[Culverin]

My opnion is that if you cook a steak right, it shouldn't need marinating. At least not for something with decent marbling. Just salt, pepper, baste with butter. I rub it down with salt and oil, then onto smoking hot, slightly oiled cast iron skillet. If i feel like it, maybe while basting I'll throw in a sprig thyme or rosemary or smashed garlic. But mostly, it's just salt, pepper, butter and a tiny tiny sprinkly of hy's steak spice.

I don't really do hangar steaks so I've never played much with marinating them for tenderness. Wish I could help there. I wish I know how to tenderize it without turning it into that mooshy beef at chinese restaurants. HATE how it's just rubbery.

I'll marinate short ribs, but more for like a korean style. Chinese cooking wine, minced shallots, minced garlic, sesame oil, soy sauce, bit of salt.