Onglet, do it like the French..


The Onglet as its known by the French and often the Hanger Steak by us in Blighty is cut from the diaphragm, hence the hanging term, if the cow didn’t have its skin on it would pretty much hang down. It’s one of the cheapest cuts on the animal and not often seen on menus. However it has been making an appearance in a few new cool and trendy places across the land.

A good butcher will sell this at roughly £12/14 per Kg though generally you won’t find this in a supermarket in the UK, in France its common as onions and cheese.

I used Turner and George Butchers in Angel, Islington – top notch traditional butchers, aged beef, meaty goodness wherever you look.

Why don’t we see this much in the UK, is it down to our history of only eating meat that is dry, and cooked past several life times? The British public is changing for the better, many restaurants will now state that beef and lamb is ‘served pink’, would I be pushing the boat out to ask this of pork too?!

The French love this cut of beef and don’t think it’s due to its cost! It is a staple on classic French Bistro menus, it’s not there for show it’s there as its eaten by the masses and has been for hundreds of years.

It has to be cooked medium-rare no more no less. Our allies across the water aren’t afraid of a rare bit of meat like us Brits, I’m not suggesting you should eat it so rare that a good Vet could get it up and running again, more that you show it some love and do it justice.

If you cooked the onlget blue or rare it tastes warm with an elastic mushy pea texture, over cook it and may as well be chewing your way through a dried pigs ear, you know the one, the one you bought for your dog.

We need to start doing like the French.

I’ve served mine with Chimichurri Sauce, yes, I know its not French, but I had some left over and I love it on meaty things. A simple shallot, minced garlic and oil dressing would be perfect along with a simple side salad or some frites as the French say, chips to me and you.

How to cook

Cover the Onglet in Olive Oil

Sprinkle black pepper and sea salt

Heat up a griddle pan or heavy based (ideally iron) pan, get this smoking hot

You want to sear on each side for around 2 minutes, most Onglets are a wonky triangle shape, once you start to cook this will change slightly. Once its on the griddle or pan, do not move it.

Let nature work its magic, after around two minutes the steak will lift up and not stick and will have the lovely char griddle lines, if using a griddle. Repeat on the other side.

Cook to medium-rare and then rest for around double the cooking time in a double layer of tin foil or somewhere warm.

Ingredients €0.00 (1 Servings)

  • Onglet you want 250/300 gr each 1 unit
  • Olive oil lightly coat the onglet units
  • Black pepper sprinkle all over .5 tsps
  • Sea / Maldon salt sprinkle all over .5 tsps

Tips on cooking a steak to medium-rare

You want the core temperature to hit 56 degrees to get to medium rare.

If you have a temperature probe use this and remove from the heat as soon as its 52 as it will carry on cooking through the resting period

Don’t cut into the steak to have a peak as this will let all the juice flow out and your steak will become dry and over cooked.

The more you cook steak the more you will get the feel for what its going to look like inside, the temperate probe is a win win and worth the fifteen quid it will cost on eBay or Amazon.

Do not ever oil the griddle, always oil the meat, this will ensure you get the char marks, which is where the extra flavour comes from

Have faith in yourself when cooking steak, soon you will be the Jedi Master of cooking steak!


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Ingredients €0.00 (1 Servings)

  • Onglet you want 250/300 gr each 1 unit
  • Olive oil lightly coat the onglet units
  • Black pepper sprinkle all over .5 tsps
  • Sea / Maldon salt sprinkle all over .5 tsps

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  1. Nikki Reply

    Looks fab.We do have it in France a lot , the only problem with serving pork rare is of coarse the scare of contracting hepatitis E !!!!

    • One Hungry Man Reply

      I’m glad you are not new to this cut, in the UK it’s not that common which is a shame.
      Fair point re Hep E, VERY important if you are to make sure it’s above 65 degrees Celsius, this should make it OK and pasteurize it. At your own risk of course!