A delicious and easy recipe for smoked and seared Certified Angus Beef hanger steak, seasoned and finished with a crispy sear in butter. Perfect with compound butter (recipe mentioned as included elsewhere, but not in this post).
1. Season the hanger steak with Fiesta Spices Uncle Chris seasoning.
2. Smoke the steak until its internal temperature reaches 100°F.
3. Sear the steak in a Calphalon pan for 1.5 minutes per side in Vermont Creamery butter until crispy.
