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Onglet, or Hanger Steak

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Onglet, or Hanger Steak

Fidelixi | May 1, 2004 02:23 AM

I ordered some rib-eyes from Lobel's about a year-plus ago; they recently sent me a coupon for $25 off a new order. I ordered two 16 oz. onglet, or hanger, steaks. I prepared them tonight seared for about 8 minutes -- ater being brough to room-temp -- and then made a sauce with butter, shallots, vinegar and red wine, reduced to a nice, thick-ish consistency. I also made twice-french fried potatoes in peanut oil and an arugala salvica salad with lemon, olive oil and salt. We opened a South African Goat Rotie, which was fantastic, and a Chateau St. Jean Cabernate 2001 which displayed a terrific future potential but was tight and a bit frustrating; we finished with a Chamber's Muscadelle which is pleasure in a glass.

I ordinarily favor NY Strip or rib-eye but the intensely flavorful onglet was a welcome change. The shallot/red-wine reduction is a perfect compliment. Bistrot food, yes, but prepared at home in the way that one wished the (non-existent) local bistrot did it. Simple, rich and satisfying.

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