Montreal Hanger Steak with Herb Butter
Montreal Hanger Steak with Herb Butter
Montreal Hanger Steak with Herb Butter
By Erica Perez
Rated 5.0 stars by 1 users
Category
Dinner
Servings
2
We devised our Montreal Steak and Chop blend based on the classic "Montreal" style, including salt, pepper, onion, garlic, coriander, caraway, dill seed and herbs.
This savory blend is perfect as a simple rub for meat, whether it's a steak, pork chop or burger.
But it also works well in a variety of sauces, condiments and dressings as well as for seasoning roasted potatoes.
In this recipe, we seasoned our steak with the blend and layered the flavor by mixing up a quick herb butter. It's just unsalted butter, salt, a couple teaspoons of Montreal Steak and Chop rub, lemon juice and lemon zest.
You'll end up with more butter than you need for the steak, and you'll find plenty of uses for the extra. Herb butter is delicious on all sorts of savory preparations -- toast, eggs, pasta, asparagus, fish and more.
Ingredients
- 1 lb Hanger steak
- 1 teaspoon flake salt
-
1 tablespoon Oaktown Spice Shop Montreal Steak and Chop
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter, softened
-
2 teaspoons Oaktown Spice Shop Montreal Steak and Chop
- Zest of one lemon
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon flake salt
Herb Butter:
Directions
- The night before or at least a few hours before you plan to cook, salt and season the steak with the Montreal Steak and Chop on both sides. Let the steak come to room temperature before cooking, about 1-2 hours.
- Meanwhile, mix up the herb butter: Add the butter, spice, salt, lemon zest and juice to a bowl and mash together with a fork or whisk until combined. Place the mixture in a piece of plastic wrap and shape into a log. Chill for at least an hour in the fridge or pop into the freezer for 10-15 minutes.
- Heat a cast iron pan over high heat until very hot. Add oil. When shimmering, add steak, turning as needed to brown. For medium-rare, cook for about 10-12 minutes total or until a meat thermometer registers 120 to 125 F.
- Remove steak from pan, add a pat or two of herb butter on top and set on a plate to rest for 5 to 10 minutes.
- To serve, cut the steak into 1/2-inch thick slices across the grain and serve with a slice of herb butter.
