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Dry-aged and cut to order by a US butcher — this is the cut itself, not a search result.
Hanger steak (onglet)
Onglet is known in English as Hanger steak.
Onglet is hanger steak in English—the diaphragm-supporting muscle prized for its deep beef flavor.
Also called
🇺🇸Hanger steak🇦🇷Entraña gruesa🇪🇸Solomillo de pulmón🇮🇹Lombatello🇩🇪Nierenzapfen
Michael C. Berch / MCB at en.wikipedia, CC BY-SA 2.5, via Wikimedia Commons — Hanger-steak-raw-MCB.jpg
The hanger steak is a single thick muscle that hangs between the rib and the loin, attached to the diaphragm. It has a rich, mineral, intensely beefy flavor and a loose, coarse grain. Once called the butcher's secret because butchers kept it for themselves, it is now highly sought after. It should be cooked to medium-rare and sliced against the grain.
Onglet, hanger, and bavette are not interchangeable
- Onglet
- The hanger steak: a thick, coarse-grained diaphragm-supporting muscle with a central membrane.
- Bavette
- Usually a flank- or flap-family cut in French butchery, flatter and anatomically separate from onglet.
- Preparation
- Trim the central membrane, cook quickly to medium-rare, rest, and slice against the pronounced grain.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Hanger steak | |
| 🇬🇧United Kingdom | Onglet | The French term is widely used in British restaurants and butchers |
| 🇦🇷Argentina | Entraña gruesa | IPCVA: the pillars of the diaphragm. Entraña fina is the costal part (skirt). |
| 🇫🇷France | Ongletprimary | A classic French bistro cut, typically served with shallot sauce |
| 🇪🇸Spain | Solomillo de pulmón | Spanish butchers' name for the onglet. |
| 🇮🇹Italy | Lombatello | Pillar of the diaphragm — same cut as the French onglet. |
| 🇩🇪Germany | Nierenzapfen |
What to ask for
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Classic recipe
Get this cut right
$ · indoor steak searing and plancha-style cooking
Sear onglet hard and stop early
Hard sears when a grill is unavailable or inconvenient.
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