Hanger Steak ...

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Joined Jan 4, 2011
I'm gonna plate up a big bunch of steak sammiches for a party this evening. Toasted Slider rolls, sautéed shallots in butter w/ garlic, steak sauce w/ blue cheese and heavy German mustard. ... Anyway ... I'm gonna show you the "hanger steak" in this thread.

He it all is:
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As it was ... I didn't use the salt & pepper. I just like including it if I did use it. ... It WILL go on the finished product off the grill.
 
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Joined Jan 4, 2011
Here is one rite out of the package. You want to just use your hands to remove as much of the membrane as you can, using your knife as little as possible.
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Here are both sides of the steak trimmed out for the first stage:
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Next is the knife work trimming. I like using my Santoku mostly because it has a flatter profile than my Chef knife. I use my favorite $2 IKEA petty knife a lot too. Again I'm showing both sides.

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Joined Jan 4, 2011
For the home-stretch we need to remove the steel-belt that connects the two(2) halves. Think about filleting a fish. It's pretty much the same process. I give it a long shallow cut along the belt-line then just shave it down.
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That big white part is what I'm talking about. When you get to the connection end you can just slice off the clean piece of meat. Do the same with the meat still connected starting with the smaller end of tendon (the end you can see). When you're done, you should have a piece like this. Again ... both sides:
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That's one of my better trim pieces. Don't worry if yours is in multiple chunks or if there is much more meat left on it. My first half'a dozen steaks ended up being ground up for burgers.
Here are the finished trimmed-out pieces:
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2,601
477
Joined Jan 4, 2011
The trim bowl is your results bin. How much is white trim ... how much is red meat?
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2,601
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Joined Jan 4, 2011
All the meat goes in a bowl ... splashed with evoo and woosty sauce. I roll everything all around before seasoning:
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Then last I dump on the seasonings; for this much meat +/- half'a capful of each, then I roll them around again:
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Now it's just gonna sit until grilling time.
 
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Joined Jul 13, 2012
Interesting thing about hanger is cows have two of everything except one brain, one heart, one liver and one hanger. It's one of my favorite cuts, but sadly discontinued at my local restaurant supply.
 
2,601
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Joined Jan 4, 2011
OK ... I apologize for not taking any of the grilling pics. This is the second of the two after resting a little longer than I like ... I thought it was a good hack for giving the people a little more medium without having to overcook the meat.
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Last pic.
 
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Joined Jun 7, 2017
OK ... I apologize for not taking any of the grilling pics. This is the second of the two after resting a little longer than I like ... I thought it was a good hack for giving the people a little more medium without having to overcook the meat.
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Last pic.
Thanks a lot!! I just drooled all over my keyboard!! 🤣 Hanger steaks are a lot of work, but they are so worth it! This looks amazing!
 
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Joined Jan 4, 2011
Thanks


My time ... is My time.

It's not like I'm on the clock when I'm working for myself.






I DO agree with you though.
 

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