Made a hanger steak this weekend for the first time on the recommendation of a friend.
It literally blew my mind. It was so tender and delicious; it was way better than any filet I’ve ever had, and while not quite as fatty as a ribeye, it was still plenty flavorful.
Did an overnight salt brine, then seared over hot coals and moved to indirect to finish it up. It was just chefs kiss. Made a delicious chimichurri to pair it with .. just unstoppable.
I can’t wait to eat my next hanger steak.
Does anyone else feel the same? What do yall feel about a good hanger?
Thank you
by htlpc_100
9 Comments
Hanger steak is my favorite. It doesn’t need a sauce to help it in my opinion.
Present. One of the best cuts. Hard to find in Louisiana, though. We used to sell a lot in the pnw
Fun fact. There’s only one of these cuts on the animal
One of our favs as well! Did you know it was called The Butchers Cut? They knew very well what they had and kept it for themselves.
We usually pick some up from a Restaurant Depot in New Orleans.
Delete this post now before the other find out. There is never enough!
If there’s a cut I pick over a ribeye it would be this. Amazing texture and the flavor is off the charts.
I have no idea what that means
Crazy that it was once considered organ meat just because it’s next to the cow’s diaphragm.