Hanger Steak (onglet) tonight


From a Kosher butchery in Brooklyn, NY.  pl 

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9 Responses to Hanger Steak (onglet) tonight

  1. turcopolier says:

    A perfect medium rare. A perfect medium rare, very lean fed us both with a piece left over for a sandwich or two. Very tender. 350 degrees, five minutes on a side. you can probably get this from a local butcher for pretty cheap since a lot of people wont eat it. Whole Foods – 11.99.lb.

  2. Fred says:

    I have a filet of Wahoo I’m going to grill up Monday. Dill and Lemon, fresh butter are all that’s needed per chef Brian (the older brother). Fresh tomatoes, a touch of rice.

  3. EEngineer says:

    I swear by reverse sear. Salt a 1~1.5″ thick steak 6-24 hours ahead of time. Cook in the oven at 200-225F on a rack until the internal temperature is 115F using a probe thermometer. 1~1.5 hours. I flip it about half way through. Remove and let it cool while you heat a cast iron frying pan to 450~500F over high heat. Literally smoking hot with a light coat of canola oil. 1~2 minutes a side for rare or medium rare. Rest for 5 minutes before serving. A bit of pepper. The only other thing it needs the beverage of your choice.

  4. Fred says:

    An hour and a half to cook a steak that comes out medium rare? That seems like a long way to go about cooking an evening meal.

  5. Eric Newhill says:

    We bought some of the hanger steaks last trip to the butcher’s shop. SWMBO turned them into beef jerky (she got some kind of wild hair related to prepping for potential post election civil unrest). Marinated in a Worchestershire sauce base and then applied a rub of salt, garlic, black pepper, chili pepper prior to slow drying. These steaks are a little too lean for jerky, IMO, but still pretty good.

  6. turcopolier says:

    Eric Newhill
    IMO, a waste of good meat. Write to Crabill’s Meats in Tom’s Brook, Shenandoah County, Virginia and they will sell you all the jerky you can handle.

  7. EEngineer says:

    Fred, perfection is always worth the effort. The primary benefit of this technique is that almost the entire center is the desired doneness with just a thin outer band of what is essentially well-done instead of a large rainbow of intermediate states.

  8. Eric Newhill says:

    Thank you. I will definitely pass it a long.
    She has perhaps become a spoiled by all the top grade CAB T-Bones and filet mignon (not too mention the fresh scallops, haddock, swordfish and Mahi Mahi we’ve been buying all summer). I bought the hangers a couple weeks ago, inspired by your art. on the them. We didn’t eat any of them before she, on a whim, deemed them to be the lesser cuts and turned them into jerky. Ok, we will try this again.
    Btw, for anyone near the Rochester, NY area, we get all of this at a place called Palmers. They supply all of the best restores in the area. A little more expensive, but well worth it. Vastly superior to the grocery chains like Wegman’s. Great staff, re-stocked daily. Can custom order.

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