From rib to rump, steak should be close to the top of every gentleman’s list of favourite foods. And, if it’s not, you’re clearly not going to the right restaurants. Let us be your steak salvation and show you ten of the capital’s best…
Ever fancied 24 hour steak? You’re unlikely to find that anywhere – and almost never at this quality. With their new winter menu now on offer, choose from a selection of USDA prime steaks, aged for between 4 and 6 weeks to develop tenderness and flavour. You can choose from a selection of toppings, including roast bone marrow, truffle and lobster tail, or keep it simple with a choice of eight sauces. Mouth watering yet?
Sophie’s newest joint in Soho combines a generous Bar with spectacular hand-made light installation and an inviting Steakhouse centred around an open kitchen. Custom-built wood fired grills and smokers show a ‘back-to-basics’ approach to cooking – continued through a menu of locally sourced vegetables, fish and, of course, beef.
With several small venues around the city, Flat Iron works on a simple principle: one affordable steak is offered with a range of sides and sauces. Good wine and even better meat means that there’ll be a queue – but it’s worth it.
Since opening in 2006, this steakhouse chain has created quite the buzz. Known for serving only the best cuts of meat, and sourcing from the best butchers in London, Hawksmoor serves up an impressive list of breeds, from Longhorn to Lincoln Reds.
Serving Himalayan salt-aged beef, and offering a dining experience underneath a formaldehyde-preserved cow, Tramshed will be a meal to remember for more than one reason. Mark Hix is the man behind the menu, and from crispy chips to the kilo porterhouse, he will ensure you leave satisfied.
18 homemade butters, sauces and toppings grace Cattle Grid’s menus so, with everything from bone marrow gravy to haggis and green peppercorn sauce as a possibility, the steaks take a back seat – not that they should, the impressive 10 oz rump offerings are some of the best in London.
Beef is the only meat on the mains menu at Zelman, and you can only have it three ways; piranha, chateaubriand and ribs. The blackboard that serves at the menu – and the only menu in the restaurant – always changes, depending on how the chefs are feeling or experimenting on the day – so go in with an open mind.
Boisdale has all the ingredients you need for a great evening out. With a brilliant whisky selection, huge terrace and walk-in humidor cigar library, the Scots-themed venue will make you feel as manly as is humanly possible – and that’s before we even get to the steak. Needless to say, the meat is a treat.
The Modern American Steak House is a Danish restaurant in Soho, but its meat comes from all over the world. If you fancy something from Uruguay, Japan, America or Argentina, this is the place to come because – even though the provenance of the cuts may confuse you – the simple and exquisite searing is as simple as cooking steaks can be.
Beef & Brew
In Kentish Town, Beef & Brew again only serves three types of steak (Hanger, Chateau and Wing Rib) but it does so in an environment of low-lit cosy excellence. And, as the name suggests, the beers on offer are many, quality and perfectly paired with your meat.
Beef & Brew
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