If at all possible, I like to salt my Flannery steaks like ribeye, NY strips, etc. 24 hours in advance and leave them on a wire rack in the fridge. I’m grilling some hanger steaks on Friday and am wondering if I should do the same for them. Is that method only good for thicker cuts like those above, or should I also do it for these hangers? TIA
Just be careful not to over-salt/season. Thinner cuts like flank, skirt and potentially hanger (depending on the cut) are easily over-salted and can come out tasting like jerky if you’re not careful. Voice of experience here.
Good call, Andrew: that’s exactly what I was concerned about and prompted to post this question up in the OP. They turned out great…grilled in the rain because, in my opinion, the hangers almost demand grilling. I’ve had some fine past-seared (cast iron) Flannery steaks that rival the grill, but these hangers just (to me) really benefit from that grilled flavor.
We did a fun side-by-side of two 2011s from Washington: 2011 DeLille D2 and 2011 Saviah Cab WWV. The Saviah was better with the food due to its lighter body, but the DeLille was a more overall enjoyable wine with its exuberant fruit. Frankly, I was surprised at the DeLille because it didn’t strike me as a wine from that cold vintage.