Onglet Steak or Hanger Steak aka 'Poor Man's Fillet'

Onglet Steak (Hanger Steak)
Also known as the butcher’s cut, hanger steak has long been a hidden treasure of the meat world — once reserved for the butcher’s own table, not the customer’s. In France, it’s known as "onglet" and is a staple in classic bistros, often served with shallots, pommes frites, and a glass of red.

Cut from the diaphragm and sitting close to the kidneys, onglet is rich, gamey, and utterly unique. It’s often called the “poor man’s fillet” — not because it lacks quality, but because it delivers a deeply tender, flavour-packed eating experience without the price tag of a prime steak.

Properly trimmed and cooked, onglet rivals far more expensive cuts. It loves bold seasoning, searing heat, and a good marinade.

Cooking Tip: Cook it hot and fast to rare or medium-rare. Anything more and it risks toughness. Always slice across the grain to maximise tenderness.

George’s Tip:
Marinate it overnight in olive oil, garlic, and rosemary, then flash-sear and rest it well. Serve it bistro-style with mustard, herb butter, or sliced over a green salad with pan juices.

Weight: Usually 300–400g per piece

Best For: Grilling, pan-searing, steak salads, tacos, steak frites, or slicing thin for sandwiches.