Steak talk

[westx]

I was watching Alex Dunlap and Cody Carpentier on OB youtube and in two sentences I hear Denver steak and Hanger steak. I have been around a while at 57yo, but how the hell haven’t I ever heard of either of those. I am a little embarrassed about my ignorance and even a little pissed. Here I thought I have enjoyed every type of steak available whether prime or cheap. I have even lived around feed lots all my life. What else do I need to learn.

 

[clob94]

I was watching Alex Dunlap and Cody Carpentier on OB youtube and in two sentences I hear Denver steak and Hanger steak. I have been around a while at 57yo, but how the hell haven’t I ever heard of either of those. I am a little embarrassed about my ignorance and even a little pissed. Here I thought I have enjoyed every type of steak available whether prime or cheap. I have even lived around feed lots all my life. What else do I need to learn.

You have just unlocked the holy grail of Clob's knowledge---- unless we are talking about Belgian beer....... and then prepare to have the top of your skull blown off, your lungs collapsed and your butthole sucked up through your left nostril.

Beef.......

Here we go.

The Denver steak is technically part of the chuck. But it's not the part that is outside the shoulder blade- it's the part that is on the under side of the shoulder blade.
Pro- it's not a heavily used muscle so it is rather tender and marbled, so long as you prepare it properly. It used to be ground into hamburger meat as part of the chuck. It became popular in South Africa years ago with poor people because it was considered a "throw away" cut because of its location under the shoulder blade (tough to get to by a butcher with a cleaver).
Some jackass in Wyoming started selling it in a butcher shop and calling it a Denver cut, next thing you know it's picking up steam because it's cheap.

Con- it's thin. You've got to cook it "just right" or you risk fvcking it up. It's VERY beefy in flavor. In fact, if you've got the wrong breed, it damn near tastes like liver. Marinate the sh!t out of it with Italian dressing in a zip lock bag for about 24 hours, (the idiots will tell you to salt it, that it doesn't need marinade, fvck those guys). Then heat your grill to about 450 and sear that fvcker for two minutes on each side. Yank it off and lower the heat to 250 and put it back on. When the internal temp reaches 135, pull it off, let it rest for 5, then slice it AGAINST THE GRAIN, and plate it.

The hanger steak is nothing but glorified flank steak. Hanger steak comes from right above the flank steak-- belly vs just under the ribs (diaphram). It's basically really good fajita meat.

Cook it the same as you would fajita skirt steak.

Or- you could say "fvck all that noise" and ask Clob to give you the recipe for his award winning (in Portugal, Brazil and Angola) Picañha. It's true.
In fairness, the one I made in Angola was from a Kudu.

 

[DHHorn]

With beef prices being pretty high I have been cooking Flat Iron steaks recently. They are flavorful and tender, but the downside is that the "butcher" at HEB or a grocery store will screw them up sometimes by not separating the sinew correctly which will can screw up the whole thing. This one requires a little knowledge and skill so it's best to get it from a real butcher. When you get one cut correctly they are hard to beat.

 

[westx]

I did ‘t grow up eating a lot of steak, but when I did it was with A1. Up until about late 80s when I was about to graduate college, a buddy asked if I wanted to beer-tend at the rodeo dance his dad was having at a country club in Altus OK. I guess he operated the restaurant and bar or something. Btw, this is a small town CC so, it ain’t what you are imagining. Of course, I did need the money. Anyway, after it was over, we were all tired and went to the kitchen where his dad pulled a couple of steaks out of a deep pot with some very dark marinade dripping and put it on the grill. It was the first time I had eaten a steak without any sauce and was freaking delicious. Needless to say, I have never again ruined my steaks with any sauces.

 

[clob94]

I did ‘t grow up eating a lot of steak, but when I did it was with A1. Up until about late 80s when I was about to graduate college, a buddy asked if I wanted to beer-tend at the rodeo dance his dad was having at a country club in Altus OK. I guess he operated the restaurant and bar or something. Btw, this is a small town CC so, it ain’t what you are imagining. Of course, I did need the money. Anyway, after it was over, we were all tired and went to the kitchen where his dad pulled a couple of steaks out of a deep pot with some very dark marinade dripping and put it on the grill. It was the first time I had eaten a steak without any sauce and was freaking delicious. Needless to say, I have never again ruined my steaks with any sauces.

I remember as a kid going to some sh!t ass steak house in Elk City, Oklahoma. I was born a west Texas kid and going to Luwake steak house or Zentners in San Angelo set a really high bar.
Dad orders us a steak and they bring it out and it was like eating boot leather. Dad asked the waitress if she had any A1. A look of disgust came over her face.

"You only put A1 on bad steaks!" she huffed.

My dad's reply was "No sh!t ma'am. Why do you think I asked for it?"

