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Ribeye VS Hanger Steak
Florida Grillin Girl
Posts: 5,013
I egged 2 different steaks and decided to do a taste test - Ribeye $10, Hanger steak $2.50.
The Ribeye was seasoned with salt and pepper, the hanger steak was coated in RichardFL's Kona rub (thanks Richard!).
I seared them at 600 dome and pulled them both at 120 internal, the ribeye got done faster.
Ribeye on the left and hanger on the right:
I also made some scallops for an appetizer, coated with DP Tsunami spin, and served over a Coconut Mango Pepper sauce:
Before the steak went on, I egged some mashed potato casserole and spinach souffle, along with some corn on the cob and grilled portobella mushroom:
Here is the plated dish, hanger on the left and ribeye on the right, with sauteed mushrooms:
AND the winner is...... The Hanger steak, hands down.
Faith
The Ribeye was seasoned with salt and pepper, the hanger steak was coated in RichardFL's Kona rub (thanks Richard!).
I seared them at 600 dome and pulled them both at 120 internal, the ribeye got done faster.
Ribeye on the left and hanger on the right:
I also made some scallops for an appetizer, coated with DP Tsunami spin, and served over a Coconut Mango Pepper sauce:
Before the steak went on, I egged some mashed potato casserole and spinach souffle, along with some corn on the cob and grilled portobella mushroom:
Here is the plated dish, hanger on the left and ribeye on the right, with sauteed mushrooms:
AND the winner is...... The Hanger steak, hands down.
Faith
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini
3 Large, 1 Small, 1 well-used Mini
Comments
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Great presentation Faith...and we love hangar steaks. At usually less than $2 per pound you just can't beat hangars...of course a good rib eye isn't bad either....
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RD was out of Hangers Friday and didn't expect any over the weekend. I was bragging about bringing some to work over the weekend.
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someday i need to cook one of those hangers, the prices up here seem to be reversed from the rest of the country, ribeyes i find as cheap as 5.99 a pound, something like tritip is as low as 8.99 from time to time. the hanger would probably need to be ordered ahead of time, dont think ive ever seen one in a meatcase. that dinner looks awesomefukahwee maineyou can lead a fish to water but you can not make him drink it
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I couldn't agree more. It is hard to beat a well cooked hanger steak. Your sides look awesome too!
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My experience too, over the years all the competent butchers have shut down, the guys I'm left with I can't even explain what a hanger or flat iron is...
Doug -
I can't wait for you to move next door, Faith! :laugh:
That looks wonderful !!!! I've never seen hanger steaks in the grocery stores. I'll have to look into those.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Great job Faith. Fantastic post. Now I want to go out and get a hanger steak to grill. Tim
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Hnagers hands down for us too Faith! What a great looking meal.
we can not get them up here and the three places I have asked had no idea what I was even talking about. :( so they will have to remain our FL treat for winter.
gee... no snow shoveling and hangers :P
we do them with a bit of crushed garlic, couple of shots of soy and red wine vinegar. sometimes a dash or two of herbs. all into a ziplock for about an hour and always good.We trim before we cook too so we have to pieces that look like a pork tenderloin. -
That looks great Faith! Flat Irons are my favorite, , which I suppose is much like Hanger. Your entire meal looks wonderful
Capt Frank
Homosassa, FL -
Very nice!
Boy I can't decide where to move after seeing that. :laugh: -
Sweet eats!
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you should have done a fair comparison. should have prep them the same!
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Fantastic meal Faith - as always
I'll bring a bottle of cabernet next time -
could there have been any doubt whatsoever??? hanger steak is the beefiest tasting hunk of cow there is, hands down!!
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MMBE is spot on - close second or maybe a tie is tri tip. Or maybe it's my seasoned taste buds. :huh:
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Not so fast there pal, I remember a certain throwdown. :laugh: -RP
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Big A, the flavor of both was great, I was serving the ribeye with the mushroom tarragon cream, so I didn't want a rub on that one. What made the hanger win over the ribeye was the texture, and flavor of the meat, not the flavor of the seasonings used.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Hey Faith,
What an awesome looking meal. Great JOB!I do have a question. Is a hanger steak the same as a flat iron steak? I do flat irons all the time and absolutely love them. Lately the have grown in popularity in the my town and the price just keeps getting higher! -
if you recall, i didn't lose on taste, only on presentation and tenderness (and on the cook's all around good looks
) -
Here is a description of hanger steak - there is only 1 per cow, that's why most people have never heard of them.
http://en.wikipedia.org/wiki/Hanger_steak
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Where on earth can you find hanger so cheaply? It is my absolute favorite cut of beef, hands down. I have to drive across town to find it at a specialty butcher, and I pay at least $5-7/lb for it. I'd probably eat it twice a week if I could find it for $2.50. The earthy, deep flavor is so delicious.
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Does yours come trimmed? From RD, you need to do a bit of trimming.
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Faith just beat me with the info.
Keith,
According to my wonderful meat book I recently picked up (I reeeally like it!)entitled "The Best of Meat Recipes" from Cooks Illus.
The Flank and Hanger steaks comes from the flank area of a cow, (groin area?) and the Top Blade Steak or Flat Iron comes from the Chuck area.
We really like the flat iron, a lot.
It's especially good, we think, in stir fries.
Incidentally the Flat Iron is called an Oyster steak in some Australia and N.Z. which is ironic, because we eat it in stir fries a lot using oyster sauce. -
Faith Yo quiero El Hannger Steak por favor!!!! First thing I'll do when in Florida is come & visit you.... :woohoo:
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My bribes didn't hurt either. -RP
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i have never tried that cut before, but after reading this i am going to try!! is it the cut as a flank steak? Arent they more tough?? :unsure:
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