Our Onglet Steak, also known as hanger or butcher's steak, comes from the Yorkshire dales. Onglet is considered to be an incredibly tender cut and we recommend it cooked between bleu and Medium. Such a delicious meat needs very little, only some of our shallot butter and maybe a glass of red wine.
Time takes 2-5 mins
Preservation: 5 days
Remove steak from its packaging, keep the butter on the side and let the steak come to room temperature (approx 30 mins)
Ignite stove to high
Place a knob of butter in the pan
How to cook your steak:
Blue 30 seconds on each side
Rare 1 min on each side
Medium rare 1 min 30 secs on each side
Medium 2mins on each side
Plate up and top with the shallot butter
Please do not cook more than medium. It will become tough, leathery and will not be at it’s best!