Best steak restaurants in London

Steak is at the heart of 34’s menu – Scottish, Argentine, US, and Japanese Wagyu steaks are all available, cooked on a parilla grill. Expect a hefty bill, but sleek service and an impressive wine list make it worth it.

Camino’s steaks are 35-day dry-aged, and are sourced from Spain. They’re cooked on a traditional charcoal grill to give them a slightly smoky flavour, before being given a Spanish twist thanks to the addition of Lodosa peppers and watercress.

There are plenty of steak restaurants in The Square Mile, but Bife sets itself apart with its incredibly warm service. Prime free-range Argentinian beef is cooked on a charcoal grill, while tempting sides include mac ‘n’ cheese and sweet potato fries.

It’s all about quality at Roast. Beef is sourced from farms in the Lake District, Cumbria and Essex, before being paired with skinny fries or thick-cut chips and a choice of sauces, including béarnaise, chimichurri, red wine or peppercorn.

The only restaurant in The Ned which offers some privacy away from the bustling food hall, Lutyens is a popular choice for business lunches. Clubby interiors, excellent steaks and well-trained staff result in a steakhouse like they used to make.

Flat Iron has proved that steak doesn't have to break the bank with its signature £10 cuts. The laidback vibe means it’s a great place for casual dates, while it’s hard not to fall for sides like beef dripping chips.  

Part of the M Restaurant stable, this is a sleek and sophisticated dining room which serves Japanese Kobe and Wagyu alongside USDA prime fillet and Argentinian rump. Aside from the excellent steaks, there are also great wines and uber-indulgent desserts.

Boasting sites across the capital, Hawksmoor is one of London’s favourite steak restaurants. Head here for flawless British steaks which are cooked to perfection, and followed up with indulgent sweet treats such as salted caramel Rolos or sticky toffee pudding. 

This sleek London sibling to the Brighton original specialises in coal-roasted cuts served sharing-style. They’re chunky, succulent and cooked to perfection, while accomplished sides such as triple-cooked beef dripping chips and coal-roasted carrots topped with crème fraiche are welcome additions.

Loved by City folk with endless pockets, Beast is an upmarket steakhouse serving top-end cuts of Nebraskan beef. There’s a great selection of wines and fizz too, but be warned that you might need to re-mortgage your house after dinner.

Flying the flag for King’s Cross long before Coal Drops Yard made it cool, canal-side Rotunda is a real charmer. All beef here is sourced from the owner’s farm in Northumberland, and is dry-aged, hung and butchered on site.

Unashamedly Scottish (note the tartan chairs and hunting trophies), the steaks are the stars of the show at Boisdale, coming from the same butcher that supplies the Royals – tuck into various cuts served with black truffle mayonnaise or ‘inferno’ hot sauce.

The clue is in the name at this restaurant. All the steaks are sourced from County Antrim in Northern Ireland and surf ‘n’ turf is the signature serve. Don’t fancy seafood? You can order other steak-only dishes such as a Philly cheesesteak roll.

Wolfgang Puck’s London outpost is glamorous with a capital 'G'. Expect high-quality and delicious cuts of USDA Prime, New York sirloin and Japanese Wagyu, while you can keep the high going by indulging in the all-American sweet treats for pudding. 

Mark Hix's Tramshed is best known for Damien Hirst's ‘Cock and Bull’ installation which looms above diners. Here, Shorthorn, Hereford and Aberdeen Angus steaks are aged for 28 days in a Himalayan salt room before being served with chips and mustard.

The Jones Family Kitchen specialises in dry-aged grass-reared Longhorn steaks, which are sourced from The Ginger Pig butchers and cooked on a Josper grill. The steaks are true triumphs, and well matched with the family’s range of over 30 wines by the glass. 

Wagyu is arguably the most luxurious meat in the world and at Sakagura, it's served in the traditional yakiniku (Japanese barbecue) style. Enjoy your steak on the terrace if the weather allows, although the downstairs grill tables are plenty of fun too.

This upmarket steakhouse features seductive wooden interiors, while the menu of steaks is inspired by the Basque region. Txuletón is the top order: steak from cattle which is at least six years old and cooked over an oak-wood fire on a Basque-style grill.