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Fought a whole case of hanger steaks last night and got 2 different textures from the same batch
Pulled 12 hanger steaks for service, half came out buttery tender and the other half chewed like old boots. Same pan, same heat, one was the chain and one was the tail end of the muscle. Anyone else see this split or am I the only one who didn't know the anatomy changes that much?
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skyler_kim8d ago
Top cut vs bottom cut on the same muscle. That chain end always has more connective tissue so it fights back if you don't cook it longer. Same pan doesn't mean same doneness when the anatomy is that different.
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simonl868d ago
12 hours in a sous vide bath at 155 and that chain end still chews like a tire if you don't hit it with a torch after. I mean you can cook a top cut in like 45 minutes and it's butter, but the bottom cut just laughs at your oven timer. Maybe it's just me but I've started labeling which end is which before freezing so I don't end up with a tough surprise on taco Tuesday.
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