I'm becoming very interested in this "hangar"steak"...or "butcher's tenderloin"....sounds quite tasty. Now all I have to do is go rustle some up. Mmm.

The porterhouse is still the ultimate cut of steak for my money, but a hanger is a great steak to work with. You can marinate it and cook it quickly or braise it and cook it slowly with equally good outcomes.

Porterhouse.

You don't have to decide if you want a filet or a strip that way.

more info on the hanger:

http://en.wikipedia.org/wiki/Hanger_steak

I'm gonna try this one.

any recommendations on how to cook it?

man, I can go either way between ribeye and strip. If it's done right with seasoning and cooked to a true medium rare, I am happy with either. Funny, just yesterday a guy from a meat company came into my shop selling steaks. Anyone else ever run into these guys? They come into automotive type shops all the time. I bought 10 NY strips and 10 filets (my wife likes these) for 60 bucks. Catalog price was $130.
But this Hanger cut is intriguing.

madlee wrote:more info on the hanger:

http://en.wikipedia.org/wiki/Hanger_steak

I'm gonna try this one.

any recommendations on how to cook it?

Marinate and grill. I like a simple quasi-Asian marinade with a little vegetable oil, a little brown sugar, soy sauce, lots of garlic, and plenty of black pepper. Marinate it overnight then grill it quickly on high heat. But do not cook it past medium rare! (Rare is even better for this cut of meat.) I'd say 3 minutes per side on a hot grill. If you cook it past MR, it'll be tough as hell.

I've never had a Hanger Steak, but I've made it my objective of the month to try one.

From the two choices, I'd go with Ribeye. So good.

Both. Either. At the SAME TIME, if it's grass-fed and organic. There's a big difference in taste. I don't dig the taste of sick cow anymore.

I think we watched Alton Brown talkin bout Hanger steak a while back. Need to try some of that.

Been thinking about buying some cow from nearby grass-fed ranchers and puttin it in our massive deep freezer. What else is it there for?


This site will tell you where you can get grass-fed beef and such from small local farmers:

http://www.eatwild.com/products/index.html

I'd say ribeye as I had one recently. Tried bison for the first time not long ago, too. Wince at that godawful Of Montreal rip-off Outback Steakhouse ad everytime it airs.

ribeye, marbled and yummy, I like some fat in my beef, often having lean dry strips.