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
- Take onglet steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
- Oil the steaks and season generously with coarse sea salt and cracked black pepper
- Heat a non-stick pan or cast iron skillet until smoking hot
- Add the onglet steaks to the dry pan resisting the urge to move them and turn after 90 seconds
- 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
- Remove from pan and rest for 8 minutes
- 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.