A butcher's best kept secret
Onglet, AKA 'hanger steak', literally hangs in the centre of the carcase - it's totally unworked so is very tender. No wonder butchers used to keep this cut to themselves! Matured for up to 21 days to bring out the intensley beefy taste.
Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:
Rare: 1 - 1 1/2 minutes per side
Medium Rare: 2 - 2 1/2 minutes per side
Turning the steak only once. Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly against the grain to enjoy.
Chefs tip: marinade the steak with 5g course black pepper, 5g brown sugar « a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine, for 2 hours.
Cooking appliances vary in performance, these are guidelines only.
| Typical per 100g |
| Energy: 858 kJ/205 kcal |
| Fat: 10.1g, of which Saturates: 3.8g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 26.7g |
| Salt: 0.19g |
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
