Meat Hanger
@meat.hanger • 365,700 subscribers
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This mold aged ribeye from @Flannery Beef is one of the craziest cuts of beef I’ve ever seen. The “mold” here comes from the dry aging process and is intentionally introduced to develop those nutty, cheesy flavors. I started by trimming the pellicle, and as soon as I cut into it, I could smell the incredible aroma and see the beautiful marbling. I cut a steak and trimmed the edges, then salted the meat and let it sit in the fridge overnight to dry brine. I also started prepping some potato pavé by thinly sheeting some russet potatoes and layering them with salt and beef tallow. I wrapped everything up, baked it for a few hours, then refrigerated it overnight under weight. The next day, I deep fried the potatoes in beef tallow. I gave the steak a hard sear in a pan, then made a quick umami pan sauce with mirin, dark soy, dashi powder, and black pepper. I sliced the steak to reveal a beautiful blush inside and plated it over a spoonful of the umami sauce. I finished the potatoes with parsley and bonito flakes to complement the flavors. My first bite of the steak sent me to orbit. I’ve had plenty of dry aged beef, and this was among the very best. The depth of flavor, the nuttiness, the aroma. It was simply perfect. Shout out to Katie for sending me this crazy special piece. It looked and tasted unreal.
Meat Hanger15,200,000 views • 5 months ago
After a lot of people said my English breakfast last week was too American, I figured I would show a proper all-American breakfast. I started with a beautiful T-bone steak, seared hard in a cast iron pan, then basted with herbs and butter until it was deeply browned on the outside. While the steak rested, I fried up some turkey sausage patties and beef bacon, then used all that rendered fat to cook the home fries, which had been boiled and cooled earlier. They soaked up all that bacon fat and were finished with garlic powder, smoked paprika, salt, and parsley. For the pancakes, I went with Krusteaz buttermilk mix, which I honestly prefer over my scratch batter. I swap the water for milk and add vanilla extract and salt, and they come out soft, fluffy, and exactly how I like them. For the eggs, I made a soft scramble using 3 eggs and plenty of butter. The southerner in me also baked some biscuits to round everything out. A generous pour of real maple syrup went over the pancakes, spilling onto the bacon, plus a little ketchup on the side for the home fries. To finish, black coffee. Endless refills, plus one for the road. It was a solid breakfast that would normally land at an 8 if everything was perfect. The steak went a bit over, so I knocked off half a point. That said, the English breakfast (with a steak add-on) is still my favorite and the one to beat.
Meat Hanger3,200,000 views • 10 months ago
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