Great steak can make you time-travel. Perhaps back to a special occasion meal from your past. Or even further back. Close your eyes, take a bite from a perfectly charred steak and you’re back around the campfire with your hunter-gatherer kin.
Our primitive ancestors would certainly have approved of this Flintstones-worthy bone-in Prime Rib. Add a little salt and char and it has the power to make us the kind of happy that humans have experienced for thousands of years. Be sure to channel your inner Fred or Wilma and gnaw on the bone at the end.
For this very special summer box we’ve also snuck in one of our most popular starters: smoked salmon cured and smoked to our recipe by our friends at the family-run Brown and Forrest smokery. If you’re ever staycationing down Somerset way we highly recommend popping by (say hi to Charlie the smokehouse hound from us).
To accompany this fine feast, we have finally managed to squeeze the legend that is Shaky Pete’s Ginger Brew into a convenient make-at-home package. True liquid-gold sorcery. Our most popular cocktail for over a decade, ‘Shaky’ Pete Jeary’s ode to the Power Shandy now appears lightly disguised on lists across the land (Wobbly Bob’s Ginger Brew anyone?). It’s even been hailed as one of the best modern classics of the last 10 years by cocktail-world royalty, the drinks historian Jared Brown.
So sit back, relax, and wait for your steak to be served.
Please note ingredients should be consumed by the Sunday of your delivery week and are not suitable for home freezing.
Blend with 5-6 ice cubes until slushy and pour into an ice-cold beer tankard or large wine glass. Alternatively serve tall over ice topped with a splash of your favourite beer or soda water.
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 compliments the dry aged fillet’s slightly more delicate beefy flavour.
HOW TO COOK
Allergens: Smoked Salmon: FISH. Soda Bread: MILK, GLUTEN (from WHEAT, RYE, OATS). Cream cheese: MILK, 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, turning halfway, until golden and bubbling and piping hot throughout. Serve with the pickled slaw.
Have a read through the How to Cook the Perfect Steak guide below and watch our videos with Executive Chef, Matt Brown, in action.
It is best (but not essential) to take the steaks out of their packaging 12 or so hours before cooking. Pat them dry with kitchen towel and place on a plate on the bottom shelf of the fridge away from other items. This will help dry out the surface ready to form a delicious crust. Take the steaks out of the fridge an hour or so before firing up the barbecue or cooking in your pan.
For a masterclass video on how to light your Barbecue, see here.
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
For Prime Rib:
— rare 40°c to 50°c
— medium rare 45°c to 55°c
— medium 50°c to 60°c
— medium well 55°c to 65°c
— well 60°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: MUSTARD, WHEAT, MILK, SULPHITES
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: MILK, FISH, SULPHITES
Remove mushroom from bag and place in an ovenproof dish. Bake in a hot oven (200°C/180°C fan) for 10-12 minutes. Drizzle excess butter liberally over the top before serving.
Allergens: Sticky toffee pudding: MILK, EGGS, WHEAT. Sticky toffee sauce: MILK. Clotted cream: MILK
Your sticky toffee pudding comes as one big sharing pudding. Two options to prepare it. 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.