Reply to "strip steak versus NY strip steak??"

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.


Bill-

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 Roll Eyes). Marinate? Not? Thanks in advance.
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