By William Lander, Shaun Searley and Daniel Morgenthau
Onglet is one of the non-prime steak cuts. It technically counts as offal, but because it is still a muscle, you get a fibrous, lean meatiness you don’t get with things like liver or kidneys. It has a particularly unique richness from its location just outside of the stomach and within the diaphragm. Cook this pink – any more and it will be dry and tough.