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There must be some other benefits, but few things immortalise the discovery of fire than the advent of steak<\/a> cookery. From the arguments of how best to cook it flaring up like so many sultry drips of rendering fat into open flames, to suppliers more coveted than those of a snobbish raver, steak goes beyond satisfying our primal urges.<\/p>\n The fact that steaks can elicit such intense opinion is illustrative of how cherished they truly are; they say something about us. Fraiser and Niles Crane exclusively opted for fillet, aware of the social currency it held in their world, while their father Marty preferred the masculine inference of a T-bone with all the fixin\u2019s. <\/p>\n As prices have increased, restaurants have looked for more cost-effective cuts that still satisfy our canine teeth and bank balance, with the bavette having become the cut of choice for many, often approximating the classic steak frite of France. The problem is, whether you know how to cook a steak or not, one thing is certain: you know just how you like it, which can be difficiult in a world where steak is often an expression of purism. <\/p>\n However, steak carries a familiarity that offers a sense of predictability \u2014 on some level, you know what you\u2019re getting. Blue, rare, medium or well done (an ironic descriptor), only ever said in hushed tones, are universals, the Esperanto of the culinary world.<\/p>\n Regardless, consumers are also shifting toward a wider trend of prioritising the Frasier and Niles\u2019 desire for provenance and quality over their dad\u2019s machismo for quantity. An ever-informed public evolving alongside an ever-adaptable restaurant<\/a> industry has led to wider choice that\u2019s equally nuanced. And so, thanks to a 15-or-so-year boom in steak restaurants across the capital, most now know what a good steak looks and tastes like at its best: charred and crusty on the outside, ruby red within, and with a minerally, mouth-filling flavour that delivers wave after wave of primal pleasure. Producers to look out for might include Bristol\u2019s Ruby and White, London<\/a>\u2019s HG Walter, Swaledale, Harley\u2019s, Ginger Pig, Meat Jon and the famed Philip Warren of Cornwall<\/p>\n From British grill rooms to sky-high Kobe beef, glitzy imports to good-value homegrown chains, and whether you want it served up with chips, chimichurri or just a green salad, here we\u2019ve selected our favourite steak restaurants in London, listed in no particular order. Where\u2019s the beef? Keep reading. <\/p>\n Daniel Hambury\/Stella Pictures Ltd<\/p>\n The UK\u2019s love of Basque Country cooking has led to an importing of the experience that goes beyond pintxos and burnt cheesecake. Institutions like Casa Juli\u00e1n and a myriad of pintxo bars are famed for txuleta \u2014 hulking cuts of typically ex-dairy cows with fat the colour of caramelised custard, seasoned only with a sleet of rock salt, a singed mahogany bark that gives way to deeply rouged, sanguine flesh. Meaning \u201criver\u201d in Basque, which are fundamental to the region’s culture, Ibai is a deliberate nod to provenance itself.<\/p>\n Ibai use the likes of Miguel Vergara black Angus, Galician Blond or Japanese Black \u2014 or Wagyu as you might know it \u2014 and it\u2019s the real deal, from full-blood, 10-year-old Wagyu cattle sourced in Suffolk then butchered in Kilburn. Not only this, but Ibai have full control over the herd itself, enabling them to do the rare beast justice, as they see fit. But be warned, they only have two cows a month. <\/p>\n That said, Ibai are continuously on the lookout for beef that makes their exacting cut, such as a 12-year-old ox from Baixa Limia, characterised by an orange fat derived from their diet of carotene-rich grass. <\/p>\n Ibai emphasis on older beasts is indicative of their wider approach \u2014 that good things come to those who wait and, just as a life well-lived develops character, this is also true when talking about the meat itself. If you want a sincere taste of the Basque Country without having to compete with reams of your sun-stroked, txakoli-sodden countrymen spilling out of their Airbnb\u2019s, Ibai\u2019s the answer.<\/p>\n Ashley Palmer-Watts<\/p>\n If you can make your way past the swarms of Soho\u2019s youth emitting a vape cloud as if signalling their peers to the Lost Mary war, then the Devonshire will reward the carnivorous. It\u2019s the joint vision of Ois\u00edn Rogers, Charlie Carroll and Ashley Palmer-Watts.<\/p>\n Although famed its nigh-on absurd volumes of Guinness pulled through each week, the food hardly plays second fiddle. A recent addition to their menu is a grass-fed Wagyu hybrid from New Zealand, personally sourced by Charlie Carroll \u2014 the originator of the famous Flat Iron. The Standard\u2019s David Ellis has waxed-lyrical ever since trying it two weeks ago, which is no small feat, given his sceptical approach to steak in restaurants. At \u00a349, the meat is a steal for its quality; where some wagyu is almost damp with fat, this comes with its muscular, brawny meat still there. <\/p>\n For those fancy slightly less marbling than the Venus de Milo, there\u2019s also a skirt steak with duck fat chips and B\u00e9arnaise as part of the set menu (two courses \u00a325, three for \u00a329). However, if you\u2019ve got a little more time on your hands, then invest in their a la carte menu, which groans with more heavyweight cuts of