The focus on our consumption of red meat is changing drastically, with an increased attention to where it is sourced. Here’s a list of some of the best (and traceably sourced) meat in town.
The signature bavette steak
Now, Vinoteca is not specifically a steak house, but one of its most popular dishes is the signature bavette steak – the only dish available on the menu across all of Vinoteca’s restaurants. Served marinated, grilled and medium rare, it is – simply put – delicious. Complete with hand-cut chips, homemade horseradish and watercress, the presentation is simplistic, letting the cut speak for itself.
The epic rib-eye steak
The prime 35-day dry-aged from Camino is given a Spanish twist with the addition of Lodosa peppers and watercress. The meat is also sourced from Spain (Asturias, more specifically) and comes from ex-milking cows that are at least five years old. Even the preparation is Spanish – cooked on a traditional charcoal grill for that slight smoky flavour.
The porterhouse steak
Not only will HIX be serving up its traditional Glenarm Estate steaks across its London restaurants, it will give you a 25% discount on it on National Steak Day (only for a table of max four people and only to state National Steak Day when booking or arriving). Aged in a Himalayan salt chamber for 28 days, the flavour and texture of HIX’s steaks are second to none. Choose a rib or sirloin for one or go large sharing-style with a striploin or porterhouse (the latter is pictured above).
READ MORE: On the hunt for bargains? Here are the London restaurants going discount-galore for National Steak Day
Enjoy discounted steak on 25 April
Borough Market’s Roast is another restaurant offering 25% off on National Steak Day. Choose between the 35-day aged rib-eye, the fillet steak or the flat iron. The juicy cuts are all served with skinny fries or chips and a choice of sauces including béarnaise, chimichurri (we know what we would go for), red wine or peppercorn. The beef is sourced from farms in the Lake District, Cumbria and Essex.
Surf & turf is a brilliant way to celebrate National Steak Day
The trick’s in the name of this place – steak and lobster is its signature and is done extremely well. All meat is sourced from Country Antrim in Northern Ireland and paired with freshly–caught lobster. If surf & turf isn’t your thing, fear not – there are some delicious steak-only dishes on offer such as blackened steak salad with a balsamic mustard dressing or the Philly cheese steak roll. Stand-alone steak plates are also up for grabs!
The irresistible Japanese wagyu
Some of the most prime meat in the world is the wagyu and at Sakagura it is served in the traditional yakiniku-style (Japanese barbecue). If the weather allows it, this can be enjoyed outside on the terrace, although the downstairs grill tables are ace. Even better, the restaurant now offers ishiyaki lava stones for diners to cook their own meat on – fun.
Are you salivating yet?
Primarily a steak house, Coal Shed specialises in coal-roasted sharing-style cuts – large, chunky and cooked to perfection. Complete your meal with accomplished sides including crispy onion rings, thick triple-cooked beef dripping chips and delicious coal-roasted carrots topped with crème fraîche and sumac. This is the first London opening after the original Brighton one, and is bigger and sleeker.
Rotunda’s steaks embody the restaurant’s gate-to-plate ethos
Quality meat is on offer at Rotunda from its Corneyside Farm in Northumberland. The restaurant’s in-house butchers dry-age, hang and butcher the meat themselves before showcasing it in the restaurant’s ageing cabinets (on display for guests to see). The steaks are best enjoyed with recommended wines – thankfully Rotunda’s got it in abundance.
Feast on everything from bone-in rib eye, T-bone and porterhouse steaks to daily specials of rump, Picanha or Wagyu
Temper is dedicated to the art and craft of cooking meat and his headed up by barbeque-obsessed Neil Rankin. This buzzing bonfire of a restaurant is the first solo venture from him and houses one of the world’s biggest restaurant fire-pits, located in the middle of the restaurant. Here you can watch the chefs prepare cuts that are butchered in-house and sourced from small and private farms in the UK.
The rib-eye with a nice Rioja
The Jones Family Project and The Jones Family Kitchen specialise in dry-aged grass reared Longhorn steak. Sourced from The Ginger Pig and cooked on their Josper grill, signature cuts include sharing ones (different each day) and 55-day dry-aged rump. These mighty steaks (which truly taste really good) pair very well with the two restaurants’ fabulous wine range (there are more than 30 different types by the glass).
The signature flat iron steak with the signature Flat Iron steak knife
The menu at Flat Iron's outlets across town is simple: a choice between either the signature flat iron steak, or a changing selection of specials (usually displayed on the 'specials' blackboard), which can promote the likes of wagyu heart of rump, rib-eye and filets. To go with it, a range of sides (hello beef dripping chips) and your choice of sauce. Sourced from Yorkshire, the cuts are always tender and cooked to your request, although the staff (who are super helpful) will usually recommend it to come medium/rare. Presentation is stripped back too: the slab of meat is placed, blushing, on a wooden chopping board with the signature Flat Iron knife on the side. Delich.