55.5 F
San Francisco
Sunday, September 13, 2020

Onglet – You Ate One Already

I recently visited one of my local butchers to shop for a nice hearty Rib Eye or even a New York steak. I was taken aback by the price of the Rib Eye steak at $29.99 a pound. At that point my eyes began to stray away while my mind told me to check out the chicken. While on the route to chicken, I noticed something I’ve never seen before—Onglet. It was sitting right next to the flank steaks and was priced at $12 a pound.

Now what is it? I asked the butcher and he said, Onglet is hanger steak. This piece of hanger steak was a little strange because it looked like a loin. The other hanger steaks I’ve dealt with in the past were big square pieces that look like flank steak. I guess they trimmed it to a point where it looked like a loin. There are some pictures on the internet where they display the whole piece of hanger steak that they pull and it seems like there are 3 pieces, one that looks like a loin sort of connected to 2 bigger rectangular chunks.

Research on the web says that an Onglet is: Known as ‘Hanger steak’ to Americans, because on the cow it ‘hangs’ between the rib and loin cuts. Onglet (the French term) is prized for its full flavour, and is best sliced across the grain as steaks and cooked over a high heat. They’re great marinated too! Best eaten rare or medium-rare so that it’s nice and tender, please remember to ‘rest’ the Onglet in a warm place after cooking and before serving. It hangs between the 12th and 13th rib.

I treated the Onglet like I would to any high-priced meat. After seasoning it with salt, pepper, a little sugar and other spices, I let it rest to bring it to room temperature while I heated up my iron skillet. Make sure to cook it to a medium-rare. Rare gets chewy. Well is too tough.

The taste of the Onglet is a little gamey at first but it goes away around your 5th bite. That initial taste of gaminess is there because the steak is close to the liver and kidneys.

Fear not when you see Onglet at your local butcher. I’m sure you’ll enjoy it as much as I did.

Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

Related Articles

S2000 Glove Box Organizer

Just highlighting this glove box organizer for the S2000 made by Modify Products. They seem to have other items for sale that fit this...

Today’s Winner

Just finished a lobster feast at New England Lobster in Burlingame, California. Many of you read about the 15-pound lobster. It was not a...

How to Check Your Air Quality in the San Francisco Bay Area

The Bay Area Air Quality Management District (BAAQMD) has hourly air quality reports. Check your specific area for air quality before going out. Soot,...

1 COMMENT

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Stay Connected

440FollowersFollow
9,970FollowersFollow
12SubscribersSubscribe
- Advertisement -

Latest Articles

Today’s Winner

Just finished a lobster feast at New England Lobster in Burlingame, California. Many of you read about the 15-pound lobster. It was not a...

How to Check Your Air Quality in the San Francisco Bay Area

The Bay Area Air Quality Management District (BAAQMD) has hourly air quality reports. Check your specific area for air quality before going out. Soot,...

Truffle Shiso Poke

Just experimenting...but I love it when an experiment turns into something great. This poke had a bright citrus woody flavor. Ingredients 1 pound of tuna 1/4 onion 2...

Yeti Rambler Review

I was only able to survive this past heatwave with my new Yeti Rambler. The Yeti Rambler kept my liquids cold. The best feature? Every...

Nikwax

Nikwax has been my choice of cleaning my backpack for over 10 years. Most of the other cleaners out there seem to change the...