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
Price per kg:
Onglet, AKA ‘hanger steak’, literally hangs in the centre of the carcase – it’s totally unworked so is very tender, with an intensely beefy taste. No wonder butchers used to keep this cut to themselves!
These steaks are best served rare. Remember to slice these steaks across the grain of the meat for the most tender experience.
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.