Coorong Black - Australian - Untrimmed Hanger Steak. Grain-Fed 100 Days.

Price: ฿760 per kg

What it is — and what it's famous for

Hanger Steak (Onglet) is famous for steakhouse cooking at home — a cut that rewards a hard sear, accurate temperature and a proper rest, with flavour that comes from the cut itself rather than a long marinade or sauce.

Flavour & texture

Beefy, juicy and satisfying, with a savoury crust over a tender pink centre when cooked to temperature. Pat it very dry and salt well so the surface browns deeply instead of steaming.

How to cook

• Best methods: grill or cast-iron pan-sear; reverse-sear thick or whole pieces.
• Stand 30 minutes at room temperature, pat dry and salt generously. Sear over high heat 3-4 minutes per side for individual steaks, turning once; for thick or whole pieces, roast gently at 120°C first, then sear hard on all sides.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C). Avoid well-done, which dries leaner steaks.
• Rest & thaw: Rest 5-10 minutes for steaks, 15-20 minutes for whole pieces, then slice against the grain. Thaw overnight in the fridge, or 24 hours for large pieces.

Serving & pairs with

Allow 250-300g raw per person. Serve with fries, grilled mushrooms, chimichurri, garlic butter or a sharp green salad, and slice on a warm board so the juices stay with the meat.

Product details

• Brand / origin: Coorong Black, Australian
• Feed / grade: Grain-Fed
• Pack: Cut 100g - 140g (1Kg ±100g) ฿760 · Cut 200g - 240g (1Kg ±100g) ฿760