£76.73
This Hawksmoor sharing steak is dry-aged for 35 days, enhancing its robust flavour profile. It is sourced from dedicated British farmers who raise cattle using traditional methods. This substantial cut is designed to serve two people perfectly.
- Features the renowned Porterhouse cut, combining two textures.
- Offers the tenderness of fillet alongside the flavour of sirloin.
- Recommended preparation style is medium-rare for optimal enjoyment.
- Benefits from 35 days of dry-ageing for deep, concentrated taste.
- Proudly sourced from passionate British cattle farmers.
Enjoy this exceptional cut, celebrated for delivering a premium steakhouse experience at home.
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xProduct Description
HAWKSMOOR 35 Day Dry-Aged British Porterhouse Steak (sharing steak, serves 2)
Porterhouse: King of New York. Two steaks in one: soft, tender fillet and flavoursome sirloin.
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
"
Info
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105
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Product attributes
Product attributes
Suitable for freezing
Product Information
HAWKSMOOR 35 Day Dry-Aged British Porterhouse Steak (sharing steak, serves 2)
Porterhouse: King of New York. Two steaks in one: soft, tender fillet and flavoursome sirloin.
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
"
Country of origin
GB
Nutritional data
Typical Values
per 100g
Energy kJ
1326
Energy kcal
320
Fat (g)
27.7
of which saturates (g)
12.3
Carbohydrates (g)
0.5
of which sugars (g)
0.2
Fibre (g)
0.5
Protein (g)
17
Salt (g)
0.12
Storage
Keep refrigerated below 5ºC. Once opened, consume within 1 day. Do not exceed use by date. For use by date, see front of pack. Suitable for freezing on day of purchase. Use within 1 month of freezing. Defrost fully before use. Do not refreeze once defrosted.
Preparation and Usage
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.
Package type
Vacuum Packed
Recycling information
Box Recycle
Bag Don't Recycle
Brand
Hawksmoor
Manufacturer
HAWKSMOOR 122 124 Golden Lane, London, England, EC1Y 0TL
Country of Packing
GB
Return to Address
HAWKSMOOR 122 124 Golden Lane, London, England, EC1Y 0TL
