01
1200° broiler
Every steak seasoned, broiled at twelve hundred degrees, finished with house-made merlot butter. The way David opened the kitchen.
The House of Hanna
·
Rancho Santa Margarita
·
Est. 2005
USDA Prime · Broiled at 1200°
Hanna's
PRIME STEAK
USDA prime broiled at twelve hundred degrees, finished with house-made merlot butter. Australian wagyu on the bill. The steakhouse Rancho Santa Margarita sends people to.
★ 4.6 · 731 Google reviews
"the best steak I've had in Orange County"
the dining room
The House of Hanna
Since 2005, the
steakhouse RSM
sends people to.
“
David Hanna opened the room in 2005, after selling his two Haute Caffé locations in 1997. The hospitality ran deeper than that. His grandfather cooked through World War I, then came home to open The Lone Star in Western Pennsylvania. The family table has been set for a hundred years.
USDA prime, broiled at 1200°, finished with house-made merlot butter. Australian wagyu on the bill. Twenty years on, the bone-in ribeye still gets ordered most. The menu rotates with the seasons. Dave still walks the room.
2005
Open since
1200°
Broiler temperature
USDA
Prime, every cut
★ 4.6
731 Google reviews
From the Pass
The plates that
get ordered the most.
Six dishes the room comes back for. The menu has more.
-
0116 oz Bone-in Ribeye
the broiled crownPrime, broiled at 1200°, finished with house-made merlot butter.
-
02Wagyu Meatballs
the table openerThe starter the room comes back for. Served with garlic toast.
-
0332 oz Porterhouse · for two
filet and strip, one boneThe shared cut, broiled hot, finished with the merlot butter.
-
04Ahi Tower
the bar orderSashimi-grade ahi, avocado, sushi rice, toasted macadamia, edamame, sriracha aïoli. The room's favorite starter.
-
05Mediterranean Branzino
from the seaWhole branzino with meyer lemon beurre blanc. The reach beyond the steak side of the menu.
-
06Butter Cake
the finishThe dessert ordered at the start, plated at the end.
The Record
Twenty years of the
same standard.
Recognized by the room, the lists, the city.
The dinner is the same one David opened with in 2005. The recognitions piled up along the way.
- 01 OpenTableTop 10 Overall Restaurant in Orange County
- 02 YelpTop 100 U.S. Restaurants
- 03 TripAdvisorCertificate of Excellence · Hall of Fame
- 04 OC RegisterTop 20 Best Places to Eat · #4 Best Burger
- 05 Golden FoodieNominee, 2016 – 2019
- 06 Best SteakhousesOrange County · 2023
The Kitchen
How the room is fed.
The kitchen prioritizes premium ingredients with quarterly menu rotations.
02
The sourcing
Organic produce. Grass-fed poultry. USDA prime beef. Australian wagyu. Seafood includes Alaskan halibut, Skuna Bay salmon, Mediterranean branzino.
03
The heritage
David's grandfather cooked through World War I, then opened The Lone Star in Western Pennsylvania. Hospitality has been in the family ever since.
What the room says
★ 4.6 on 731 Google reviews
Twenty years in RSM and Hanna's still sets the bar. Dave and his team are a template for epicurean perfection. Had the Branzino with lemon beurre blanc. My wife had the Wagyu Meatballs, she's still talking about it.
Food was absolutely delicious. Highly recommend the Ahi Tower and Parker Rolls to start. Filet Mignon was flavorful. Favorite side is between the Mac and Cheese and the Corn crème brûlée. Carrot cake at the end.
Consistently one of the most reliable dining experiences in Rancho Santa Margarita. Service is impeccable every single visit. The hostess team also deserves special recognition. Welcoming attitude sets the tone.
First time at Hanna's, restaurant was super busy Sunday night. We had a patio table, it was great. Salad, appetizers and steak so good. Servers and receptionist were very professional. Enjoy Hanna's for your party.
Visit
On El Paseo,
under the lights.
Suite 110, El Paseo. Dining room, bar, patio seating. Reservations help on Friday and Saturday. Bar seats walk-in most nights.
