GRILLING HANGER STEAK RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CAST-IRON STEAK RECIPE - NYT COOKING



Cast-Iron Steak Recipe - NYT Cooking image

This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.

Provided by Julia Moskin

Total Time 1 hours

Yield 4 to 6 servings, with leftovers

Number Of Ingredients 3

Coarse salt, such as kosher salt or Maldon sea salt
1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
Black pepper (optional)

Steps:

  • Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
  • Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
  • When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
  • Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
  • When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
  • Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
  • Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.

Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 3 grams, FatContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 134 milligrams, TransFatContent 0 grams

TENDER FLAT IRON STEAK RECIPE - FOOD.COM - RECIPES, FOOD ...



Tender Flat Iron Steak Recipe - Food.com - Recipes, Food ... image

A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 2-4 serving(s)

Number Of Ingredients 9

2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks
2 tablespoons olive oil
2 garlic cloves, mashed
1 teaspoon Italian parsley, chopped
1 teaspoon rosemary, chopped
1/4 cup cabernet sauvignon wine
salt
generous amount fresh ground pepper
1/2 teaspoon dry mustard

Steps:

  • Mix all ingredients thoroughly and marinate steak for one hour.
  • Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Nutrition Facts : Calories 976.6, FatContent 65.1, SaturatedFatContent 20.9, CholesterolContent 294.8, SodiumContent 336.9, CarbohydrateContent 2, FiberContent 0.2, SugarContent 0.1, ProteinContent 85.4

More about "grilling hanger steak recipes"

CAST-IRON STEAK RECIPE - NYT COOKING
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 88 per serving
  • Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
See details


TENDER FLAT IRON STEAK RECIPE - FOOD.COM - RECIPES, FOOD ...
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth
From food.com
Reviews 5.0
Total Time 18 minutes
Calories 976.6 per serving
  • Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
See details


DIFFERENCES BETWEEN PORTERHOUSE & T-BONE STEAKS : …
Porterhouse and T-bone steaks are both cut from the short loin section of cattle.The T-shaped bone, where T-Bone’s name derives, runs through two different kinds of steak.One side of …
From mychicagosteak.com
See details


HOW TO COOK FILET MIGNON STEAK | STEAK UNIVERSITY
Grilling Filet Mignon Steak. Preheat the grill to high (400-450 degrees, if gas). Brush filet mignon with olive oil and add a little more salt and some freshly ground black pepper to the steak. Place filet …
From mychicagosteak.com
See details


HOW TO COOK STEAK - ALLRECIPES
Feb 25, 2021 · But if you like to live dangerously, do it in reverse: start with indirect cooking, with the lid on, and then finish with a quick, high-heat sear. You'll get the same results: a juicy steak with a crisp, caramelized crust. Once your steak …
From allrecipes.com
See details


STEAK UNIVERSITY - STEAK UNIVERSITY IS A PLACE WHERE WE ...
Enjoy our curated selection of gourmet steak recipes, for every cut of steak from filet mignon to ribeye. Browse our Recipes . ... You might hear it compared to a hanger steak or flank steak because their appearances are similar. ... When you use the right grilling techniques, grilled steak …
From mychicagosteak.com
See details


FLANK STEAK - BEEF
What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat …
From beefitswhatsfordinner.com
See details


WHAT IS FLANK STEAK? - THE SPRUCE EATS
Jul 11, 2019 · Skirt steak is often substituted for flank steak, cut from the nearby diaphragm region, and featuring a similar prominent grain. It has more fat than flank steak, resulting in richer-flavored meat that’s also ideal for grilling, tacos, fajitas, and stir-fries. Like flank steak…
From thespruceeats.com
See details


DIFFERENCES BETWEEN PORTERHOUSE & T-BONE STEAKS : …
Porterhouse and T-bone steaks are both cut from the short loin section of cattle.The T-shaped bone, where T-Bone’s name derives, runs through two different kinds of steak.One side of …
From mychicagosteak.com
See details


CARNE ASADA SKIRT STEAK TACOS AND MARINADE - VINDULGE
Oct 06, 2021 · Season it AFTER it has marinated. That way the flavor gets locked in and you won’t lose it in the grilling process. The Best Cut of Meat. Traditionally for carne asada the cut is often flank steak, hanger steak, or skirt steak…
From vindulge.com
See details


