Moral of the story: Cut your meat perpendicular to the grain to maximize tenderness This applies to all types of meat: beef, lamb, pork, turkey, buffalo, bison, mammoth—you name it If it’s got muscles, the direction you slice matters PAN-SEARED HANGER STEAK WITH HERB AND GARLIC MARINADE This recipe is for an oil-based marinade designed to allow the flavors of the herbs and garlic to season the meat evenly As such, it won’t much harm to let it sit for longer than the six or so hours I recommend for a regular marinade In fact, it will take a little longer for the flavors to transfer, as they first need to come out of the herbs into the oil, and then from the oil to the meat Leaving the herbs and spices whole allows you to wipe them off before searing (or grilling) NOTE: Hanger steak can be replaced with flank, skirt, or flap ... In fact, it will take a little longer for the flavors to transfer, as they first need to come out of the herbs into the oil, and then from the oil to the meat Leaving the herbs and spices whole allows you to wipe them off before... This recipe is for an oil-based marinade designed to allow the flavors of the herbs and garlic to season the meat evenly As such, it won’t much harm to let it sit for longer than the six or so hours I recommend for a regular... the oil to the meat Leaving the herbs and spices whole allows you to wipe them off before searing (or grilling) NOTE: Hanger steak can be replaced with flank, skirt, or flap