BBQ Tips with Hawksmoor

Master the Art of Cooking the Perfect Steak: Expert Tips from Hawksmoor

Whether you’re prepping for a summer BBQ or adding a showstopper to your Christmas party menu there’s no better place to start than with the experts at Hawksmoor. As one of the exhibitors at the London Christmas Party Show, Hawksmoor is known for its iconic restaurants and private dining options – making it a go-to destination for corporate and Christmas celebrations alike.

In this guest blog, they share their ultimate step-by-step guide to barbecuing the perfect steak at home and if you’re attending the London Christmas Party Show this year, make sure to stop by their stand for more culinary insights and event inspiration.

Cooking steak right is serious business. And no one takes it more seriously than Hawksmoor. From selecting the right cut to cooking it just so, here are 10 essential steps to cook the perfect steak at home:

1: Buy big and buy the best meat

Ideally each steak should be at least 300g, and 4cm thick. Make sure you find a good butcher and ensure your beef is from a traditional British breed and is dry-aged for at least twenty-eight days.

2: Take it out 1 hour before cooking

The meat needs at least an hour (and if it’s really big then two hours) to properly bring it up to room temperature.

3: Get your coals white hot

We recommend using lump wood charcoal from sustainable sources, and make sure you use eco-friendly non-impregnated firelighters, to avoid any fuel tainting the flavour of the meat. The coals need to be white hot, which takes about an hour from lighting.

4: Pat the steak dry

Patting the steak dry ensures it will create a decent crust on the grill.

5: Sprinkle lots of Maldon Sea Salt

Pick up a handful of salt in your right hand and your steak in your left. Assuming you steak is the right size (at least 300g and 4cm thick), throw the salt at it and whatever sticks is the right amount.

6: Baste the fat on the grill bars

Rub the fat on the outside of the steak across the grill bars to make sure it’s seasoned slightly.

7: Keep the meat moving till evenly charred

Leave the meat on the grill for a couple of moments to start building up a crust, then flip. Carry on turning every couple of minutes until it’s cooked the way you like it, and don’t forget to sear the edges. If the head is as fierce as our charcoal grill at Hawksmoor you may need to move it more regularly to avoid burning – our grill chefs say every 5 seconds.

8: Render the fat, too

By rendering the fat this releases the natural flavours and ensures the meat is browned on all sides.

9: Cook to 48°C / 118°F

Use a probe to check the internal temperature of the steak to ensure it is cooked to the correct temperature. Once it hits 48°C / 118°F, the meat can be removed off the grill and left in a warm area to rest.

10: Rest it. Let it rise to 54°C / 129°F

When you’re happy with how the steak is cooked, put the steak on a warm plate and leave to rest for at least five minutes (a really thick steak will be better after ten minutes). Check the temperature again with a probe until it rises to 54°C / 129°F. Your steak is now ready to eat.

Meet the Experts

Hawksmoor have built a loyal following not just for their steaks but for their fantastic dining experiences- from sourcing high-welfare, grass-fed, traditionally reared cattle to perfecting the art of grilling over charcoal.

With restaurants across London and beyond, many offering private dining and festive group options, they’re a trusted name for celebrations year-round, including standout Christmas party experiences.

Want to learn more or meet the Hawksmoor team in person? Visit them at the London Christmas Party Show, to learn about their venues, menus and more!

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