Onglet Steak

Taken from the diaphragm of the beast, Onglet steak has been steadily gaining in popularity over the years. Often referred to as the 'butcher's cut' as it was often taken home by the butcher who knew it to be first class in terms of flavour.

The French have long championed Onglet steak for its deep, almost gamey flavour. Open-textured, this cut is best seared quickly, well rested and sliced against the grain.

Valentine Warner on Onglet:
This is a steak cut that has been in constant use over the animal's life time; the muscle securing the diaphragm that separates the stomach from the internal rib area holding the heart and lungs. Onglet can be tricky to cook while in well-raised and hung animals this cut is hugely-diminished. Do not dismiss this cut solely for French enthusiasts as it is deeply, wonderfully flavoursome. While there is certainly a chew this does not mean a lack of tenderness, just a different and enjoyable mouth feel on your textural safari across the complexities and flavours of the whole carcass.

Once again, medium-rare to medium 54-55°C sees it at its best once well-rested. It is crucial the meat is cut across the grain that it is toothsome and not overly chewy. This will mean the difference between enjoyable or not!

So enjoyable it is though with a faintly gamey, deep taste, I think it best not to suggest too many sauces and the like wanting for little more than garlic and parsley butter and a watercress salad with a punchy mustard and cider apple vinegar dressing. Yet, if indeed wanting for sauce then a Béarnaise is the go to.

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

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 2 minutes
5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 7-9 minutes
6. Remove from pan and rest for 8 minutes
7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour