Porterhouse box Hawksmoor at Home

 

Hawksmoor at Home: The Porterhouse Box II Cooking instructions

Porterhouse is the King of New York. This giant two-steaks-in-one (flavoursome sirloin and tender fillet) has long been the defining cut of the city’s revered steakhouses. But, like the steakhouse itself, its origins lie in London (for that staoty and other steakhouse lore see our first cookbook, Hawksmoor at Home).

Back before Budweineken and Beaver-Dog, the go-to thirst quencher for London malt-worms (ye olde slang for beer drinkers) was Porter: “a hearty liquor suitable for porters and other working people”. It was served by the bucket- load at the Chop House’s beer-heavy cousins, Porter Houses, which jumped the pond with fortune-seeking Brits and became renowned for serving giant slabs of seared beef.

Tales of New York are bitter-sweet for us at the moment. There’s a beautiful restaurant there with HAWKSMOOR above the door that was days away from its March 2020 opening date, but is now in ever-deepening hibernation…

Please note ingredients should be consumed within 2 days of delivery date and are not suitable for home freezing.

A video to an introduction of your box with Executive Chef, Matt Brown can be watched here.

THE DRINKS

Allergens: sulphites

To see how to serve your perfect martini, click here.

We think this really is The Ultimate. Made with Hepple gin, a top-secret blend of vermouths and a few drops of lemon oil made for us from amazing lemons grown on a tiny Sicilian island. It’s at the perfect dilution so you don’t need to do anything, simply stick it in the freezer for an hour and a half (or up to three), pour and serve. No shaking, no stirring, the perfect Martini every time.

Allergens: 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: sulphites

To hear more about your wine, please see here.

This delightful wine, made by brother and sister duo Beppe & Raffaela Bologna in the town of Rochetta Tanaro in the Piedmont region of Italy, is the perfect partner for the fillet steaks in your Hawksmoor at Home box. Made predominantly from Barbera, with a little bit of Cabernet Sauvignon and Merlot for structure, this is a silky, medium bodied wine that matches perfectly with the beef bomb that is a perfectly charred porterhouse steak.

 

RECIPES

For video instructions on how to cook each element of your Porterhouse Box, please see here.

Porterhouse steak
Maldon sea salt pinch tin

  1. TAKE THE MEAT OUT OF THE FRIDGE AT LEAST AN HOUR BEFORE YOU COOK IT, to bring it up to room temperature.
  2. 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.
  3. 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
  4. IF YOU’RE INSIDE, OPEN THE WINDOW – there will be lots of smoke.
  5. 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).
  6. 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.
  7. 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.
  8. 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
  9. 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.

Allergens: milk, sulphites, wheat

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 remove the bone marrow, try to keep it as chunky as possible so the end result will show floating nuggets of goodness in your gravy
    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…

Twice-cooked chunky chips
Beef Dripping

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 couple of times during cooking.

Allergens: milk

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, wheat

Sticky toffee pudding for 2
Clotted cream
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.