Sous Vide HANGER STEAK - Butcher Kept Secret, done 3 ways!
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- čas přidán 16. 05. 2018
- Today we are trying out for the first time HANGER STEAKS, AKA Butcher kept secret. The story goes, butchers used to keep this cut of steaks for themselves as it was a very un-known cut. Not adays not so much, its very popular. It's also beefy and extremely juicy steak.
* Pao de Queijo (AKA Brazilian Cheesy Bread)
• Brazilian CHEESY BREAD...
* Make my Chimichurri Sauce Its on the video below.
• BEEF LOIN FLAP STEAK S...
HOW TO COOK HANGER STEAKS SOUS VIDE
I cooked it for 2:30hrs @ (135°F / 57.2°C)
Steak Rub: Don't Use it! lol
Marinade
1/4 cup wine vinegar
1/4 cup white onion in mini
1 tbsp minced garlic (from refrigerator)
1/4 apple juice
2 tbsp balsamic vinegar
2 tbsp olive oil
* Hanger Steaks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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If anyone thinks that Ninja loves everything Guga does, this proves them wrong. He may go over the top on his reactions(which I love) he is always honest. Great vid as always!
but spitting the meat was unnecessary, just saying...
It's part of the show be honest as f...
I want you to make a pair of underwear that says "i know it dosent look that good right now... but watch this" please
Have a music box that plays the searing song too
😂😂
Steak juice stains too??
Puts the extendo clip
@@lotus1839 for real and the one on guga foods too
Coming back to this older video, it's awesome to see your attitude towards the criticism given to your rub. That positivity and open-mindedness is absolutely one of the major reasons you've gotten so big, and I'm so glad that hasn't changed.
Thanks for always being you, Guga! Keep bringing flavor joy to CZcams ^_____^
Btw, I came back to this one because I'm making hanger steak tonight, thinking about that marinade now :P
Seriously, Sous Vide Everything should be a sindicated TV show. you guys provide amazing content that deserves to recogonized by everyone.
Mike Silverberg they are too good for TV.
TV would ruin them. They're awesome because they do everything their way.
LMFAO why does everyone think backwards? CZcams is the new "TV" why would they want to go to "TV"? being on TV has too many rules and wasted money. On CZcams they get to do it their way and nobody gets to tell them what they should and shouldn't do.
Yeah, it's a funny idea. But they do such a good job with everything from the actual food to the editing.
"I respect the Ninja, the Ninja is the Ninja!" Great quote.
I felt that
How the times have changed
Justinian Tabucanon smhh
I got a SV a couple weeks ago and I love it. Then I found this channel and I love you guys... such a fun show. Keep up the good work. I installed my SV in a cooler... works fantastic!
This channel is just so great!
Cooked sous vide today... Instead of garlic powder, I used dried garlic slices... Taste explosion! Ever used it? Try it! Works extremely well.
Excellent vids and great presentation! Thanks!
YES! I've been waiting for you guys to do a Hanger steak episode. I always marinate overnight before grilling or sous vide the next day. Extremely tender and flavorful cut, for a bargain.
It is always best to have honest friends when working on a craft, they are the ones that will help guide your progress. I swear your channels are the best and really make me want to eat more steaks. I wish nothing but success for you all.
All the videos bring Cooking education with Sous VIde to the Table I can't stop Watching because I'm afraid I'll miss something !
Well Done Guga , Love the videos !
"stop working on it", ha ha ha, wise comment Ninja.
I like how honest Ninja is. Make this channel a good one to watch!
Still waiting on that sous vide pizza. 🍕🍕🍕
Unregulated Market Economy wonder if its possible, then grilling it dry
Sounds gross
ewww lol I can't even imagine the result
Just started sous vide cooked for the first time some filet migon came out medium. Wanted med rare. They were still good and tender. I found your channel need a drool bibb to protect keyboard. I been binging on you video for the last four hours definitely a fan. You guys are great, learned alot. Really like you humbleness and truthfulness. Wished you were my neighbor to join in the feast from time to time. Keep up the great videos. Enjoy the you interaction with each others much like true brothers in a family but always ready to enjoy good food. Good eating.
ITS AMAZZZZZINNNGGGG!!!!! You're the best :D keep them coming!
Thank you so much.