HOW TO GRILL STEAK PERFECTLY - FOOD NETWORK
Jul 23, 2020 · Next create two cooking zones -- a hot one for charring and searing and a cooler one for gentle cooking. For a gas grill, turn the burners on one side to high and the other side …
From foodnetwork.com
See details


SOUS VIDE STEAK GUIDE | THE FOOD LAB - SERIOUS EATS
Apr 27, 2021 · If you must have your meat cooked medium-well, I suggest using very rich cuts, like short rib, skirt steak, or hanger, which suffer less than finely textured cuts, like ribeye, strip, or tenderloin. Well-done sous vide steak …
From seriouseats.com
See details


THE BEST STEAK KNIVES OF 2022 - SERIOUS EATS
Mar 01, 2022 · For the main test, I had a group of six people from the Serious Eats team evaluate the knives under real-world, steak-cutting conditions. In the test kitchen, I cooked three different cuts of steak—hanger…
From seriouseats.com
See details


CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
Canadian Living’s best recipes, tested till perfect. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in between. ... Hanger Steak in Red Wine Marinade Mar 18, 2022. Beverages ... Speedy Texas Toast Topped Steak …
From canadianliving.com
See details


STEAK UNIVERSITY - STEAK UNIVERSITY IS A PLACE WHERE WE ...
Enjoy our curated selection of gourmet steak recipes, for every cut of steak from filet mignon to ribeye. Browse our Recipes . ... You might hear it compared to a hanger steak or flank steak because their appearances are similar. ... When you use the right grilling techniques, grilled steak …
From mychicagosteak.com
See details


FLANK STEAK - BEEF
What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat …
From beefitswhatsfordinner.com
See details


CARNE ASADA RECIPE - SIMPLY RECIPES
Oct 24, 2021 · Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil). Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak …
From simplyrecipes.com
See details


WHAT IS FLANK STEAK? - THE SPRUCE EATS
Jul 11, 2019 · Skirt steak is often substituted for flank steak, cut from the nearby diaphragm region, and featuring a similar prominent grain. It has more fat than flank steak, resulting in richer-flavored meat that’s also ideal for grilling, tacos, fajitas, and stir-fries. Like flank steak…
From thespruceeats.com
See details


DIFFERENCES BETWEEN PORTERHOUSE & T-BONE STEAKS : …
Porterhouse and T-bone steaks are both cut from the short loin section of cattle.The T-shaped bone, where T-Bone’s name derives, runs through two different kinds of steak.One side of …
From mychicagosteak.com
See details


BEST QUICK STEAK MARINADE - CREME DE LA CRUMB
Dec 16, 2019 · Chuck steaks, hanger, skirt, and flank will taste great after 20 minutes in the perfect steak marinade (thanks soy sauce and balsamic) but you can also lean toward leaving it in the bag longer to really seal in that flavor and make your steak …
From lecremedelacrumb.com
See details


CARNE ASADA SKIRT STEAK TACOS AND MARINADE - VINDULGE
Oct 06, 2021 · Season it AFTER it has marinated. That way the flavor gets locked in and you won’t lose it in the grilling process. The Best Cut of Meat. Traditionally for carne asada the cut is often flank steak, hanger steak, or skirt steak…
From vindulge.com
See details


SOUS VIDE STEAK GUIDE | THE FOOD LAB - SERIOUS EATS
Apr 27, 2021 · If you must have your meat cooked medium-well, I suggest using very rich cuts, like short rib, skirt steak, or hanger, which suffer less than finely textured cuts, like ribeye, strip, or tenderloin. Well-done sous vide steak …
From seriouseats.com
See details


THE BEST & WORST CUTS OF STEAK—RANKED BY NUTRITIONAL ...
Feb 02, 2022 · In conclusion, if you want to have a reasonably priced steak dinner either out or at home, keep your health goals in mind, and not sacrifice flavor or texture, a variation of a top sirloin steak is hands-down the best choice you can make. Read more: 35+ Sheet Pan Recipes That Are Beyond Easy to Make. The 45 Best Recipes …
From eatthis.com
See details


CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
Canadian Living’s best recipes, tested till perfect. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in between. ... Hanger Steak in Red Wine Marinade Mar 18, 2022. Beverages ... Speedy Texas Toast Topped Steak …
From canadianliving.com
See details