• Onglet Steak
  • Onglet Steak
  • Onglet Steak
  • Onglet Steak
  • Onglet Steak

Onglet Steak 2 x 180g

Offer £8.40 Save £1.50 Regular price Was £9.90

  • 2 x 180g steaks in each pack (approx.)

Select pack quantity

We currently have 46 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Expertly butchered from the diaphragm of the beast*, onglet steak has been steadily gaining in popularity over the years. It’s otherwise known as hanger steak or the butcher's cut as it was often taken home by butchers who knew it to be first class in terms of flavour**.

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

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."

*All Swaledale beef is heritage breed and pasture raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Onglet Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following have been published on our journal: a detailed guide on how to cook onglet steak and Henry Harris' recipe onglet aux échalottes.


Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales.

Cooking advice

  1. Take the steaks out of the fridge, remove the packaging, pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
  2. Oil* the steaks and season generously with coarse sea salt and black pepper.
  3. Heat a non-stick pan or cast iron skillet until smoking hot.
  4. Add the steaks to the dry pan, resisting the urge to move them, and turn after 2-minutes.
  5. Once the 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 approximately 7-9 minutes.
  6. Remove from the pan and rest for 8-minutes.
  7. Slice across the grain and serve.

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

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