Also known as Onglet, Lombatello, or the butcher’s secret.
They call it the butcher’s cut because butchers used to keep it for themselves. It’s that good! But we’re not gatekeeping.

Naturally tender and rich in flavor, this underrated cut tastes best with high heat and bold marinades.
Give it some heat, rest well and slice against the grain.

Weight: 800-850g (1 large and 1 small steak)

Trivia

Before this cut became known, butchers used to keep it for themselves. The best kept secret on a cow's entire anatomy, find out why. 

Cooking

Preferred Method: Grill (This cut is just not the same when cooked indoors)

Technique:
- Season liberally with Salt & Pepper
- Grill it on the BBQ at highest heat
- Cook for 4 to 5 mins each side