Onglet or Hanger Steak

Onglet or Hanger Steak

Onglet has several other names, including Hanger Steak and Butcher’s Steak. It’s a beautiful cut which is very tender and full of flavour. The steak got its name Butcher’s Steak as the butcher would often keep this cut for themselves.

Cut from the diaphragm of the animal, where it would hang down, hence its American name’ Hanger Steak’.

The steak has two muscles that run side by side with a piece of membrane between them. Before you cook this steak, the muscles need to be separated and the membrane remove.

This cut really benefits from being cooked very hot and fast, then rested and served blue to rare.

Method

1. Fire up your Big Green Egg with some good quality lumpwood.
2. Add your cast iron searing grid and get your Egg to 300°C.
3. Give your Egg and grid a few minutes to come to temperature.
4. Cut your onglet into the two muscles and discard the membrane between them.
5. Trim off the excess fat, but leave some as fat is flavour.
6. Salt your onglet and leave it a few minutes.
7. Pop your onglet on one side of your grill and cook for a minute.
8. Burp your Egg and flip you onglet, moving it to a fresh part of the grill that will be hotter.
9. Repeat this process until the internal temperature of your onglet is 48°C. Check it with a Thermapen.
10. Take your onglet off the Egg and place on a warmed plate (30°C). Leave it for at least 10 minutes to rest.
11. Slice your onglet across the grain (the grain runs lengthways).
12. Only now add any pepper if you want some, pepper will burn at the temperatures you’ve cooked this at.

Serve this with fries or mini roast potatoes, or even just pop it in a baguette.