2 Hanger Steaks seasoned with salt,pepper,garlic, coffee rub. Sou vide for 2 hours at 135f. Seared with weed torch.
by Dramatic-Drive-536
10 Comments
flynreelow
yes please.
NovusOrdoSaeclorum
Why did you want to get them high after?
herr_inherent
Don’t see enough on here. Those are exceptional specimens
flitcroft
Next time, try removing the membrane before you cook it. It’s inedible and makes slicing and eating much easier. They should be two long tubes, like tiny tenderloins.
10 Comments
yes please.
Why did you want to get them high after?
Don’t see enough on here. Those are exceptional specimens
Next time, try removing the membrane before you cook it. It’s inedible and makes slicing and eating much easier. They should be two long tubes, like tiny tenderloins.
[https://recipesorreservations.com/2012/07/16/how-to-trim-and-butterfly-a-hanger-steak/](https://recipesorreservations.com/2012/07/16/how-to-trim-and-butterfly-a-hanger-steak/) (I would not butterfly these thin steaks, but this page has good photos of the butchering process).
A weed torch? Like smaller than a searzall? Shit must’ve taken forever lol
i usually flat top them, but thats a damn tasty cut of meat. will need to try them sous vide.
I should call her…
My favorite cut, with it being such a thin and narrow steak I usually just go for stove top on cast iron
In tucson there is a butcher called Dickmans. They sell “ugly steaks”. I think it’s this cut with the white membrane cut out the middle. I love them.
That looks damn good!