Hanger Steak - Pomme Purée & Sauté Brocoli Rabe
130 F/ 54.4 C 1 HR
Finished with Searzall
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?
Duck Breast…
Aslo Finally Seared with a Searzall
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, Sous Vide Garlic Confit
I then purée in my Vitamix. Just beautiful.
My butcher does not remove the flap before he sells steaks or roasts. I need to look around for additional sources.