28 Day Aged Onglet Steak

Otherwise known as a 'hanger' steak, this cut was traditionally kept by butchers hoping to save the best for their own dinner plates. Best cooked rare or medium rare to avoid toughness, this lean steak is brilliant in Mexican style cooking, in a zingy lime marinade, grilled and rolled in tortilla wraps with spicy salsa, guacamole and heaps of coriander.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 135 Kcal/ 566 kJ. Fat 4.5g, of which saturates 2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 23.5g, Salt 0.18g

How To Store 

Our 28-Day Aged Ongtlet steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 8-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 2 onglet steaks 
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter (optional, for added richness)
• 1 tablespoon balsamic vinegar (optional, for a touch of acidity)

Instructions:

1. Preparation:

   • Take the onglet steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This helps them cook more evenly.

2. Season the Steaks:

   • Pat the steaks dry with kitchen paper. This helps to get a good sear.
   • Rub both sides of the steaks with olive oil, minced garlic, thyme or rosemary, salt, and black pepper. Make sure the steaks are well-seasoned.

3. Preheat the Pan:

   • Heat a heavy-based frying pan or skillet over high heat until it’s very hot. You can test the heat by flicking a few drops of water onto the pan; they should sizzle and evaporate immediately.

4. Cook the Steaks:

   • Add a small amount of olive oil to the hot pan and swirl to coat.
   • Place the steaks in the pan, ensuring they are not crowded. Cook for about 3-4 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness. Avoid moving the steaks around in the pan to get a good sear.

5. Add Butter (Optional):

   • For extra flavour, add a tablespoon of butter to the pan during the last minute of cooking. Baste the steaks with the melted butter using a spoon.

6. Rest the Steaks:

   • Transfer the steaks to a plate and cover loosely with foil. Allow them to rest for 5-10 minutes. This resting period allows the juices to redistribute and keeps the steak juicy.

7. Serve:

   • If desired, deglaze the pan with a splash of balsamic vinegar over medium heat, scraping up any browned bits from the bottom. This creates a simple, tasty sauce to drizzle over the steaks.

8. Accompaniments:

   • Onglet steak goes well with a variety of sides, such as roasted potatoes, sautéed greens, or a crisp salad.
9. Enjoy: Your delicious onglet steak!