Hawksmoor 35 Day Dry-Aged British Sirloin 400g

HAWKSMOOR 35 Day Dry-Aged British Sirloin

Sirloin: Arise Sir Loin of Beef. A noble cut with plenty of flavour.
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 British farmers 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.
 
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"

If the weather allows, grill on the barbecue over white hot coals. If not, use a cast-iron griddle or heavy-gauge frying pan and get very hot (if using a frying pan add a nugget of beef dripping). Season generously with Maldon sea salt just before cooking and turn the steak regularly until it forms a delicious dark golden brown crust. Use a temperature probe to hit your desired cuisson (guideline temperatures included on packaging).
 
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 Matt’s masterclasses visit thehawksmoor.com/steak
 
Wash hands and surfaces thoroughly before and after preparing raw meat.