The best places to eat steak in London

Hawksmoor is the world’s first carbon-neutral steak restaurant group and has become a B Corp too. Impressive, and the phenomenally tasty steak offers for budget or blow-out steak enjoyment reinforce their ethos. Their latest London opening floats on a pontoon in Wood Wharf, Canary Wharf and hums with mostly millennial diners. Each branch remains reassuringly individualistic. Oysters grilled with bone marrow and breadcrumbs are outrageously rich and utterly delectable, a new Hawksmoor classic. The 42-day aged, grass-fed ribeye has mineral intense flavour – partner with a good Caesar salad. New for weekday lunch, there are steak frites (with dry-aged rump, bone marrow, onion, and watercress) and the Sunday roast is epic. Giant chocolate/salted caramel Rolos make a great finish even when splendidly satiated. [Various locations].

Since its launch in 2012, the namesake flat-iron steak (known in the UK as feather blade, a smallish cut taken from the shoulder and best served medium rare so it doesn’t toughen up) has been sourced from the restaurants’ own North Yorkshire herd and cooked over wood embers. It remains one of London’s most appealing steak restaurants for those seeking thrifty dining deals. Do note that all sides are extra, from sauces to exemplary chips and excellent nutmeg-imbued creamed spinach as well as, in season, Sicilian lava soil-grown tomatoes. There are specials of more premium cuts chalked up which are also excellent value. [Various locations].

A Mayfair newcomer, The Meat and Wine Co. steakhouses are renowned in Australia and among London’s best steak restaurants with their distinctive South African braai approach. Steaks are cooked over flame at high temperature with a house ‘secret’ baste. Indisputably high end, besides hard-to-find specialities including Tom Hixon’s Irish wagyu and Australian Jack’s Creek wagyu, they have a prestige ‘Aged’ range of steaks. These are aged longer and wrapped in wagyu butter flavoured with honey and thyme or black garlic with mesmerisingly intense flavour. Adding to the enjoyment, eat with exceptional steak knives with ergonomic handles and blade serration.

Flying delightfully under the radar, even though the original Sicilian Bricco e Bacco was founded in the 1930s, this Fitzrovia gem serves one of the widest choices of beef cuts in London, including rarely seen sensational Finnish sashi, besides sakura from Italy, simmental from Poland, black onyx from Australia and more familiar fassane and Hereford beef, all long dry-aged, seared and served at the table on a hot salt plate. Start with the superb house caponata or an unusual, delicate take on steak tartare with orange, lemon, fennel and turnip tops and finish with perfectly aged Italian cheeses. This is definitely in the top tier of the best restaurants for eating steak in London with a sophisticated yet rustic edge.

New York-inspired, and decidedly upscale with its dark moody decor, Goodman have their own dry-ageing rooms at each restaurant in Mayfair, the City and Canary Wharf, key to remaining among the best steak restaurants in London. All cuts, mostly from Lake District Farmers, are kept in these optimum-temperature-controlled, dehumidified chambers for a minimum of 30 days. Steaks are cooked at high temperature – around 400°C/750°F over charcoal on Mibrasas, the post-Josper sustainable choice which uses half the charcoal and keeps the meat impressively moist. Upcycled side dishes include mac 'n' cheese with lobster. There’s a beef-friendly wine list with plenty by the glass from the Enomatic and top Californians at more elevated prices. [Various locations].