Wagyu Hanging Tender Sous Vide

Insanely tender, juicy, and flavorful. Even Teres Major and New York Strip face tough competition here, and it is definitely a cut I will buy in the future.

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Recipe for wagyu hanging tender sous vide

WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.

Hanging Tender totally blew my mind. In Danish, we call it “Nyretapper.” I actually avoided Nyretapper because of the name. I always knew it had nothing to do with kidneys, but I still think it’s an unfortunate name. Anyway, I tried it, and I was extremely positively surprised. Insanely tender, juicy, and flavorful. Even Teres Major and New York Strip face tough competition here, and it’s definitely a cut I will be buying in the future.

I bought the meat from Steak-out.dk, where I set out to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.

Servings: 4 persons

Wagyu Hanging Tender Sous Vide

Insanely tender, juicy, and flavorful. Even Teres Major and New York Strip face tough competition here, and it is definitely a cut I will buy in the future.

Author: Sebastian Jespersen

Course: Dinner

Cuisine: American

Keyword: beef, Dinner, Hanger Steak, Wagyu

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Equipment

• Sous Vide
• Cutting Board
• Pre-Slicing Knife
• Gas Burner (Option 1)
• Grill (Option 2)
• Frying Pan (Option 3)

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Ingredients

• 2 pcs. Hanger Steak Wagyu
• Salt and Pepper

Instructions

• Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
• Season the meat with salt and pepper.
• Vacuum pack the meat.
• Cook the meat for 2 hours.
• Remove it from the water and unpack it from the vacuum bag.
• Pat the meat dry on both sides (with a clean tea towel or paper towel).
• The meat is fully cooked and ready to eat, but it still needs to be browned.
• The meat here is full of delicious fat marbling, so it doesn’t need additional butter/ghee/oil for searing.
• I prefer one of the three methods below (you can easily use a regular frying pan and sear the meat for 30-60 seconds on each side):
• BlowtorchFull power and give the meat 30-60 sec. on each side.GrillAgain, full blast on the grill and give the meat 30-60 sec. on each side. Cast Iron PanSear the meat on a scorching hot pan for 30-60 sec. on each side.
• Cut the meat across the grain and serve immediately.

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