butcher’s steak, hanging tender, onglet
What is it?
This cut “hangs” from the last rib just below the tenderloin. It’s not often found in supermarkets (there’s only on per steer, and butchers like to keep it for themselves–hence the name “butcher’s steak”), but this flavorful, tender and juicy cut is worth seeking out. It’s best cooked quickly; high-temperature roasting (and broiling) yields juicy results.
How to choose:
Look for plump, elongated cuts that are well trimmed. If necessary, ask your butcher to remove the line of gristle that runs down the center, or remove it yourself.
How to prep:
Hanger steak is good for marinating, and it’s best cooked quickly: high-temperature roasting, broiling, or grilling yields juicy results. Ask for the central nerve to be removed, which will result in two smaller steaks, or cook whole and cut around the nerve during carving. Avoid cooking beyond medium rare and slice across the grain.
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