Wagyu Hanger Steak


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
a local butcher shop in Racine had this beef for sale over the past holiday weekend
so I bought some... a little over a pound.
seasoned it with Stubb's Beef Spice Rub.

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fired up the Santa Maria Grill using all lump charcoal with a decent size stick of hickory

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tempted the steak to 125ºF internal... this took almost 25 minutes... crusted the outer, rare to medium rare inside.

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rested about 13 minutes then sliced it.

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served with skillet baked Yukons and garden fresh green beans with a Shiner.

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Excellent! Shoulda bought more.
Thanks for stopping by!
 
Super looking hanger steak, and it is cooked to perfection Jim!

Had to hide the pics from Brooke, or else she'll want a bed like Maddies.

Brings back fond memories of 2011, and our hangers at the P1G:
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Never had a hanger steak, man those look great. Been trying to find them here in DURANGO area.
Also love that grill. Thought about getting one, but thinking about going with a Hasty Bake. You can use them like a Santa Maria type grill, direct grill or smoker.
russ
 
This is a really interesting piece of meat. Do you like more to cook it in a whole?
I know it was tasty, beautiful cook Jim.
 
The steak looks great, but I really enjoy your CI skillet potatoes, etc. I really need to get some CI cookware!
 
thanks everyone:)
yes, Russ, I've heard excellent things about the Hasty Bake!
and Mildo, this steak was only a bit over one pound and usually (99% of the time) I do grill it whole.
 
Jim great job everything looks so delicious and I see Maddie is enjoying herself and keeping a eye on you. Please Please;)
 
Jim Lampe said:
thanks everyone:)Mildo, this steak was only a bit over one pound and usually (99% of the time) I do grill it whole.
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You know Jim, it bothers me that thing in the middle and I always try to remove before cooking. Hanger has two parts and the thinner can be used for stir fry cooks and the like. I try to always separate, because I would hate to remove this then when it got to the plate.

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Do you think I'm wrong? Is it better to leave it in whole for any reason? (99% - you had to cook a hundred times and only once trimmed);)
Well, yeah, I bite your Jerky and thinking about you and so ...
 
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Mildo, you're absolutely correct. "that thing in the middle" usually has been removed for me by the butcher (meat cutter) before I drive home with it...
AND, with this package of meat, once I saw "that thing in the middle", I did think of removing it....
however, upon further inspection of the meat, I felt the gristle was minimal and no threat to the rest of the cut.
furthermore, in this photo ▼ (dead center) I think you can see the fine line of "that thing in the middle" has actually dissipated to the point of edibleness.
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I believe if you had tried this after grillin', you also would agree, trying to knife out that string may harm the cut
and prove to be a waste of (drinking) time. ;)
in more words, it was not noticeable on the dinner plate.
 
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