Turner and George: Onglet

[Don]

Last night I cooked up a steak dinner. The only unusual thing was the cut of steak I used. For the first time I cooked Onglet.

The Onglet was supplied by Turner and George so you can get some on-line if you fancy it. Very tasty, very beefy but for goodness sake do not follow their directions: Onglet turns into boot leather when overcooked.

Take your Onglet, trim thoroughly, cut into portions. Hammer the crap out of it until it's less than a centimetre thick.

bd hot pan. Sear for thirty seconds a side - NO MORE. If you must ruin your steak you could go forty seconds a side, I suppose.

Tender, juicy, very, very beefy.

The cut usually goes into mince - but cooked as above made for a delicious alternative to the usual steak cuts. Give it a try!

[Chucklehead]

Turner & George are my local and the quality of their meat is exceptional. Can't vouch for their cooking directions though!

[21TonyK]

Not a bad price @ £14 a kilo if its ready to cook. I used to pay 6.50 a kilo unprepped and that was buying 25 kilos direct.

Try it will black pepper butter and pomme frites with fresh parsley and thyme.

[Don]

21TonyK said:

Not a bad price @ £14 a kilo if its ready to cook. I used to pay 6.50 a kilo unprepped and that was buying 25 kilos direct.

Try it will black pepper butter and pomme frites with fresh parsley and thyme.

Looks fantastic, Tony. I did a herb butter with herbs straight from our patch. Twas good! Will try black pepper with the next one. (I have another in the freezer! )

[jogon]

Aye looks superb that. I prefer bavette myself as I find onglet a bit overpowering almost gamey. I like the way the French serve it up onglet / bavette échalote vin rouge - served rare sliced across the grain with a wine and fried shallot sauce.

[NorthDave]

I use this cut in stir fries etc too - just chop it when raw across the grain then stir fry. Personally I find a lot of other steaks are bland in comparison. I love the almost offal taste.

I get mine from a butcher at the same price as skirt so just under £9/kilo.

Only problem is that it is getting popular now.

[tgr]

Can someone explain what this 'across the grain' business means, compared to - presumably - 'down' the grain?

Never understood this

[peter tdci]

tgr said:

Can someone explain what this 'across the grain' business means, compared to - presumably - 'down' the grain?

Never understood this

Think of the meat being made up of lots of muscle fibres - these are aligned from one end of the muscle to the other. These can be chewy/tough in some muscles - like onglet.

Cutting the meat across the grain gives you a mouthful with lots of short pieces of fibre - if it was cut with the grain, you'll have a smaller number of long fibres.

[hoegaardenruls]

Chucklehead said:

Turner & George are my local and the quality of their meat is exceptional. Can't vouch for their cooking directions though!

I'd never cooked onglet before ordering from them, and the cooking directions were pretty much spot-on.

Fortunately it also freezes well, considering the minimum order is about 1kg IIRC, just need to ensure its back to room temp before sticking it on the grill.

[FredericRobinson]

I butterfly & then give a quick flash on each side in apan as hot as it'll go, got some coming from Albert Matthews for tea tomorrow