Onglet (FR/UK) · The butcher’s steak — from the Plate primal.
One per animal, hanging between the last rib and the loin — butchers famously kept it for themselves rather than sell it. Deeply flavored with a loose, juicy grain, the hanger is the bistro steak of France (onglet) and a chef favorite everywhere.
What It's Called
United States: Hanger steak, Butcher’s steak, Hanging tender
Australia: Hanger, Thick skirt
United Kingdom: Onglet, Hanger
How to Cook It
Hard sear: Hot pan or grill, quick cook, long rest.
Bistro service: Onglet à l’échalote — shallot pan sauce, frites.
Marinate light: It has flavor to spare; don’t bury it.
Signature Dishes
Onglet à l’échalote, Bistro steak frites, Steak tacos, Steak salads
Order denuded (sinew out) for service-ready portions. Supply is naturally tight — a perfect rotating feature rather than a permanent menu line.