmm I can't wait to get home. :woohoo: :woohoo:

DrZaius

Let me know how it goes. I have been curious to try those. That is a great price if they are good.

vidalia1

Doug,


bludyung@yahoo.com

mad max beyond eggdome

kim,

thats a fantastic price. ...couple of things. ..if you grill them whole, make sure when you slice them, that you slice them long ways (i.e. as you look at the steak the long way that you take the slices "north to south" down the lenth of the steak. . .that is against the grain and yields the most tender slices. ..also, you HAVE to avoide that nasty piece of tendon/gristle that runs down the center of the steak. ...it is totally un-chewable. ...you can leave it and grill the steak whole, or you can cut the steak into two small piece, rmove that nasty piece and grill the smaller pieces. .. .

it makes no sense to t-rex hanger steaks...simply grill them direct at around 500 degrees dome temp for about 7 minutes per side or until done to your liking. ..we like medium rare ....you can simply salt and pepper them, or a little dizzy raising the steaks or cowlick is good, but they are also great with marinade, like soy sauce and shallots. ..

let us know how they turn out. ..you are gonna love the deep, rich beefy taste....best steak on the cow, period!!

Fidel

Wow Max....perfect advice if I say so myself.

That is the same way you taught me to cook them a couple years ago -- and it works. I gave Kim this same advice, almost word for word, via email a couple hours ago. :P

tjv

I've tried the RD hangers a couple times. I find them to have an off taste. I compared notes with Chubby. He thought the taste was more liver like. All the RD hangers Chubby and I bought had a large amount of juice in the package, wonder if the hangers sitting in the juices has something to do with off flavors.

Wife had Prime grade Hanger in Vegas last fall. it was killer good.

t

vidalia1

Truly great minds think alike...LOL
Max,

I was able to get the tendon out but was surprised how deep it was...on Flat irons it barely runs under the meat...anyway thanks for the advice guys...I am getting hungry just thinking about it.... :silly:

I will post pics & results later tonight.... :cheer:

mad max beyond eggdome

thanks rod!!

i don't know how they come RD down there. ..the ones i saw bente get from his RD had a pretty heavy layer of fat around them and required a fair amount of trimming (we did this up at bill wise's lake place a couple of years ago). ..taste was great....

i know the dekalb farmers market carries them as well as i've seen them there... .and they are well trimmed. ..i think also saw them butchered into strips there with the center tendon removed. ...but the price was more like 5 bucks a pound. ...

up here at eastern market i get them whole, but they are well trimmed and i pay 6.99 a pound. ...only other place i've seen them in the washington area is at whole foods and there they run upwards of 8.99 a pound!!!. ..

i'm afraid they are getting like flank steak. ..when i was a kid my mom bought flank steak cause it was considered the cheapest cut of meat around, and mom bought it at the end of the month (dad was in the army and only got paid once a month in those days) along with hotdogs. .. no one knew how good it was ....now its as expensive as sirloin. .i fear that now that i've let the cat out of the bag (LOL) about hanger steaks, you guys are all gonna drive up the prices on me!! :unsure: :(

mad max beyond eggdome

yep, the only way to get it out of the raw steak is to completely split it into two pieces ....at french bistros, what they do is cut the whole hanger into two, remove that tendon, then take each halv and buterfly it down the middle, and then pound the piece out flat so its a nice flat thin steak. ...then marinade and basically flash grill it. ...called an "onglet" steak. .served with 'pomme frittes' . ..very very good!!!!!

vidalia1

Mint Tulip (wife Ginny) said yesterday when I was trimming them that she would like to try one sliced across the middle and pounded and then flash fried. As there were 4 steaks in the package I may give that a try next time...

also to TVJ's comment...yes the RD package did have a lot of blood but I do wash the meat off after trimming. I hope this helps as I don't lke liver taste...

I will let you guys know.....

Florida Grillin Girl

Hi Kim, I think you will like it. Here's mine from last week.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=677780&catid=1#

Faith
Tampa

BENTE

i love them like others have said. i keep mine whole instead of slicing out the tendon



also if you trim heavy handed you can make chili with the trimmings.. i have actually bought some just to chunk up and make chili

vidalia1

Faith,

I had seen other posts about Hangars but after seeing your post and knowing we were going to RD I knew I had to give them a try.

It is surprising the number of new food related things we have tried since getting our BGE's and joining this forum....I am sure the Hangar will be delicious like all the other cooks we have tried after being inspired by you EggHeads...
:woohoo:

vidalia1

I like the way you are thinking Terry. Hangar chili does sound good...I was asking Rod this morning about Hangar burgers....mmmmmm