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Message
Hanger steak, how do I love thee.......
Posted on 7/2/14 at 9:15 pm
Posted on 7/2/14 at 9:15 pm
A few years ago, I had hanger steak at Coquette served with an arugula pesto that was incredible.
I happened upon some hanger steak while in Whole Foods on Sunday and decided to recreate this dish.
After liberally salt and peppering the steak, I vac sealed it and put it in the sous vide at 135F for about 75 minutes. While that was cooking, I used this arugula pesto recipe to sauce the steak with.
I served it with a caesar salad and it was out of this world!
Sorry no pics, but I made enough to serve it with pasta tomorrow and will hopefully edit and add pics to this post.
Hanger is my absolute favorite cut of beef and I wish I saw it more often when I shop.
I happened upon some hanger steak while in Whole Foods on Sunday and decided to recreate this dish.
After liberally salt and peppering the steak, I vac sealed it and put it in the sous vide at 135F for about 75 minutes. While that was cooking, I used this arugula pesto recipe to sauce the steak with.
I served it with a caesar salad and it was out of this world!
Sorry no pics, but I made enough to serve it with pasta tomorrow and will hopefully edit and add pics to this post.
Hanger is my absolute favorite cut of beef and I wish I saw it more often when I shop.
8
Posted on 7/2/14 at 9:23 pm to BRgetthenet
quote:
Let me count the ways.
You Shakespear lovin' SOB.
Posted on 7/2/14 at 9:26 pm to ruzil
Nice pesto idea. 
Posted on 7/2/14 at 9:33 pm to ruzil
Title really had me thinking pics would be involved.
Posted on 7/2/14 at 9:49 pm to Winkface
quote:
Title really had me thinking pics would be involved.
I'll post some from tomorrow's meal.
Posted on 7/2/14 at 10:10 pm to ruzil
Damn right.
Posted on 7/2/14 at 10:58 pm to LSUballs
Solid shite. Both hanger and skirt are some of my favorite cuts in terms of value. You can get a hell of a lot of flavor from them. I have more experience with skirt, but hanger is good shite too.
Posted on 7/2/14 at 11:55 pm to ruzil
How would you cook it without the sou vide treatment?
Posted on 7/2/14 at 11:59 pm to ruzil
quote:
at 135F for about 75 minutes
Interesting.....most would cook it on high heat very quickly to get just a seer but rare inside.
This post was edited on 7/3/14 at 12:00 am
Posted on 7/3/14 at 12:20 am to Zappas Stache
quote:
Interesting.....most would cook it on high heat very quickly to get just a seer but rare inside.
Sous vide is weird. At least from what I've read on here. Apparently a sear with a slow cook graded to the ideal temp is preferred. Cooks more even or some such. I'd definitely give it a shot. I'd love for one of our sous vide cooks to give me an invitation. I legitimately don't have the room to do it.
Posted on 7/3/14 at 12:28 am to ruzil
I'm with you ruzil, hanger steak is one of my absolute favorite cuts as it picks up a slight livery flavor which I love. I'll look for it at Whole Foods, and thanks for that heads up. Last time I had it was at a Michael Mina restaurant on the West coast. Would love to be able to have access to cook it at home.
Posted on 7/3/14 at 4:25 am to Degas
Said hanger steak at Michael Mina's now defunct Nobhill Tavern...
It was nice and Gaston in the center.
It was nice and Gaston in the center.
Posted on 7/3/14 at 7:11 am to Degas
That is no where near rare enough. Blue rare hanger is heaven. Like to try one raw.
This post was edited on 7/3/14 at 7:13 am
Posted on 7/3/14 at 7:31 am to Zappas Stache
quote:
at 135F for about 75 minutes
Interesting.....most would cook it on high heat very quickly to get just a seer but rare inside.
Sous vide is perfect for a tender cut like hanger. Just bring it up to your ideal temp and then a quick sear on a smoking hot grill or cast iron.
Traditional methods would risk overcooking the outside trying to attain your ideal temp.
Posted on 7/3/14 at 10:09 am to ruzil
You can also ghetto sous vide hanger with pretty good results. Sear the shite out of it and wrap in foil for 5-10 minutes. Then rest and slice. Result is a pretty spectacular medium rare in way less than 75 minutes and for far cheaper.
Posted on 7/3/14 at 10:30 am to BlackenedOut
quote:
You can also ghetto sous vide hanger with pretty good results. Sear the shite out of it and wrap in foil for 5-10 minutes. Then rest and slice. Result is a pretty spectacular medium rare in way less than 75 minutes and for far cheaper.
I sear hanger hot n fast, then give it a rest under a tent of foil. A tight wrap softens the crunchy bits too much for my liking. How long I rest it is a factor of how good it smells x how hungry I am.
ETA hardest part is finding hanger. Cochon Butcher usually has it in the case.
This post was edited on 7/3/14 at 10:31 am
Posted on 7/3/14 at 10:41 am to hungryone
I just go to Restaurant Depot for hanger. Always there, requires a small amount of work to get grill ready however.
Posted on 7/3/14 at 10:46 am to ruzil
Posted on 7/3/14 at 11:10 am to BlackenedOut
quote:
Result is a pretty spectacular medium rare in way less than 75 minutes and for far cheaper.
I went 75 minutes for convenience, I was waiting for the ingredients for the pesto to arrive. Minimum time is dependent upon thickness of the protein and the internal temp desired. Thirty minutes would have been fine for what I was cooking.
I won't argue with the cost comment though as polyscience is not giving their products away.
This post was edited on 7/3/14 at 11:14 am
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