T-Bone steaks remind us of cowboys and cowgirls. Specifically, Glenn, Caryl and their seven daughters at Idaho’s Alderspring ranch. Ahead of our hopefully-opening-soon(ish) restaurant in New York we spent a couple of years criss-crossing America getting to grips with beef production over there. We wanted to see it all, from giant Texan feedlots to New England smallholdings and everything in-between.
A definite highlight was the majestic Alderspring and its never-farmed wild pastures in the Boise mountain range. We were given strict instructions before we went, including no deodorant or aftershave – nothing that might attract the attention of bears and mountain lions at night. We assumed it was a joke; it was not. Whether or not the second- hand cowboy boots Will bought in the East Village in New York made him fit in more or less is still a subject of intense debate …
It was a day’s ride to find the cattle and after we’d marvelled at them and their pristine back-drop, we set up camp for the night and threw some T-bone steaks on the fire.
Wow, did they taste good.
We’re sorry we can’t teleport you over there, but while you’re sipping your Sour Cherry Negroni you can pretend it’s a cowhand’s flask of rye and swap tales over an imaginary campfire while you 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.
That bitter-beautiful Italian aperitif with a hint of late summer cherries. Keep in the fridge and pour over ice when ready to serve, perhaps in a glass you’ve put in the freezer for half an hour or so. Garnish with a fresh cherry or an orange slice.
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.
Allergens: SULPHITES, GLUTEN
We’ve enjoyed and admired the beers from the Thornbridge brewery in Derbyshire for some time so we were particularly excited to collaborate with them on this session IPA. With a dry, light and crisp hoppiness and a delicate malty finish, this is a truly sessionable beer.
Allergens: Belly ribs: MUSTARD, WHEAT, BARLEY, CELERY. Pickled slaw: SULPHITES
On our menu since day one these have always been one of our most popular starters (or perfect for a light lunch). Place the ribs on an oven tray and roast in a pre-heated oven (200°C /180°C fan) for 15-20 minutes until golden and bubbling and piping hot throughout. Serve with the pickled slaw.
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.
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.