What is
Onglet Steak?

Onglet steak, also known as hanger steak, is a cut of beef that is prized for its flavor and tenderness. It has a rich, beefy taste and is typically cooked quickly over high heat, making it a favorite for grilling or pan-searing. This cut is characterized by its long, flat shape and marbling, which contributes to its juiciness and depth of flavor.

Origins & History

Onglet steak originates from French cuisine, where it is known as 'onglet'. It was traditionally regarded as a cut for butchers and cooks due to its unique flavor and was often reserved for those who know how to prepare it. In France, it is commonly served with sauces such as shallot or red wine reductions. Its popularity has spread, especially in steak-loving cultures, making it a sought-after option in various restaurants.

Taste & Texture

The taste of onglet steak is bold and beefy, often described as more flavorful than other cuts due to its higher fat content. It has a juicy tenderness that makes it especially satisfying, particularly when cooked to medium-rare to preserve its moisture.

Ingredients

Onglet (Hanger) Beef

This is the primary ingredient, a cut of beef from the diaphragm area of the cow. It is known for its robust flavor and fibrous texture.

Salt

Used for seasoning the steak, enhancing its natural flavors.

Black Pepper

Commonly added as a seasoning for a bit of heat and flavor.

Olive Oil or Butter

Often used for cooking the steak, adding richness and preventing sticking during the cooking process.

Herbs (such as thyme or rosemary)

Optional additives that can enhance flavor when cooking.