Fine Steak Dining

Map
http://maps.google.com/maps/ms?msid=200388802249274919090.0004a6651096782836474&msa=0&ll=51.503934,-0.123081&spn=0.078643,0.17046

Avenue
Creekstone Ranch, Grain fed beef
 * http://www.avenue-restaurant.co.uk/

Tasted

 * 24/02/2014 - 350g Ribeye rare

Carnevino
"Our all natural BBL beef is hand selected and aged in our meat chamber by our man Adam Perry Lang. BBL beef is often beyond regular USDA prime standards for marbling and flavor and is hormone and antibiotic free. We rub all of our beef with sea salt, black pepper and fresh rosemary to get a delicious and slightly charred crust."
 * http://www.carnevino.com/

Tasted
25/10/2013 - Beef tasting menu

Carne Cruda chopped to order steak tartare

Bresaola parmigiano and baby artichokes

Tordelli di Toscana veal, ricotta, and winter greens

Waygu Beef Cheek celery root puree and parsnip "gremolata"

BBL Dry-aged Ribeye

Olive Oil Semifreddo pistachio crumble, farmers market raspberries

20/11/2010 - Beef tasting menu Menu

Hand-Cut Carne Cruda with brioche and local egg

Beef Cheek Ravioli with aceto balsamico

Wet Aged Beef with market beans, tomato and salsa verde

Dry Aged "BBL" Beef with funghi, truffle terrine, porcini crema

Maple Panna Cotta candied pecans

CUT (Vegas)
Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler...

Tasted
15/11/2013
 * Tasting of New York Sirloin (rare)
 * American Wagyu From Snake River Farms 4 Oz*
 * U.S.D.A. PRIME Dry Aged 35 Days 4 Oz*
 * True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kagoshima 2 Oz*

CUT at 45 Park lane

 * http://www.45parklane.com/CUTat45ParkLane

"Grilled over hard wood and charcoal then finished under a 650 degree broiler.."


 * USDA Prime, Black Angus beef, Creekstone farms, Arkansas city, Kanasa Aged 35 days
 * Casterbridge Angus, Devon, South west England, Aged 28 Days
 * Wagyu/Black Angus beef, Darling downs, Queensland, Australia
 * 100% pure breed Wagyu beef from IX region of Araucania, Chile

Tasted

 * 8oz 100% Pure breed Wagyu, Darling downs, Queensland, Australia (rare) 31/08/2013
 * (g) USDA prime, Black angus beef, Creekstone farms, Arkansa city, Kansas, Aged 35 Days


 * 8oz 100% Pure breed Wagyu beef from IX region of Araucania, Chile - Rib eye (rare) 01/09/2012
 * (g) 8oz 100% Pure breed Wagyu beef from IX region of Araucania, Chile - Rib eye (medium rare)


 * Tasting of New York Sirlion (rare) 11/02/2012
 * Caterbridge Angus, South west England (4oz)
 * USDA Prime Black Angus, Creekstone farm (4oz)
 * Australian Wagyu/Black Angus, Darling Downs (2oz)
 * (g) 14 oz USDA prime, Black Angus, Creekstone rib eye (medium rare)

CraftSteak

 * http://www.craftrestaurant.com/craftsteak_las_vegas_style.php

Tasted

 * Grilled Kobe Skirt Steak (Rare) - 22/11/2010
 * (g) Grilled Kobe Skirt Steak

FlatIron

 * http://flatironsteak.co.uk/
 * http://www.facebook.com/FlatIronSteak

Tasted

 * 24hr slow cooked Waguu 24/01/12
 * 24hr slow cooked Wagyu
 * Wagyu fillet (rare) 24/12/12
 * FlatIron (rare)
 * FlatIron (rare) 14/12/12
 * FlatIron (medium rare)
 * FlatIron (rare) 06/12/12

Foxlow

 * http://www.foxlow.co.uk/

Tasted

 * 250g Deckle (medium rare) 16 Dec 2013

Tasted

 * 300g Ribeye (rare) 09/07/11
 * (g) 400g Fillet (rare)

Gaucho Grill
Argentine Angus, grass fed, wet hung.


