A prime hanger steak dry brined then roasted in stainless (my preferred tool due to heat distribution and the “stickiness” gives a better crust – I press the steak into a cold pan and then crank up the heat). Zero fat added to the pan until turning the heat off and basting with butter, garlic, and oregano (my favorite finishing herb with steak). Served over broccoli, onions, garlic, and hot peppers from the garden. I usually cook my hangers closer to medium because the specific cut isn’t really denatured and tender until then, but seeing as this is prime I went closer to mid rare. You can see how tender this cut was by how much easy separation in the fibers there was.
Thoughts on my method and ingredients?
by -neti-neti-