[Gogar]

I think choosing your temp is all about how you're going to finish it.

I've been doing 133-135 for 60 or 90 minutes on most stuff but I finish in a very very hot cast-iron pan with butter for about 1 minute a side. I'm a "medium" guy though. I know, I know.
If you're giving it a bath and then expecting to grill it for more than a minute or two then it's definitely going to be a brick. hit it with a blowtorch instead!

Originally Posted by vash

TimT.

my Anova isnt blowing my hair back. 130 for two hours gives me "overcooked"

i have a pair of frozen hanger steaks in my freezer..just waiting for my landscaper project to finish, so i can dig my grill out from under the construction debris. i'll take another swing at it. thinking shorter time, lower temp..128ish.

Originally Posted by javadog

I'd stop at 120, which might give you 125 with the carryover heat. It depends on the thickness of the steak... I'd hate to ruin a hanger steak, as hard as those are to find.

JR

Originally Posted by javadog

I'd skip the whole immersion experience. I'd season them well in advance, sear them, rest them for half an hour and then bring them up to temp in a very slow (200) oven.

I like rare plus, so I'd probably not even let them get to 120. If they are thin, I might just sear them and be done.

Charcoal, wood fire, something like that...