Cooking the Perfect Onglet Steak: A Comprehensive Guide

Onglet steak, also known as hanger steak or butcher’s steak, is a lesser-known cut of beef that is gaining popularity among meat enthusiasts. This flavorful and tender cut is taken from the diaphragm area of the cow, near the ribs. Cooking onglet steak can be a bit tricky, but with the right techniques and tips, you can achieve a deliciously cooked steak that will impress even the most discerning palates.

Understanding Onglet Steak

Before we dive into the cooking process, it’s essential to understand the characteristics of onglet steak. This cut is known for its rich flavor and tender texture, making it a favorite among chefs and meat connoisseurs. Onglet steak is typically leaner than other cuts of beef, which means it can be prone to drying out if overcooked.

Choosing the Right Onglet Steak

When selecting an onglet steak, look for the following characteristics:

• A good balance of marbling (fat distribution) throughout the meat
• A rich, beefy color
• A tender and fine texture

It’s also essential to choose a steak that is at least 1-1.5 inches thick, as this will allow for even cooking and prevent the steak from becoming too thin and fragile.

Preparing Onglet Steak for Cooking

Before cooking your onglet steak, it’s crucial to prepare it properly. Here are a few steps to follow:

Trimming and Seasoning

• Trim any excess fat or connective tissue from the steak, if necessary
• Season the steak liberally with salt, pepper, and any other desired seasonings (such as garlic powder or paprika)

Bringing the Steak to Room Temperature

• Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking
• This will help the steak cook more evenly and prevent it from cooking too quickly on the outside

Cooking Methods for Onglet Steak

There are several ways to cook onglet steak, including grilling, pan-searing, and oven broiling. Here are a few methods to try:

Grilling Onglet Steak

• Preheat your grill to medium-high heat (around 400°F)
• Place the steak on the grill and cook for 3-4 minutes per side, or until it reaches your desired level of doneness
• Use a meat thermometer to check the internal temperature of the steak

Pan-Searing Onglet Steak

• Heat a skillet or cast-iron pan over medium-high heat (around 400°F)
• Add a small amount of oil to the pan and swirl it around to coat the bottom
• Place the steak in the pan and cook for 2-3 minutes per side, or until it reaches your desired level of doneness

Oven Broiling Onglet Steak

• Preheat your oven to 400°F (200°C)
• Place the steak on a broiler pan and cook for 4-5 minutes per side, or until it reaches your desired level of doneness

Cooking Onglet Steak to the Right Temperature

Cooking onglet steak to the right temperature is crucial to achieving a tender and flavorful steak. Here are the recommended internal temperatures for onglet steak:

• Rare: 120°F – 130°F (49°C – 54°C)
• Medium-rare: 130°F – 135°F (54°C – 57°C)
• Medium: 140°F – 145°F (60°C – 63°C)
• Medium-well: 150°F – 155°F (66°C – 68°C)
• Well-done: 160°F – 170°F (71°C – 77°C)

Using a Meat Thermometer

• Insert the thermometer into the thickest part of the steak, avoiding any fat or bone
• Wait for a few seconds until the temperature stabilizes
• Check the temperature against the recommended internal temperatures above

Resting and Slicing Onglet Steak

Once your onglet steak is cooked to your liking, it’s essential to let it rest before slicing. This allows the juices to redistribute and the steak to retain its tenderness.

Resting the Steak

• Remove the steak from the heat and let it rest for 5-10 minutes
• During this time, the steak will continue to cook slightly, so it’s essential to check the internal temperature again before slicing

Slicing the Steak

• Slice the steak against the grain, using a sharp knife
• Cut the steak into thin slices, around 1/4 inch thick

Tips and Variations for Cooking Onglet Steak

Here are a few tips and variations to try when cooking onglet steak:

Adding Flavor with Marinades and Sauces

• Marinate the steak in a mixture of olive oil, soy sauce, and herbs for at least 30 minutes before cooking
• Brush the steak with a sauce made from butter, garlic, and parsley during the last few minutes of cooking

Pairing Onglet Steak with Other Ingredients

• Serve the steak with a side of roasted vegetables, such as asparagus or Brussels sprouts
• Pair the steak with a rich and creamy sauce, such as Béarnaise or peppercorn

By following these tips and techniques, you’ll be able to cook a deliciously tender and flavorful onglet steak that will impress even the most discerning palates. Remember to choose the right cut of meat, prepare it properly, and cook it to the right temperature. With a little practice and patience, you’ll be a master of cooking onglet steak in no time.

