PSA - Flannery sale

Sean_S · June 4, 2019, 5:30am

That’s how I do them because I’m lazy, but the best ones I’ve had (cooked by other berserkers) were reverse seared after (smoker or oven). Perfect texture and char. But the quick and dirty way works with this cut for me every time. I can’t see why these need more than salt and pepper. This cut has so much flavor. I will have to try a Tex marinade sometime to be open-minded.

Bought another pile of these for home and sent a bunch to my buddy in Utah who I owe big time.

Mine show up Tuesday and his on Wednesday. I was down to 2 packs left in my freezer

Bryan_Cottriel · June 5, 2019, 10:21pm

It’s always great to get a note from Katie and Bryan especially when it says this and comes with these

scamhi · June 6, 2019, 12:20am

Looking forward to my shipment next week. For hangars…I just unwrap dry well and salt keep in the frig all day and for dinner grill turning often. The big piece goes on 3 min before the smaller piece

Brian_Tuite · June 6, 2019, 1:19pm

Hey, those were supposed to be mine!

Brian_Tuite · June 6, 2019, 1:20pm

At my home they both go on at the same time. That way we both get the doneness we are after.

Glenn_L_e_v_i_n_e · June 6, 2019, 1:25pm

Got 8 hangers yesterday. Thx for the PSA.

Bryan_Cottriel · June 6, 2019, 1:27pm

Sorry you spell your name the wrong way

Sarah_Kirschbaum · June 6, 2019, 1:49pm

8 hangers arrived here yesterday morning. I cooked half of one for a solo dinner. No fuss, came out perfect. So delicious.

Glenn_L_e_v_i_n_e · June 6, 2019, 1:52pm

If you give these a decent salt and watch them even a little while cooking they are just glorious protein.

Joe_Chanley · June 6, 2019, 4:04pm

8 for me too

Brian_Tuite · June 6, 2019, 7:42pm

Y?

Alan_Rath · June 7, 2019, 1:25am

They have become my favorite steak, hands down.

Robert_M_yers · June 7, 2019, 3:42pm

Where’s the 3rd Holy Shit one?

Tom_G_l_a_s_g_o_w · June 7, 2019, 11:52pm

It appears I’m in the minority since I bought the NY strip. Still the best steak in town.

AlexS · June 8, 2019, 12:03am

Same, at least until I started buying the CA Reserve skirt steak.

marc_d · June 8, 2019, 12:47am

This was my first order from Flannery. When I put the order in I got the side eye from my wife. We have a really good local butcher in town who gets beef from small locally sourced cows so she thought it was crazy to get mail order. I think she thought it was like an Omaha steak deal, frozen, etc. Anyway the NY strip was simply great, amazing flavor and nicely marbled, but not fatty. We haven’t got to the hanger yet but I love that cut and it is hard to find here. My wife loved it. Many thanks for the tip on Flannery.

Opened a bottle of 2013 Monsecco Sizzano which is a 60% Nebbiolo 40% Vespolina/Uva Rara blend from northern Piedmont. A Rosenthal import. Delicious wine, fab with the NY strip. Cheers.

Andrew_Kotowski · June 8, 2019, 1:53am

You can have your steak and eat it, too.

Mark_Y · June 10, 2019, 5:35pm

Quick Q on these please…
I totally spaced and had them deliver this week for a bbq next Sat… (meant to deliver it next Monday).

When i get it, should I 1) freeze it and thaw it out next Thurs/Fri… or 2) just keep it in the fridge for 10 days in the vacuum seal?

Brian_Tuite · June 10, 2019, 5:48pm

Freeze it

Joe_Chanley · June 10, 2019, 6:31pm

^ this