Here's a great article to read on Hanger Steak.
Anyhow I Warm-Aged the steaks at 104℉ for 90 min followed up with 128 ℉ for 4.5-5 hours. Note: I added boiling water to the container at the 90 min mark to hasten the climb to 128 ℉. Since we only warm aged for 90 min adding boiling water to hasten the climb to an appropriate is just a suggestion. You obviously can't add boiling water if you are SV'ing remotely as I often do with my Joule I.C.
Chimichurri Sauce made with Caramelized onions
Avocado Compound butter made with Cumin, roasted garlic, lime juice and zest etc etc