Hanger Steak - Pomme Purée & Sauté Brocoli Rabe
Hanger steak is one of my favorites. Yours looks very good. What time and temperature did you use? For some reason all the hanger steaks I have done seemed redder than the medium rare color I see on other steaks although the texture was perfect. Maybe it is the cut of meat as it looks darker before cooking as well.
Hi John… 130 F/ 54.4 C Time 1 HR
@ra59 eggs were a favorite pre-sous vied; now even more so. Poached eggs are now a weekend treat where before I rarely bothered
What is the meat in the picture?
Faux Hanger. Also know as the sirloin flap, this skinny steak dangles off the loin. Seared hard on all sides to give it a nice crust, this cut’s texture is similar to the one-per-cow hanger steak, a butcher’s favorite.
Another success! Following the Garlic Confit Recipe on this site, https://recipes.anovaculinary.com/recipe/sous-vide-garlic-confit
My butcher does not remove the flap before he sells steaks or roasts. I need to look around for additional sources.