Spider Steak

The spider steak, also known as the hanger steak or onglet, is a cut of beef prized for its deep, mineral-rich flavor. It comes from the diaphragm muscle, which is suspended (or “hangs”) between the ribs and the organs of the cow. Because this muscle does little work, the meat is exceptionally tender when properly trimmed. Its name derives from the web-like network of sinew that can resemble a spider’s legs.

What distinguishes a great spider steak is careful preparation: the removal of the central membrane and quick, high-heat cooking to a medium-rare doneness. Overcooking quickly toughens it. The finest versions boast a crusty sear on the outside while remaining juicy and almost velvety inside, with a beefy intensity that rivals or exceeds that of a ribeye or skirt steak.

Regional variations emerge in its treatment. In France, it is often served with shallot or red wine sauce (onglet à l’échalote). In Latin American asados, it might be marinated in chimichurri. In the United States, it is frequently grilled and sliced against the grain for sandwiches. In Durrës, Albania, Steak House Egly (as noted by creator Braciamiancora) offers spider steak, introducing this cut to Balkan grilling traditions. Popular among butchers’ cuts, spider steak is a testament to the value of lesser-known beef cuts when handled with skill.