So when my buddy let me accompany him into Restaurant Depot recently, I found a cryovac package of Hanger steaks on the sale shelf. I had heard of them, but never seen the cut before out here. Price seemed pretty good, so I gave it a try. It was about 7-8 lbs, and the package looked like about 7 or 8 steaks inside. But when I opened it, there were just 4 huge cuts. Had to trim a bit of fat & silverskin off, and the meat was so tender, it was a bit difficult to work with. I'm still not sure where this cut originates on the cow; I've heard it is also called "flap meat".
Anyway, I kept the steaks intact, and decided to do a reverse sear. It came out very tasty!
Out of the package and trimmed. Still over 1-1/2 lbs apiece.
Seasoned with the mighty Tatonka Dust. Then into my MES30 with cherry wood until the IT was 115°. Then onto the Weber for a nice sear.
Sorry, no pics of the smoke or grill, but here are two of the steaks after resting. To give you some idea of scale, that is a 1/2 sheet pan they're sitting on. They ended up on the rare side, but I think that's the way they were meant to be.
A couple small chunks plated with bread and an opened Potato Bomb.
The next night, I thin-sliced some of the leftover steak, laid on some bread with horseradish, and topped with Beecher's cheddar cheese under the broiler for a few minutes. Even better!