What’s on the menu!

The Dude · 03-25-2021, 08:58 AM

Got a couple Hanger Steaks a couple days ago and processed them last night. Gonna put them on the Green Egg and make a side of chimichurri. If you aren’t familiar with hanger I suggest you try it. It’s absolutely the best cut of steak you can put in your mouth. It tastes like an aged steak and is great grilled or seared. Very very flavorful. The only downside is that it’s a little tricky to cook and cut but when you do it right nothing comes close. You have to slice it fairly thin (1/2 inch or so) against the grain when it comes off the grill and rests, otherwise it can be tough. It’s also tough to find but if you have a local butcher in town they will have it.

st thomas · 03-25-2021, 02:30 PM

Originally Posted by The Dude

Got a couple Hanger Steaks a couple days ago and processed them last night. Gonna put them on the Green Egg and make a side of chimichurri. If you aren’t familiar with hanger I suggest you try it. It’s absolutely the best cut of steak you can put in your mouth. It tastes like an aged steak and is great grilled or seared. Very very flavorful. The only downside is that it’s a little tricky to cook and cut but when you do it right nothing comes close. You have to slice it fairly thin (1/2 inch or so) against the grain when it comes off the grill and rests, otherwise it can be tough. It’s also tough to find but if you have a local butcher in town they will have it.

I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!

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st thomas · 03-25-2021, 02:31 PM

Originally Posted by st thomas

I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!

Sent from my iPhone using Tapatalk

Oh and the tomahawk steak was my son n law idea he ate last

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The Dude · 03-25-2021, 03:50 PM

Originally Posted by st thomas

I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!

Sent from my iPhone using Tapatalk

I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.

st thomas · 03-25-2021, 10:39 PM

Originally Posted by The Dude

I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.

Yep big stores killing the lil guy

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The Dude · 03-25-2021, 04:31 PM

Back in the day hanger steak was called the “Butchers Cut” because its a cut that the butcher would take home to feed their family as they were usually very poor and they needed to sell as many prime cuts as they could. There is only one per cow so there wasn’t a whole lot of inventory/demand for them. Butchers figured out if you cut them right after cooking they were wonderful. They eventually caught on in France and they were a hit. French chefs typically serve them with fries and a brandy peppercorn sauce, Steak Au Poivre. They didn’t catch on here until the early 2000’s when they went mainstream. Before then I could get them for around $2 bucks a lb but because of their popularity they’re now around $12-25 depending on the grade. For comparison I’m getting filet mignon for around $9 for Choice.

lee909 · 03-25-2021, 05:05 PM

I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

The Dude · 03-25-2021, 10:21 PM

Originally Posted by lee909

I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard it’s wonderful.

st thomas · 03-25-2021, 10:41 PM

Originally Posted by The Dude

I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard it’s wonderful.

I’d like to eat the ones that left me broke at the track!

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The Dude · 03-25-2021, 10:54 PM

Originally Posted by lee909

I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

In Britain I think they do call it skirt steak. Skirt steak is something entirely different here.

03-25-2021, 08:58 AM	#1
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	Re: What’s on the menu! Got a couple Hanger Steaks a couple days ago and processed them last night. Gonna put them on the Green Egg and make a side of chimichurri. If you aren’t familiar with hanger I suggest you try it. It’s absolutely the best cut of steak you can put in your mouth. It tastes like an aged steak and is great grilled or seared. Very very flavorful. The only downside is that it’s a little tricky to cook and cut but when you do it right nothing comes close. You have to slice it fairly thin (1/2 inch or so) against the grain when it comes off the grill and rests, otherwise it can be tough. It’s also tough to find but if you have a local butcher in town they will have it. st thomas, darksoul35, K Major and 1 others like this.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	"Where life had no value, death, sometimes, had its price. That is why the bounty killers appeared."

03-25-2021, 02:30 PM	#2
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by The Dude Got a couple Hanger Steaks a couple days ago and processed them last night. Gonna put them on the Green Egg and make a side of chimichurri. If you aren’t familiar with hanger I suggest you try it. It’s absolutely the best cut of steak you can put in your mouth. It tastes like an aged steak and is great grilled or seared. Very very flavorful. The only downside is that it’s a little tricky to cook and cut but when you do it right nothing comes close. You have to slice it fairly thin (1/2 inch or so) against the grain when it comes off the grill and rests, otherwise it can be tough. It’s also tough to find but if you have a local butcher in town they will have it. I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next! Sent from my iPhone using Tapatalk

03-25-2021, 02:31 PM	#3
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by st thomas I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next! Sent from my iPhone using Tapatalk Oh and the tomahawk steak was my son n law idea he ate last Sent from my iPhone using Tapatalk

03-25-2021, 03:50 PM	#4
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	Re: What’s on the menu! Originally Posted by st thomas I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next! Sent from my iPhone using Tapatalk I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though. st thomas and K Major like this.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	"Where life had no value, death, sometimes, had its price. That is why the bounty killers appeared."

03-25-2021, 10:39 PM	#5
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by The Dude I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though. Yep big stores killing the lil guy Sent from my iPhone using Tapatalk

03-25-2021, 04:31 PM	#6
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	Re: What’s on the menu! Back in the day hanger steak was called the “Butchers Cut” because its a cut that the butcher would take home to feed their family as they were usually very poor and they needed to sell as many prime cuts as they could. There is only one per cow so there wasn’t a whole lot of inventory/demand for them. Butchers figured out if you cut them right after cooking they were wonderful. They eventually caught on in France and they were a hit. French chefs typically serve them with fries and a brandy peppercorn sauce, Steak Au Poivre. They didn’t catch on here until the early 2000’s when they went mainstream. Before then I could get them for around $2 bucks a lb but because of their popularity they’re now around $12-25 depending on the grade. For comparison I’m getting filet mignon for around $9 for Choice.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	"Where life had no value, death, sometimes, had its price. That is why the bounty killers appeared."

03-25-2021, 05:05 PM	#7
lee909 5000 POSTS! + Join Date: Mar 2012 Location: Watford England Posts: 8,855 Blog Entries: 1	Re: What’s on the menu! I'll have to find that steak and give it a go I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar. Mind you I'll take venison before steak, and I also do like horse.

03-25-2021, 10:21 PM	#8
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	Re: What’s on the menu! Originally Posted by lee909 I'll have to find that steak and give it a go I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar. Mind you I'll take venison before steak, and I also do like horse. I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard it’s wonderful. st thomas likes this.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055

03-25-2021, 10:41 PM	#9
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by The Dude I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard it’s wonderful. I’d like to eat the ones that left me broke at the track! Sent from my iPhone using Tapatalk Boston Saint likes this.

03-25-2021, 10:54 PM	#10
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055	Re: What’s on the menu! Originally Posted by lee909 I'll have to find that steak and give it a go I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar. Mind you I'll take venison before steak, and I also do like horse. In Britain I think they do call it skirt steak. Skirt steak is something entirely different here.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,055