Hanger steak: How Japanese eat

The ingredients

For 3 serving: 7 hours of marinating time.
10 mins to grill and 8 min to rest.

• 1 pound of hanger steak

• 5-6 tablespoon of Japanese Yakiniku sauce 

• Zip lock bag

The Direction

Here are the easy 6 steps:

1. Get a steak! Put it in the ziplock bag and add Japanese Yakiniku dipping sauce.

2. Let it sit in the fridge for 7 hours to marinate.

3. Take the steak out 1.5 hour prior to cooking to bring it close to the room temperature.

4. Take out the steak from ziplock bag. Make sure to wipe the sauce from the meat.

5. Grill it on the BBQ grill until desired meat temperature.

6. Put it in the aluminum foil and rest for 8 min.

7. cut them and serve the as you like!

#1. Get a steak! Put it in the ziplock bag and add Japanese Yakiniku dipping sauce.

pretty basic hanger steak or sometimes it is called hanging tender. I think it is very close to Japanese “Harami” yakiniku meat.

It does not have to this but simply Japanese yakiniku sauce is the best to marinate with. This Daisho one is something I use all the time.

#2. Let it sit in the fridge for 6 hours to marinate.

I usually get my steak in the morning like 10am, marinate til 4pm and take it out from the fridge. I guess 7 hours or so total.

#3. Take the steak out 1.5 hour prior to cooking to bring it close to room temperature.

This is so key to bring it to the room temperature. It helps to cook more evenly and faster. Eventually, it tastes better! If the inside is still cold, it’s raw in the middle and could create funky odor.

#4. Take out the steak from ziplock bag. Make sure to wipe the sauce from the meat.

Top) marinated hanging steak. Notice the color.
bottom) tenderloin

It is important to wipe with kitchen paper. It it is marinated long enough, you should wipe it so that meat will not get burned.

#5. Grill it on the BBQ grill until desired meat temperature.

I would usually cool about 15min for 1 pound of hanger steak.
I would simply use the meat thermostat and usually take it out at 135 to 140F.

#6. Put it in the aluminum foil and rest for 8 min.

Good 8 min in the aluminum foil to redistribute the meat juices inside, and I think it’s makes the inside sit well.

#7. Cut them and serve it as you like!

Cut the steak against the meat grain. This will help to keep the softness of the steak.

I also pour the juices that are left in the aluminum foil over the meat. A lot of good flavor juice did come out a bit from resting in the aluminum foil.

I like that meat already has some Japanese Yakiniku flavor in it, and I don’t need any more sauce usually.

But If you like more flavor, please dip into the yakiniku sauce for more flavor.

This is so good and we pretty much eat this every week!