I finally carried my new MiniMax (MM) Egg to Oxford this weekend. It will replace a small egg that will come home to Madison. For the inaugural cook on the MM, I thawed out a hanger steak we had purchased at The Farmer’s Market in Oxford. They sell beef and pork that is processed at Stan’s on highway 6 near Batesville. The pork is locally raised and the beef is aged Angus.
Hanger steak? What is that? Actually it comes from the part of the diaphragm that is closest to the spine and tenderloin. The outer, tougher part of the diaphragm is called the skirt steak. Hanger steaks are difficult to get unless using a custom butcher, but they are one of the most tender cuts from the cow (3rd most tender, I believe) and have lots of beef flavor.
I seasoned this steak with Cluck and Squeal’s “Beef Specific” rub and let it come to room temperature on the counter for about an hour.
I prepared the MiniMax for a direct cook at 500*.
Since this was the inaugural cook, one can appreciate the new, white ceramics that will soon become nice and seasoned.
The steak was flipped after about 3 minutes, then removed when the internal temperature was 130*.
It was rested for 5 minutes, while the asparagus finished roasting in the oven, then plated with the asparagus.
Hanger steak (3/4 to 1 pound)
Cluck and Squeal Beef Specific Rub (or preferred steak rub)
(1) Liberally apply the rub to both sides of the steak, patting it in. Let it rest on the counter for 45 minutes to an hour to come to room temperature.
(2) Prepare the Egg (grill) for a hot (450-500*) direct cook.
(3) Grill for 2-3 minutes on each side and remove when internal temperature reaches 125* (medium rare), 130* (medium), or your desired doneness. Cover with foil and rest for 5-8 minutes.
(4) Important! Slice against the grain for the most tender results.