For our main course, we ordered their Onglet – a prized cut of beef that is obtained from the diaphragm of a steer. Upon ordering their steak, they brought out a piece of 180g onglet and asked if we were happy with the portion. One thing to note here is they did not ask what temperature we would like our beef to be cooked. They simply cooked the hanger steak to the best temperature in order to obtain the absolute best flavour out of the beef – a perfect rare. After being barbecued in their apple and almond wood smoked oven for 40 minutes, we were served with a very flavourful hanger steak with burnt onions and bone marrow. The cook throughout the steak was surprisingly very consistent. Every bite was so incredibly appetizing, I didn’t want this dish to end. They really did justice to this piece of beef. For a full review, please visit eatsleepliverepeat.com!