Hanger steak

Onglet

What it is

The French call it the butcher’s cut, because for generations the butcher quietly took it home — there is only one on each animal, and it never reached the display case. Loose-grained, iron-dark and twice the flavour of noble cuts, it is the bistro’s open secret, forever wedded to melted shallots.

In the kitchen

Rare or bleu, never beyond — past pink it turns to rope. Slice thick, across the grain, and give it the classic: shallots long-melted in butter.

Goes with

Shallot Butter Mustard Black pepper

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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