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. ;)
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
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.
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!
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!!!!
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!
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???
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.
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 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.
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 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.
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.
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. 😄 👍
@@MERLINnecrofanLie. Maybe in big city, where tons of people want to try them (not knowing how gross this cut is). Drive outside the big city to some farmers... Their freezer will be FULL of hanging steaks, extremely cheap!!! (and there is a reason for this). Its called hanging steak for a reason: Taste so gross that you want to hang yourself after eating it. Wondering how it is even legal for butcher/farmer to sell this part, cant be healthy. Best steak to give someone that want to become vegetarian!!! Or to a teach a dog not to eat table food, or bother you when you are BBQ ing. The dog will bite and eat the first part you throw at it (reflex), then it will turn around, probably puke and never ask for meat again.
@@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.
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
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
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.
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...
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 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?
question for all you folks out in the UK, Is Hanger Meat used in many dishes in UK restaurants? From a search on Hanger Steak it is made from the Beef Plate which is also considered part of the Brisket. Brisket ,as far as I know is commercially tough to find in the supermarket in Canada (where i am) but abundant in many restaurants because it is perfect for braising and used in beef dishes. Brisket as its usually called on packages, probably never Plate or hanger (probably because its not fancy enough for consumers).
Hi Scott, at 2:58, you discarded that piece of meat hanging off the top of the half-hanger steak. Why did you do that and what piece of meat is that? I found it to be sooo good, such a tasty and fine piece of meat. I'd go on to say that that palm-sized piece is the best...
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)
New fan new subscriber. i like how you roll, dude! Do American butchers have a different name for this cut? i'm sure i'll ask my butcher for a "hanging steak" and i'll get that wonderful blank, confused and clueless look.
I just had one, only I put the oil in the pan instead /shrug. Still nicely browned :) Was hoping to hear someone dissect the flavors because it tastes quite different
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?
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!
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.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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. 😜
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
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.
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!
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!
Your Knife skills are impressive. I have learned so much so much from you. Thank you, for imparting your years of experience. God bless!
Good cooking Scott ,always called it the body skirt great that people are trying different cut now
Just grilled hanger steak for the first time. Man its so good!
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!!!!
I will buy one on Monday and give it a go,Thank you you for the teaching.
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!
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???
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.
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.
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.
I had never heard about hanger steak. It's good to start a day learning something new. Thank you good sir.
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
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.
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 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.
I will try it tomorrow .hope I can make it
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.
just me that watches these because i find it satisfying when he trims the meat?
This looks fantastic. Very good tutorial.
That looks awesome. Wish i could have that right now. Greetings from Germany.
When skill and passion combine that's called perfection. Thank you for your continued work my friend.
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.
@@MERLINnecrofanLie. Maybe in big city, where tons of people want to try them (not knowing how gross this cut is). Drive outside the big city to some farmers... Their freezer will be FULL of hanging steaks, extremely cheap!!! (and there is a reason for this).
Its called hanging steak for a reason: Taste so gross that you want to hang yourself after eating it. Wondering how it is even legal for butcher/farmer to sell this part, cant be healthy.
Best steak to give someone that want to become vegetarian!!! Or to a teach a dog not to eat table food, or bother you when you are BBQ ing. The dog will bite and eat the first part you throw at it (reflex), then it will turn around, probably puke and never ask for meat again.
You make any dish 3000 times less intimidating, extremely beautiful and deliciously simple.
Great straight forward detail Given : went out to buy this and will become on the shop list in the future . Fantastic on every level
im so salivating now , its not possible the size a hanger steak ended up looking on gordens master chef
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.
Hanging Tender is in the meantime my favorite beef. Very good video.
Dude, I'm ducking dying for some beef right now!!! A beutiful, tangy tar-tar, or a beast of a porterhouse!!!! Give me beeef!!!!
you make it look so easy
I'm having this for dinner tonight!!!
Brilliant video. Keep them coming, Scott!
Looks good, have to try it
awesome hanging tender I'm looking forward to selling lots of it for the grilling season here in the USA
One of my favorite new items to cook thanks to you! Great work!