 

[Lampasas]

Nothing good ever came out of Elk City. Learned that 40 years ago working on rigs.

 

[Etlonghorn]

Nothing good ever came out of Elk City. Learned that 40 years ago working on rigs.

Fact. Best thing about going to Elk City is leaving Elk City!

 

[Lampasas]

You have just unlocked the holy grail of Clob's knowledge---- unless we are talking about Belgian beer....... and then prepare to have the top of your skull blown off, your lungs collapsed and your butthole sucked up through your left nostril.

Beef.......

Here we go.

The Denver steak is technically part of the chuck. But it's not the part that is outside the shoulder blade- it's the part that is on the under side of the shoulder blade.
Pro- it's not a heavily used muscle so it is rather tender and marbled, so long as you prepare it properly. It used to be ground into hamburger meat as part of the chuck. It became popular in South Africa years ago with poor people because it was considered a "throw away" cut because of its location under the shoulder blade (tough to get to by a butcher with a cleaver).
Some jackass in Wyoming started selling it in a butcher shop and calling it a Denver cut, next thing you know it's picking up steam because it's cheap.

Con- it's thin. You've got to cook it "just right" or you risk fvcking it up. It's VERY beefy in flavor. In fact, if you've got the wrong breed, it damn near tastes like liver. Marinate the sh!t out of it with Italian dressing in a zip lock bag for about 24 hours, (the idiots will tell you to salt it, that it doesn't need marinade, fvck those guys). Then heat your grill to about 450 and sear that fvcker for two minutes on each side. Yank it off and lower the heat to 250 and put it back on. When the internal temp reaches 135, pull it off, let it rest for 5, then slice it AGAINST THE GRAIN, and plate it.

The hanger steak is nothing but glorified flank steak. Hanger steak comes from right above the flank steak-- belly vs just under the ribs (diaphram). It's basically really good fajita meat.

Cook it the same as you would fajita skirt steak.

Or- you could say "fvck all that noise" and ask Clob to give you the recipe for his award winning (in Portugal, Brazil and Angola) Picañha. It's true.
In fairness, the one I made in Angola was from a Kudu.

OK, I'll bite. What's that award winning Picanha recipe?

 

[westx]

OK, I'll bite. What's that award winning Picanha recipe?

me too.

 

[Etlonghorn]

OK, I'll bite. What's that award winning Picanha recipe?

I'm pretty sure he posted something on it in the Game Day thread from this past season. I don't know if it was the exact recipe or an overview but I'm pretty sure I remember it sounding and looking awesome!

 

[Lampasas]

I bet it is great, but rooting around in old threads sounds tiresome.

 

[GuaranteedFresh!]

I do like a flame grilled steak but if going for an overpriced restaurant quality, it's back to basics with a cast iron pan.

Season with s&p about 30-40min prior to cooking while the steak comes to roomtemp.
Get cast iron nice and hot throughout then add in a neutral oil (no flavoring), a little garlic & thyme.
First sign of oil smoke, slap in steak and hold down middle with fingers so you get an even cook. 2.5 - 3mins, flip for 2mins.
About 1.5min in, Melt in some butter and begin basting the entire steak.
Remove steak from heat, bast again then let steak rest for few minutes before serving or slicing.
Rare-med rare for this method. Add another 45sec for medium....but why?

The red is broken down muscle fiber & collagen, not blood.

 

[GuaranteedFresh!]

Also, pretty sure this is very close to how Gordan Ramsay restaurants all cook steaks. Hells Kitchen in Vegas for sure.

 

[oldhorn2]

I do like a flame grilled steak but if going for an overpriced restaurant quality, it's back to basics with a cast iron pan.

Season with s&p about 30-40min prior to cooking while the steak comes to roomtemp.
Get cast iron nice and hot throughout then add in a neutral oil (no flavoring), a little garlic & thyme.
First sign of oil smoke, slap in steak and hold down middle with fingers so you get an even cook. 2.5 - 3mins, flip for 2mins.
About 1.5min in, Melt in some butter and begin basting the entire steak.
Remove steak from heat, bast again then let steak rest for few minutes before serving or slicing.
Rare-med rare for this method. Add another 45sec for medium....but why?

The red is broken down muscle fiber & collagen, not blood.

nothing better thansteak done on a cast iron skillet....or griddle. I would put a bit of oil in the griddle and put it on the fire until smoke was coming off the griddle. I would put on the steak and the thing was so hot it would almost stick( which was fine). I would flip it in maybe a minute. The thing would be black on the outside and the inside would be like it was still in the fridge...kinda cool and RED. I would put it on a wooden platter leaving the skillet on the fire. I would then pour in some water and scrape around the skillet with the side of my fork. Bring the thing in and....unbelievably good. The sauce I poured from the pan was to put on the baked potato. ....and like Fresh....only S& P on the steak.

