Since 2006, Hawksmoor – founded by steak aficionados Will Beckett and Huw Gott – has re-written how we think about steak. From the likes of stately steakhouses like Rules, Simpson’s and the Guinea Grill in London through to the countrywide proliferation of the Berni Inn in the 1970 and 80s, our craving for all things bovine has been both long documented and long celebrated.
The French don’t call us ‘rosbif’ for nothing.
Hawksmoor has prided itself on provenance since those early days, carefully sourcing grass-fed, traditionally-reared cattle, the cuts from which are then dry aged for 35 days, meaning these are some of the best steaks you can get anywhere in the UK.
But that’s only half the story. There’s that classic phrase ‘all the gear, no idea’. So you can have the very best produce going, but if you don’t know what you’re doing with it, all is lost. Luckily, the chefs at Hawksmoor know a thing or two about cooking a steak.
Whether it’s a lean chateaubriand, a piece of marbled prime rib, or a crowd-pleasing rump, here are some of the trade secrets and top tips – from the Manchester branch’s head chef Ian – to get the very best from your beef at home…
Season well
Season your steak well just before cooking – quite a bit more salt than you’d think, in fact. And if you can, Maldon Salt is worth the extra money, as it’s arguably the best salt in the world.
Mind your maillard
The Maillard reaction is key to creating a great flavour profile on your steak. It’s basically browning it thoroughly, so the outside gets crisp and caramelised, either in a pan or over coals.
Turn your steak
While some chefs abide by the ‘let it be’ method of searing, leaving the pan and the heat to do the work, Hawksmoor get their signature char by turning their steaks multiple times over the cooking period to get an even brown.
Don’t forget the sides
You just sear your steak on the top and bottom, right? Wrong. Don’t forget to sear the sides of your steak as you go, to get that browning – and thus the ‘intense’ flavour – all the way around.
Know your temperature
Instinct is one thing, but a temperature probe will give you the most accurate route from rare to well done, and everything in between. They’re easy to find, and pretty inexpensive.
And rest…
Once you’ve cooked your steak to the right level of ‘doneness’, leave it somewhere warm to rest for the same amount of time you’ve cooked it for. And then, just before you serve, give it a tiny flash of heat to bring it back up
Where to rest?
Use a grill tray from the oven to rest your steak on, that way you don’t lose any of those cooking juices
Against the grain
Your steak might be cooked and rested, but you’re not out of the woods yet. Cutting your steak across the grain of the meat will ensure those slices are at their most tender.
Be sharp…
Having a sharp knife is really important. Don’t be scared of sharp knives, they’re easier to use than blunt ones, and less likely to get stuck in whatever you’re cutting, therefore less likely to bounce out again.
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