Flannery Beef

[ToddFrench]

@David J

I cook my hangers rare. For those that like medium rare, I talk them into rare. They are always tender when rare in my experience.

I’m cooking to medium rare at MOST - probably rare/medium rare. One of the hangers in the pack was pretty tender, but not as tender as other Flannery I’ve had, and the other was downright chewy (also rare/medium rare)

[alan_weinberg]

and cut them across the grain when serving.

[ToddFrench]

@alan weinberg

and cut them across the grain when serving.

Perpendicular to the grain? Most of the grain runs slightly angled, perpendicular to the length of the meat, so that will be some interesting carving!

[Bruce_Leiser_owitz]

@Todd F r e n c h

What is the secret to tender hangers from Flannery? I really love the taste of them, but often they come across ‘tough’. Do they need to be cooked to a higher temperature, like 140 degrees or higher? I typically have them on a rack in the fridge, then try to get near room temperature, cook to 125-130 degrees, let sit, but often they are still tough/chewy.

140 degrees is definitely too high. 130 also would be higher than I would prefer.

I typically cook them by indirect heat on the grill–about 15 minutes on each side depending on temp. of the grill, and then quickly sear them over direct heat at the end for 2 minutes per side.

Bruce

[ToddFrench]

@Bruce Leiser_owitz

@Todd F r e n c h

What is the secret to tender hangers from Flannery? I really love the taste of them, but often they come across ‘tough’. Do they need to be cooked to a higher temperature, like 140 degrees or higher? I typically have them on a rack in the fridge, then try to get near room temperature, cook to 125-130 degrees, let sit, but often they are still tough/chewy.

140 degrees is definitely too high. 130 also would be higher than I would prefer.

I typically cook them by indirect heat on the grill–about 15 minutes on each side depending on temp. of the grill, and then quickly sear them over direct heat at the end for 2 minutes per side.

Bruce

On the Flannery website, Bryan states that even if you ‘overcook’ them a bit, they are good, and in my experience, that’s true (when I’ve had to overcook them for Jen, for example) - these, however, were both at 125-130 and one was tender, the other tough

[Betty_C]

My friend overcooked one to medium on the grill and it was still very tender. I had marinated it overnight with olive oil, salt, pepper, garlic, and some thyme.

When you slice it against the grain you end up doing it at an angle.

[Alan_Rath]

I’ve had only success with the hangers, to the point where it’s really the only steak I buy from Bryan (and I rarely buy steak from anywhere else). I cook mine to medium rare (meaning quite pink, nearly red). I think the key is to a) slice across the grain as everyone has said, and b) slice thinly. The flavors are fabulous, but a larger chunk can get a little chewy.

[ToddFrench]

Thanks, all - definitely going to try it across the grain, sliced very thin

[John_O]

@Todd F r e n c h

Thanks, all - definitely going to try it across the grain, sliced very thin

have to disagree Todd. I cut about 3/4" to 1"thick and its terrific

[Tom_Chen]

@Todd F r e n c h

@alan weinberg

and cut them across the grain when serving.

Perpendicular to the grain? Most of the grain runs slightly angled, perpendicular to the length of the meat, so that will be some interesting carving!

Yes, the grain on the hangars run in different directions along the length. What I do is look at where the grain direction changes, cut that portion off and then cut across the grain for that portion, doing that along each portion of the remaining hangar as needed. Sometimes that ends up being 3 or 4. Also, I use a nice pair of kitchen scissors, which I’ve found is easier than using a knife.

Love the hangars. In many taste tests, people liked it more than the CA/Midwestern Ribeyes and Strips. Great value, and it is the cut I order most (by far) from Flannery.