J — The most expensive cuts of beef don’t make the best steaks.
Here’s a hanger steak I seared for the Kale Salad and the Steak King recipe. As I recall, it was really tasty and cost me a whole lot less than a rib eye or strip steak.
Several of the “course-grained” cuts have way more marbling and, consequently, way more flavor. You’ll need a little technique and a light touch on the grill to get the best results. But, you’ll probably save around $5/pound, roughly, and it just about melts in your mouth when done right.
The photo shows these three cuts, from top to bottom:
Bavette (flap meat). Thinner than the others, it requires careful grilling to keep it rare to medium-rare. Bavette is a small cut from the bottom part of the sirloin that has a character much like flank or skirt steak. Given a quick, hot sear and then sliced across the grain, it has an intense meaty flavor and a surprisingly delicate texture.
Hanger (butcher steak, onglet, etc.) is prized for its flavor. It resembles flank steak in texture and flavor. Hanger steak is not particularly tender if overcooked. It is best cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness. Slice across the grain when serving.
Tri-Tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. per side of beef. Uncut, it’s a fantastic roast that should be grilled indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch steaks, that grill up in about 5 – 8 minutes over medium direct heat. Do not cook beyond medium rare (140 – 150 degrees). Let rest for 10 minutes before carving..
Seared Hanger Steak
The steps are pretty straightforward. High heat. Fast searing. Rotate once per side. Don’t fiddle with them. Use an instant-read thermometer! As always with steaks, let them “rest” for 5 to 10 minutes before you carve or serve. This allows the juices to redistribute and evens out the heat. Slice across the grain when serving.
| Seared Hanger Steak |
- 2 lbs hanger steak, cut into roughly equal-sized pieces.
- Cajun spice rub
- 2 Tbsp. grapeseed oil
- Salt and pepper to taste
- Heat stove top grill to high. Outdoor grills may need a lower heat, depending on the grill.
- Rub steaks with spices and keep at room temperature for 30 minutes before grilling.
- Brush lightly with oil and sear on hot grill about 3 minutes on the first side, rotating once. Turn steaks and grill on second side until the internal temperature reaches 140 degrees, rotating once.
- Remove from heat and let rest 10 minutes. Slice across the grain.
- Serve with your favorite greens.
- Enjoy!