I've tried neither of these cuts, and curious what those who have think how they compare to each other in flavor and texture....
Hanger Steak vs. Flatiron Steak
- Thread starter Moose
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Teleking
is Blowin Smoke!
I just had flat iron steaks at a buddies house Sunday night. Surprisingly tender cooked rare with a nice rich flavor. Even the connective tissue down the middle did not make it tough. I believe they are also cheap to boot.
Never had hanger steak.
Never had hanger steak.
deguerre
somebody shut me the fark up.
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I also have never had hanger, but flat iron if cooked properly is hard to beat and is a lesser expensive alternative to the more pricey cuts. Excellent beef flavor. Redhot and I do these as often as rib eye.
landarc
somebody shut me the fark up.
Flat Iron, in my mind has a almost just-like tenderloin texture and a better flavor, if it is cut like a flat-iron shape, it has a bothersome gristle in the middle. Cut like they do in Europe (what Phubar calls a Jewish filet) they are very tender and grill up great.
Hanger Steak is a great cut and works outstanding either marinated or rubbed and grilled to a rare/medium rare level. Sliced across the grain, makes for a great taco, sandwich or even just eating plain. i like to serve it with a mustard/horseradish sauce and some baguette slices.
Hanger Steak is a great cut and works outstanding either marinated or rubbed and grilled to a rare/medium rare level. Sliced across the grain, makes for a great taco, sandwich or even just eating plain. i like to serve it with a mustard/horseradish sauce and some baguette slices.
deguerre
somebody shut me the fark up.
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I've never encountered the gristle in a Flat Iron...
landarc
somebody shut me the fark up.
You may be getting the properly cut flat iron Guerry. Here is an image...
If you look at that image, there is a line of connective tissue down the middle. This is the traidtional US method of chopping a flat iron and why it is called a flat iron steak. It sort of looks like a flat iron in planform. However, the muscle on top and bottom can be cut as a filet and then sectioned into steak and avoid the tissue vein. Or you can just eat around it.
One of the muscles, the tastier and more tender one is called the Teres minor, the other part is the less tender but still tasty something or other that I cannot remember the name of (hope that was helpful :tsk
. The Teres minor is often called poor man's filet.
If you look at that image, there is a line of connective tissue down the middle. This is the traidtional US method of chopping a flat iron and why it is called a flat iron steak. It sort of looks like a flat iron in planform. However, the muscle on top and bottom can be cut as a filet and then sectioned into steak and avoid the tissue vein. Or you can just eat around it.
One of the muscles, the tastier and more tender one is called the Teres minor, the other part is the less tender but still tasty something or other that I cannot remember the name of (hope that was helpful :tsk
. The Teres minor is often called poor man's filet.
Garth57
Full Fledged Farker
Been getting Hangers at RD for about $3.20/lb. They come in about 5 lb cryos-4-5 in each. Slice each one into 3 thinner pieces and grill to med-rare. Sometimes marinade w/teriyaki, or just plain. Place by me had Hanger Steak night every Thur. Steak, potato, veggies for under $9. Been going there the past 8 weeks.
:thumb:
:thumb:
BigBobBQ
Babbling Farker
I love a flat iron, they take marinades well and have great flavor, plus they cook fast.
maxwell7
Full Fledged Farker
My butcher told me they are a part of the chuck that is cut off.I buy whenever I can find them!I first encountered flat-iron at T.G,I, Fridays. A great steak.!:clap2:
R
Redbone
Guest
Had flat iron steak a few weeks ago for the first time. Loved it! As some have said it is cheaper and it did marinate very well. A very tender cut.
merk1_99
Found some matches.
Up in northern mass. you will find what they call a flat iron steak most likely as a blade chop or top blade chop. The shape and the gristle line are the direct giveaway. Can usually get them for $2.29-2.99 lb.
I use flat iron steak for kebobs. Cut down the gristle line to remove it and cut the pcs into 1''-1.5'' pcs. I then butterfly the 1'' pcs open and soak in marinade for minimum 4-6 hrs if not overnight. Skewer them up and they are fabulous.
I have eaten as a steak and if you don't mind eating around the gristle line it is pretty good @ $3/lb and under.
I use flat iron steak for kebobs. Cut down the gristle line to remove it and cut the pcs into 1''-1.5'' pcs. I then butterfly the 1'' pcs open and soak in marinade for minimum 4-6 hrs if not overnight. Skewer them up and they are fabulous.
I have eaten as a steak and if you don't mind eating around the gristle line it is pretty good @ $3/lb and under.
Mister Bob
Babbling Farker
Haven't tried hangar steak but flat iron steak is delicious.
I just drooled all over my keyboard!
swamprb
somebody shut me the fark up.
Hangar Baby!!
Kobe Hanger Steaks
But I won't turn down a nice little 1lb CAB Flat Iron either!
Beef!
Kobe Hanger Steaks
But I won't turn down a nice little 1lb CAB Flat Iron either!
Beef!
Smokin Ribs
is one Smokin' Farker
Never had hanger before but buy flatirons all the time. I Cook them over real wood fire to medium rare with salt n pepper and my friends go nuts.
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