beef. Flintstone-grade T-bone steaks of beef chops (\u00a311.50 per 100g); supple chunks of 9oz fillet or 12oz slabs of ribeye, with Bearnaise of course, but also peppercorn, Hollandaise or green sauce, if salt and pepper alone isn\u2019t for you. At the risk of stating the obvious and assuming you\u2019re not entirely keto, the duck fat chips or mashed potato are a must. <\/p>\n Macellaio RC Exmouth Market<\/p>\n Press handout<\/p>\n \u201cMacellaio\u201d is the Italian word for \u201cbutcher\u201d, which gives a clue as to the hands-on approach espoused by owner Robert Costa, the titular \u201cRC\u201d. This five-strong Italian steak chain originally opened in South Kensington<\/a> but this second restaurant in Exmouth Market<\/a> is the nicest. The feel is French bistro (bentwood chairs, stripped wood floors and tabletops) crossed with an abattoir, with sides of cow dangling from hooks in the window and ageing gracefully for 50 days; squeamish diners, or anyone toying with the idea of turning vegan, would be advised to walk on by. Steak, priced by the 100g and butchered to order, includes costata (aka entrec\u00f4te) made from Piedmont\u2019s famed fassone cattle, Irish tomahawk and Lake District Farmers T-bone and rib-eye, all seasoned to perfection with Ligurian olive oil and a sprinkling of salt. Elsewhere on the menu is beef carpaccio, tartare, heart, cheeks, liver and, in case, you\u2019ve forgotten you\u2019re in an Italian restaurant,<\/a> pan-fried chuck steak in a pizzaiola sauce of capers, anchovies, olives and tomato. As for vegetarians<\/a>\u2026. there\u2019s trofie with Genovese pesto if the beef chin ravioli doesn\u2019t take your fancy. All branches are dog-friendly<\/a>, too.<\/p>\n Handout<\/p>\n It\u2019s a measure of the all-conquering success of this British steak and cocktail chain that New Yorkers welcomed the Manhattan outpost with rave reviews, which must be the food equivalent of taking coals to Newcastle, then burning the place down. It is a further measure of Hawksmoor\u2019s success that the Big Apple outpost feels as American as the UK restaurants feel British, for each branch has remained reassuringly individual. This Spitalfields original, just up from Nicholas Hawksmoor\u2019s Christ Church, is where it all began in 2006, and though the formula remains largely unchanged, it rarely feels formulaic. British beef from regenerative farms is grilled just long enough for the outside to turn crusty while the inside stays pink and served alongside side orders that would make a meal in themselves: fatty bone marrow, thick-cut maple bacon and creamy sauces for dunking beef-dripping French fries. Starters and puddings \u2014 scallops with white port and garlic, sticky toffee sundae \u2014 are every bit as good and, though prices are steep, huge portions makes three courses unlikely. There are other branches across the capital, this is simply our pick of the bunch. The new-ish one in Canary Wharf, which floats and has a spectacular bar, is definitely one to try, though, and lately the one in Covent Garden has been on blistering form too. <\/p>\n Handout<\/p>\n The dining room at The Dorchester\u2019s 45 Park Lane hotel comes courtesy of Wolfgang Puck<\/a>, a chef so famous in the US that he\u2019s appeared in an episode of The Simpsons and catered for the Oscars (and so too has Cut\u2019s head chef Elliott Grover, twice<\/a>). Throw in walls hung with Damien Hirsts and the combination of location and celebrity should be a warning to pack a gilt-edged gold card when dining here. If eating with the international super-rich is not your idea of a good time, walk on by, but otherwise swish through the hotel\u2019s revolving door to find those high prices matched by high-quality cooking and the sort of smooth-as-silk service that more than earns its 15 per cent attending to the needs of the one per cent. Meals kick off with a Champagne trolley before another trolley arrives bearing the namesake cuts, from grain-fed USDA Prime to gamier grass-fed British beef and wagyu so rich it tastes more like foie gras. Oh, and they have particularly beautiful caviar spoons. Afterwards, pop over to the Vesper Bar in the Dorchester for a nightcap; those in the know will ask for a De La Louisiane. <\/p>\n Andrew Montgomery<\/p>\n Chophouses are the English forerunner of the more American steakhouse and came to prominence as 17th-century dens of intrigue, though it was Victorian London when they really proved their chops as affordable eating places. The Quality Chop House dates from 1869 and, though affordable is a fairly flexible term in the 21st century, it\u2019s easy to imagine intrigue being woven in its Grade II-listed wooden booths. There\u2019s still always at least one chop on the daily changing menu but also Aberdeen Angus sirloin (on or off the bone) and Hereford chateaubriand and rib, served with up-to-date accompaniments such as purple sprouting broccoli with ajo blanco, brown butter and almonds that the Victorians would have displayed in the Crystal Palace as the height of exoticism. If you like what you eat and drink, take something home from the butcher and wine shop next door. <\/p>\n Handout<\/p>\n \u201cOld cow\u201d is rarely a compliment but when applied to Galician beef it delivers some of the most richly flavoured meat on the planet. Spanish import Sagardi specialises in txulet\u00f3n, beef cut from cattle of at least six years old, which is liberally seasoned with rock salt before being grilled over burning oak. The