Dim the lights and get the candles out. Don your glad rags, check your hair and put some tunes on low (use the QR code below if you’d like to tap into one of our playlists). You can even add in background restaurant sounds (search google), but unfortunately nothing comes close to that magic Hawksmoor hum we missed SO much over lockdown – the happy chatter, the clink of glass on glass, the rattle of the cocktail shaker.
Uncork the wine and pour into that decanter that’s been gathering dust at the back of the cupboard. Grab the Manhattan from the fridge and pour into well chilled glasses over ice. Sit, sip, relax. And wait for your steak to be served…
Well, not quite. You also have to do the cooking…
Please note ingredients should be consumed by the Sunday of your delivery week and are not suitable for home freezing.
Our hopefully-soon(ish)-to-open New York restaurant sits halfway between the birthplaces of the Martini and the Manhattan. So we thought we’d better do our homework. We’ve taste-tested dozens of variants and we really think this version of the Manhattan is the Ultimate. Woodford Reserve Bourbon with a touch of aged plum eau-de-vie, orange and Cocchi vermouth. Put in the freezer for an hour and a half and pour into a chilled martini glass. Or pour over a large ice cube in a rocks glass. Garnish with a cherry or twist of orange.
Our most popular wine. The story starts in 2015 when we headed to the foothills of the Andes to blend a bespoke wine to perfectly match our steaks. The goal was a powerful full-bodied wine that also had some freshness and life. The solution was blending from two small vineyards at different altitudes, the lower bringing power, the higher adding brightness. Each vintage we re-blend the wine with the help of Edu and the winemakers at Pulenta, always sticking to the original ‘powerful freshness’ ideal.
Maldon sea salt
- TAKE THE MEAT OUT OF THE FRIDGE AT LEAST AN HOUR BEFORE YOU COOK IT, to bring it up to room temperature.
- FIRE UP THE BARBECUE Or dig out a heavy cast-iron griddle or heavy-gauge frying pan. If you’re using a barbecue we recommend lumpwood charcoal from sustainable sources, and make sure you use eco-friendly firelighters, to avoid any fuel tainting the flavour of the meat. There are three ingredients needed for a perfect steak: beef, salt and heat. Getting all three right is crucial to achieving the perfect steak.
- GET THE BARBECUE OR THE PAN REALLY, REALLY HOT You’re looking for white-hot coals on the barbecue, which will take about half an hour from lighting. With a pan, it should be painful to hold your hand too near the heat source.
- IF YOU’RE INSIDE, OPEN THE WINDOW – there will be lots of smoke.
- IF YOUR STEAK IS WET,PAT IT DRY WITH KITCHEN PAPER, otherwise it will struggle to form a delicious golden crust.
- DON’T USE ANY OIL – if you’re using a barbecue or well-seasoned cast iron griddle pan and the heat is high enough you won’t need anything – the meat won’t stick. If you’re using a heavy-gauge frying pan (preferably not non-stick) add a nugget of beef dripping to the hot pan. Or cut a small piece of fat off your steak and rub it over the pan with a pair of tongs. Oil can add a hint of flavour that doesn’t sit well with good beef.
- AT THE LAST MINUTE, SEASON YOUR STEAK well with Maldon sea salt, probably more than you think sensible – it will help build up a delicious salty crust.
- STICK THE STEAK ON Leave it for a minute or so, then turn and move regularly. You’re after an even dark crust, not black criss-cross bar marks. If the heat is as fierce as our charcoal grill at Hawksmoor you may need to turn every 30 seconds to avoid burning. Don’t overcrowd the grill or pan – make sure there’s plenty of space between each steak.
- TO CHECK IF YOUR STEAK IS COOKED we recommend a temperature probe, which our grill chefs use to ensure every steak is perfect. At the end of cooking, the internal temperature should be at the bottom end of the range and towards the top end once rested.
— rare 45°c to 50°c
— medium rare 50°c to 55°c
— medium 55°c to 60°c
— medium well 60°c to 65°c
— well 65°c to 70°c
- REST YOUR STEAK, ideally on a rack. As long as it took to cook is a good rule of thumb, a bit less for large sharing cuts. Serve on hot plates.
- CRACK OPEN A BOTTLE OF GOOD RED WINE Eat, drink and be merry.
Allergens: MILK, WHEAT, SUPLHITES
We’ve done all the hard work for you. The pouch in your box is our gravy base, you just need to add bone marrow.
- Remove bones from fridge about one hour before using so easier to scoop out the marrow.
- With a teaspoon scoop out the marrow, try to keep it as chunky as possible.
- Empty the contents of the gravy base pouch (a.k.a. madeira jus) into a pan and bring to the boil.
- Stir in the chunks of bone marrow and gently whisk so as not to break them up too much.
- Simmer for 2-3 minutes to cook the bone marrow but not dissolve it and give the gravy a rich unctuous consistency.
- We like to finish ours with a teaspoon of English mustard to add a gentle kick.
Note … don’t be tempted to scrape the bone marrow aggressively as you may disturb small pieces of unwelcome bone that could end up in your gravy. Any excess gravy should be used to cover your chips without shame…
Twice-cooked chunky chips
An amended version of our triple-cooked chips method that’s more suitable for home cooking. We’ve blanched the potatoes in boiling water and chuffed the edges for ideal crispiness. Then we let them cool and dry out before blanching in beef dripping. Then we boxed them up with some nuggets of beef dripping ready for the third and final cook at home. Simply empty onto an oven tray and roast for 20-25 minutes in an oven pre-heated to 200°C (180°C fan), shaking the tray a couple of times during cooking.
We tried to get this into a can, Popeye-style, but we haven’t cracked that bit yet… Simply empty into a pan and warm through. It’s as simple as that.
Allergens: Sticky toffee pudding: MILK, EGGS, WHEAT. Sticky toffee sauce: MILK. Clotted cream: MILK
Sticky toffee pudding for 2
Sticky toffee sauce
Two options. The cheat’s way (which produces perfect results, but might be a bit too ‘ready meal’ for you…) is to microwave the pot with the lid on for 1 minute 30 seconds on full blast. Let stand for a couple of minutes before taking the lid off. Or… place in a saucepan and pour in boiling water until it comes to two thirds of the way up the pot, topping up with more boiling water during cooking as the water level drops. If the pudding has come straight out of the fridge it will take about 55 minutes to heat through. If you take it out an hour earlier, 45 minutes will be fine. For the sauce, simply warm through in a small saucepan. Once you have a hot pudding, pour the sauce over and dollop (or beautifully quenelle) clotted cream on top.