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

Origin:	UK
Produced:	UK
Welfare:	Grass-fed
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.

Frozen

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Reviews

Cooking

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.

More Information

(Typical per 100g)

Onglet Steak