Quote:
Originally Posted by Formerly YB-2
Thought some might find this article interesting. We are headed to Paris for a week and will give one (or more) a try (though I'm really a fan of chicken w/sauces, pates and moules frites of various sorts). My grandson is a beefophile, so am sure he will try 3 or 4 and I'll sneak a taste.
http://partners.nytimes.com/library/...nch-steak.html |
In the NYT article, they talk about hanger steak (diaphragm). If you want the absolute, unquestionably BEST succulent juicy hanger steak you ever had, you must cook it sous vide to 130-135 degrees F (your choice for rare to medium rare) for about two hours, then grilled over a super hot pre-heated sear burner for no more than 45 seconds on each side. There are several good seasoning recipes for it on the internet. Be prepared for an orgasm in your mouth.