Description
A succulent hanger steak served with a rich and flavorful marrow jus, perfect for holiday gatherings.
Ingredients
Scale
- 2 hanger steaks
- 1 cup beef marrow bones
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 sprigs fresh thyme
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium-high heat.
- Season the hanger steaks with salt and pepper, then sear them in the hot skillet for 3–4 minutes on each side.
- Transfer steaks to the oven and roast for 10 minutes for medium-rare.
- In the same skillet, add garlic, onion, and marrow bones; sauté until onions are translucent.
- Add thyme, red wine, and beef stock; simmer until reduced by half.
- Strain the jus and serve over the sliced hanger steak.
Notes
- Let the steak rest for 5 minutes before slicing.
- For a richer flavor, use aged red wine.
- Marrow bones can be roasted before adding to the jus for extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak with jus
- Calories: 550
- Sugar: 1g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg