Hanger Steak with Spiced Bone Marrow

If you love big flavour and you’ve never cooked hanger steak before, you’re in for a treat. There are expensive steaks and then there are clever steaks. Hanger steak falls firmly into that second category. It isn’t as famous as ribeye or fillet and that’s part of its charm. Those in the know have been quietly enjoying it for years because it delivers incredible beefy flavour without needing a second mortgage.

In this recipe from The Curry Guy BBQ, hanger steak gets cooked hot and fast and then served with rich, spiced bone marrow that melts over the meat as it rests. You end up with something that tastes like it belongs in a great steakhouse but with the bold spice flavours I love to cook with.

About This Hanger Steak Recipe

The first time I cooked this recipe I knew it would become one I’d return to again and again. You’ve got beautifully charred steak with that deep savoury crust and then the bone marrow comes in with warming spices that seep into every slice. It’s one of those dishes where people stop talking after the first bite.

Whether you cook it over lumpwood charcoal outdoors or in a smoking hot pan indoors, this is the sort of meal that feels special without being complicated.

I liked it so much I decided to feature this recipe in my cookbook The Curry Guy BBQ!

What Is Hanger Steak?

Hanger steak is a cut taken from the diaphragm area of the cow. It literally hangs between the rib and loin, which is where it gets its name. Because there is only one per animal and because butchers often kept it for themselves, it has earned the nickname the butcher’s steak.

Unlike some premium cuts that rely heavily on marbling and tenderness, hanger steak is all about flavour. It has a deep, beefy richness that many steak lovers actually prefer over more expensive cuts.

It has a loose grain and tender texture when cooked correctly. The key phrase there is when cooked correctly. Cook it too long and it can become tough. Cook it medium-rare and slice it properly against the grain and it becomes incredibly tender.

Trust me here! Once you try hanger steak, you will rarely if ever go back to the more expensive cuts like ribeye, sirloin and fillet.

Why Hanger Steak Is So Good

There’s a reason chefs love hanger steak.

First of all, the flavour is immense. This isn’t a shy steak. It has a richness and depth that stands up brilliantly to spices, smoke and marinades.

Secondly, it cooks quickly. If you’re cooking outdoors and feeding friends, you can go from grill to table in minutes.

Then there’s the value. While hanger steak has become more popular over the years, it can still be more affordable than many premium steaks.

The combination of bold beef flavour and rich bone marrow in this recipe is what really makes it special. Bone marrow is essentially beef butter. As it melts into the sliced steak with all those spices, every bite becomes outrageously good.

Why Bone Marrow Works So Well

Bone marrow has an intensely rich, buttery flavour that melts beautifully over grilled meat. It doesn’t shout for attention but instead amplifies everything around it.

By adding spices, you transform that richness into something even more exciting.

The spices bring warmth and aroma while the marrow delivers silky richness. Add that to a perfectly cooked hanger steak and you've got something truly memorable.

You could easily serve this in a restaurant and nobody would believe how simple it was to prepare.

Useful Equipment for Indoor and Outdoor Cooking

Indoor Cooking Equipment

You do not need a barbecue to make this recipe work.

Cast Iron Skillet: If I could only choose one pan for steak cooking indoors, this would be it. Cast iron gets screaming hot and retains heat beautifully, helping you build that dark crust everyone wants.

Griddle Pan: A good griddle pan creates lovely char lines and gives a bit of that outdoor grilling feel.

Meat Thermometer: Steak cooking becomes much easier once you stop guessing. Medium-rare is around 54°C–57°C before resting.

Tongs: Use proper tongs rather than a fork. Piercing the meat allows juices to escape.

Exhaust Fan or Open Windows: You’re cooking hot and fast here. Things can get smoky.

Outdoor Cooking Equipment

Cooking this recipe outdoors adds another level of flavour.

Kettle Barbecue: Incredibly versatile and perfect for direct high-heat cooking.

Kamado Grill: Fantastic heat retention and brilliant for achieving intense searing temperatures.

Charcoal Chimney Starter: One of the best barbecue investments you can make. No lighter fluid taste and your coals are ready quickly.

Lumpwood Charcoal: I always prefer lumpwood over briquettes for steak. It burns hotter and produces fantastic flavour.

Instant Read Thermometer: Again, this removes all the guesswork.

Storage and Reheating

Storage Instructions

If you somehow end up with leftovers, don’t worry because this steak can be enjoyed later too.

Store the sliced steak and marrow separately in airtight containers.

Refrigerate for up to three days.

The marrow may solidify in the fridge, which is completely normal.

Reheating Instructions

Steak is easy to ruin during reheating because it continues cooking.

The best method is gentle reheating.

Place the steak in a pan over low heat with a small splash of water or beef stock and warm it just until heated through.

Warm the marrow separately and spoon it over before serving.

Microwaving works if you’re in a hurry but use short bursts at reduced power.

Overheating is the enemy.