Onglet Steak – The Butcher’s Favourite for Bold Flavour
Expertly butchered from the diaphragm of the beast, onglet steak, also known as hanger steak or the butcher’s cut, has long been prized for its deep, beefy flavour. Traditionally kept aside by butchers for their own tables, this lesser-known cut is now being rightly appreciated by chefs and home cooks alike.

Open-textured with a loose grain and generous marbling, onglet offers an intensity of flavour that few other steaks can match. Its character is almost gamy, making it ideal for bold accompaniments like green peppercorn sauce or classic French shallot preparations.

For best results, cook onglet steak quickly over high heat, either in a hot pan with foaming butter or directly over barbecue coals. Once seared, allow it to rest properly and slice across the grain to unlock its natural tenderness and maximise flavour.

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

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

So enjoyable it is, with a faintly gamy, deep taste, I think it best not to suggest too many sauces. Onglet wants for little more than garlic and parsley butter and a watercress salad with a punchy mustard and apple cider vinegar dressing. Yet, if you’re set on a sauce then a béarnaise is the go to."