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 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.

How Long to Cook Onglet Steak

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.

What Temperature to Cook Onglet Steak?

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.

How to Cook Onglet Steak

  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.

Top Tips for Cooking Onglet Steak

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.

Onglet Steak Recipe

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.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
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Follow
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
@swaledalebutchers
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A recent visit to see Ed Stavely’s pigs on the Swinton Estate, where a landscape not traditionally associated with pig keeping is slowly being reshaped through careful management and a willingness to do things a little differently. The pigs are largely native breeds, often crossed with Duroc to help them fare better through the long Yorkshire winters and the exposed conditions up on the estate. Hardy, slow-growing animals that seem to suit both the land and the philosophy behind the system. They are part of a wider effort to restore ground that had, in places, drifted too far from balance. Their rooting clears rougher areas, disturbs the soil naturally and creates opportunities for new herbal lays, healthier pasture and eventually species-rich hay meadows to return. There are certainly easier places to rear pigs, but it is difficult not to admire the determination to make this sort of farming work in a landscape like this, where the focus stretches beyond production alone and towards the long-term health of the land itself.
3 weeks ago
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@swaledalebutchers
@swaledalebutchers
•
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@swaledalebutchers
@swaledalebutchers
•
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1 month ago
1839
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We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
@swaledalebutchers
@swaledalebutchers
•
Follow
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
1 month ago
761
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
1 month ago
38110
View on Instagram |
8/8