Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Prepare the jalapeño butter at least 1 hour or up to 1 day ahead of time.
Combine the ingredients in the bowl of a food processor, then process until the
jalapeño bits are quite fine. Transfer the mixture onto a sheet of plastic wrap.
Form into a log shape and wrap tightly. Refrigerate until use.
Prepare the dry rub by mixing all of the ingredients together in a small bowl.
Lightly coat the beef with olive oil, then season liberally with the dry rub on
all sides. Use all of the rub. Let the steaks sit at room temperature while you
prepare the grill.
Prepare the grill for direct grilling over very hot fire, about 650°F. A charcoal fire
is preferred.
Place the steaks on the grill grate in the direct zone. Turn them after 2 to 3
minutes, or once the first side is nicely browned. Continue moving the steaks
every 2 minutes until all sides are browned. Check the internal temperature after
the first 6 to 8 minutes, depending on the heat of your fire. For the best flavor
and texture, remove the steaks from the grill when the internal temperature
reaches 125°F. Let rest for 3 to 5 minutes. To serve, slice across the grain and top
with pats of jalapeño butter.
Serves 4
4 hanger steaks, about ½ pound each
Extra virgin olive oil
For the jalapeño butter
8 tablespoons (1 stick) butter at room
temperature
½ large jalapeño, stemmed, seeded
and chopped
1 teaspoon coarsely ground black
pepper
½ teaspoon kosher salt
For the dry rub
1 tablespoon dried chopped garlic,
coarsely ground in a mill
1 tablespoon kosher salt
1 teaspoon ground sweet paprika
1 teaspoon coarsely ground black
pepper
Dry-Rubbed Hanger Steaks with
Jalapeño Butter
Hanger steaks, or hanging tenders, are one of those “butchers' cuts” — cuts that butchers
usually reserve and take home for themselves. Hanger steaks are full of that rich beef flavor
we love so much and are a perfect match for a hot charcoal fire. The dry rub in this recipe is
full of garlic and black pepper. The fresh jalapeño butter melts into the beef upon serving,
turning this relatively modest steak into something truly special.