How to Cook Onglet Steak: A Step-by-Step Guide
Cooking onglet steak can be a daunting task, especially for those who are not familiar with this particular cut of meat. However, with the right knowledge and techniques, you can easily prepare a delicious and tender onglet steak that will impress your guests. In this article, we will guide you through the process of cooking onglet steak, from understanding the cut to serving suggestions.
Understanding onglet steak is crucial before cooking it. Onglet, also known as hanger steak, is a cut of beef that comes from the diaphragm of the cow. It has a rich, beefy flavor and a tender texture when cooked correctly. Onglet steak is best cooked over high heat on or under a grill, in a pan, or on a barbecue. It requires great care, and it’s essential to cook it on the rare side of medium-rare to ensure it remains tender and juicy.
Preparation before cooking is also essential to achieve the desired result. Onglet steak is best-served medium-rare, so it’s crucial to let it rest for a more extended period after cooking to allow the juices to redistribute. Additionally, seasoning the steak with salt and pepper just before cooking will enhance the flavor. In the next section, we will discuss the different cooking techniques and how to achieve the desired doneness.
- Understanding the cut of onglet steak is crucial before cooking it.
- Proper preparation before cooking, such as letting it rest and seasoning it with salt and pepper, will enhance the flavor.
- Cooking onglet steak requires great care, and it’s essential to cook it on the rare side of medium-rare to ensure it remains tender and juicy.
Onglet / Hanger Steak
Salt & Pepper
Understanding Onglet Steak
Onglet steak, also known as hanger steak, is a flavorful and tender cut of beef that has gained popularity in recent years. This cut of beef comes from the diaphragm muscle of the cow, which is located near the flank. It has a pronounced grain and is known for its rich, beefy flavor.
In France, onglet steak is a popular cut of beef, and it is often used in classic French dishes such as steak frites. It is also a popular cut in the United States, where it is often served in upscale restaurants.
One of the reasons why onglet steak is so popular is its tenderness. This cut of beef is naturally tender because it comes from a muscle that is not heavily used by the cow. However, it does contain some connective tissue and silverskin, which can make it tough if it is not prepared properly.
When selecting onglet steak, it is important to look for grass-fed beef, which is higher in omega-3 fatty acids and has a more natural flavor. It is also important to look for a cut that is well-marbled, which will help to keep the meat moist during cooking.
To prepare onglet steak, it is best to cook it quickly over high heat. This will help to sear the outside of the meat and lock in the juices. It is important to cook onglet steak to medium-rare, as overcooking can cause the meat to become tough.
In conclusion, onglet steak is a delicious and flavorful cut of beef that is perfect for a variety of dishes. With a little bit of knowledge and preparation, you can create a restaurant-quality meal in the comfort of your own home.
Preparation Before Cooking
Before we start cooking our onglet steak, it is important to prepare it properly. This includes trimming any excess fat or sinew from the meat and seasoning it correctly. Here are some steps to follow:
- If necessary, ask your butcher to butterfly the steak for you. This will make it easier to cook evenly and ensure that it is tender.
- Trim any excess fat or sinew from the meat using a sharp knife. This will prevent it from becoming tough when cooked.
- Season the steak generously with salt and black pepper. We recommend using a coarse sea salt for maximum flavor.
- If desired, you can also marinate the steak in a mixture of herbs, garlic, shallots, and olive oil for added flavor. This can be done for a few hours or overnight in the refrigerator.
- Allow the steak to come to room temperature before cooking. This will ensure that it cooks evenly and stays tender.
By following these simple steps, we can ensure that our onglet steak is prepared correctly and ready to be cooked to perfection.
When it comes to cooking onglet steak, there are several techniques you can use to achieve a delicious and tender result. Here are some of the most popular cooking methods:
Grilling is a popular way to cook onglet steak, especially during the summer months. To grill onglet steak, preheat your grill to high heat and lightly oil the grates. Season the steak with salt and pepper, and grill for about 3-4 minutes per side for medium-rare doneness. Let the steak rest for a few minutes before slicing and serving.
Pan-frying is another popular method for cooking onglet steak. To pan-fry, heat a frying pan over high heat and add a little bit of oil. Season the steak with salt and pepper, and cook for about 3-4 minutes per side for medium-rare doneness. Let the steak rest for a few minutes before slicing and serving.
