Hanger Steak. How To Prepare And Cook Hanger Steak.
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- เผยแพร่เมื่อ 31 ก.ค. 2024
- "The Butchers steak". How to prepare and cook Hanger Steak.
Beloved of the butcher, this fantastic steak was once a closely guarded secret in the butchery trade, but now its becoming major player in the steak stakes.Packed full of flavour, juicy and so tender, great with marinades or rubs, cook it on the grill, the BBQ, or in the pan.A truly wonderful beefy Steak.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - แนวปฏิบัติและการใช้ชีวิต
I said to my Butcher, "I want a bit of your special meat," just like you told us Scott. The bad news is he didn't have any Hanger Steak. The good news is, now I have a date for next weekend. ;)
crazy 😂😂😂😂
oh you girlllllll!
Suzanne Baruch who says chivalry is dead??!
Very clever!!!
Suzanne Baruch make sure to tell him you don't wanna get deboned....just boned. 😜
Hi Scott, Finally got my paws on some hanger steak. Very excited to give it a go. Thanks for all your teaching and advice over the years. Looking forward to the P.I.G. to arrive.
my kid got a customer in wholesale meats and he scored a case of these steaks and shared some with me. like an outside skirt with the way the grain runs, at least as flavorful and tender as an outside skirt. been searing em in a stovetop pan with salt and pepper. excellent
Your Knife skills are impressive. I have learned so much so much from you. Thank you, for imparting your years of experience. God bless!
One of my favorite new items to cook thanks to you! Great work!
I've always wondered what the story was behind hangar steak, since they started popping up on menus a few years back. Thanks for the education!
Great straight forward detail Given : went out to buy this and will become on the shop list in the future . Fantastic on every level
That looks so good! Could tell how tender it was, yum!
Brilliant video. Keep them coming, Scott!
your videos is very important I love to watch it and I also gained some ideas and some things that I didn't know about how to perforate different tight pipe different tape of meat keep up all those ideas and thank you for sharing with all of us not only myself to everyone out there who has the time to listen to your videos it is important thank you very much again thank you
I've finally managed to source one this week.! 😄 and I've tucked it away in the freezer until the wife is away and the kids are on a sleep over.. Brilliant clip. 😄 👍
Yeah its a bitch to get your hands on. Butchers either take it home or it gets ground up.
I will buy one on Monday and give it a go,Thank you you for the teaching.
Love your videos ~ doing a wonderful job
This looks fantastic. Very good tutorial.
I had never heard about hanger steak. It's good to start a day learning something new. Thank you good sir.
I tried this ! Now my new favorite steak! Thanks for showing me how to do this. We put 40 lbs in the freezer!
Great piece again. I love hanger steak, but in N.E. U.States it is usually served flat, not in medallions like you show. Same cut, but maybe we butterfly it after trimming it or perhaps our restaurants open the whole hanger like a book. It is excellent seasoned and flash cooked to rare.
I had my first Shad and Roe of the season tonight - a classic New England dish this time of year sauteed in bacon fat. This has been my favourite dish, bar none, for decades.
awesome hanging tender I'm looking forward to selling lots of it for the grilling season here in the USA
Just called the butcher at my local grocery store. He doesn't have this cut, but is going to try to get some for me. Says he'll watch the video, too... Thanks, Scott - - you sure do make it look tasty. ~ Howard, in Monmouth, Oregon ~
Hanging Tender is in the meantime my favorite beef. Very good video.
That looks absolutely delicious, definitely going to look for this in smithfields next month.
Not gonna find it lol shit is like the unicorn of steak. It's either ground down or taken hoke by the butcher usually. Not gonna find it chilling in the meat section.
You are absolutely right! The pricy bits are overrated.
The unwanted bits of fat and gristle got lots of flavour in them. Fry them in the pan before the steak comes on - in butter - and make a wonderfull sauce from it.
Just Slaughtered my First Scottish Highland steer this morning. Kept the hanger steak. So looking forward to cooking it up the same exact way you did.
Just grilled hanger steak for the first time. Man its so good!
Good cooking Scott ,always called it the body skirt great that people are trying different cut now
proper cooking, love your video's
I have to agree. The only bonus I see to filet is that it is so so soft. Flavour, nil. The other end of the spectrum, like shoulder or chuck have great flavour, but are a heavy chew. But for the best of all worlds, give me rib-eye, or porterhouse every time.
