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Nov 2, 2005 09:44 AM

About to push the button on my Lobel's order: Hanger Steak?

  • d

I've heard it's great, is it really ? I never see it in the store. (we have no butcher shops here) Any reason not to pay the Lobel's price for this cut?

Hints on grilling it?


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  1. Hanger steak is a great flavorful cut of steak. It is a little chewy, with a beef, slight livery taste. Preferably you'd like it split and deveined, because there is a big, chewy unappetizing vein running down the middle. I cook mine in a cast iron skillet till it is seared on the outside and rare in the middle. You definitely don't want to eat it more than medium rare or it will get quite tough. I usually don't make sauces for it, but i've had it with a balsmic and a shallot/wine reduction and it was really good.

    The going price in a NYC butcher is about $8-10/lb. I'm guessing Lobel's is much more than that.

    4 Replies
    1. re: Evan

      Some of us love the chewy vein, and do not like the steak de-veined (particularly, how it changes the cut). Most people have been told they should get it deveined, but I just wanted to note that folks should probably try it both ways before determining how they like it. It is an issue that people who've never dealt with the cut don't know about, so I am glad you raised it.

      1. re: Karl S

        never heard of that. i always remove the nerve, kinda like not serving the nerve end of a striploin-wouldn't think of putting that out.

        1. re: dano

          It's not a "vein" in the circulatory sense, but a long piece of connective tissue, btw. So there's zip harm in eating it. Some people like gristle here and there in their meat. Just like some of us love to chew the well-roasted/fried bones of chickens (spines, drumstick tips, pinions, et cet.); I am always pleasantly suprised to find that there are more of us than I used to imagine.

          1. re: Karl S.

            There are alot of us out there. I also like that vein in a ahnager steak as well as chicken necks.

    2. Get it. I've got a $25 coupon for Lobel's as I haven't ordered in awhile, and this will be one of the things I get.

      I usually treat it like flank steak; marinated for a few hours, and a short grill time, and then thin-sliced across the grain.

      Great for steak sandwiches, layered onto a salad, for fajitas.

      1. Shhhhh. Don't let the secret out. I used to get it at my butcher for 4.99/lb. Now that it's becoming more popular the price has skyrocketed to 6.99. Who knows where it'll end? I can see it now - people lining up to trade in their dry-aged tenderloins for hanger (I would).

        6 Replies
        1. re: FlyFish

          I just bought five pounds of it from a South Philly butcher last weekend for under 5 bucks a pound. I see some grilled steaks and a fabulous beef barley soup in my future. This stuff is not easy to find.

          1. re: Ellen

            Is the soup what you do with the leftover? Good idea. I made some great beef, barley and mushroom soup last year. I gave up trying to find decent canned beef stock without MSG, made my own, and discovered the glory of homemade beef stock. I had long made my own chicken stock, but never before went to the extra trouble of finding beef bones. I'll never go back!

            1. re: danna

              Danna - a "recipe" for your homemade beef stock? I picked up some bones with good marrow from BJ's in my freezer, and I'm hoping to make my own stock. Just don't know to do anything other than roast the bones first for a deeper flavor.

              1. re: Linda W.

                Well, first I went into the pantry and dug through the stockpiles of Gourmet mags for the last 10 years. Found a recipe for beef stock which may or may not be the one linked below, but it looks like it, and sorta half-way follwed it.

                I did not use "meaty" bones, however, just beef marrow bones. I threw them in the oven with a carrot or two and some celery and onion and roasted until they were very dark but not black. Drain the fat, dump the bones and veggies into a pasta pot half full of water(how's that for precision?). Deglaze anything on the roasting pan and add to the pot. Simmer, skimming the scum, until it looks and tastes like beef stock. I made a bouquet garni the first time, but in later cookings, I just threw the herbs in the pot because I knew I would strain it later anyway. Salted at the very end.

                Have fun!


                1. re: danna

                  "dump the bones and veggies into a pasta pot half full of water(how's that for precision?)."

                  Hey - I'm a "open-the-cabinets-and-make-something-for-dinner" type of gal, so dumping works for me. :-)

                  Thanks for the info!

              2. re: danna

                I make my soup using freshly cubed and seared hanger or skirt steak. It is fabuous and much more flavorful than using leftovers, although if you have them there is no reason not to use them. If you start with good quality meat, you'll get a much better soup than by using stew beef.

          2. OK, it'll be here tomorrow, but I'm not cooking it 'til Sunday (Lobels swears the meat is good 5-7 days) I'll be eating $12/lb hamburger tomorrow and $60/lb *choke* fillet on Fri. The hanger seemed comparatively reasonable at $18/lb, but apparently that's highway robbery as well.

            I justify this by

            1) they sent me the long-awaited $25 coupon
            2)my husband shot a deer a couple of weeks ago which will average down my cost of protein quite substantially over the coming winter.

            further cooking tips appreciated. should I marinate or will this defeat the purpose of buying high-end meat? Is cast iron searing much preferred over a hot grill? Will the leftovers be nice cold on sandwiches, or will it be too tough?

            Thanks for the repsonses so far.

            2 Replies
            1. re: danna

              Marinate. It's not a high end cut in terms of tenderness. Marination won't tenderize it, but it will boost flavor. Don't do anything too fussy.

              I'd grill rather than pan-roast. No more than medium rare.

              Let rest, then cut thin on the bias.

              Lovely eaten cold. If you are used to tender beef, you might find it chewy. Plan the sandwich accordingly (not too wet, else the meat pulls away from the rest).

              1. re: Karl S.

                I wouldn't marinate it. It is such a beefy, flavorful cut I think you'd want the flavor to shine... especially since you ordered it from Lobels. If anything, I'd suggest a quick reduction/sauce to serve with it.

                I personally have to use a cast iron skillet because living in NYC prevents me from having a grill, but I've come to love the thing when cooking steaks. You can really get a great sear on steak without having a tendency to burn it. Plus, you can make a pan sauce while the steak rests. That being said, I'd still rather use a grill.

                After cooking, you must let the meat rest for 5-10 minutes before cutting it (it won't get cold). Then slice against the grain, basically cutting disks. Fan it over the plate and you'll have a great dinner.

            2. It's probably too late, but if you order from them again, their hot dogs are amazing!