Perfect Roasted Onglet
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Learn how to cook an onglet to perfection, making it tender and delicious. This underrated cut of beef offers a deep, intense flavor and melts in your mouth when cooked right.
00:12:00 total
Serves 2
medium
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Ingredients
- onglet - 300g (approximately 300g)
- garlic cloves - 2 (lightly crushed)
- rosemary sprigs - 2
- thyme sprigs - 2
- butter - 2 tablespoons
- fine salt - 1.5 teaspoons
- coarsely ground pepper - to taste
Instructions
- Prepare the Onglet: Take the onglet out of the fridge 20 minutes before cooking to ensure even cooking. Remove any sinew and season well with salt on both sides.
- Sear the Onglet: Heat a pan to high heat with some fat. Place the onglet in the pan and cook for 2 minutes on the first side.
- Add Aromatics and Butter: Flip the onglet to the other side and cook for another 2 minutes. Then add butter, garlic, rosemary, and thyme to the pan. Tilt the pan slightly to gather the melted butter and baste the onglet with it for the last 2 minutes of cooking.
- Rest the Meat: Remove the onglet from the pan and let it rest for 6-8 minutes uncovered. This allows the juices to redistribute.
- Slice and Serve: Cut the onglet into thin slices against the grain for optimal tenderness. Season with coarsely ground pepper and serve with your favorite sauce or side.
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