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 Barbera and pour into that decanter that’s been gathering dust at the back of the cupboard. Pull the bottle of Negroni out of the fridge and pour over a giant cube roughly hewn from a perfectly clear block of ice you’ve lovingly made for the occasion (more googling, and a lot of patience, needed for this one). Sit, sip, relax. And wait for your steak to be served…
For an introduction of your box, please see here.
Please note ingredients should be consumed within 2 or 3 days of delivery date and are not suitable for home freezing.
Allergens: Sulphites, Dairy
To hear more about your cocktail and how to serve this, see here.
A firm Hawksmoor after-dinner favourite. Woodford Reserve infused with brown butter mixed with tonka bean syrup. A rich and indulgent digestif.
Allergens: Gluten, Sulphites
To see how to serve our Hawksmoor Lager, see here.
Brewed for us by Cornwall’s Harbour Brewery. Light, fresh, hoppy, perfect for cooling you down as you toil over the barbecue. We recommend putting a couple of your favourite beer glasses in the freezer for half an hour for the authentic Hawksmoor beer experience.
This wine is an annual collaboration between Hawksmoor and QDBE. Each year a crack team of Hawksmoor staff head out to Lisbon to make our own blend for the restaurant. The wine is mostly a blend of indigenous Portuguese varietals, including Castelão, giving a local slant to the wine. The addition of barrel aged Syrah adds some black pepper spice and some familiarity. Finally, Alicante Bouschet, a lesser-known typically French variety, which has the peculiarity of being one of only a handful of wine grapes with dark pulp as well as dark skins. This provides serious depth of colour and the full body necessary to match perfectly with a cut like rib-eye.
To see the cooking instructions to cook each element of your box, please see here.
2 x British 35-Day dry-aged Rib-eye steaks
Maldon sea salt pinch tin
- 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, if it’s raining, dig out a heavy cast-iron griddle pan. If you’re using a barbecue we recommend lumpwood charcoal from sustainable sources, and make sure you use eco-friendly non-impregnated firelighters, to avoid any fuel tainting the flavour of the meat. there are three ingredients in a steak: beef, charcoal and salt. Getting all three right is crucial – there’s no point buying a beautiful piece of beef and using lighter-fuel-impregnated briquettes from the local petrol station.
- GET THE BARBECUE OR THE PAN REALLY, REALLY HOT You’re looking for white-hot coals on the barbecue, which will take about an hour from lighting. the grill pan needs 5 minutes over a high heat. It should be painful to hold your hand anywhere near the heat source, which is why our grill chefs have to drink so much water
- 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 decent crust and can pick up some unpleasant boiled-meat flavours. and then, at the last minute, season the meat well with maldon sea salt. You will need to use more than you probably think sensible, but it will help build up a delicious salty crust. Pick up a handful of salt in your right hand and your steak in your left. Throw the salt at it and whatever sticks is the right amount. move the steak around so every surface is coated. If you’re cooking a large sharing steak you’ll need to pat the salt in a little to give you more (yes, more).
- DON’T USE ANY OIL ON THE MEAT OR IN THE PAN – if the grill is hot enough the meat won’t stick. as well as being unnecessary, oil tends to add a hint of flavour that doesn’t sit well with good beef. If you’re really worried, you can cut a small piece of fat off your steak (or ask your butcher for a piece) and rub it over the grill with a pair of tongs.
- STICK THE STEAK ON Leave it for a couple of moments to start building up a crust, then flip. Carry on turning every couple of minutes until it’s the way you like it, and don’t forget to sear the edges. If the heat is as fierce as our charcoal grill at Hawksmoor you may need to move it more regularly to avoid burning – our grill chefs say every 5 seconds. Don’t overcrowd the grill or the pan – make sure there’s plenty of space between the steaks.
- TO CHECK IF YOUR STEAK IS COOKED you can use touch, which our grill chefs do, or you can use a probe, which our grill chefs also do to make sure every steak is perfect. Cooking temperatures are subjective and perceptions even vary from country to country.
These are Matt’s recommended temperatures, and are a touch more cooked than they might be in France or Spain. the internal temperature should be at the bottom end of each range at the end of cooking and towards the top end once rested.
— medium rare 55°c to 60°c
— medium 60°c to 65°c
— medium well 65°c to 70°c
- WHEN YOU’RE HAPPY WITH HOW IT’S COOKED, put the steak on a warm plate and leave it to rest. In the restaurant we rest meat at 56°C (in a thermodyne – a special low-temperature oven) to ensure it doesn’t get cold, which means we can rest it for longer. at home, 5 minutes for a single steak or 10–15 minutes for a large sharing steak on a warm plate should do it. Serve on hot plates.
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 (180 fan), shaking the tray a bit a couple of times during cooking.
Allergens: Sulphites, Milk
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.
1. Remove bones from fridge about one hour before using so easier to scoop out the marrow
2. With a teaspoon scoop out the marrow, try to keep it as chunky as possible
3. Empty the contents of the gravy base pouch (a.k.a. madeira jus) into a pan and bring to the boil
4. Stir in the chunks of bone marrow and gently whisk so as not to break them up too much
5. Simmer for 2-3 minutes to cook the bone marrow but not dissolve it and give the gravy a rich unctuous consistency
6. 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 beef dripping potatoes without shame…
Allergens: Milk and Anchovies
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: Milk, eggs and Wheat
To view how to prepare your sticky toffee pudding, please see here.
Take out your sticky toffee pudding when you start prepping your mains.
Two options. The cheat’s way (which produces perfect results, but might be a bit too ‘ready meal’ for you…) is to microwave the pots with lids on for 1 minute on full blast. Let stand for a couple of minutes before taking the lids off. Or… place in a saucepan and pour in boiling water until it comes to three quarters of the way up the pots, topping up with more boiling water during cooking as the water level drops. If the pots have come straight out of the fridge it will take about 40 minutes for them to heat through. You could take them out an hour earlier in which case 20 minutes will be fine. For the sauce simply warm through in a small saucepan. Once you have a hot pudding dollop (or beautifully quenelle) clotted cream on top and pour the sauce around.