Hanger Steaks to Start The New Year


 

Robert-R

TVWBB Diamond Member
My wife wanted "those little steaks" for dinner last night. No problem as there were 2 in the freezer (outside of them being the last of my stash).

Got the XL running at 425* with some some acorn squash. Rubbed the steaks with Oakridge SPOGOS, lightly oiled them and then onto the grill about 30 minutes later.

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The squash was done in another 10 - 15 minutes or so. Removed it and foiled. The steaks were at 120* internal temp and then seared for several minutes per side.

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Pulled and foiled the steaks. While the meat was resting, grilled some asparagus.

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Sliced the meat.

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Time To Eat!

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Good! However, was a little disappointed with the SPOGOS rub. Had some real good flavors except no bold punch to it. I then remembered that most Oakridge BBQ rubs are rather low salt. A little salt and pepper cured things. Will remember to use additional salt with the rub in the future. But why? After all, it's supposed to be a salt and pepper rub.
 

Cliff Bartlett

R.I.P. 5/17/2021
That's how it's done, right there. Those steaks look fabulous. I love the texture. Super cook Robert.

Will remember to use additional salt with the rub in the future. But why? After all, it's supposed to be a salt and pepper rub.

Everything is heading that way! Bought some pretzels yesterday and I think there were about 9 grains of salt on each one.
 

Robert-R

TVWBB Diamond Member
Good! However, was a little disappointed with the SPOGOS rub. Had some real good flavors except no bold punch to it. I then remembered that most Oakridge BBQ rubs are rather low salt. A little salt and pepper cured things. Will remember to use additional salt with the rub in the future. But why? After all, it's supposed to be a salt and pepper rub.

That's how it's done, right there. Those steaks look fabulous. I love the texture. Super cook Robert.

Everything is heading that way! Bought some pretzels yesterday and I think there were about 9 grains of salt on each one.

Thanks, Cliff. Am betting this rub will get it awn!

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Dustin Dorsey

TVWBB Hall of Fame
That looks awesome Robert. I find most rubs lack salt so I usually add some kosher salt before just about any rub.
 

Rich Dahl

TVWBB 1-Star Olympian
Great cook Robert, steaks look perfect. Being on a low sodium diet I have to make most of my own rubs. I do have some commercial rubs that are salt free. I've been on the low/no salt diet so long that I can't eat at restaurants because they salt everything so much, I can't stand the saltiness.
 

Bob H.

TVWBB Hall of Fame
Not sure that I have ever done hanger steaks before, probably not seen them available to buy. Yours make me want toseek some out and give them a try.
Nice cook!
 

 

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