The second exclusive Hawksmoor at Home experience is here, thank you for purchasing! We hope you enjoy the Hawksmoor experience at home, please see below the written instructions on how to cook and drink each element of your box.
Please note ingredients should be consumed within 2 or 3 days of delivery date and are not suitable for home freezing.
Brewed for us by Cornwall’s Harbour Brewery. Light, refreshing, perfect for cooling you down as you toil over the barbecue. We recommend putting a couple of your favourite beer glasses in the freezer for half an hour for the authentic Hawksmoor beer experience.
After the Great Fire, our namesake Nicholas Hawksmoor wanted to rebuild London as “…the most August town in the worlde”. If you’ve got a goal, make it a big one. Along with Eddie at Harbour we set about making the most August pale ale in the
A collaboration with the original (and probably still the best) UK craft brew kings, Thornbridge, up in the Derbyshire Dales, with yeast ‘borrowed’ from that definitive OG English beer, Timmy Taylor’s Landlord.
From the coastal region of Zibreira near Lisbon, the fresh Atlantic winds keep the Touring Nacional, Syrah and Castelao grapes fresh with a crisp acidity. It’s light salmon colour and fresh raspberry finish make it the perfect BBQ wine.
This has long been our most popular wine at the restaurants as it pairs so perfectly with good steak. We’ve worked with Eduardo Pulenta for many years, and they made this Hawksmoor Blend for us in 2018. Cool nights in the mountains of Mendoza help keep the freshness in a grape that can be overly alcoholic and a bit clumsy if grown in too much heat. We recommend opening the bottle half an hour before you’re ready to serve and don’t be afraid to pop it in the fridge at the same time if it’s a particularly hot day.
Maldon sea salt pinch tin
- 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, 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.
- 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
- 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 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).
- 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.
- 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.
- 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
- 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
It’s not its fault, but ‘patty’ is a horrible word. It completely fails to convey the beauty of that seared puck of beefy goodness. Whilst the bun and cheese and the rest of the ensemble cast are important in making a good burger, the patty should undoubtedly be the star of the show.
After many (many) taste tests we’ve learnt that the key is getting the meat:fat ratio right: 80:20 is the sweet spot. In the restaurants we mix in bone marrow to make up some of the fat component; it has a very low melt point and makes for a particularly unctuous burger. But bone marrow patties are a bugger to cook on a barbecue. We don’t want yours to disintegrate mid-flip so we’ve made the patties in this box with properly dry-aged rump steak. We think this is the perfect barbecue burger.
The rest is largely down to personal preferences. In the restaurants we use a ‘demi-brioche’ bun, which is light and airy like brioche but less sweet. Full brioche would be our next port of call, but we know die-hard burgerists swear that [insert whatever kind of bun is the latest hipster fad] is the best. No buns? There’s a recipe for burger buns in our Hawksmoor at Home cookbook (page 74). Or make a patty melt instead!
Cheese. Now, here we do have strong feelings. For us it’s Ogleshield all the way. It’s a lovely little melter and has a slight funk that perfectly complements good beef. Neal’s Yard Dairy (who now deliver – www.nealsyarddairy.co.uk) is the best place to get hold of it. Short of that a thin slice of a good cheddar will do, or if you’ve got a nice stilton on hand you could give that a go. Go, experiment (and then come back to Ogleshield).
- Season the patties with salt and pepper, place them on the barbeque over white hot coals and leave for 2 minutes, then turn by 90 degrees and cook for a couple more minutes. (You don’t need to oil them first. If the griddle is well-seasoned they shouldn’t stick – if in doubt cut a piece of fat from one of the steaks and using tongs, rub it over the hot griddle.)
- Flip and repeat the process until they’re nicely charred, but still with a blush of pink inside. About 8 minutes total cooking time should do it.
- Preheat an overhead grill. While the patties are still on the barbecue, lay a slice of cheese over each one and place under the hot grill for a few seconds, until the cheese just melts.
- Halve the burger buns and lightly toast the cut sides. Spread the bottom half of each one with a 50:50 mix of mustard and mayonnaise and the top half with ketchup. Place a lettuce leaf (we use ‘butter lettuce’, a.k.a. ‘round lettuce’), a slice of onion and a slice of pickled cucumber on the bottom half of the bun, and a slice of tomato on the ketchup side. Place the patty on the bottom half and sandwich with the top half.