Can I just quickly say how much I appreciate that you add both the Celsius as well as the Fahrenheit temperatures? Most recipes that look good don't do that, and make life harder on me, so I just wanna say thank you. Also I love all of you, I've been bingewatching you three for a while now. Thanks for all the great content!
Such a satisfying video! love each and every one
WOW Ninja! your diet is showing some good results, just watched a 6 month old episode and noticed it right away.
Esse sotaque não é gringo… Me surpreendi! hahahaha
Amo ainda mais o canal!
Best channel on CZcams. You guys deserve 50 millions subs.
E S P E T A C U L A R ! VIVA ! SUCESSO! GRATIDÃO ETERNA POR TUDO.
I always love the "But watch this" music! It's my grill music!
Been trolling your channel for a while. You deserve a new sub. I'm in. Thanks for the experiments!
Thank you so much I appreciate the support. And welcome.
Sous Vide Everything You are welcome! Great content!
Hey,Im early! Great Job on this cook! Now , I need to go looking for some hanger steak!
Yeah... they are amazing.
Ae! Vamo MG! Muito bom, cara, parabéns pelo conteúdo!
Valeu irmao, grande agraco.
I've been waiting for this
3:52 I love how Guga still looks happy!
You know he was HURT 🤣🤣😭😭😭
As always wow wow wow amazing and I have messed around with baking bread for a while I sure will try the recipe🍖🐂
I had those cheese breads in Brazil, ranged from "amazing!" to "meh" depending on where you got them. Definitely keen on trying your recipe.
Although I agree with other posts talking about vinegar in the marinade, or acidity, tenderizing the meat, there are two seperate lobes of a hanger steak that is seperated by a layer of sinew. These seperate lobes have completely different textures in thier own natural state.
Secondly, the hanger steak, either lobe, has a unique grain striation, in the fact that it actually runs diagonally through the meat and actually changes direction half way through. This is due to the muscles original function in the animal. A hanger steak is the muscle that originally held the diaphragm in place against the rib cage. This ensures that it does not float around in the body cavity. As the rib cage is round, the muscle tissue is then connected at multiple angles to said rib cage. All this means that the grains run in opposing directions as you continue down the meat. If you are not aware of this, you are likely to cut the meat with the grain, versus against the grain and end up with a fairly unpleasant, almost stringy, like steak versus an amazingly tender piece of meat.
If you also consider that this piece of meat is an internal muscle that's sole purpose is to hold an internal organ in place, it is then safe to assume that this muscle recieves a large amount of blood flow through it. With an increased blood flow, it is also safe to assume that the minerality levels in the muscle tissue are higher than in other more prominently known "steak cuts". This rational would also point to the reasoning that it would taste "different" than any other cuts of meat like a Picanha, Ribeye, or anything cut from the Sirloin section of an animal (i.e. T-bone, Porterhouse, Kansas City Strip).
I would be willing to bet the reason why Ninja did not enjoy the first offering is for multiple reasons:
1) this was solely seasoned with the rub (whether he likes oregano or not) the rub did not dilute the naturally present mineralities that are going to exhist in this cut like the marinated offerings did.
2) Just by looking at the cuts, I am positive that the second and third offerings came from the triangular "flat" side of the sinew line of a hanger steak, while the first offering came from the barrel side. Both of these are tender in thier own right, however they have differing textures that need to be kept in mind when cutting.
As a side note, you guys crack me up and I truly appreciat watching your videos. I am glad that there are channels such as your own that present in a real manner rather than trying to teach home cooks to do everything like restaurant chefs and end up intimidating thier audiences. You take a fun, light hearted approach to your topics and by reading your subscribers comments, they're responding to this positively. Keep up the good work gentlemen!
I love butcher steak! haven't even seen the video yet and I know its going to be awesome!
🤘🤘🤘🤘
Hanger Steaks are incredible good! Just with salt and pepper.. without rub or somthing like that, very very good too!
Made the marinaded one tonight, crazy good.
Side note: I have made Pão de queijo for friends who have celiac disease. It's great to be able to serve them (delicious) bread that doesn't involve a trip to the hospital. Thanks for turning me on to it!
why you didnt make control steak witch onley salt and peper?
