If you’re going to splash out on steak at a restaurant near you, it’s worth getting it right. Here are the answers to your meatiest questions.
An oldie but a goodie is Rowley’s, right in the heart of central London. Well-known and well-loved for its hearty, no-frills menu, this classic British restaurant has been pulling in crowds since the 1970s. Try the house speciality – aged Entrecôte steak. It’ll have your mouth watering from the moment you book the table.
If you want to go a little higher-end, the Boisdale restaurants might be more your cup of tea. With numerous grill restaurants and steakhouses in London – including Canary Wharf, Belgravia, Mayfair and Bishopsgate – the Boisdale chain is renowned for its quality food and atmosphere. The Buccleuch fillet on-the-bone is one of the most popular orders the waiters scribble down in their notepads.
There are so many different cuts of steak – each one a completely different dish. Here are some of the main cuts you’re likely to find on the menu of a steakhouse in London:
Steak is never going to be super cheap – especially in central London. However, there are a number of great spots for getting something affordable if you find a deal you can pounce on.
One option that still offers an air of class but won’t break the bank is Gaucho. Famed for its combos of wine and meat, this is a little piece of Argentina on the Thames. There are numerous Gaucho steakhouses in London with a reputation for being the best, including in Piccadilly, Tower Bridge and Broadgate – so a few options to choose from.
Another cheap steakhouse in London is Flat Iron. You can get a decent meal as little as £10. The house cut (the clue’s in the name) is traditionally a bit tougher, but the restaurant has a knack for sourcing tender cuts too.
The main things to remember are when cooking steak are:
The golden rule is: the less you do with a steak, the better. Whether you want to recreate a pub classic – steak and chunky chips for tea – or fancy throwing together something a little more suave with peppercorn sauce and sautéed potatoes, ex-chef Adam Bush has a great guide and BBC Good Food also provides some tasty recipes.
We’ve come a long way since the legendary Hawksmoor Spitalfields kicked off the London steakhouse revolution back in summer 2006, but it will truly only have come of age when the last horrid chain “steakhouse” (and I use that word loosely) ceases trading, or collapses in on itself and disappears in a supernatural vortex - which is more likely given the horrors committed inside. Until that time, here are the five best places to get your T-bone and béarnaise fix.