meltingly tender steak is bounded by a girdle of buttery fat and, like wagyu, the densely intense meat may not be to all tastes \u2014 or budgets: the butch dining room of bench-like tables and glass-fronted cabinets, gleaming with bottles of big-name Iberian wine, feels tailor-made for City boys out on the razz in Shoreditch. Elsewhere on the menu is a greatest hits of Spanish cooking (ham croquettes, pan con tomate) as well as the more recherch\u00e9 likes of braised suckling lamb trotter in Biscay sauce, plus a polite request that \u201cfor vegetarian dishes, ask our chef\u201d. Do let us know what he says. <\/p>\n Beak Street is the original location for this now 15-strong chain of steak restaurants in London alone, but Shoreditch is the first stop for the premium cuts of picanha, sirloin and rib-rye, cooked over a 15ft wood-ember hearth. However, it\u2019s the namesake flat-iron steak which made the place famous and, even if it is no longer the bargain \u00a310 it was when Flat Iron launched in Soho in 2012, \u00a315 for steak is still one of the capital\u2019s most appealing cheap eats \u2014 as well as one of the best quality, with the meat sourced from the restaurant\u2019s own herd in North Yorkshire. Expect to pay extra for everything else, though with beef dripping chips for \u00a34, B\u00e9arnaise and peppercorn sauce for another \u00a31.50 and soft-serve ice cream on the house, it\u2019s still great value for \u00a320.50. Flat iron, by the way, is the American name for what the Brits call feather blade, a small cut taken from the shoulder and best served rare or medium-rare so it doesn\u2019t have time to toughen. <\/p>\n Press handout<\/p>\n With branches in Mayfair, the City and Canary Wharf, there\u2019s no mistaking the target market for this upmarket steak mini-chain decked out in dark wood and brown leather, but even if you don\u2019t go to work dressed as Kendall or Shiv Roy, Goodman is a name to know. Beef is aged on site before being cooked in a charcoal grill and allowed to rest; there\u2019s Scottish grass-fed fillet and USDA Angus sirloin and rib-eye and, should the prices make you wince, take a small dollop of comfort from the fact that sauce is included. If you have serious money to burn, speciality cuts are chalked up on a blackboard while the wine list is burnished with the most famous chateaux of Bordeaux and domaines of Burgundy. It sounds like a nightmare of corporate diners on expense accounts but friendly staff mean that the reality is rather more welcoming.<\/p>\n Handout<\/p>\n But for a couple of errant vowels, Ranald Macdonald may have found himself the mascot of a more global chain; instead, the heir apparent to the chief of Clan Macdonald of Clanranald is the founder and face of this group of tartan-clad restaurants so ostentatiously Scottish, a kilt should be part of the dress code. Yet Boisdale is much more than an Angus Steakhouse for posh people; nightly live jazz, walk-in humidors for cigars on the terrace and an excellent selection of (Scotch) whisky place the emphasis on fun rather than fine dining, while beef is one of several prime ingredients from north of the border which also include Dunkeld smoked salmon, pickled Orkney herrings and Dumfriesshire haggis. The steak comes as fillet, rib-eye, c\u00f4te de boeuf and ch\u00e2teaubriand, and prepare to do your most convincing Sean Connery-style roll of your \u2018r\u2019s when you order the thrice-cooked chips. <\/p>\n Handout<\/p>\n While all Kobe beef is wagyu beef, not all wagyu qualifies as Kobe. This ultra-exclusive variety of wagyu can only come from a breed of cattle called Tajima, bred under strict rules in Hy\u014dgo prefecture, of which Kobe is the capital. What\u2019s more, to sell Kobe beef, restaurants must be certified by the Japanese Ministry of Agriculture, Forestry and Fisheries and only a handful of London restaurants have the necessary paperwork (including M, Hot Stone and Kai). None, however, has as spectacular a view as Sushisamba on the 38th floor of the Heron Tower, where City boys and girls can blow their bonus on Kobe beef served two ways: ishiyaki-style on a hot stone (\u00a3143) or as rib-eye from the robata grill (\u00a3163). If you\u2019d rather slather your steak in sauce, there\u2019s T-bone with chimichurri for a marginally (!) more affordable \u00a397.<\/p>\n","protected":false},"excerpt":{"rendered":"There must be some other benefits, but few things immortalise the discovery of fire than the advent of…\n","protected":false},"author":2,"featured_media":189491,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7757],"tags":[748,393,4884,257,2599,67620,16,15],"class_list":{"0":"post-189490","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-london","8":"tag-britain","9":"tag-england","10":"tag-great-britain","11":"tag-london","12":"tag-restaurant","13":"tag-steak","14":"tag-uk","15":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114694159721183192","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/189490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=189490"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/189490\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/189491"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=189490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=189490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=189490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/SEI213851595.jpg\")
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