Grilled my first hanger steak today. I’d heard it was as good as fillet. Not true. It’s not bad, reminds me of a larger fiber tri-tip. I would buy it again if the price was right, but definitely not a filet replacement. I used Worcestershire binder with a campfire steak rub.
If anyone has a better method I’m open to suggestions.
Hanger Steak
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Gigemlaw
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Hanger Steak
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woodenvisions
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Re: Hanger Steak
Gigem, that looks really good...
Dont give up on them yet.
You can marinate them in an Italian Dressing Marinade for 24 hrs, that helps alot.
Also, Cooke them Hot and Fast.
A Wok or a Paella Pan works great.
Just my 02 cents
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Dont give up on them yet.
You can marinate them in an Italian Dressing Marinade for 24 hrs, that helps alot.
Also, Cooke them Hot and Fast.
A Wok or a Paella Pan works great.
Just my 02 cents
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bsooner75
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Re: Hanger Steak
Well they look great.
I’d try sous vide if you have an immersion circulator and then a seer over a roaring hot fire. The sous vide method will help break down those fibers.
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I’d try sous vide if you have an immersion circulator and then a seer over a roaring hot fire. The sous vide method will help break down those fibers.
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OldUsedParts
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Re: Hanger Steak
Sure does look good 
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Sailor Kenshin
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Rambo
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Re: Hanger Steak
Was it tough?
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Copasspupil
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Re: Hanger Steak
Color looks good but the fibrous comment seems to be too tough of a chew??
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Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Boots
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Re: Hanger Steak
Gorgeous sear on that. I think you are right on them being misrepresented as like baby filet’s; I tend to think of them as being in between a tri tip and skirt meat. Just me, but I would approach it with a good rub mixed with Shiner Bock beer as the marinade and let it swim in it for 24 hours prior to grilling.
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