quote:Originally posted by Bill Tex Landreth:
A well marbled, dry-aged strip steak is only topped by a rib cap, or possibly a Flannery hanger steak.
This is thread drift, but how do you cook your hanger steak from Bryan? I haven't had one yet and saw a lot of positive comments (on eBob, before it went private ). Marinate? Not? Thanks in advance.