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Grilling Season

Dswankey

Dswankey

Lunatic Member
Dusted off the ol' Weber the other day and grilled up a marinated Hanger steak. I was aware hanger steak existed and I've probably eaten some at some point but I do not remember.

My butcher turned me on to it and I gotta say WOW!!!, about 5 to 6 minutes on each side and then about 5 to 10 for resting purposes and it was absolutely tender and tasty too.

I'd been on a Flank steak kick for awhile and then recently Tri-Tip but the hanger has me sold. I'll be stopping in tomorrow to see if has any fresh off the cow.

What's your go to cut?

For whatever reason the Hanger steak is not represented on the chart, I'm pretty sure it's from the Plate region.

Cuts of Beef.jpg
 
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Hanger steak is very tasty and versatile. One of the "Butcher's cuts" along with Flank and Skirt. These used to be cheap cuts of beef. Not any more, at least in my area. Flank goes for $10.99 a pound, and $12.99 for Hanger at my local butcher. I'm a carnivore so I pay the price. :)

My go to cut is Strip Sirloin.

-Dave
 
Fortunately for me I can get any of the "Butcher's Cuts" for $9.99 a pound.

@IPADave

Might you know what the actual cut is for "Steak Tips"? when I live in Boston years ago we used to eat those all the time especially before B's game at a place called Four's.
 
Dswankey said:
Fortunately for me I can get any of the "Butcher's Cuts" for $9.99 a pound.

@IPADave

Might you know what the actual cut is for "Steak Tips"? when I live in Boston years ago we used to eat those all the time especially before B's game at a place called Four's.
Click to expand...

Steak tips, or Sirloin tips is definitely a New England name. The rest of the country (the world?) calls it Flap meat. It's akin to the butcher's cuts previously mentioned. I like to marinade and grill it, but it's also good in chili and stews. IMO it has a steakier flavor than Chuck.

-Dave

Edit: Go Bruins!
 
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