What is an Onglet Steak and Where Does it Come From?

An Onglet steak, also known as a hanger steak, is a cut of beef that comes from the diaphragm area of the cow. It is a relatively unknown cut in some parts of the world, but it is highly prized in others, particularly in France where it is considered a delicacy. The Onglet steak is known for its rich flavor and tender texture, making it a popular choice among chefs and steak enthusiasts.

The Onglet steak is often confused with the flank steak, but it is actually a different cut altogether. While both cuts come from the belly area of the cow, the Onglet steak is taken from the diaphragm, which is a muscle that separates the chest cavity from the abdominal cavity. This unique location gives the Onglet steak its distinctive flavor and texture.

How Do I Choose the Perfect Onglet Steak?

When choosing an Onglet steak, look for a cut that is at least 1-1.5 inches thick. This will ensure that the steak is juicy and tender, rather than thin and overcooked. You should also look for a steak with a good balance of marbling, which is the white flecks of fat that are dispersed throughout the meat. Marbling adds flavor and tenderness to the steak, so it’s an important factor to consider.

In addition to the thickness and marbling, you should also consider the color of the steak. A good Onglet steak should have a deep red color, which indicates that it is fresh and of high quality. Avoid steaks that have a pale or washed-out color, as these may be older or of lower quality.

How Do I Season an Onglet Steak?

Seasoning an Onglet steak is an important step in bringing out its natural flavors. Start by sprinkling both sides of the steak with salt and pepper, which will enhance the flavor and texture of the meat. You can also add other seasonings, such as garlic powder, paprika, or thyme, depending on your personal preferences.

It’s also important to let the steak sit at room temperature for at least 30 minutes before cooking. This will allow the seasonings to penetrate the meat and the steak to cook more evenly. You can also rub the steak with a mixture of oil, butter, or other aromatics, such as garlic or herbs, to add extra flavor.

What is the Best Way to Cook an Onglet Steak?

The best way to cook an Onglet steak is to use a high-heat cooking method, such as grilling or pan-searing. This will create a crispy crust on the outside of the steak, while keeping the inside juicy and tender. You can also cook the steak in the oven, but this method may not produce the same level of browning as grilling or pan-searing.

Regardless of the cooking method, it’s essential to cook the steak to the right temperature. The recommended internal temperature for an Onglet steak is 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 150-155°F (66-68°C) for medium-well or well-done. Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.

How Do I Slice an Onglet Steak?

Slicing an Onglet steak is an important step in serving it. The steak should be sliced against the grain, which means cutting it in the direction of the muscle fibers. This will make the steak more tender and easier to chew. You can use a sharp knife to slice the steak, and it’s best to slice it when it’s still warm.

When slicing the steak, try to make the slices as uniform as possible, so that each piece is roughly the same size. This will make it easier to serve the steak and ensure that each piece is cooked to the same level of doneness. You can also slice the steak into thin strips or medallions, depending on your personal preference.

What are Some Common Mistakes to Avoid When Cooking an Onglet Steak?

One of the most common mistakes to avoid when cooking an Onglet steak is overcooking it. The steak should be cooked to the right temperature, but it should not be overcooked, as this can make it tough and dry. Another mistake is not letting the steak rest before slicing it. This can cause the juices to run out of the steak, making it dry and flavorless.

Another mistake is not using a hot enough pan or grill when cooking the steak. This can prevent the steak from developing a crispy crust on the outside, which is an important part of its flavor and texture. Finally, be careful not to press down on the steak with your spatula while it’s cooking, as this can squeeze out the juices and make the steak tough.

Can I Cook an Onglet Steak in Advance?

While it’s possible to cook an Onglet steak in advance, it’s not always the best option. The steak is best served immediately after cooking, when it’s still warm and the juices are still flowing. However, if you need to cook the steak in advance, you can cook it to the right temperature and then let it rest for a few minutes before slicing it.

If you’re cooking the steak in advance, it’s best to cook it to a slightly lower temperature than you normally would, as the steak will continue to cook a bit after it’s removed from the heat. You can then reheat the steak in the oven or on the stovetop before serving it. However, be careful not to overcook the steak, as this can make it tough and dry.