Old man Cooper from Coops BBQ in LLano said...." it aint what you put on the meat that makes it good. It is what you leave off"

 

[hookem777]

Ny Strip Or Rib eye, Baked Tater, Caesar Salad and a glass of whiskey (neat) Nuff said.

 

[Lampasas]

Ny Strip Or Rib eye, Baked Tater, Caesar Salad and a glass of whiskey (neat) Nuff said.

Man you come from a different Texas if you equate Rib Eyes with Strips...
Maybe it's just my experience though. I might have missed something.

 

[clob94]

I bet it is great, but rooting around in old threads sounds tiresome.

You mean this one?

 

[Etlonghorn]

You mean this one?

View embedded media

I knew you posted it up before.

 

[hookem777]

Man you come from a different Texas if you equate Rib Eyes with Strips...
Maybe it's just my experience though. I might have missed something.

just the cuts i prefer The marbling is always my fav.

 

[Lampasas]

Looks really great. Looks like a brisket, maybe a point. The shape kinda looks like a tri tip.
So if I missed it, please provide recipe details. It looks delicious.

 

[clob94]

Looks really great. Looks like a brisket, maybe a point. The shape kinda looks like a tri tip.
So if I missed it, please provide recipe details. It looks delicious.

Buy a picahna cut. Top of the sirloin with a fat cap.

When you get it home, trim it up of the bottom (meaty side) but leave the fat cap alone.
Once you've trimmed the membrane off, take out some of you favorite steak seasoning and rub it in the meat. I like Uncle Chris's blend. Then flip it fat cap up and score it. Literally about a half inch apart. Only score through the fat- stop at the meat-- dont cut into the meat. Make a nice checkerboard pattern worh your slices as you criss cross your cuts along the fat cap.

Take some minced garlic (do it yourself) and rub it into the slits in the scored fat.
Then get sea salt rocks and rub the fat with sea salt. I use the pink Himalayan salt or the smoked sea salt.
Sprinkle a little fresh crushed black peppercorn on the top as well.

Then let it sit out on the counter until it's time to cook it. I usually do it first thing in the morning and start smoking it around noon.

Set your smoker up at 235 degrees. I put the fat cap up for about an hour, then I flip it for about 30 minutes. Usually somewhere around 90 minutes, you stick a meat thermometer in it. When it hits 132 degrees, pull it off.

Inside, had a big ass skillet warmed up. Hot... you need heat. Pour a little olive oil in it and through the entire meat on there fat side up for 60 seconds. Then flip it for 60 seconds. This is the reverse sear.
I use tongs and even hold it with the tip to so I can sear the front for 30 seconds or so.

The throw it immediately into tinfoil and wrap it it up tight.

Stare at it as it sits on the counter, unmolested for 15 minutes.
Don't fvcking touch it. Just look at it.

After 15 minutes, unwrap it and carve it like you see above. Thin little strips. Eat it immediately. Picanha stays moist and tender for about 30-45 minutes. After it dries out, it's no where near as good.

 

[westx]

Buy a picahna cut. Top of the sirloin with a fat cap.

When you get it home, trim it up of the bottom (meaty side) but leave the fat cap alone.
Once you've trimmed the membrane off, take out some of you favorite steak seasoning and rub it in the meat. I like Uncle Chris's blend. Then flip it fat cap up and score it. Literally about a half inch apart. Only score through the fat- stop at the meat-- dont cut into the meat. Make a nice checkerboard pattern worh your slices as you criss cross your cuts along the fat cap.

Take some minced garlic (do it yourself) and rub it into the slits in the scored fat.
Then get sea salt rocks and rub the fat with sea salt. I use the pink Himalayan salt or the smoked sea salt.
Sprinkle a little fresh crushed black peppercorn on the top as well.

Then let it sit out on the counter until it's time to cook it. I usually do it first thing in the morning and start smoking it around noon.

Set your smoker up at 235 degrees. I put the fat cap up for about an hour, then I flip it for about 30 minutes. Usually somewhere around 90 minutes, you stick a meat thermometer in it. When it hits 132 degrees, pull it off.

Inside, had a big ass skillet warmed up. Hot... you need heat. Pour a little olive oil in it and through the entire meat on there fat side up for 60 seconds. Then flip it for 60 seconds. This is the reverse sear.
I use tongs and even hold it with the tip to so I can sear the front for 30 seconds or so.

The throw it immediately into tinfoil and wrap it it up tight.

Stare at it as it sits on the counter, unmolested for 15 minutes.
Don't fvcking touch it. Just look at it.

After 15 minutes, unwrap it and carve it like you see above. Thin little strips. Eat it immediately. Picanha stays moist and tender for about 30-45 minutes. After it dries out, it's no where near as good.

Thanks man.