So taken was the king with this fine piece of beef that he drew his sword, held it over the glistening crust and declared ‘Arise Sir Loin of Beef!’.
The king in question was James I, Charles II or Henry VIII, depending on the teller of the tale. Except, of course, it wasn’t. Instead, the name is a franglicisation of sur longe, sitting as it does on top of the longe (loin, a.k.a. fillet). Separating the two is a T-shaped bone you may be familiar with. (Our favourite version of the apocryphal tale is from The Great Eater of Kent, Or The Admirable Teeth and Stomack Exploits of Nicholas Wood and his Excessive Manner of Eating without Manners of 1630.)
It certainly is a noble cut though, with a great balance between flavour and tenderness. We suggest you unleash your inner monarch. Uncork the rioja and pour into that decanter that’s been gathering dust at the back of the cupboard. Grab the Gimlet from the freezer and pour into well-chilled glasses. Sit, sip, relax. And wait for your army of serfs to serve up a regal feast.
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.
Bright, fresh, bang-in-season blood orange to wipe away the mid-winter blues. Hepple gin and blood orange cordial with a hint of bitter liqueur from London’s Victory distillery. Put in the freezer for an hour and half and pour into a chilled martini glass or pour over ice and add a splash of soda or champagne.
Blended with help from our own Nacho Campos, this one looks old fashioned, but is in fact super modern. A slightly off- the-wall edition with carbonic* Tempranillo brightening up typically weighty Rioja. A perfect match with a perfect sirloin. * Carbonic maceration – wine geek-speak for a high-tech inside-out fermentation method that results in fresh, bright, fruity wine with soft tannins.
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. For large, thicker Prime Ribs – sear the meat all over till golden brown then transfer to a hot oven (200ºC/180ºC Fan), turning halfway through cooking – we recommend cooking Prime Rib to Medium (18-25 minutes).
- RENDER THE FAT Leave If there is a layer of fat on the side of your steak, hold it up vertically with tongs to render and crisp.
- 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
A steakhouse classic with richness and bite. Simply warm through in a small saucepan until piping hot.
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.