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
Scott - You sure do have a way with words my good man - lovely video
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
Love your videos ~ doing a wonderful job
The cow you placed under the tin foil was a nice touch.
love all your videos and have just made your fabulous corned beef - thinking of doing something with beef cheeks any ideas?
my mouth watering now
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
Love you vids man!!!!
That looks so good! Could tell how tender it was, yum!
Brill as always Scott
Great Video Thanks!
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.
Any plans for a video on beef brisket e.g. how to prepare it and slow cook or smoke bbq it?
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.
Outstanding.
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...
proper cooking, love your video's
Really cool
Scott,your hanger steak video left me drooling and laughing histericaly,awesome!,thanks eh!
Tom Bevan.
Great video Scott.
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!
Haha legend. Love your work Mr Rea.
I'm bloody starving now!
Carl Gurgan me to lol
all i had in the house was ramen and I ate that crap and it really wasnt satisfying
I know what I am cooking tomorrow now Scott. Nice one mucker!!!
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?
Bavette is my go to cut and it looks awfully similar. Is it the same thing?
Sicuramente la preparazione è ottima. Mi piacerebbe vedere il viso che ha fatto questo piatto 😊
Love it!! Good work
question for all you folks out in the UK, Is Hanger Meat used in many dishes in UK restaurants? From a search on Hanger Steak it is made from the Beef Plate which is also considered part of the Brisket. Brisket ,as far as I know is commercially tough to find in the supermarket in Canada (where i am) but abundant in many restaurants because it is perfect for braising and used in beef dishes. Brisket as its usually called on packages, probably never Plate or hanger (probably because its not fancy enough for consumers).
very nice video , your'e knife was blunt might need a few goes on the steel to keep its edge.
Artistry!
Do you have a dog? If so, what a lucky dog it is!
Great vid again Scott.
Mustard on steak? I'll be trying that! Nice video
Onglet at Maverick in San Antonio is outstanding.
The place I get my meat has 27 available. Apparently this cut is still a secret. Delicious.
Hi Scott, at 2:58, you discarded that piece of meat hanging off the top of the half-hanger steak. Why did you do that and what piece of meat is that?
I found it to be sooo good, such a tasty and fine piece of meat. I'd go on to say that that palm-sized piece is the best...
has a grain orientation and trims like an outside skirt as well
Cooked perfect doneness. If I want to cut this myself from a quarter or half a cow, where do I find It?
FINALY! someone that shares my taste in less expensive cuts of beef. you don't have a clue how much I'm chastised by my buddies about this?
I usually marinate these in Teriyaki Sauce and garlic. They are the best tasting steak!
"While my hanger gently weeps"
Fuckin dead. 😂😂😂😂
Jason Stroppa i
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)
You Beauty !! what about doing a a flat iron steak Scott ?
New fan new subscriber. i like how you roll, dude! Do American butchers have a different name for this cut? i'm sure i'll ask my butcher for a "hanging steak" and i'll get that wonderful blank, confused and clueless look.
I just had one, only I put the oil in the pan instead /shrug. Still nicely browned :) Was hoping to hear someone dissect the flavors because it tastes quite different
I like it. More iron for sure. And something a little bit gamey but not in a bad way. Just generally intense, in an interesting way.
Was that mustard that you put on the steak at the end? I have to try that sometime.
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?
What kind of loin used this hunger steak? What part of beef can I used rib eye
Shsssh...,£6.99 a kilo where I live, and it's sold as 'skirt'. Best beef cut, ever!
Scotty mate - Never has my mouth watered so much, and then the Colemans, its been two weeks now, I need to see a doctor.
Can we do something with the cut off pieces? Where/how can they be used?
radiofun232 I use the trim in beef stock its awesome
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!
I agree about the filet and tenderloin....
Love your logo graphic!
Loving this channel Scott , just brilliant, just subbed :)
"Moo!" Cheers! Thumbs Up!
Crushing it bro
I love your watch. What is it?
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.