Barbecuing is a great way to impart a smoky flavor to your onglet steak. To barbecue, preheat your barbecue to high heat and lightly oil the grates. Season the steak with salt and pepper, and grill for about 3-4 minutes per side for medium-rare doneness. Let the steak rest for a few minutes before slicing and serving.
Chef Andy McLeish’s Technique
Chef Andy McLeish, a Michelin-starred chef, recommends cooking onglet steak on a griddle over high heat. Season the steak with salt and pepper, and cook for about 3-4 minutes per side for medium-rare doneness. Let the steak rest for a few minutes before slicing and serving.
Overall, the key to cooking onglet steak is to cook it quickly over high heat to achieve a tender and juicy result. Whether you choose to grill, pan-fry, barbecue, or use Chef Andy McLeish’s technique, make sure to let the steak rest before slicing and serving.
Achieving Desired Doneness
When cooking onglet steak, achieving the desired doneness is crucial to ensure the best possible taste and texture. Here are some tips to help you achieve your desired level of doneness:
- Use a meat thermometer to ensure that the internal temperature of the steak is at the desired level. This is the most accurate way to determine doneness.
- Let the steak rest for a few minutes after cooking to allow the juices to redistribute throughout the meat. This will result in a juicier and more flavorful steak.
- When cooking, use high heat to sear the outside of the steak and then lower the heat to finish cooking the inside to the desired doneness.
- When checking for doneness, avoid cutting into the steak as this will release the juices and result in a drier steak.
Here are some general guidelines for achieving different levels of doneness:
- Rare: The internal temperature of the steak should be around 120°F. The center should be cool and bright red, with a browned outside. The meat should be almost as soft and springy as raw meat.
- Medium Rare: The internal temperature of the steak should be around 130°F. The center should be warm and pink, with a browned outside. The meat should be soft and tender.
- Medium: The internal temperature of the steak should be around 140°F. The center should be warm and pink with a slightly firmer texture, and a browned outside.
- Well Done: The internal temperature of the steak should be around 160°F. The center should be entirely brown with no pink, and the meat should be dry and tough in texture.
Remember that the thickness of the steak and the heat of the grill or pan will affect the cooking time. Use a meat thermometer to ensure that the internal temperature is accurate, and let the steak rest for a few minutes before serving for the best possible taste and texture.
Enhancing the Flavour
When it comes to cooking onglet steak, enhancing the flavour is key to creating a delicious and memorable meal. There are several ways to do this, and we’re going to explore some of the most effective methods.
One of the easiest ways to enhance the flavour of onglet steak is to season it well with salt and pepper. This simple step can make a big difference in the taste of the meat. We recommend using coarse sea salt and freshly ground black pepper for the best results.
Another way to add flavour to onglet steak is to cook it in butter or dripping. This will give the meat a rich, savory taste that is sure to impress. You can also add a splash of stock, wine, or vinegar to the pan while cooking to create a delicious sauce.
For those who love a creamy sauce, double cream can be added to the pan at the end of cooking. This will create a luscious sauce that pairs perfectly with the beefy flavour of onglet steak.
Finally, don’t be afraid to experiment with different herbs and spices to enhance the flavour of onglet steak. Marjoram, thyme, and rosemary are all great options that pair well with beef. You can also try adding garlic or shallots for a more complex flavour.
By following these tips, you can create a mouthwatering onglet steak that is bursting with flavour. Experiment with different seasoning and cooking methods to find the perfect combination for your taste buds.
When it comes to serving onglet steak, there are countless ways to enjoy this flavorful cut of meat. Here are a few of our favorite serving suggestions:
- Warm Plate: Warm your plates in the oven before plating up your onglet steak. This will help keep the meat at the perfect temperature for longer.
- Mushrooms: Sautéed mushrooms are a classic accompaniment to steak, and they pair particularly well with onglet. Try cooking them with garlic and thyme for extra flavor.
- Liver and Offal: If you’re feeling adventurous, try serving your onglet steak with a side of liver or other offal. These rich, flavorful meats complement the taste of the onglet perfectly.
