This cut is highly regarded in France where it's known as onglet. In the US it's referred to as hanger steak and you see it on most decent brasserie menus. Over here, however, it rarely gets used as a steak and normally gets thrown into stewing steak or minced – sacrilege!
It's known to some old-school butchers here as butcher's steak, as it used to be a well-kept secret, and as such was the steak that butchers saved for themselves once the beast was butchered. It lies just below the kidneys, near the flank and has a wonderful flavour. You will get only four portions per animal so better ask your butcher well in advance to get his hands on some.
Ask your butcher to cut the bone marrow shaft in half lengthways to about 12-14cm in length with a band saw or normal saw.
4 butcher's steaks weighing about 200g each
1tbsp vegetable oil for brushing
Salt and freshly ground black pepper
2 x 10-12cm lengths of bone marrow, halved
4 small shallots peeled, halved and finely chopped
A couple of good knobs of butter
2 garlic cloves, peeled and crushed
50–60g fresh white breadcrumbs
4tbsp chopped parsley
First prepare the bone marrow: gently cook the shallots and garlic in a little of the butter for 2-3 minutes until soft then remove from the heat. Scoop the bone marrow out of the bones with a spoon then chop into rough pieces and mix with the shallot mixture, breadcrumbs and parsley and season. Spoon the mixture back into the bones, place on a baking tray and bake for about 12-15 minutes until lightly coloured.
Meanwhile bash the steaks a couple times with a meat cleaver or steak hammer; this just breaks down some of the muscles in the steak. Heat a ribbed griddle pan or heavy frying pan. Season the steaks, lightly oil them and cook for about 4-5 minutes on each side keeping them on the rare side then leave to rest.
To serve, slice the steaks into 5 or 6 slices and arrange on warmed plates and place the baked bone marrow next to the steak.
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