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: 2 days from delivery
Allergen: lactose, sulphur dioxide
Remove from the fridge 15-20 min before cooking.
Remove steak from its packaging, keep the butter on the side and let the steak come to room temperature (approx 30 mins) Season steak.
Ignite stove to high. Place the saucepan over the heat. Add a splash of oil and the knob of plain butter. Put the steak in and cook as you wish (see below).
How to cook your steak the French way:
Blue 30 seconds on each side
Rare 1 min on each side
Medium rare 1 min 30 secs on each side
Medium 2 mins 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!