+1 on this comment
Because they already know what it tastes like without any marinade or rub, so the whole purpose of this test was to just compare the rub to the marinade to see which is better
"soft and juicy" Ninja low key savage
I love this episode - cheat code for a future episode - to a wet marinade for steak like hanger, flat iron or skirt steak, add a little high quality bourbon to your marinade - you will love it. :)
Hangar responds to marinade incredibly well because of the loose, long fiber texture. It's a wonderful cut.
Hanger is also known as Butcher's steak because the butchers would take it home for themselves. Most flavourful cut of the cow.
Would have loved to see a plain salt and pepper version but can't complain - keep up the great work!
I tried this tonight. Followed the marinate recipe. Now, it may have been my cut of meat, but, this was flavorless. It may have been because it was frozen, I'm not sure.
The only thing, as a new comer to sous vide, I've had any luck in so far is making ribeye.
That being said, I love the videos. Keep it up!
Ninja's reaction on the 1st bite had me laughing lol
THANK YOU GUGA FOR DOING HANGER STEAK
As always guys.. amazing!
Thank you so much.
You're a god. Can't wait for you to take your channel and brand to the next level. Maybe collaborate with more sous vide aficionados from all over the world and learn new techniques.
NO God, just a regular guy called Guga. But I do like your idea. 🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘🤘
Hey Guga, I know that steak rub wasn't a hit with the guys, but I would like to see if you can come up with another one everyone enjoys. Keep it up fellas. Great job! 👍
I'm usually not a fan of marinades but it makes sense on a hanger steak. I don't eat it often but I've found it doesn't have much beefy flavor on it's own and sometimes it can have a "funky" taste.
Wow ninja was super bearable this episode. He should always act this calm and candid
Glad u went with the balsamic like i suggested. The acid really breaks it down
It was AMAAAAAZING.
Thank you for vlogging.
LOVE Ninja!
I’m gonna try that marinade this weekend with rib cap steaks.
Incredible
Ninja is the man :D vinegar was the acid that broke the meat proteins down to make it more tender. Keep up the good work :D
Nice!
vinegar always tenderizing meat but removes and a lot of meat flavor. It calmes all the beef flavors.Thyme maybe a pinch for sight of wild.Oregano less than a pinch, only if your marinate contains sugars to increase bitter taste and the smell of wild.
Try adding Worcestershire, then your salt and garlic! I love it and always use it when making steaks.
Now I’m hungry
Again
😂
The food on your channel always looks so damn tasty
Thanks.
Great last 2 hanger steak. 👍🙏✌️❤️🌞😎
I love these tests. Helps so much. We going to see the heat gun in the future I hope?
Hey guys, your channel is so inspiring for me.
how about a video about brining the meat before SV, during SV (in bag) and without brine? And different brines like just salt, salt/sugar mix or other added spices/flavors.
Worked for me on turkey and pork tenderloin. Never tried it with beef, yet.
Give it a shot, please.
Greets from Germany
Just had my first experience at a churrasqueira. It was an expensive place, but the experience really wasn’t that great (Fogo de Chão in Scottsdale, AZ for anyone that might be familiar with it).
I had sky high expectations, mostly because of this channel and my general love for red meat, but I left feeling like I’d spent a lot of money on an unimpressive experience (aside from the pao de queijo, which is what prompted me to comment on this particular video).
I can’t really speak on the authenticity of the place, as this was my first experience with this type of cooking/dining, and I know this probably comes across as a Yelp review, but I just figured Guga and the guys might be able to offer some wisdom?
As always though, great vid!
Hey, the tenderness comes from the acidity from the vinegars and probably the apple juice too :)
there are even certain marinades which include things like kiwi and pineapple as their enzymes help tenderize the meat
HAHAHA Ninja must have something in his teeth on his first bite! Probably explains the off taste!
Great video as always! Cheers!
This is the first video where Ninja straight up dislikes the food. Even spits it out! Nice to see that honesty.
What also makes steak b and c more tender is because they are all different parts of the hanger steak! Steak A is the part that is a bit less tender than the other ones. But yes, the vinegar also helps tenderizing the meat.
Adonde esta la cola de vaca!! Jajajaja I need them oxtails brothers! Much love keep the videos coming!
Killing me with that Pao de Queijo man.
I love hangar! Salt, pepper, sear. Booyah!
