Hawksmoor

These are Richard’s recommended temperatures, and are a touch more cooked than they might be in France or Spain. The internal temperature should be at the bottom end of each range at the end of cooking and towards the top end once rested. — MEDIUM RARE 55°c to 60°c — MEDIUM 60°c to 65°c — MEDIUM WELL 65°c to 70°c 11. WHEN YOU’RE HAPPY WITHHOW IT’S

8. DON’T USE ANY OIL ON THE MEAT OR IN THE PAN – if the grill is hot enough the meat won’t stick. As well as being unnecessary, oil tends to add a hint of flavour that doesn’t sit well with good beef. If you’re really worried, you can cut a small piece of fat off your steak (or ask your butcher for a piece) and rub it over the grill with a pair of ton

2. BUY BIG The aim is to get a good char on the outside while keeping the meat juicy and tender inside; this is very difficult with a thin piece of meat. Ideally each steak should be at least 300g, and 4cm thick. Or buy bigger and share a steak between a couple of people.