Trust me, I emailed Katie myself to make sure hangers were on there…
Grabbed a 4 pack of rib-eye’s. Good timing ahead of the superbowl!
I actually splurged myself and bought some hangers and a couple ribeyes!!
Ok, order in. First-timer here, color me excited to get one of these ribeyes on the grill!
Katie - I placed an order for hanger steaks yesterday during preview day but my wife asked whether we can add to the order today and combine for shipping. I don’t know if you already shipped yesterday’s orders but please let me know if this is an option.
thanks
How do you guys cook the Hanger Steaks? Never tried them. Contemplating a few of those and a couple of Ribeyes.
I haven’t made them from Flannery but was told 6 min on each side on a hot grill is ideal. If anyone has other ways to cook I’d like to hear (I have four coming).
Not sure I’d do 6 mins. Treat it like you’re grilling a sausage; it has four distinct sides (somewhat tubular in shape) and you want to brown it as much as possible without overcooking it. Pull it at Med Rare (good luck using a Thermapen - I go by feel) and then slice against the grain. There are some pics on the steak porn thread, if you’re interested.
Only advice I’d add is make sure to use paper towels and blot off as much liquid as possible because hanger steaks can be harder to get a nice sear on, at least in my experience. I’d also suggest cooking a little longer in case you’re looking for more of a medium to medium-well doneness.
Pre-salting for a few hours in the fridge on a wire rack over a baking sheet never hurts either (or ideally, overnight).
We can’t all be Andrew in skill level 
… but Hanger is about as robust as it gets… a little under or a little over and they still are great…
First Flannery order in! Hangers and picanha headed this way.
Hanger Steaks are pretty forgiving, i sous vide them and they are so tender that i don’t think you even need teeth to eat em. Picked up six plus a few 24oz Ribeyes and some Traditional Blend burger mix.
Agree, salting overnight, or at least for a few hours, in the fridge makes a big difference. I’m too lazy to use a rack, I just do it on a plate, then blot dry before cooking. At that point, the salt has penetrated the meet, so no worry about taking it off the surface.
Flannery Hangers are seriously my go-to for steak these days, they are so good.
Bryan & Katie,
Congrats Katie! Bryan I trust he is an awesome guy ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
Andrew don’t make these popular - our weekly steak! Had to stock up with some Ribeye’sand Rudd’s. Taking a flyer on the Pincha’s for summer tennis club fun.
You guys are incredible and thank you for making our X-mas eve rock!
Bill
PS - bryan in my haste in the instructions on the order i misspelled your name - whoops please forgive…
Got some hangers and Rudd’s heading to NYC! Thanks Katie and Bryan!
Lots of Porterhouse and ribeyes. Even my son got into the action.
I go medium, minimum on these, as (like Bryan says on the website) they can handle being ‘overcooked’ a bit. The meat is chewier than more tender cuts, so cooking it a bit longer actually helps. Never dries out, it seems.
Does anyone know if the Picanha pairs are packaged separately or in one bag?
I do a sear in cast iron all 4 sides… and then finish in a 300 degree oven to 130 internal temp
Never tried the sous vide that someone mentioned. generally dislike that for steaks but a hanger is a different consistency, might be worth a try.
Curious to try this. How long and what temp is the bath? assume you blot dry and sear after?