See past the comfy seats, first growth Burgundies and lovingly crafted cocktails and Hawksmoor is really just a barbecue joint. Not the low-‘n’-slow American style with its secret spice blends, herb rubs and hypodermic marinade injections (yep, that’s a thing), but the very British, battling-the-drizzle, back garden variety. We just dial everything up to eleven.
Instead of bangers and burgers, ours revolve around carefully dry-aged beef from passionate British farmers. The key to great steak is happy cattle and ours, reared on biodiverse farms following ancient and modern regenerative farming practices, are the happiest out there.
Try to use good quality sustainable charcoal (we use Holm Oak prunings from the woodland foraging grounds of Iberico pigs – available through London Log Co.). And then watch the videos below to watch our executive chef Matt Brown in action.
The centrepiece of this primal feast is the Tomahawk, a cut worshipped by steak-fanatics for its rich flavour and cartoonish size. Fred and Wilma wouldn’t dine on anything less. Be sure to channel your inner Flintstone and gnaw every last morsel from the bone. To complete the feast we’ve included Fillet, Sirloin, Old Spot belly ribs and 4 burger patties. And a few beers to keep the chef (and guests) hydrated.
We hope you enjoy turning your garden into an al fresco Hawksmoor. We’re just sorry we won’t be able to help with the washing up…
Please note ingredients should be consumed by the Sunday of your delivery week and are not suitable for home freezing.
Perhaps the beer that started our love affair with light, sessionable, fruity IPA’s. Beavertown’s Neck Oil has become the standard bearer for this style. Always unbelievably well balanced and light enough to enjoy a few of in the garden while you’re tending to your coals.
Have a read through the How to Cook the Perfect Steak guide included (for the Tomahawk, follow the guidance for Prime Rib), and use the videos to watch our Executive Chef, Matt Brown, in action. The only thing we’d add is that it’s 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.
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. Sear thoroughly over a high heat on all sides, turning regularly. For a large, thicker Chateaubriand steak – sear the meat all over till golden brown then transfer to a hot oven (200ºC/180ºC Fan), turning halfway through cooking – we recommend cooking a Chateaubriand to Medium-rare (17-22 minutes).
- 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/Tomahawk:
— 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: 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). Cook on the barbecue over hot coals for 7-8 minutes until golden brown and piping hot throughout. Alternatively 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.
Place the patties onto the barbecue over hot coals. To cook to Medium, grill for 2-3 minutes on each side until you have a nice golden brown char all over. Alternatively use a heavy-gauge frying pan over a medium-high heat and fry for 3-4 minutes on each side until golden brown.