Saturday, September 27, 2014
The Hanger steak is sometimes referred to as the 'Butchers Steak' because the butcher would save this flavorful cut for himself. The recently released or paroled 'greatwhite hunter' and yours truly went on a mini 'Meat Adventure' Our journey brought us to Angelo's Meats and then Willowside Meats. Willowside Meats has a fantastic offering of aged corn-fed beef for sale. They also have grass fed beef for hipster's. The 'greatwhite hunter' was the first through the door at Willowside and proceeded to order the whole t-bone and rib-eye racks. He cleaned out the meat case. Luckily there were some Hanger steaks left. I have to admit that I am not familiar with this particular cut. Ms. Goofy has ordered it in the restaurant but we have never cooked this cut at home. The butcher told us it was great for bbq. It was similar to a flank steak in its handling and cooking. There is a membrane that runs down the center of this cut. The steak weighed around a pound and on half. Let's give it a try.
The preparation will be a simple rub and bringing it to room temperature. A smoking hot mesquite charcoal fire would blast heat to cook our steak. Our goal was to cook to a medium rare on the rare side. Approximately 5 minutes to each side turning for grill marks was all she wrote. (120-125 degrees). The all important rest for 10 long minutes is necessary. We sliced the roast against the grain into thin slices. It was like slicing through butter. This was the definition of tender. We have arrived in flavor town. I actually detected a hint of sweetness to this beef. I also want to throw out the term umami. You would take a bite and a savory sensation would swirl through out your senses producing a craving for another taste. WOW!. No wonder the butcher would save this cut for himself. Thanks to the 'greatwhite hunter for cleaning out the meat case so we could experience the Hanger steak.