How to Cook Onglet Steak

How to Cook Onglet Steak: Onglet steak, also known as hanger steak, has long been revered in restaurant kitchens across France and is now gaining the recognition it deserves among chefs and home cooks in the UK. This deeply flavoured cut is technically considered beef offal by many, as it is taken from just beneath the diaphragm, close to the kidneys and liver. With its loose texture, dark red colour and pronounced grain, onglet looks and behaves quite differently from more familiar prime cuts like fillet or sirloin.

It will not offer the ‘melt in the mouth’ tenderness of those leaner steaks, but what onglet lacks in texture it more than makes up for in flavour. Deeply beefy, with the savoury, mineral notes often found in offal, it is a steak that rewards proper cooking and careful slicing. For those who value depth of flavour and character in their meat, onglet is a cut well worth seeking out.

Onglet steaks are best cooked in a hot pan, ideally with foaming butter, or seared directly over the hot coals of a barbecue for added smokiness. Bring the steaks to room temperature before cooking to ensure even doneness. They should take around 7–9 minutes, depending on thickness and preferred doneness, and must be rested for the same amount of time to allow the juices to redistribute for maximum tenderness and flavour.

We recommend cooking onglet to medium-rare, as cooking it beyond or below this can negatively affect the texture. The most reliable way to achieve the ideal doneness is with a meat thermometer. Remove the steaks from the heat at 51ºC, as they will rise to around 53ºC during resting for a perfect medium-rare finish.

1. Remove the onglet steaks from the fridge, take off any packaging, and pat dry with kitchen paper. Place on a plate and allow to come to room temperature.
2. Lightly oil the steaks and season generously with coarse sea salt and cracked black pepper.
3. Heat a non-stick pan or cast-iron skillet until smoking hot.
4. Add the steaks to the dry pan and resist the urge to move them. After 90 seconds, turn them over.
5. After another 90 seconds, a rich golden crust should have formed. Add a large knob of butter to the pan, reduce the heat, and baste the steaks with the foaming butter, turning every 30 seconds or so.
6. Total cooking time should be around 4–6 minutes, depending on thickness.
7. Remove from the pan and rest for 8 minutes.
8. Slice across the grain and serve.

Knowing how to cook onglet steak properly makes all the difference with this richly flavoured, characterful cut. Always start by bringing your onglet to room temperature before cooking. This simple step helps ensure a more even cook from edge to centre.

If you’re pan-searing onglet, use a hot pan and keep the steak moving. Flip it every 30 seconds or so and baste generously with butter. This regular turning helps build a golden crust whilst keeping the interior perfectly pink, resulting in a tender beef steak with excellent texture and flavour.

When it comes to carving, always slice against the grain. Onglet is a naturally fibrous cut, and cutting across the grain shortens the muscle fibres, making each bite noticeably more tender.

If you’re looking for an onglet steak recipe that does justice to this deeply flavourful cut, there are plenty of classic and contemporary ideas to explore. Onglet pairs brilliantly with bold sauces. Something like a green peppercorn sauce works beautifully, its heat and richness complementing the steak’s intensity.

For a more traditional approach, try onglet aux échalotes, a French bistro classic made famous by chef Henry Harris. This recipe showcases onglet at its best: pan-seared and served with slow-cooked shallots that bring sweetness, depth and a touch of elegance to this richly flavoured cut. It’s a timeless dish that highlights the character of onglet beautifully.

Whether you prefer a peppery sauce, a red wine reduction or a more rustic chimichurri, onglet’s robust flavour profile makes it one of the most versatile steaks to cook at home. Browse our journal for more onglet steak recipe ideas and serving suggestions.