Reverse Seared Hanger Steak

[Ishi]

Once I retired from my same job after 40 years I work a couple days at the local locker. The hanger steak always gets made into burger but when my son and I bought a 1/2 beef the guys in the slaughter room were instructed to take mine out before the carcass was split.
The Hanger is a different cut and fun to reverse sear which is my go to method for steaks if time allows.

After 3 hours on the smoke and on the grill grates searing up.

Time to dive in.

 

[JLeonard]

Looks mighty good!

Jim

 

[Brokenhandle]

Looks delicious! Great plated with the tater and beans! Nice job!

Ryan

 

[edmonds]

Look really great. The hanger is one of my favorite cuts.
And yes, you won't find it at your grocery. I raise a cow for beef every year so I always get one. But there is only one per cow, although there is a membrane that runs down the length of the muscle that divides it into 2 similar long segments.
Here is video of grilling a hanger, with some Rev. Gary Davis accompaniment.

 

[DRKsmoking]

Nice looking steak, and meal ( minus the beans lol ) i like them raw
never heard of that cut, than I read why.

David

 

[Coreymacc]

There is a butcher in town who is advertising hanger steaks. Pretty cheap also. I may go grab a few. Always wanted to try them. Thanks for the look.

Corey

 

[edmonds]

There is a butcher in town who is advertising hanger steaks. Pretty cheap also. I may go grab a few. Always wanted to try them. Thanks for the look.
Corey

The hanger is a "gotta try" cut. I got one in the freezer I'm saving for a special occasion.
I have seen them at one local store (Star Market) that carries prime beef at premium prices (Wagyu ribeyes for $80/lb). I don't usually go there, but when I saw them one time I asked about them. They only get them once in a while and sell for something like $20/lb for prime hanger. It's such a good cut that you don't really need prime.