Sunday, February 28, 2010

Hanging Tender...

From rags to riches, the hanger steak has fast evolved from a unmarketable "butcher's cut" to a staple protein on many of the city's more forward-thinking menus. The Hanger Steak literally hangs between the rib and the loin of the steer. Its close proximity to the kidney and liver impart it with a depth of flavor that goes unmatched by other cuts. Hanger Steak is best served rare to mid-rare, but no more; the longer you cook it, the tougher it gets.

A ¾lb cut seared for 2 minutes each side in duck fat; then popped in a 500° oven for 8-10 minutes. Mmmmh, ruddy as hell.

© 2009 c. c. villani @ "mission: insatiable" -


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