- Stew: Onglet is a great cut of meat for slow-cooked stews and casseroles. Its texture holds up well to long cooking times, and it adds a delicious depth of flavor to any dish.
- Iron: Onglet is a great source of iron, making it a healthy choice for meat-lovers. In fact, a 100g serving of onglet contains around 3.6mg of iron, which is more than a third of the recommended daily intake for adults.
Overall, onglet steak is a versatile and delicious cut of meat that can be enjoyed in a variety of ways. Whether you’re grilling it up on the barbecue or slow-cooking it in a stew, there’s no wrong way to enjoy this flavorful and nutritious meat.
Common Mistakes to Avoid
When cooking onglet steak, there are several common mistakes that can lead to a less-than-perfect meal. Here are a few things to keep in mind to ensure your steak turns out tender and delicious:
Mistake 1: Not Seasoning Enough
One of the biggest mistakes people make when cooking onglet steak is not seasoning it enough. While it’s true that you don’t want to overdo it, a lack of seasoning can leave your steak bland and unappetizing. We recommend using a generous amount of salt and pepper, and if you want to add some extra flavor, try using garlic powder, onion powder, or other seasonings of your choice.
Mistake 2: Overcooking the Steak
Another common mistake is overcooking the steak. Onglet steak is a relatively thin cut, so it cooks quickly. If you leave it on the heat for too long, it can become tough and chewy. We recommend cooking it to medium-rare or medium, which will give you a nice, pink center and a tender texture. Use a meat thermometer to ensure that the internal temperature reaches at least 135°F (57°C).
Mistake 3: Using the Wrong Cooking Method
Onglet steak is best cooked using dry heat methods such as grilling, broiling, or pan-searing. Using a slow-cooking method like braising or stewing can result in a tough, chewy steak. When cooking onglet steak, we recommend using a hot grill or skillet to sear the outside and lock in the juices.
Mistake 4: Not Letting the Steak Rest
After cooking your onglet steak, it’s important to let it rest for a few minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. We recommend letting it rest for at least 5 minutes before serving.
By avoiding these common mistakes, you can ensure that your onglet steak turns out tender, juicy, and full of flavor. With a little practice, you’ll be cooking perfect steaks every time.
Frequently Asked Questions
What are some tips for cooking a tender and juicy onglet steak?
To cook a tender and juicy onglet steak, it is important to let the steak come to room temperature before cooking. This will help the steak cook evenly and prevent it from drying out. Additionally, make sure to pat the steak dry with a paper towel before cooking to remove any excess moisture. Lastly, let the steak rest for a few minutes after cooking to allow the juices to redistribute.
What is the best way to season an onglet steak?
Onglet steak has a robust flavor and can be seasoned simply with salt and pepper. However, you can also experiment with different seasoning blends or marinades to enhance the flavor. Just be careful not to overpower the natural flavor of the steak.
How long should I cook an onglet steak for?
The cooking time for an onglet steak will depend on the thickness of the steak and your desired level of doneness. A general rule of thumb is to cook the steak for 3-4 minutes per side for medium-rare. However, it is important to use a meat thermometer to ensure the steak has reached an internal temperature of 130-135°F for medium-rare.
What are some common mistakes to avoid when cooking an onglet steak?
One common mistake when cooking onglet steak is overcooking it, which can result in a tough and chewy texture. Another mistake is not allowing the steak to rest after cooking, which can cause the juices to escape and leave the steak dry. Lastly, avoid cutting into the steak too soon after cooking, as this can cause the juices to escape.
What are some recommended side dishes to serve with onglet steak?
Onglet steak pairs well with a variety of side dishes, such as roasted or grilled vegetables, mashed potatoes, or a simple salad. You can also serve it with a flavorful sauce, such as chimichurri or garlic butter.
Can onglet steak be cooked on a grill or should it be pan-seared?
Onglet steak can be cooked on a grill or pan-seared, depending on your preference. However, it is important to use high heat and cook the steak quickly to prevent it from drying out. If grilling, preheat the grill to high heat and cook the steak for 3-4 minutes per side. If pan-searing, use a cast-iron skillet and cook the steak for 3-4 minutes per side over high heat.