Monday is gonna be an adventure in cooking unlike any I've had.
It's my mom's birthday on Monday and I'm doing dinner.
My mom likes her filet mignon cooked Donald Trump style and that's what she'll get.
The thing is, the new butcher shop near my place offers hanger steak.
Since I've never been rolling in money I only get steak a few times a year; so, I only recently became aware of hanger steak. It's also regularly referred to as the "butcher's cut" because the butcher usually keeps that for himself because it's so good. It came highly recommended by the employees and the customers.
This is also one of those things where anything I get from that shop is grass fed, free range, prime beef. This is the best of the best; so, having the responsibility of cooking it still stresses me out. That said, it says something that I've put almost all of my reading material aside for the last few days just so I could bone up on how to properly handle this cut of beef.