Servings: people
Hanger Steaks Sous Vide
Boeuf onglet/hanger steak. Full guide to delicious hanger steaks in sous vide. This is without a doubt one of the most tender and best cuts, and therefore it only deserves the best!
Equipment
- Sous Vide
- Chef'S Knife
- Cutting Board
- Frying Pan
- Hob
Ingredients
- 600 gram Hanger Steak Approximately
- Salt and Pepper freshly ground
- Ghee Or a mix of butter and flavor-neutral oil
- Flake Salt
Instructions
- Start by removing the large tendon as previously mentioned. Preferably use a good sharp knife.
- Next, trim the meat of the worst membranes and tendons and season with salt and pepper on both sides.
- Vacuum seal the meat and pour hot water into your sous vide (this shortens the heating time).
- Set the temperature as desired. I set mine to 54 degrees Celsius (129 degrees Fahrenheit).
- Place the bag in your water bath.
- Let the meat cook for 1.5 to 2 hours. If you're unsure about the quality of the meat, give it 2 to 2.5 hours.
- Remove the meat from the bag and dry it thoroughly - either with a clean towel or some paper towels.
- Sear the meat. Do not give it more than 10-15 seconds on each side I seared the hanger steaks in ghee.
- Remove the meat from the pan and place it on a cutting board.
- Slice the meat against the grain.
- Sprinkle some good flaky salt over the meat and serve immediately. Enjoy.