About this cut
The Onglet, famously known as the Hanger Steak or 'butcher's steak', is a singular cut prized for its extraordinary beefy depth and signature loose grain. Suspended near the diaphragm, it remains relatively underworked, yielding a texture that is remarkably tender yet possesses a satisfying, coarse chew. Its deep crimson hue reflects a high myoglobin content, resulting in a rich, mineral-forward flavor profile that is unique among beef cuts. This is the ultimate connoisseur's choice for those who value intensity and character over uniform leanness.
Taste-DNA
It is the medial pillar of the diaphragm, a solitary muscle that 'hangs' from the lumbar vertebrae, which accounts for its tenderness and limited availability. The muscle is bisected by a thick central membrane that must be removed to yield two long, succulent fillets.
Preparation
Cooking Guide
Execute a high-heat sear in a cast-iron pan or over an open flame to develop a robust Maillard crust while keeping the interior strictly medium-rare, ideally between 52-54°C. Because of its coarse fibers, overcooking beyond medium will result in a rubbery texture; precision is paramount. After cooking, allow the meat to rest for at least 10 minutes to redistribute its juices. Always slice against the grain at a slight bias to ensure maximum tenderness on the palate.
Core Temperatures
Portions per Person
This is the quintessential Parisian bistro steak; its iron-rich profile demands a wine with vibrant acidity and structure, such as a Cru Beaujolais or a peppery Syrah from the Northern Rhône.