Chef’s Knife Hanger Steak — Butcher and Sear Recipe
Each hanger steak weighs approx. 1.5-2 lbs
once trimmed, each Hanger weighs approx. 1 lb
FULL DISCLOSURE: This item looks REALLY UGLY when it arrives! If it was from a kosher slaughter, it will be marked with food-safe blue dye and have a label attached. This is an UNTRIMMED, chef’s-cut Hanger Steak, so you have to put a little bit of (quite satisfying) work in to get this delectable steak on your table.
TO BEGIN CLICK HERE: AND WATCH THIS VIDEO
NOTE: his hanger is much bigger than ours, since Randall Linebacks are about half the size of an average Angus… His hanger is also a bit trimmed already, so you have a bit more work to do than he does.
ANOTHER NOTE: sharpen your knife! Seriously. Nothing is more frustrating than trying to trim meat with a dull knife. Get it razor sharp and this process will be swift and hugely satisfying.
TO SEE MY TRIMMING IN ACTION:
Side 1— Hanger from a Kosher slaughter— the blue dye is food safe!
With a bit of trimming with a sharp knife… Side 1 is done!
Side 2— also UGLY!
After trimming fat, gristle, and silverskin, you’re almost there!
Cut out the central tendon, to get 2 steaks (the third cut is optional)
Season liberally with salt and pepper— 6 minutes of searing and DONE!
PREPARATION
After trimming, season liberally with salt and pepper
Heat 1 tablespoon olive oil (or any other oil with a high smoking point) in a skillet or sauté pan until hot and shimmering
Sear steaks, turning every minute, for 6 minutes total
Remove from heat and rest 5-10 minutes to let the steaks reabsorb their juices
Slice and serve! No sauces or condiments needed!