Well , hello there , my friends .
Welcome back to the Scott re Project .
Now , today we are going to be working on what is most probably the worst , best kept secret in the butchery trade .
It's the hanger stake .
Now years ago , you would not have heard of this cut , but now it's becoming very , very trendy once was called the butcher's cut or the butcher's stake .
There is one on each carcass now bearing in mind that a carcass weighs on average between 323 160 kg when you think this weighs under a kilo and there's only one on each beast .
You know why it's a rather special cut .
Now , a great cut of meat lends itself really well to the grill .
The barbecue takes marinades really , really well , uh very , very flavorsome .
I mean , this is from inside the carcass .
It's attached to the last rib right below the tenderloin .
And the nature of the location of this looks like it's hanging , hence hanging steak or hanging steak , right ?
What we're gonna do , then I'm gonna show you how to trim this out .
Obviously , it's quite a decent sized piece of meat .
But obviously there is sines in there .
As you can see that line down there , we shall separate these two steaks away , which will give us two beautiful steaks to cook and we will get one in the pan .
So first of all , then what we need to do , get our knife under and just gently , just gently start to trim away any of this crystal , any fat .
So we got a nice clean steak , like I said , very , very flavorsome hangs quite near the kidneys .
So some people say it's got a , a rather mellow offly taste .
I don't agree with that either way .
It's a cracker .
So just gently with our knife , either side , just cleaning off any undesirable bits .
Now , you can always leave some of this fat on fat is flavor , but I'm going to do the full monty trim .
Now , the next one , then there's this line of sine just with the point of your knife .
Very , very gently as you can see , just , just skimming over it really , no pressure .
And pretty much that is the one side done again , just cleaning it up .
And that's per usual because I can't help it .
Just going to square it off and they is one hang a stake ready to rock and roll or as they call it in France next onto this bit , just again , just almost shaving that little bit of meat off there .
And then with our knife just under , start it off .
Just like that and then grab it and in emotion from heel to tip , if you can see there angled up towards the sine , just keeping it taught , taking it the whole length of that steak there , trimming that off , trimming that off .
Like I said , a little bit of fat down here and that and that , and then obviously this side repeat , just get your knife under gently skim and again , just taken off any undesirable bits .
And there we have from that one piece too beautiful hanger steaks ready to cook .
Now , like all cuts like this , either really , really quickly or stew it for a long time .
Either way you're gonna get a beautiful depth of flavor .
What I'm gonna do then is just very , very simply pan fry this , but it lends itself well to dry or wet marinade , you know , things like chimi chowry or salsa verde , but I'm just gonna do it old school bit of oil , salt and pepper and cook it medium rare .
So with anything like this , then we're gonna keep it simple .
I'm gonna cut this long piece in half .
Like so get my tray , get some oil on it , massage it in always oil in the steak and not the pan .
Hit it with some pepper either side .
Now , it always looks like a lot of pepper , but you will lose quite a bit in the pan and then some good old sea salt .
I've got my pan on it .
I want it screaming hot because we want to hear that sizzle as soon as it hits the pan to start that mainly reaction .
Get it nice and sea it just putting it in the pan , pressing it down and then we're gonna leave it .
So a very simple pan fry as you would , any other steak or on the grill or on the barbecue finish with a little bit of butter again , lightly tented with foil .
Just to retain that heat .
That residual heat will keep cooking it , bring it up to your desired temperature .
I want this rare to medium .
I want the full beefy experience , baby .
How good's that looking ?
While my hanger gently weeps better get into this .
Better get into this call .
All that lovely juice .
I'm afraid I gotta mop it up .
Oh , yeah .
And that's is how you want this no more than medium rare .
That is absolutely perfect .
Flavor is absolutely immense .
Now , I am not a big fan of tenderloin or filet .
I think it is absolutely tasteless .
It's overrated .
It doesn't take no eating .
I like steaks and I've got a bit of texture got flavor .
Hence why I love rump and rib eye .
But this , this is something else .
Get up plenty of bite to it and absolutely packed with flavor .
Just look and how good that is absolutely fantastic .
Go and see your butcher say I want a bit of your special meat and he'll say what you want about say , I want some of that anger state mate , that secret .
I need some in my life .
Go and get some .
Give it a go just divine .
Well , there you go .
My dear friends , the truly , truly wonderful hanger steak really is something special and you know , it's becoming very trendy like I said , tenderloin .
Not for me , sirloin .
You know , I can take or leave it , but a rib eye or a rump , but this has just now gone to the top of my steak chart .
It's absolutely fantastic .
Be sure to get some and give this a go .
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So until next time , take care , I am actually gonna neck this now .
I can't help it all the best mo