OVERVIEW
While some cuts benefit from a wider range of doneness, onglet is a prime example of a steak best enjoyed rare.
SET UP YOUR EGG
Remove the steaks from the fridge at least 30 minutes before cooking. This will help ensure an even cook throughout the meat. It will also shock the meat less, resulting in a more tender steak.
Set up your EGG up for direct cooking with a Cast Iron Searing Grid in place. Your target temperature is 280°C. This is a smaller cut, so the cooking time is very fast, and the lid will be open for a lot of that time, so it’s important that the coals are white hot.
GRILL YOUR STEAKS
Lightly oil and season the steak all over. Place in the centre of the grid. Turn every couple of minutes, giving it nice bar marks all over.
Remove the steak from the EGG once its internal temperature has reached 48°C. Leave to rest for around 5 minutes until the probe hits 55°C.
It’s important with this cut to carve against the grain of the meat, making an almost diagonal cut across the steak. This will ensure it is tender and not chewy.
