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Hanger Steak



Okay, I mainly ordered Hanger Steak to get free delivery. Hanger steaks, or "the butchers secret" woohoooooo.

I expected something nice and watched youtube videos on how to prepare them (pitmaster x and so).

Okay, first how to trim them. Nope, no trim... the steaks are just cut down in squares by the meat provider. So in the middle of the steak is silver skin.

Could be worse, could be a bone...
Wrong! A bone is much better than silver skin. But okay, it's the butcher's secret... innit? Let's get through it shall we?

I smoked it 160C with oak to 50C internal temp on the Kamado, then removed the steaks from the cooker and heated up the Flower Pot (Kamado) to 300C.
At the end I seared off the steaks with a nice crust.

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Don't know why this bis so hyped. Yeah, it tasted nice... okay. Nope not awesome, delicious, superior, the best steak I ever head.
It was okay.

The price is not cheap enough to not buy a proper rump, t-bone, or (my favourite) rib eye steak.


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