London’s best restaurants for steak

What's the vibe? This swanky steakhouse at the five-star 45 Park Lane hotel comes from Wolfgang Puck, a US celeb chef who found fame with A-list haunt Spago in Beverly Hills, before cementing it with regular stints on US television. This, his first London foray, opened to much fanfare back in 2011. 

Why go? It's certainly an expensively-decorated room, with a dozen Damien Hirst pieces and acres of pale marble. The food is focused on American steakhouse staples. Elsewhere the menu offers dishes such as steak tartar, maple-glazed pork belly with Asian spices and grilled jumbo prawns with toasted chilli oil, soy, garlic, ginger, sesame and coriander. Expect a bulbous wine list, too.

What’s the vibe? A chic slash industrial-looking mini-chain steak place with locations in Soho, Tottenham Court Road, Waterloo, Shoreditch, Borough, Covent Garden, Marylebone, King's Cross, London Bridge, Spitalfields. 

Why go? For the super-hot searing the slabs of meat that come out soft and juicy as sirloin. Oh and the price too – steak is an extremely reasonable £14, then you can add the likes of crispy bone marrow garlic mash or beef dripping crisps.

What's the vibe? ‘Established 1675’ says the sign outside and, tucked down a sought-after Mayfair mews, this venerable establishment is truly a thoroughbred pub, which just so happens to have an accompanying steak house.

Why go? Meat comes direct from family butchers Godfreys of Finsbury Park. Steak veers from the cheaper Chateaubriand all the way up to fillet, while starters of devilled kidneys or sweatbreads on toast should satisfy smaller appetites. Let’s not overlook the show-stopping, award-winning pies either. The beef, oyster and horeradish pie is not soon forgotten. 

What’s the vibe? The polished Mayfair branch of the Russian-owned steakhouse chain brings Manhattan to Mayfair with its well-upholstered and well-aged look. There’s also branches in Canary Wharf and the City.

Why go? For steak with a side of steak. Truly excellent grass-fed beef from both sides of the Atlantic. Peruse the tray of raw cuts before ordering, say, a 400g Scottish grass-fed fillet or a USDA 150-day Angus ribeye with sauces and sides; also check the board for the ‘cuts of the day’. 

What's the vibe? This Latin American restaurant is the brainchild of executive chef Fernando Trocca and, in a revamped ex-concert hall, is truly a sight to behold.

Why go? To feast on Argentinian delights such as juicy iberico matambre (think of it as a ‘stuffed steak’) and striploin or bone-in ribeye with chimichurri and fries. 

What's the vibe? Previously members only, this steakhouse at The Ned is now officially open to the public – but it still feels exclusive. It’s set in a room at the far end of the ground floor’s cavernous ex-banking hall. Almost Gatsby-esque: spilling-over bars and restaurants, shrieks of laughter, sloshing glasses held high, arms around shoulders and, at one end, a live band on a circular podium.

Why go? Lutyens Grill used to be the bank manager’s office, but now has the feel of an upmarket New York steakhouse – all wood, glass and white tablecloths – while imperceptible staff patrol placidly, refreshing glasses with the swift and gentle hand movements of magicians. But top-quality steak is the real reason to come. 

What's the vibe? Set in a buzzy wood- and leather-clad basement with irresistible dressed-down appeal. Like its meaty siblings in Borough, Guildhall, Spitalfields, and beyond, the Seven Dials branch of the Hawksmoor bandwagon puts mighty slabs of British-reared beef above all else.

Why go? For the drool-worthy steaks from the selection of ‘thiccc’ (yes, it’s three ‘c’s thick) cuts served by the weight – don’t expect less than half a kilo, you can decide whether or not to share. Some of the city’s best meat and remarkably textured.

What's the vibe? A French mini-chain of no-booking, no-choice steakhouses where you'll get a salad starter and steak-frites main. The menu has been the same since they opened in 1959 in Paris. 

Why go? For a deliriously, fabulously old school experience. It's been a hit on TikTok thanks to the fact it only has one item on the menu – but that also means you might have to queue. Either way, it's decent value - with two servings of steak and chips for £31.

What's the vibe? A British chop house that stays with the programme. Cool vibes, post-industrial interiors, quality cuts and damn good value. There’s also outlets in Covent Garden and Soho.

Why go? The melty, crusted beef is a highlight (rump cap, ribeye, porterhouse, bone-in sirloin etc). And if you need a speedy ‘worker’s lunch’, try one of their steak sarnies. 

What's the vibe? A real humdinger with its vast baroque-style dining room and portrait-lined walls. Dress up fancy and sit in one of the grandest and most glamorous of Jason Atherton’s Midas-touch restaurants.

Why go? The kitchen gives seasonal British ingredients a serious workout and the grass-fed steaks from the Buccleuch Estate are sublime.  

What’s the vibe? More is more at this outrageously outlandish Soho spot. A luxe shoo-in for champagne-fuelled Gatsby-style fun. 

Why go? For the ‘push for champagne button’ and to dig the glitzy roaring ’20s decor while cherry-picking from an Anglo-Russian menu that naturally includes some luxurious steaks – including a mouth-watering chateaubriand… for one.

What’s the vibe? A handsome, warmly lit London Bridge offshoot of Brighton’s Coal Shed.

Why go? Sizzling steaks and fish cooked over coals are the headliners. If British beef’s your bag, home in on the prime rib, porterhouse, ribeye and other cuts sourced from small family farms and served with a choice of sauces. Check the blackboards for ‘sharing steaks’ in a variety of cuts and weights.

What’s the vibe? Striking modern art, expansive views and wines courtesy of the restaurant’s South African owners set the scene at this enviably sited Thames-side restaurant.  

Why go? Focus on the ribeyes and fillets from 28-day-matured Cumbrian beef along with a choice of sauces ranging from chimichurri to truffle mustard. Plenty of other Cap classics such as biltong and rooibos-smoked salmon, too.