Cook onglet steak over a high heat, either under a grill, in a pan or on a barbecue. Coat with olive or other oils before cooking, and avoid turning the steak constantly – once is enough. Do not press down on the steak while cooking, as this expresses moisture. Lastly, season it after cooking, while the steak is resting. Cut into finger-wide slices, from top to bottom across the grain, just before serving.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our onglet steak is carefully aged in ideal conditions. This is central to maintaining the quality you expect.
We vacuum pack our onglet steak to keep the meat fresh for longer. This also means it is suitable for home freezing, just make sure you defrost it properly.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.