Quick answer: Hanger steak, called onglet in France, hangs from the diaphragm, with one per animal. It has a loose grain and a rich, beefy flavour. Cook it hot and fast to medium-rare, rest it, and slice it across the grain. We don't sell hanger steak; rump is the closest steak we stock for flavour.
Closest cuts we stock
We don't sell hanger (onglet) steak at the moment. These are the closest cuts we do stock:
How to cook hanger steak
Remove the central sinew, sear in a very hot pan for 2–3 minutes a side to about 52–55°C, rest 5 minutes and slice thinly across the grain. Beyond medium it turns chewy.
Closest alternative
Rump steak has a similar full flavour and a slightly firmer bite; cook it the same way. See the steak doneness chart for core temperatures.
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Do you sell hanger or onglet steak?
No, not at the moment. Rump steak is the closest for flavour, cooked hot and fast.
Is hanger steak the same as onglet?
Yes. Onglet is the French name for hanger steak.
How should hanger steak be cooked?
Hot and fast to rare or medium-rare, rested, then sliced across the grain.