 * Gaucho Grill
 * Gaucho Broadgate
 * Gaucho Canary
 * Gaucho Chancery
 * Charlotte
 * Gaucho City
 * Gaucho Piccadilly
 * Gaucho Smithfield

Tasted

 * Divine bovine : beef cheeks, veal sweetbread, cured lomito and fillet - 28/01/2013 (piccadilly)
 * (gx3) same
 * 300g Ribeye (rare) 18/05/2012 (piccadilly)
 * 300g Ribeye (medium rare)
 * 225g medallion (meduim)
 * 300g Ribeye (rare) 25/04/2012 (piccadilly)
 * (g) 400g Ribeye (medium rare)
 * (g) 400g Ribeye (medium rare)
 * (g) 400g Ribeye (medium rare)
 * (g) 300g Ribeye (medium)
 * (g) 300g Fillet (medium)
 * Ceviche taster (7 courses) 23/04/2012 (piccadilly)
 * (g) same
 * 300g Ribeye (rare) 24/02/2012 (charlotte street)
 * (g) 300g Ribeye (rare)
 * (g) 400g Ribeye (medium rare)
 * (g) 300g Ribeye (rare)
 * (g) 500g Tira de Ancho (rare)
 * Divine bovine : Entrana Fina Steak - 31/01/12 (piccadilly)
 * (g) same
 * 300g Ribeye (rare) - 23/12/11 (piccadilly)
 * (g) 300g Rump (rare)
 * 300g Ribeye (rare) - 17/11/11 (piccadilly)
 * (g) 400g Ribeye (medium rare)
 * (g) 400g Sirlion (medium rare)
 * 300g Ribeye (rare) - 29/10/11 (piccadilly)
 * (g) 300g fillet (rare)
 * (g) 400g Churrasco de cuadril (medium rare) (A marinated spiral cut. Garlic, parsley and olive oil)
 * 300g Ribeye (rare) - 24/09/11 (smithfield)
 * (g) 400g Churrasco de cuadril (medium rare) (A marinated spiral cut. Garlic, parsley and olive oil)
 * 300g Ribeye (rare) - 09/09/11 (piccadilly)
 * (g) 400g Ribeye (medium)
 * 300g Ribeye (rare) - 26/08/11 (Charlotte Street)
 * (g) Tira de Ancho (spiral ribeye)
 * (g) 300g fillet
 * 300g Ribeye (rare) - 19/08/11 (piccadilly)
 * Gaucho Sampler (rare) 4x400g (3ppl) - 23/07/11 (piccadilly)
 * 300g Ribeye (rare) - 22/07/11 (piccadilly)
 * (g) Ribeye (rare)
 * (g) Ribeye (medium)
 * 300g Ribeye (rare) - 13/07/11 (piccadilly)
 * 300g Ribeye (rare) - 02/07/11 (smithfield)
 * (g) Fillet (rare)
 * 225g Fillet (blue) - 27/05/11 (broadgate)
 * (g) Tira de Ancho (rare)
 * 24/01/2011 (piccadilly)
 * 300g Ribeye - 13/06/2010 (piccadilly)
 * (g) 300g Churrasco Sirloin


 * 300g Ribeye - 22/04/2010 (broadgate)
 * (g) 300g Sirloin


 * 300g Fillet - 03/06/2009 (broadgate)
 * (g) 300g Sirloin
 * (g) 300g Sirloin
 * (g) 400g Fillet


 * 300g Rump - 29/08/2008 (broadgate)
 * (g) 300g Fillet
 * (g) 400g Ribeye
 * (g) 500g Fillet


 * 225g Ribeye - 31/08/2007 (broadgate)
 * (g) 500g Fillet
 * (g) 300g Ribeye
 * (g) 300g Sirloin


 * 300g Ribeye - 13/12/2006 (west ferry)
 * (g) Sampler


 * 300g Ribeye - 24/10/2006 (picadilly)
 * (g) 400g Ribeye
 * (g) 500g Ribeye

Goodman

 * Goodman

USDA Beef, 150 days corn fed, Scottish and Irish grass fed

"Whether you choose a T-bone, a Rib-Eye, New York Sirloin or Porterhouse, you're in for a treat. Our chefs visit suppliers across the world to identify the best beef, most of the meat we serve is Red and Black Angus and all of it is reared on lush grasslands and ethically treated from start to finish.

In particular, we maintain close relationships with the State of Nebraska to ensure we serve only the best: as a result we serve only the finest beef produced in the Cornhusker State.

If you want to keep it home-grown, there's Black label Angus from south Devon, Scotch Assured from the Duke of Buccleuch's estates in Scotland, rare breed Belted Galloway from the Lake District, grain-fed Black Angus from Ireland and grass-fed Black Angus from Scotland.

Through our travels we have found that each country's beef boasts its own distinct flavour, marbling and texture - our chefs understand the effects of different farming methods, feed, husbandry and the importance of a stress-free life.

We dry-age all our meat on site in a temperature-controlled, dehumidified environment. It's the most expensive way to mature meat, as we can lose up to 50 per cent of the weight - it's completely illogical from a business sense, but we know it’s the best way to age beef and concentrate flavour.

We'll happily take you down to our kitchens at Maddox Street to show you our meat ageing, but it's best seen in our new City venue's glass-walled, dry-ageing room, unique to London.

We use specially imported charcoal ovens. They are the best way to impart a fabulously smoky flavour: we blend three types of wood from sustainable sources including charcoal from Cornwall and Kent and charcoal from South America and keep our ovens at a constant 375-400°C."

