How-To Guides

How to cook onglet steak

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An overhead picture of two onglet steaks on a wooden chopping board, with a knife laying parallel to the board.

What is an onglet steak?

Onglet, or hanger steak, has always been much revered in restaurant kitchens across France and in recent years has found growing popularity among chefs in the UK. Considered to be offal by many, onglet is cut from just beneath the diaphragm of the carcass and is a loose textured muscle that has a dark red colour. Its texture means that it will never have the ‘melt in the mouth’ feel of some of the other, more prime steaks. However, what is lost in texture is most certainly gained in flavour. Deeply beefy and with the notes of iron that you associate with some of its offal cousins, it is a steak that really stands out.

Onglet steak cooking time

Onglet steaks are best cooked either in a pan, preferably in foaming butter, or are also excellent cooked over the hot coals of a bbq. These steaks, when cooked from room temperature should take between 7-9 minutes to cook. They should then be rested for the same amount of time they were cooked for.

What temperature to cook onglet steak?

We advise cooking onglet to medium rare, as cooking more or less than this can have adverse effects on the texture of the steak. The best way to achieve a perfect medium rare is to use a meat thermometer. Take the steaks to 51ºC in the pan, this will then rest to approximately 53ºC for a perfect medium rare.

How to cook an onglet steak

  1. Take onglet steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. 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 onglet steaks to the dry pan resisting the urge to move them and turn after 90 seconds
  5. Once the other side has cooked for 90 seconds, a rich golden crust should have formed. Add a large knob of butter to the pan and turn the heat down. Baste the onglet with the foaming butter and turn every 30 seconds or so for a total cooking time of approx. 4-6 minutes
  6. Remove from pan and rest for 8 minutes
  7. Slice across the grain and serve

Top tips for cooking onglet steak

  • Always cook your onglet for steak from room temperature. This helps to achieve a lovely even cook throughout the steak.
  • If pan roasting the onglet steaks, be sure to move the steak around the pan as much as possible, flipping every 30 seconds, which will help to achieve a perfect pink throughout the steak.
  • When carving, be sure to cut across the grain of the flesh, which will make for a more tender texture when eating.

Onglet steak recipe

Onglet is perfectly suited to something like a green peppercorn sauce, the heat and depth being the ideal foil to the flavour of the onglet. Or perhaps this bistro classic by Henry Harris of Onglet aux échalottes.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.