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!
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 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.
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'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.
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
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 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 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.
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’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???
@@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.
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...
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
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.
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
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!
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...
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?
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)
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!
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.
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).
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?
swaziwazi Too right. Fillet is totally overrated. I can only assume it's a price thing. People see it is expensive and assume it is the best. Personally, I'd say if you can afford fillet forget about it, spend the money on high welfare dry aged ribeye instead. But, to each their own, even if they are wrong! :)
To me, I look at everything at a price point. Brisket and Tenderloin both fall into the categories of being good, but way overpriced. Where I live, it's not uncommon to see brisket more expensive than a ribeye. I haven't bought a tenderloin or brisket in a few years, and don't see that changing.
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!
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 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.
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!!!!
Good cooking Scott ,always called it the body skirt great that people are trying different cut now
I tried this ! Now my new favorite steak! Thanks for showing me how to do this. We put 40 lbs in the freezer!
Scott,your hanger steak video left me drooling and laughing histericaly,awesome!,thanks eh!
Tom Bevan.
Just grilled hanger steak for the first time. Man its so good!
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
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 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.
I will buy one on Monday and give it a go,Thank you you for the teaching.
I had never heard about hanger steak. It's good to start a day learning something new. Thank you good sir.
That looks awesome. Wish i could have that right now. Greetings from Germany.
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
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 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.
just me that watches these because i find it satisfying when he trims the meat?
You make any dish 3000 times less intimidating, extremely beautiful and deliciously simple.
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.
Great straight forward detail Given : went out to buy this and will become on the shop list in the future . Fantastic on every level
Brilliant video. Keep them coming, Scott!
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.
im so salivating now , its not possible the size a hanger steak ended up looking on gordens master chef
This looks fantastic. Very good tutorial.
Scott - You sure do have a way with words my good man - lovely video
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???
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.
When skill and passion combine that's called perfection. Thank you for your continued work my friend.
Love your videos ~ doing a wonderful job
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
One of my favorite new items to cook thanks to you! Great work!
"While my hanger gently weeps"
Fuckin dead. 😂😂😂😂
Jason Stroppa i
Dude, I'm ducking dying for some beef right now!!! A beutiful, tangy tar-tar, or a beast of a porterhouse!!!! Give me beeef!!!!
Hanging Tender is in the meantime my favorite beef. Very good video.
Haha legend. Love your work Mr Rea.
I will try it tomorrow .hope I can make it
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...
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
I know what I am cooking tomorrow now Scott. Nice one mucker!!!
I'm having this for dinner tonight!!!
Brill as always Scott
Love you vids man!!!!
Do you have a dog? If so, what a lucky dog it is!
Great vid again Scott.
love all your videos and have just made your fabulous corned beef - thinking of doing something with beef cheeks any ideas?
Great Video Thanks!
That looks so good! Could tell how tender it was, yum!
Great video Scott.
my mouth watering now
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.
proper cooking, love your video's
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
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
Love it!! Good work
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.
Crushing it bro
The cow you placed under the tin foil was a nice touch.
Any plans for a video on beef brisket e.g. how to prepare it and slow cook or smoke bbq it?
Mustard on steak? I'll be trying that! Nice video
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!
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...
The place I get my meat has 27 available. Apparently this cut is still a secret. Delicious.
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
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?
Really cool
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 😊
Damn, that looks delicious!
you make it look so easy
Loving this channel Scott , just brilliant, just subbed :)
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?
Scotty mate - Never has my mouth watered so much, and then the Colemans, its been two weeks now, I need to see a doctor.
very nice video , your'e knife was blunt might need a few goes on the steel to keep its edge.
Onglet at Maverick in San Antonio is outstanding.
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)
has a grain orientation and trims like an outside skirt as well
Artistry!
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 usually marinate these in Teriyaki Sauce and garlic. They are the best tasting steak!
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.
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).
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!
Perfection!!
I love your watch. What is it?
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
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?
You Beauty !! what about doing a a flat iron steak Scott ?
I feel vindicated to hear someone I respect voicing the same opinions on fillet. Well said sir.
+swaziwazi too true my friend
swaziwazi Too right. Fillet is totally overrated. I can only assume it's a price thing. People see it is expensive and assume it is the best.
Personally, I'd say if you can afford fillet forget about it, spend the money on high welfare dry aged ribeye instead. But, to each their own, even if they are wrong! :)
To me, I look at everything at a price point. Brisket and Tenderloin both fall into the categories of being good, but way overpriced. Where I live, it's not uncommon to see brisket more expensive than a ribeye.
I haven't bought a tenderloin or brisket in a few years, and don't see that changing.
It's for uppity people who think it makes them special. No fat and no flavor. I always found myself having to over salt it to even enjoy it.
Jim Pimmers the fillet I buy is delicious and cheap. meat in general is very cheap in arg
Cooked perfect doneness. If I want to cut this myself from a quarter or half a cow, where do I find It?
Was that mustard that you put on the steak at the end? I have to try that sometime.
Love your logo graphic!
Looks gooooood 👍