Get a FREE Sirloin Steak Dine in box when you spend £100. Use code DINEIN100 at checkout

Hanger Steaks

A butcher’s best kept secret

  • Tender beef with a more defined grain than prime cuts
  • Aged for 21 days for really deep flavour
  • Flash fry to rare and slice across the grain
  • Code: GRB1588
  • Individually Wrapped
  • Price per kg:
  • Item weight:
  • Servings: 1
Best value
(Price per kg)
As low as £6.00 Regular Price £6.00
Accreditation:Naturally reared

Hanger Steak's deep flavour is rich and reminiscent of game, with a firm texture and a definite 'bite'. Cook rare for the most delicious results. This speciality steak is also known as an Onglet Steak.



Cooking Instructions:

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 against the grain to enjoy.

Chefs Tip: Marinade the steak with 5g course black pepper, 5g brown sugar ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine, for 2 hours.

Nutritional Information
(Typical per 100g)

Onglet Steak

  • Energy: 858 kJ/205 kcal
  • Fat: 10.1g, of which Saturates: 3.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 26.7g
  • Salt: 0.19g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours