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Onglet steak
Onglet steak
Onglet steak
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Onglet steak

Regular price
£14.50
Sale price
£14.50
Regular price
Sold out
Unit price
per 
Tax included.

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.

Gluten free

Time takes 2-5 mins
Preservation: 3 days
Allergen: lactose

Remove from the fridge 15-20 min before cooking.

Rmove 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!

* THE PRODUCT IMAGES SHOWN ARE FOR ILLUSTRATION PURPOSES ONLY AND MAY NOT BE AN EXACT REPRESENTATION OF THE DISH.