Description Onglet steak, also known as hanger, is a cut of beef that comes from the diaphragm muscle of the cow. It is a flavourful and tender cut of meat that is often considered a “butcher’s cut” because it is not as well-known as other cuts like ribeye or fillet. Onglet steak is a relatively lean cut of beef, and it has a strong, beefy flavour that is complemented by a tender texture. It is best cooked to medium-rare, as cooking it past this point can cause the meat to become tough and chewy. One of the best ways to prepare hanger steak is to marinate it for a few hours in a mixture of olive oil, red wine, garlic, and herbs like thyme and rosemary. After marinating, the steak can be grilled or seared in a hot pan to your desired doneness. Hanger steak is also a great cut for stir-fries, as it cooks quickly and retains its tenderness. It can also be sliced thin and used as a topping for salads or sandwiches. For more detail see How to Cook Onglet Steak Because of its unique flavour and tenderness, hanger steak is a favourite among chefs and food enthusiasts. It is a versatile cut of meat that can be prepared in a variety of ways and is sure to please any beef lover. When purchasing onglet steak, it is important to look for a cut that is well-marbled and has a deep red colour. It should be firm to the touch and have a consistent texture throughout. It is also important to choose a cut that is well-trimmed, as excess fat can make the meat tough and chewy. Overall, hanger steak is a delicious and flavourful cut of beef that is perfect for a variety of dishes. It is a great choice for any beef lover looking to try something new and exciting.