Keep up the good work! Cheers!
When skill and passion combine that's called perfection. Thank you for your continued work my friend.
That looks awesome. Wish i could have that right now. Greetings from Germany.
Love it!! Good work
I've heard a lot about this piece of meet. Thanks for the information, It always means more when it's from a butcher.
Edit: I couldn't agree more about filet. I truly don't know why people go on about it.
For those who don't know and live in the UK it is also known as 'skirt' of beef and traditionally used for Cornish Pasties. Bought some this week from morrisons for £6.50 a kilo to mix with chuck steak to make incredible beef burgers!!!!
That looks bloody fantastic...mouth is watering over here! I agree about the filet/tenderloin. I want my steaks to have more flavour.
+parvulus puella exactly...fillet is lame..
@@TheScottReaproject I can't find anyone selling them in London unless it's in a restaurant.
What makes it harder to acquire is trying I'm Muslim & need it Halal.
Do you know any sellers in London who can help me out.
Thank you so much.
Loving this channel Scott , just brilliant, just subbed :)
Scott,your hanger steak video left me drooling and laughing histericaly,awesome!,thanks eh!
Tom Bevan.
Looks good, have to try it
Haha legend. Love your work Mr Rea.
Great Video Thanks!
I saw ye spooning the butter on, and I thought to meself, "what, no mustard?"(I know it was a bit early), but ye got me. Always and another tasty looking meal. Fine job.
Scott - You sure do have a way with words my good man - lovely video
Awesome! Thanks. I slaughtered my 3 steers yesterday and kept the 3 hangers. I'll will do this for dinner tonight.
Love you vids man!!!!
Howdy from Texas. Hanger is my favorite cut for making fajitas (a Tex-Mex cuisine favorite) though skirt steak is more commonly used for the dish. A delicious cut!
You make any dish 3000 times less intimidating, extremely beautiful and deliciously simple.
I will try it tomorrow .hope I can make it
Outstanding.
I’ve watched several videos on cooking hanger. This one seems the most practical & straight forward. The one difference between this one & others is his is all pan and others go to the oven. Any opinions???
Perfection!!
Looks gooooood 👍
love all your videos and have just made your fabulous corned beef - thinking of doing something with beef cheeks any ideas?
I've been eating a lot of these since i started getting all my meat from local butchers.
I thought i check out some other people pan frying them as thats what I've been doing with them...had wondered if i might get better result if i bought a cast iron pan...but it appears you and i have virtually identical pans of roughly the same weight... and you steaks look just like mine.
I'm gonna call this reassurance and a win for myself.
Great video Scott.
I love waking up to Scott pushing his meat to my face. I've never heard of this cut. It looks amazing.
That statement can't be taken in the wrong way at all lol
I know what I am cooking tomorrow now Scott. Nice one mucker!!!
Really cool
Hey Scott nice video! I was wondering what type of pan you used to cook that steak in. It kind of looks like a non stick teflon type of pan, wondering why not a stainless steel or cast iron. Thanks!
you make it look so easy
Brill as always Scott
Oh man! Now I have to have Hanger Steak for lunch.
I think this is quite possibly my favorite video of yours to date! I'm going to be taking a drive past the butchers after work today. Is it an expensive piece of meat to buy?
Damn, that looks delicious!
I'm having this for dinner tonight!!!
Great content. Keep it up!
thanks, will do
@@abbeappe1306 wot
im so salivating now , its not possible the size a hanger steak ended up looking on gordens master chef
Artistry!
went to a butchery class and they cut out the oyster steak (like 8oz per beast) and hanger steak and they cooked it on an open grill next to a ribeye etc. The oyster was the best, teh hanger was the second ... amazing
just me that watches these because i find it satisfying when he trims the meat?
Love your logo graphic!
I always admire your passion never mind your awsom British accent . I tried these bad boys last summer , it is packed with flavor . one quotation is that grass fed grass finish beef?
my mouth watering now
oh and look at all that Colemans - I picked up five jars of it from the shops just this weekend, you've changed my eating habits old mate
Do you have a dog? If so, what a lucky dog it is!
Great vid again Scott.
"Moo!" Cheers! Thumbs Up!
dude you are the shit love your videos! and the passion that you have for delicious things!
