Onglet Steak

Taken from the diaphragm of the beast, this 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.