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Prime Hanger Steak

gonepostal
gonepostal Posts: 722
in EggHead Forum
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)

Wetumpka, Alabama
LBGE and MM
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Comments

  • dmchicago
    dmchicago Posts: 4,519
    Oh,man. 

    Live Hanger steak 

    Rich, beefy goodness. 

    Sear hot and fast. 

    Love be to make it with frites for Steak Frites. 

    Nice Cook!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • 20stone
    20stone Posts: 1,961
    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.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Photo Egg
    Photo Egg Posts: 12,137
    Looks absolutely beautiful...
    Thank you,
    Darian

    Galveston Texas
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  • Theophan
    Theophan Posts: 2,656
    Those look perfect!!!  Amazing job!
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  • SPRIGS
    SPRIGS Posts: 482
    That looks killer. Never had Hanger steak but if it tastes half as good as that looks, it must have been incredible!!!
    XL BGE
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  • bgebrent
    bgebrent Posts: 19,636
    Yessir!  Nice cook.
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks great!  I love cow diaphragm.  I'll buy it whenever I can find it.
    ______________________________________________
    I love lamp..
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  • dldawes1
    dldawes1 Posts: 2,208
    +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 !!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Lit
    Lit Posts: 9,053
    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.
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  • cssmd27
    cssmd27 Posts: 345
    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.
    Dallas (University Park), Texas
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  • Lit
    Lit Posts: 9,053
    Thanks for reminding me about these things. Just picked up a couple they are $4.39 a pound at RD. 
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  • Phatchris
    Phatchris Posts: 1,726
    Incredible looking beef!
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  • NorthPilot06
    NorthPilot06 Posts: 1,179

    Looking at those....

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

    DFW - 1 LGBE & Happy to Adopt More...
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  • Lit
    Lit Posts: 9,053
    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.
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  • Lit
    Lit Posts: 9,053
    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.
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  • johnmitchell
    johnmitchell Posts: 7,364
    @gonepostal... Fantastic.. Your plated pic is pure magic !!!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • gonepostal
    gonepostal Posts: 722
    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" 
    Wetumpka, Alabama
    LBGE and MM
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  • Lit
    Lit Posts: 9,053
    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.
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  • gonepostal
    gonepostal Posts: 722
    edited June 2016
    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!
    Wetumpka, Alabama
    LBGE and MM
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