Main Ingredients:<\/strong><\/p>\n Note:<\/strong> Preparation Method<\/strong><\/p>\n 1. Preparing the Meat<\/strong> 2. Intense Dry Rub<\/strong> 3. Wrapping & Smoking<\/strong> Indirect cooking only \u2014 no direct flame!<\/strong><\/p>\n 4. The Spectacular Finish \u2013 Optional Searing<\/strong><\/p>\n Unwrap the meat and place it directly onto a hot griddle (such as an OFYR). Sear or flamb\u00e9 briefly for a dramatic visual effect and a perfectly caramelized crust. Serving<\/strong><\/p>\n The meat will easily fall off the bone, and the fibers can be pulled apart by hand or with steel claws. Serve with toasted bread or quickly seared vegetables \u2014 a rustic and deeply flavorful experience.<\/p>\n \u27a4 Premiumangus.ro wishes you a delicious meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" A flavorful recipe for Angus Beef Hammer Steak, slow-cooked using indirect smoking and finished with a dramatic sear on a hot griddle.<\/p>\n","protected":false},"author":72,"featured_media":24491,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,461,169,375,380],"tags":[123,464,465],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-03-at-11.40.45_cb14de2e.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/24505"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/comments?post=24505"}],"version-history":[{"count":1,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/24505\/revisions"}],"predecessor-version":[{"id":24507,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/24505\/revisions\/24507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media\/24491"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media?parent=24505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/categories?post=24505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/tags?post=24505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
We recommend using smoker-safe parchment paper. If unavailable, wrap the hammer steak first in parchment paper, then in thick, high-quality aluminum foil. Seal the edges tightly \u2014 ideally with a snug \u201ctwist\u201d of foil to lock in moisture.<\/p>\n
Coat the entire piece of meat with a mixture of whole grain mustard and olive oil.<\/p>\n
Generously sprinkle the dry rub mix all over the meat, ensuring full and even coverage. This layer will form a flavorful, appetizing crust during cooking.<\/p>\n
Cook the hammer steak in a smoker or oven at a medium temperature (160\u2013180\u00b0C \/ 320\u2013355\u00b0F) for approximately 4 hours.
After this time, check that the wrapping is still well sealed, then reduce the temperature to 120\u2013130\u00b0C (250\u2013265\u00b0F) and continue cooking for another 4 hours.
Final stage: cook for an additional 2 hours at 100\u00b0C (210\u00b0F) for full tenderness.<\/p>\n
Let the meat rest for 10\u201315 minutes before slicing.<\/p>\n
Mix the tender chunks with the aromatic juices left inside the parchment paper.<\/p>\n