Onglet Steaks

This steak is a butcher’s best kept secret!
Chef’s Top Tip
These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.

Onglet, AKA ‘hanger steak’, literally hangs in the centre of the carcase – it’s a totally unworked muscle so is very tender. It has an intense, deeply beefy flavour. No wonder butchers used to keep this hidden gem of a cut all to themselves!

To find out about the story behind these steaks, click here.
  • Succulent, tender beef with a longer, more defined grain than the prime steak cuts
  • Traditionally a butcher’s personal set-aside steak, due to its great ratio of deep flavour to tenderness
  • Aged for 21 days for the optimum taste
  • Best enjoyed flash-fried to rare then sliced across the grain
Frozen at the peak of perfection
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Onglet steak on chopping board
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1x Onglet Steaks
£29.17 per kg
Box Contains:

    • 1 Onglet Steak, 180g

Code: B1588
4x Onglet Steaks

Regular Price: £21.00

Special Price: £18.00

£25.00 per kg
Box Contains:

    • 4 Onglet Steaks, 180g each

Code: D1976
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values: Typical per 100g. Energy 858kJ / 205kcal, Fat 10.1g of which saturates 3.8g, Carbohydrate 0g of which sugars 0g, Protein 26.7g, Salt 0.19g.
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for
Rare 1 - 1½ minutes per side
Medium Rare 2 - 2½ minutes per side
Turning the steak only once.

Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly across the grain of the meat before serving.
Chefs Tip:
Marinate the steak for 2 hours with 1 tsp coarse-ground black pepper, 1 tsp brown sugar, ½ sprig of rosemary, finely chopped,1 tbsp olive oil and 1 tsp white wine.

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