Hanger steak is impossible to come by in my area.
and I know there is only 1/ beast .
Ive always found Knife-Work in the kitchen is time well spend.
why ruin an outstanding piece of meat by not removing all the Tough-Bits first ?
so Kudos your way @Steve Irby
A long time ago I used to grill thick filet .
I sued to carefully trim off all the silverskin and the tough membrane that wound into the meat.
its hard to find a good image on the internet
but you can see some of that on the above image.
then Id tie it back together
