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    Hanger Steak

    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
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    Comments

    • Posts: 18,459
      edited January 2015
      Good lawd! That looks simply divine! ^:)^ ^:)^ ^:)^
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    • Posts: 4,974
      Awesome. hanger steak has such an awesome flavor.
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • 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
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    • 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
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    • Posts: 14,544
      Wow! That's frick'n awesome. Can't imagine doing any better. Don't retire though.
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    • Posts: 481
      That's it, heading to the butcher, great post and cook.
      LBGE 2013 Located in Savannah, Georgia
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    • 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. 

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    • Posts: 872
      Man that is great looking meal you have there
      Trenton ON 1 mbge for now
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    • Posts: 4,121
      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. 
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    • 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.

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    • Posts: 14,544
      Kylec said:
      show previous quotes

      All around winner. Im with you from beginning to the whiskey. Thanks for sharing.
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