ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF. SOUPS AND STEWS ARE WARMING AND FILLING, BUT NOTHING QUITE SATISFIES MY ATAVISTIC NATURE BETTER THAN A BEAUTIFULLY-COOKED PIECE OF RARE BEEF. I LIKE THE WEIRD CUTS — SKIRT, FLAT-IRON, TRI-TIP, AND HANGER. HANGER IS SO NAMED BECAUSE IT HANGS BETWEEN THE RIBS AND THE LOIN. IT IS SHAPED LIKE A SMALL TENDERLOIN, BUT WITH A BETTER TEXTURE AND MINERAL FLAVOR. IT’S ALSO ABOUT HALF THE PRICE OF FILLET MIGNON. THE STEAKS ARE COOKED IN A CAST IRON SKILLET. THE SAUCE IS FINISHED IN THE SAME PAN. ADDING MARROW AT THE END LENDS A DEEP, BEEFY RICHNESS TO THE SAUCE. MAKE SURE YOU HAVE ENOUGH. I GUARANTEE YOUR GUESTS WILL DEMAND SECONDS.
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