Our biggest evolution in steak yet

New cuts, new producers, New serves.

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An overhead shot of a circular wooden table laden with cuts of steak in skillets, sides including fries and drinks of martinis and red wine. The arms of four guests are seen picking up food items.

A close shot of a sharing steak in a cast iron skillet on a shiny bronze topped table, surrounded by a glass of wine, mac and cheese and cream cabbage sides ; with a pot of chips in the foreground.

Two chefs standing behind a table, one smiling at the camera holding a skewer of meat, the bottom of the skewer resting on a wooden chopping board whilst the other is looking at skewer. The chef who is looking at the camera is holding a knife, about to slice into the meat.

Introducing our new menu

Chicago knows steak. It is the standard. The benchmark. The place that does not let you get away with average.

So, when we opened here two years ago, we knew what that meant. Bring everything we have learned over 20 years, then prove it deserves a place in this city. That part never stops. Because knowing steak is one thing, knowing how to make it better is another.

We’ve never been good at standing still. Even when things are working, we keep pushing. Trying again, taking things further. Our steak offering is no different. Awards are nice – we’ve won a few – but they’re not the point.

Our aim is the same as ever: source and serve the best, while treating people and planet with respect.

That means looking again at everything. Where the beef comes from. Which cuts make the menu. How it is prepped. How it is cooked. What we serve with it. The result is the most considered menu we have ever put together.

American Wagyu has arrived at Hawksmoor.

We have never served Wagyu before. Not because we couldn’t, but because most of it did not make the cut. Which is why it’s taken us so long to find the right one.

This American Wagyu has real depth. Proper marbling that melts into the meat as it cooks, giving a richness and softness that builds with every bite.

We source ours from Snake River Farms, from the high plains of Idaho, who raise their cattle the old way. It takes four times longer, but it shows in the marbling and flavor. And good things take time.

The strip, filet and picanha stood out straight away, which is why they’re now on the menu.

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A shiny gold coloured table laden with sliced wagyu steak dishes, sides of fries and creamed cabbage and a red wine.

Picanha’s new to us, too.

In Brazil, they call it the “Queen of Meats”. Its thick fat cap bastes the meat as it cooks, giving it a depth you don’t usually get from this part of the animal. It’s also a more accessible way to enjoy Wagyu.

The Queen sits alongside two London cuts that nod to where we started: Chateaubriand, for all-out luxury; and the Long-Bone Rib Chop, rooted in the earliest days of the steakhouse.

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Placed on a shiny golden coloured table is a Picanha wagyu steak cut into thin slices served on a pristine white plate, resting against bone marrow. In the background a dish of creamed cabbage is visible.

The Long Bone Rib Chop

Big bone. Big Flavor. Full Primal.

Some cuts come and go, and others define steakhouses. This is one of them.

It takes us back to London, where we started. And further back still, to Dolly’s which is widely considered the first steakhouse, way back in 1702, where steak was served simply, on the bone, cooked over fire, and meant to be eaten properly. That is the tradition we come from, and the one we still cook by today.

A thick rib chop left on the bone, with a generous fat cap and deep, beefy flavor. Cooking it this way gives it time to develop. More richness. More character.

It arrives exactly as it should, on the bone, full of flavor, and not designed to be eaten politely.

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An above view of a long bone rib chop on a white plate with a side of bone marrow with green garlic-parsley crumb on a table. Next to it is a glass of red wine and side of fries.

And then the final touch.

Every steak now arrives with a bone of charcoal roasted marrow, cooked until soft and rich, and meant to be eaten alongside the meat rather than left on the plate.

Spoon it out, spread it, or build it into each bite. However you eat it, it adds a deeper, more savory layer that changes the whole experience.

Before you have even had a chance to order, we will also bring over our new beef scratchings. Think something light, crisp, and airy, closer to a puffy chicharrón than anything heavy, and served on the house as soon as you sit down.

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An above view of a shiny metal table brimming full of food and drinks, including a sharing steak in a skillet, fries, creamed cabbage and glasses of wine.

Great steak doesn’t start on the grill.

It starts on the farm. Holding fast to that belief is why we’ve won awards. It’s also why all our cuts now tell you exactly where they came from – the farm’s right there on the menu. Because we think you should know.

Producers like Double R Ranch, who raise happy Angus cattle on vast open pastures – an area three times the size of Disney World! – then dry-age for 28 days to build proper depth and tenderness. And Grass Run Farms, who deal strictly in 100% grass-fed, grass-finished beef from Midwest family farms. It’s clean, rich and full of character – right through every bite.

We then do what we’ve always done: cook it simply over screaming-hot charcoal and season with nothing but Maldon sea salt (none better, if you ask us).

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