Smoked/grilled hanger steaks

[Bruce_Leiser_owitz]

Bruce

[ChrisBeacham]

NSFW!

[Bruce_Leiser_owitz]

@ChrisBeacham

NSFW!

You’re right; it IS meat porn.

Bruce

[Michael_Bowden]

Tasty goodness!

[Paul_Bacino]

So Bruce,

How did you do these?

Paul

[Bruce_Leiser_owitz]

@Paul Bacino

So Bruce,

How did you do these?

Paul

Paul–First I smoked/cooked them on indirect heat until the internal temperature was close to what I wanted. Then I turned on the burners under the hanger steaks to get a quick sear on both sides. Very, very easy and they still turned out medium-rare inside. The smokiness gives a slight bacony quality to the steaks.

Bruce

[jordan_whitehead]

@Bruce Leiserowitz

Paul–First I smoked/cooked them on indirect heat until the internal temperature was close to what I wanted. Then I turned on the burners under the hanger steaks to get a quick sear on both sides. Very, very easy and they still turned out medium-rare inside. The smokiness gives a slight bacony quality to the steaks.

Bruce

what kind of wood?

[Bill_Tex_Landreth]

@jordan whitehead

@Bruce Leiserowitz

Paul–First I smoked/cooked them on indirect heat until the internal temperature was close to what I wanted. Then I turned on the burners under the hanger steaks to get a quick sear on both sides. Very, very easy and they still turned out medium-rare inside. The smokiness gives a slight bacony quality to the steaks.

Bruce

what kind of wood?

The dead kind.

[Bruce_Leiser_owitz]

@jordan whitehead

@Bruce Leiserowitz

Paul–First I smoked/cooked them on indirect heat until the internal temperature was close to what I wanted. Then I turned on the burners under the hanger steaks to get a quick sear on both sides. Very, very easy and they still turned out medium-rare inside. The smokiness gives a slight bacony quality to the steaks.

Bruce

what kind of wood?

I keep coming back to hickory chips.

Bruce

[Paul_Bacino]

Looks like a sauce or seasoning too? Bruce

[jordan_whitehead]

@Bruce Leiserowitz

@jordan whitehead

@Bruce Leiserowitz

Paul–First I smoked/cooked them on indirect heat until the internal temperature was close to what I wanted. Then I turned on the burners under the hanger steaks to get a quick sear on both sides. Very, very easy and they still turned out medium-rare inside. The smokiness gives a slight bacony quality to the steaks.

Bruce

what kind of wood?

I keep coming back to hickory chips.

Bruce

it’s the wood that makes it good.

[Michael_Bowden]

@Bill Tex Landreth

@jordan whitehead

@Bruce Leiserowitz

Paul–First I smoked/cooked them on indirect heat until the internal temperature was close to what I wanted. Then I turned on the burners under the hanger steaks to get a quick sear on both sides. Very, very easy and they still turned out medium-rare inside. The smokiness gives a slight bacony quality to the steaks.

Bruce

what kind of wood?

The dead kind.

[Bruce_Leiser_owitz]

@Paul Bacino

Looks like a sauce or seasoning too? Bruce

The meat market guy recommended the Lindberg Snider Porterhouse Seasoning, so I sprinkled it on both sides about 30 minutes before cooking.

Bruce

[Denis_von_Banck]

We had the good fortune of being at Bruce’s place when these came off the grill and they were gorgeous. Even the vegetarians in the group were staring at them with envy . . .