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 miss SO much when our restaurants are locked down … the happy chatter, the clink of glass on glass, the rattle of the cocktail shaker.
Uncork the steak-loving rioja and pour into that decanter that’s been gathering dust at the back of the cupboard. Pour the blood orange gimlet into well-chilled glasses. Sit, sip, relax. And 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.
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 steak.
* 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.
- 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: 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.