Learn the secret to the perfect steak onglet
We think this underrated cut should get more time in the spotlight.
Hanger steak, butcher’s steak, or steak onglet — this cut is known by many names, but there’s a reason why it’s perhaps less well-known than other cuts. Often called the ‘butcher's secret,’ it is said that butchers would keep this tasty cut for themselves rather than offer it for sale to customers. While this might be apocryphal, the rich taste and tender texture of steak onglet certainly make it a favourite among those in the know.
Steak onglet has a robust, beefy flavour, characteristic of cuts from the hard-working muscles of the cow, as the onglet is taken from the diaphragm of our grass-fed, organic cows, the resulting cut is both tender and packed with an intense, meaty taste. Our organic cows, with their naturally active lifestyles and ruminant diets, develop an intensity of flavour that is hard to match.
What sets steak onglet apart from other, more popular steaks is its unique texture. The slightly coarse grain of the meat makes it the perfect partner for bold seasonings and marinades while remaining tender and juicy when cooked.
A good marinade can enhance its natural flavours and tenderise the meat. Here are some easy marinades to try:
Garlic and Herb Marinade
Mix together 4 crushed garlic cloves, 4 tablespoons of fresh herbs, such as rosemary, thyme, parsley or oregano, 1/4 cup olive oil and 2 tablespoons balsamic vinegar and season well.
Soy and Ginger Marinade
Mix together 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon fresh ginger, grated, 2 crushed garlic cloves, 2 tablespoons sesame oil, 1/4 teaspoon red chilli flakes.
Red Wine and Shallot Marinade
Mix together 1/2 cup red wine, 1/4 cup olive oil, 2 finely chopped shallots, 2 crushed garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh rosemary and season well.
Let the meat marinate for at least 30 minutes, or up to 24 hours for maximum flavour.
When cooking steak onglet, confidence is key. Due to its loose grain, it can quickly become tough and chewy, so a high heat and a quick cook are crucial. This is a steak that needs to be served rare—you are looking to achieve a nice char on the outside while keeping the inside tender and juicy. After cooking, let the beef onglet rest for a few minutes to let the juices redistribute throughout the meat before slicing against the grain.
Steak onglet is a great option for those impromptu summer barbecues. It only needs a few minutes on each side over hot coal to cook, and barbecuing makes it easier to achieve the seared exterior and juicy finish you are seeking.
If you prefer your steaks well done, steak onglet is also good for slow cooking. You can treat it similarly to braising steak. Sear the steak for a couple of minutes on each side, then slow cook it in your preferred sauce for 2-3 hours covered on low heat. A classic French red wine and shallot sauce or an Italian tomato and herb sauce work well with this meaty steak.
Steak onglet is a versatile and flavorful cut that’s perfect for both quick grilling and slow braising, making it an excellent choice for any summer meal.
