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Hanger Steak with Tallow Fried Steak Fries

Tuffy Stone

Servings

2 to 4

Prep Time

20 minutes

Cook Time

40 minutes

Calories

879

Cuisine

American

Category

Grilled & BBQ

Hanger steak is one of the best kept secrets in the butcher case, a single cut per animal with a loose open grain that soaks up seasoning and delivers more beef flavor than almost anything else on the steer. This recipe from pitmaster Tuffy Stone grills Snake River Farms American Wagyu Hanger Steak fast over hot coals to a perfect medium rare, then serves it with steak fries fried twice in Wagyu beef tallow and a malt vinegar mayonnaise loaded with cornichons, capers and fresh herbs. The double fry is what makes the fries, crisp on the outside and fluffy inside, with a richness only tallow can give them. It comes together as a full steakhouse plate you can make in your own backyard.

Hanger Steak with Tallow Fried Steak Fries

Ingredients

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    • 1 Snake River Farms American Wagyu Hanger Steak (2 per pack)

    • Tuffy Stone Daily Grind Seasoning

    • Snake River Farms American Wagyu Beef Tallow

    • 2 to 3 large russet potatoes

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    • ¾ cup Dukes Mayonnaise or your favorite

    • 3 tablespoons Malt Vinegar

    • 2 teaspoons Dijon Mustard

    • 1 teaspoon lemon zest

    • ½ teaspoon granulated garlic

    • 1 tablespoon Italian flat leaf parsley, chopped

    • 2 teaspoons chives, minced

    • 1 tablespoon cornichons, minced

    • 1 tablespoon capers, chopped

    • ½ teaspoon hot sauce

    • Tuffy Stone The Big Umami seasoning, or salt and pepper to taste

    Directions

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      1. Mix all ingredients for Malt Vinegar Mayonnaise in a bowl, until well combined. Move to an airtight container and refrigerate until ready to use. Keeps for 5 days.

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      1. Wash potatoes and dry. Leave skin on. Cut potatoes in half lengthwise, then cut into wedges/strips. About 12 to 14 each. Soak in cold water in refrigerator for about 3 to 5 hours. Drain potatoes and dry very well.

      2. Heat SRF Beef Tallow to 325°F in a skillet about ½ inch deep. Fry dried steak fries in small batches until tender, about 4 to 6 minutes. Occasionally, carefully turn. Remove steak fries, when tender, using tongs and gently shake off hot tallow. Place steak fries on paper towels and cool. When ready to serve, heat the Beef Tallow to 375°F, adding more tallow, if necessary. Fry the steak fries in small batches, until golden and crispy. Remove with tongs, shaking excess tallow off, and place on paper towels, to cool a bit.

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      1. Season Hanger steak with a light coat of Tuffy Stone’s The Big Umami and Steak Night seasoning, or salt and pepper. Let sit for 5 to 10 minutes. Grill Hanger steak directly over coals for 3 to 5 minutes and then turn and cook for another 3 to 5 minutes. Cook until Hanger steak reaches an internal temperature of 125 to 128°F, continuing to turn throughout. Remove the Hanger steak from the grill and place on a wire rack to rest for 5 to 10 minutes, before slicing. Serve with steak fries and malt vinegary mayo.