3:12 _"I love you~!"_ That was adorable X'D
Vinegar is commonly used as a tenderizer for tough meats like venison and elk. Meats with very little fat. Also used in BBQ in South Carolina to help make it tender and flakey.
Love the videos, you guys should make a dry aged PRIME pichana
my steak seasoning: kosher salt, coarse fresh cracked black pepper, paprika, onion powder, powdered oregano, and coriander. The salt and pepper are the major ones, everything else is just a light dusting (I do them one at a time rather than a blended rub). I pat them in once everything's applied, let the meat sit on the counter 15-20 minutes (usually lighting up charcoal), then drizzle on a little oil (avocado lately), spread it to coat, then cook. Works great on a whole tri tip over mesquite charcoal.
I made a gravy out of the drippings OMG the flavor is outta this world
Gonna have to try the marinade!
Kae, it was awesome!!! the rub. not so much 😂😂😂
I can watch these videos for hours
Need to try 😁
Please experiement with Montreal Steak Seasoning! Ninja will love it.
great clip guys!!! i'm still stuck on that salt block and smoke thing tho!!!! respect.
More salt block coming brother stay tune.
Its called a video not a clip lel
White pepper has a funky aftertaste
I used flank steak and a special 'bbq' sauce and let my baby sister try it. Mind you, she is a Very picky eater.
She Loved it! She watched me sear and she was hooked! 😁🐄
onions have protease which is an enzyme that breaks down proteins, since the marinate consists of this it broke down the meat, and in the process, tenderizing it and making it softer
I wish you would do a shiitake powder test! Video number 5 for me asking! Its that good!
WTB "...but watch this!" on a t-shirt :D
Emeril did this exact rub and marinade on his hanger steak show with Martha Stewart.
Gaga! That marinade would go beautiful on some pork chops. Give that a try. YOU GO BOY!
OH YES!!!!!!!!!!!! It would
Just a tip for the oil and vinegar! If you want to emulsify them so they don’t separate add a little bit of egg yolk
We made a website with you guys back in 2012 and now I’m watching your videos lol. Where do you buy your steaks here in south Florida?
Hey Guga, a suggestion.
I like to sous vide and flame thrower sear my prime rib steak but I find the fat chunks don't render, and the connective tissue is still a pain. So I had an idea...
season and sous vide the steak 132F for 2 hours, Then trim all the fat and connective tissue off and give it a quick dunk into an oil marinade (i use lemon juice, Club House Montreal steak spice, oil and soya sauce - the recipe is on the back of the spice bottle) then sear it with the flame thrower.
The result was amazing. It was as tender as tenderloin, juicy, and had a lot of crispy edges because the steak was raggedy from all the trimming.
I cut it up into steak bites and served it as an appie to friends on the patio. Wow.
Guga! My friend and I FINALLY MADE PICANHA!!! It was AMAZING MAN!
We want the wagyu video!
Me too. 😂😂😂
and DRY AGED Picanha
Seriously, this needs to happen fast
Agreed!!
Wish u guys made a video daily! Where’s the wagyu vs picanha video? Can’t wait to see it!!
Me too... but I am only one... 😂😂😂
Sous Vide Everything your not the only one I want to see that too. Maybe even waygu vs sous vide waygu. I ordered a waygu but didn't dare to Sous Vide it but would love to know
wagyu will win that battle, picanha is awesome but wagyu is on another level.
@@SousVideEverything definitely not the only one
Come on! Let's Do It!!
Hello Guga,
Have you thought about pan searing and using the fond from the searing and adding the bag juices to make a pan sauce?
The 2 other steaks are more tender than the first one because of the onions in the marinade. In Onions there are enzymes which makes the meat tender. This enzymes are also in honey, avocado core, milk and some more foods. Hope I could helped you, love your channel :-)
I like your channel, i recently bought the Anova Wifi+blutooth on sale! Though Ninja annoys me a little, Maumau is a chill cool dude thou!
That's a hell of a way to cook meat man❗️
Ninja is so funny!!!!! 😆
good enough for cool butchers, food enough for me
Its the apple sauce that made the beef tender. Similar ingredients used in Korean Beef marinade, they use pear I think. Makes the beef tender.
This is my favorite cut of meat just treat it like a STEAK GUGA 😆 salt, pepper, garlic if you do it again please😀😀😀 great job i love the video. Ninja is hilarious it taste like a river 😆...