Taken from the diphragm of the beast, this steak has been steadily gaining in popularity over the years. Often referred to as the 'butchers 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 for its deep, almost gamey flavour. Open textured, this cut is best seared quickly, well rested and sliced against the grain.
