HAWKSMOOR 35 Day Dry-Aged British T-Bone SteakT-Bone: Flavoursome sirloin and a small nugget of tender fillet separated by a T-shaped bone.We recommend: Medium rareIf 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 regularly until it’s an even dark golden brown (don’t forget to sear the edges and any fatty bits). If using a pan, after searing transfer to a hot oven (200C; 180C fan) for 18-25 minutes (for Medium), turning the steak halfway through cooking. Use a temperature probe to hit your desired cuisson (guideline temperatures included on packaging). For Prime Rib we recommend Medium so there’s time for the fibers to loosen and the fat to break down and baste the meat. And don’t forget to give it a good rest (10-15 minutes). 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.