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Also known as Hanger Steak - Antony Bourdain’s favourite Cut - and France's choice Bistro Steak - Onglet has a big, fantastic and unique flavour all of its own.
Three times the flavour.
If you like your Steak tender, packed full of robust, beefy flavour- with a bit of bite - then forget Fillet - Onglet is much cheaper and has three times the flavour.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection Truly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfectionTruly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfection
Old fashioned real meaty flavour
Cut from the Skirt and Flank rib cage area - Onglet has an old fashioned real meaty flavour, with a light offaly and gamey tone, which is much prized throughout France - and is now getting a foodie following in this country.
Served rare
Onglet has a loose grain, that is very tender but only if it’s served rare. If you like your Steak well done, then it would best to braise the Cut for a long time.
Has to be tried
Seared on a hot griddle or sautéed - then cut across the grain - to shorten the fibres - this is a beautiful delicious and rare Cut that just has to be tried.
Can be pan-fried, griddled, grilled, braised - or simply put on the barbecue
Highly flavoured Sauces
It is especially good to serve with highly flavoured sauces.
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Onglet Steak
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Onglet Steak 🚩
Also known as Hanger Steak - Antony Bourdain’s favourite Cut - and France's choice Bistro Steak - Onglet has a big, fantastic and unique flavour all of its own.
Three times the flavour.
If you like your Steak tender, packed full of robust, beefy flavour- with a bit of bite - then forget Fillet - Onglet is much cheaper and has three times the flavour.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection Truly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfectionTruly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfection
Old fashioned real meaty flavour
Cut from the Skirt and Flank rib cage area - Onglet has an old fashioned real meaty flavour, with a light offaly and gamey tone, which is much prized throughout France - and is now getting a foodie following in this country.
Served rare
Onglet has a loose grain, that is very tender but only if it’s served rare. If you like your Steak well done, then it would best to braise the Cut for a long time.
Has to be tried
Seared on a hot griddle or sautéed - then cut across the grain - to shorten the fibres - this is a beautiful delicious and rare Cut that just has to be tried.
Can be pan-fried, griddled, grilled, braised - or simply put on the barbecue
Highly flavoured Sauces
It is especially good to serve with highly flavoured sauces.
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Onglet Steak
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Onglet Steak 🚩
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Onglet Steak 🚩
Grilling or griddling (frying)
Approximate times if cut 1 in or 2.5cm thick.
| Blue | 1-2 minutes per side | 30/45°c |
| Rare | 2-3 minutes per side | 46/50°c |
| Medium Rare | 2-4 minutes per side | 52/55°c |
| Medium | 3-5 minutes per side | 56/60°c |
| Well done | 4-6 minutes per side | 60°c |
Barbecue
Onglet can be barbecued whole or in slices. The slices being cut across the grain to ensure tenderness. When barbecuing beef, you don't really have to worry about it being under cooked, unless it is minced or a burger.So general rule of thumb is, if it looks good enough to eat it usually is.
When barbecuing beef, you don't have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually is.you can use the gilling times and temps as a guide.
Stew (on top of the hob)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.)
Add stock, wine, herbs, bay leaves and cover. Cook slowly on the hob, on a low heat until tender.
Just before serving thicken with flour or corn flour.
Braising (in the oven)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.) Add stock, wine, herbs, bay leaves and cover. Place in the oven .Cook slowly on a low heat until tender
Free Range Onglet Steak 🚩
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
Cooking time 10 mins
Cooking time 10 mins
No Cooking time required
Cooking time 15 mins
Easily halved
