Hawksmoor’s Seven-Year Steak Sandwich

Seven Year Steak Sandwich

The steak experts at Hawksmoor, Huw Gott and Will Beckett, share their coveted recipe for a seven-year steak sandwich

“The secret to perfect steak at Hawksmoor, is in the genius of the farmer, the serendipity of inheriting a great charcoal grill, and cooking techniques carefully rendered over the years. From great steak then, surely, it ought to be a mere hop-skip-and-bready-jump to a great steak sandwich. Nothing could be further from the truth.

Our desire to serve a great steak sandwich dated back to the time when we were trying to work out what should be on the menu at our yet-to-open restaurant. We tried and tried, but couldn’t find a version that quite hit the mark. It’s something we returned to over the years, as a series of talented chefs joined, bringing with them their own potential secrets for success, but to no avail. The main problem seemed to be the bread-barrier.

We’d waited so long that we had given up hope – our seven-year steak itch barely left us with enough will power to scratch – when in 2013 the Head Chef at Guildhall inadvertently stumbled upon Ole Mouritsen’s theory of synergistic umami. By adding Graceburn cheese, which is high in glutamates, and a little anchovy hollandaise, which is high in nucleotides, he’d found a way to supercharge the umami of the steak and stop the bread from muffling its bold beefiness.”

Serves one

• 250g rib-eye steak
• 2 tbsp Graceburn cheese
• 2 x slices sourdough
• Small bunch watercress

To make a great steak sandwich for one, grill a 250g rib-eye steak to medium rare and leave to rest for 5 minutes in a warm place.
2 Lightly mash 2 tbsp Graceburn cheese and mix in some freshly grated horseradish. Graceburn is a marinated Persian-style fetta (creamier than traditional Greek feta) and it’s difficult to suggest an alternative, but you could try cow’s curd.
3 Grill 2 slices of sourdough. Spread one with the cheese mix, and the other with 2 tbsp anchovy Hollandaise.
4 Slice the steak and pile onto the toast with a small bunch of watercress and a generous grating of horseradish.

Recipe extracted from Hawksmoor: Restaurants & Recipes by Huw Gott and Will Beckett. Out now, published by Preface, £30

Share Button

About The Author

Web Editor

Web Editor for Good Things