Any plans for a video on beef brisket e.g. how to prepare it and slow cook or smoke bbq it?
the best of beef in my opinion
Cooked perfect doneness. If I want to cut this myself from a quarter or half a cow, where do I find It?
Looks like a great piece of meat to me. I have never seen this in the butcher shop in Texas. I'm going to ask my butcher if he can get some. Thanks so much for the video. ( Who doesn't sop the juice up from the steak,LOL)
Made an onglet similarly last night. It's a brilliant cut and couldn't agree more with your opinion about tenderloin. Leave it for the people who have no clue...
Bavette is my go to cut and it looks awfully similar. Is it the same thing?
Dude, I'm ducking dying for some beef right now!!! A beutiful, tangy tar-tar, or a beast of a porterhouse!!!! Give me beeef!!!!
Scott, I just recently subscribed and sent a link to my son who loves cooking as much as I do. I really enjoy your channel, esp. enjoy your expertise, down-to- earth manner, and good humour. I'll be heading off for my spring black bear hunt towards the end of may. I wish I could send you some to try. Plus, I had a crab supper up north on Haida Gwaii (British Columbia islands) a couple of weeks back. From the trap to the pot 20 feet away. Awesome!
hi Scott. I was picking up my meat order today from a local butcher. we were discussing the hanger steak. I've ordered one for my next order. he also mentioned that some local restaurants are buying old fashioned cuts. the only one that he had in stock was what he called a bum/butt-hole or spider steak. I guess you might have another a name for it. how should I cook it?
Also would you consider doing a series of videos on forgotten cuts of meat?
G'day Scott, Coming from a family of butchers, I've been eating hanger steak since I was a kid. It's called hanger steak down here in Aussie too, or in the old days, as you said, 'Butcher's Steak'. I reckon, along with the Ox Tail, the most 'beefy' cut of meat on the animal. I trim my hangers myself because my butchers sometimes take too much off. I then give them a gentle bashing with the bottom of a heavy saucepan to flatten them out - they cook even quicker and are easier to eat, I believe. I keep all the hanger steak trimmings and freeze them. When I've got a bag full I'll cut it up even more and whack them into a stock pot with fresh veggies to make the most outstanding beef stock. Out of that I'll either make reduced, beef and red wine jus or clear the stock for a truly tasty beef consomme. I had one in France a couple of years ago, they call it Onglet I think. It was too chewy for my taste but the fantastic flavour was still there.
Thanks, Scott. More people should know about the hanger steak 'cause it's the best. If everyone asks for it they'll just have to breed more beef cattle... that's a win/win for everyone! Cheers, BH
That was so awesome. Great style. I agree with your view on filet cuts as well just too intimated to say. Friends at BBQ do not see filet appear to be let down. My old friends are like oh good whats he going to do next. I must admit that I steal a lot of your ideas and past them off as mine. Not sorry about it either.
Love your vids dude. Been watching for years, and have really notice your quality going up. BTW, is your watch a Rolex or Seiko? Hard to tell :)
Much love from Sydney Aus.
+Knightcommander cheers dude, very much appreciated.
And it's a seiko bro, I've had it for 18 years..
A classic kinetic timepiece.
Good video
I generally bbq mine with rub on. Cooking fast over the coals, turning every 30 seconds. Bark on the outside and tender and pink on the inside.
has a grain orientation and trims like an outside skirt as well
You never said how long to cook the turduckicken? If I add goose and or pheasant how much longer should I cook it?
Is that a kamikoto slicer? I LOVE that knife!
That looks great! will have to try it.
Do you have Flat Iron Steak in the UK? In the North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak. This is another great steak that is culled from a less desirable cut. It is becoming more popular in the US as an "in the know" alternative to pricier cuts of steak. Apparently, from what I've read, the commercial butchering technique to produce it came about in 2002. A video on that would be great as well or even how it is cut from top blade roast.
Love your videos, keep up the good work!
"I want summitat hanger steak m8" I love it.
Was that mustard that you put on the steak at the end? I have to try that sometime.
What kind of loin used this hunger steak? What part of beef can I used rib eye
I agree about the filet and tenderloin....
You Beauty !! what about doing a a flat iron steak Scott ?
Subscribed!
The place I get my meat has 27 available. Apparently this cut is still a secret. Delicious.
Scotty mate - Never has my mouth watered so much, and then the Colemans, its been two weeks now, I need to see a doctor.