Hawksmoor 35 Day Aged British Rib-Eye

Rib-eye: Rich, flavoursome. The curl of Deckle on the side is revered by steak-heads.
We recommend: Medium rare


“Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last 10 years.” Jay Rayner, Observer


The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we’ve been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do – they’re as close as you can get to a guarantee of great tasting beef.

Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it’s as simple as that the beef really has to be the best there is.

“Flawless. The best steak you’ll find anywhere.” Giles Coren, The Times

Dry-Aged British Beef, Beef and Liberty

"Flawless. The best steak you'll find anywhere."
Giles Coren, The Times

Find them at thehawksmoor.com/steak

To view our masterclasses visit thehawksmoor.com/steak

Hawksmoor at Home
Hawksmoor's top chef Matt Brown has been Head Chef of not one but two restaurants with three Michelin stars. Let him teach you how to cook the perfect steak, sides and more. For his series of masterclasses visit thehawksmoor.com/steak

GB

British Rib-Eye:

Typical Values	Per 100g
Energy kJ	1063
Energy kcal	256
Fat	21g
of which saturates	9.1g
Carbohydrate	0.0g
of which sugars	0.0g
Fibre	0.0g
Protein	16.8g
Salt	0.13g

British Rump:

Typical Values	Per 100g
Energy kJ	821
Energy kcal	197
Fat	13.5g
of which saturates	5.8g
Carbohydrate	0.0g
of which sugars	0.0g
Fibre	0.0g
Protein	18.9g
Salt	0.13g

British Sirloin :

Typical Values	Per 100g
Energy kJ	1126
Energy kcal	272
Fat	22.8g
of which saturates	9.7g
Carbohydrate	0.0g
of which sugars	0.0g
Fibre	0.0g
Protein	16.6g
Salt	0.13g

Keep Refrigerated; Suitable for Home Freezing

How to cook the perfect steak
1. Let it breathe.
Remove the steak from its packaging ideally 12 or so hours before cooking. Pat dry with kitchen towel, place on a plate and put into the fridge.
2. Bring it up to room temperature.
Take the meat out of the fridge about an hour before cooking.
3. Pick a cooking method.
If the weather allows, barbecue is best for flavour (use sustainable lump charcoal and eco fire-lighters - avoid briquettes containing lighter fluid).
Cast-iron griddle or heavy gauge frying pan (best to avoid non-stick).
4. Turn up the heat.
For charcoal, wait until the coals glow white. Or get your pan very hot.
5. If you're inside, open all the windows.
There will be lots of smoke.
6. Pat your steak dry again.
Wet steaks will struggle to achieve a delicious golden crust.
7. Don't use any oil.
If the barbecue or griddle pan is hot enough the meat won't stick and oil can add a hint of flavour that doesn't sit well with good beef. If using a frying pan add a nugget of beef dripping or if your steak has a strip of fat start by searing that side.
8. At the last minute, season your steak.
Use Maldon sea salt and probably more than you think sensible - it will help build up a delicious salty crust.
9. Cook the steak.
Turn the steak regularly until it's an even, dark golden brown. If it's black it's burnt and will taste bitter. Don't forget to sear the edges and any fatty bits.
10. When is it done?
Steak cuts, weights and equipment vary so it's best to use a temperature probe. 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 done 65°C to 70°C
11. Rest.
This is so important. Ideally on a rack, for as long as it took to cook. Serve on hot plates.
12. Crack open a bottle of good red wine.
Eat, drink and be merry.

Until you master your steak skills you might want to cut this out and keep it handy.

Box

Box - Recycle; Film - Do Not Recycle; Tray - Do Not Recycle

Box Contents:
35 Day Dry-Aged British Sirloin, 35 Day Dry-Aged British Rump, 35 Day Dry-Aged British Rib-Eye

Storage:
Keep refrigerated below 5°C.
Once opened, consume within 1 day.
Do not exceed use by date.
For use by date see front of pack.
Suitable for home freezing on day of purchase.
Use within 1 month of freezing.
Defrost fully before use.
Do not refreeze once defrosted.

Hawksmoor

From our network of passionate farmers and aged in a bespoke dry-aging room, this is exactly the same beef we serve in our restaurants in London, Manchester and Edinburgh.

For over 15 years we've been working with independent farmers who rear cattle to our specification and get paid above the market rate to do so. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do - they're as close as you can get to a guarantee of great tasting beef.

"Excuse me while I get moist-eyed: Hawksmoor filled a yawning gap in our culinary life. One of my favourite restaurants of the last ten years."
Jay Rayner, The Observer

The key to great steak is happy cattle.
Since we opened our first restaurant in 2006, we have been working with passionate British farmers doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and on the land on which they graze.

For a complete Hawksmoor at Home experience
We have developed a range of meal kits with sides, sauces and desserts, along with our own bottled cocktails and steak-loving wines. Perfect for a special steak-fuelled celebration.

Hawksmoor,
Unit B,
Jack's Place,
6 Corbet Place,
London,
E1 6NN.

GB

Hawksmoor,
Unit B,
Jack's Place,
6 Corbet Place,
London,
E1 6NN.