Hawksmoor

 * Hawksmoor

Yorkshire Longhorn Grassfed

157 Commercial Street, London E1 6BJ
 * gmap

Tasted

 * 400g Ribe-eye (rare) - 27/10/2012 @ Seven dials
 * 300g Fillet (rare)
 * 900g Porterhouse (rare)
 * 400g Rib-eye (rare) - 26/10/2012 @ Air street (pre-launch)
 * (g)600g Bone-in Sirloin (rare)
 * 250g (rare) Rib-eye, Fried Eggs & Hash Browns - 14 Dec 2011 - Breakfast @ Hawksmoor Guildhall
 * (g)250g (rare) Rib-eye, Fried Eggs & Hash Browns
 * 400g Ribeye (rare) - 27/08/2010 @ spitalfields
 * (g) 400g Ribeye

J.W Steakhouse

 * J.W Steakhouse

"Each steak is carefully hand picked and cut in house before being expertly seared on our 650°C broiler"


 * Creekstone Kansas Black Angus is the gold standard for USDA beef
 * Butcher's British CutsMacken Brothers of Chiswick - superior quality grass fed Aberdeen Angus Beef

Tasted

 * 900G Tomahawk - ribeye (Rare) - 22/10/2011
 * 900G Tomahawk (medium)
 * 900G USDA Porter house (medium rare)




 * 600G USDA prime T-Bone (Rare) - 20/05/2011.
 * 900G USDA Porter House (Medium rare)

New Street Grill
Our Black Angus Beef is selected personally by Steven Turton, of Turtons in Devon. Steven is a third a generation butcher with a heritage of sourcing the best quality beef. His knowledge and his experience of livestock has enabled us to showcase some amazing beef. The British Black Angus Beef is grass fed and dry aged for a minimum of 28 days to ensure that it has incomparable tenderness and superb flavour. From the USA we import the supreme USDA Certificated IBP Prime Black Angus, it is aged for a minimum of 40 days, it’s corn fed, and so offers an interesting comparison to the British grass fed beef.

Tasted

 * 1 Feb 2014
 * 8 Dec 2013
 * 26 Aug 2013
 * 4 Aug 2013
 * 2 Jun 2013
 * 3 May 2013
 * USDA prime rib eye (rare) - 1 Mar 2013
 * USDA prime rib eye (medium rare)
 * USDA prime rib eye (rare) - 23 Feb 2013
 * USDA prime rib eye (medium rare)
 * USDA prime rib eye (rare) - 19 Jan 2013
 * USDA prime rib eye (medium rare)
 * USDA prime rib eye (rare) - 8 Dec 2012
 * USDA prime rib eye (medium rare)
 * Vol-au-vent, wild mushrooms, leaf spinach
 * USDA prime rib eye (rare) - 24 Nov 2012
 * Wild boar
 * 350g Black Angus beef rib-eye on the bone (rare) - 9 Nov 2012

Marco Pierre White Steakhouse And Grill

 * MPW

Tasted

 * 10oz Ribeye (rare) 14/04/2013

MASH Modern American steakhouse

 * MASH

Beef:
 * Uruguay: Specially selected corn-fed Uruguay Hereford beef
 * Danish: Dry aged: Danish prime beef, aged for up to 70 days in a traditional process which tenderizes the meat with its own natural enzymes, as well as enriching the flavour by evaporation of moisture
 * American: From Greater Omaha, Nebraska this certified and hormone free, corn-feed beef is as tender and flavourful as you can imagine
 * Wagyu: This fantastic "Kobe Style" beef originates from Jack's Creek in Australia

Tasted

 * 300g Danish ribeye (Rare) 05/11/2012

Maze Grill

 * Maze Grill

Beef
 * Casterbridge grain fed, aged 21 days
 * Hereford grass fed, aged 25 days
 * Aberdeen Angus grass fed, aged 28 days
 * Creekstone prime U.S.D.A. corn fed, aged 35 days
 * Wagyu ‘9th grade’ Gold style

Tasted

 * Hereford Sirloin (Rare) - 05/12/2008
 * (g) AB Fillet
 * (g) AB Ribeye

The Meat & Wine Co
Saw it at westfields. Also serves Kangaroo, Springbok, Ostrich and Gemsbok
 * http://themeatandwineco.com/locations/uk/london/westfield-london

USA Beef
"USDA Angus cattle are carefully reared and grazed on selected farms, monitored from pasture to plate using a process of stringent quality checks. 120+ days grain fed and wet aged to perfection, providing the discerning meat connoisseur the most juicy, succulent, perfectly marbled, tender eating experience."

English Beef
"All our English steaks are Shire Beef, a premium beef brand sourced from Leicestershire. The Limousine cattle are 100+ days grass fed and can be directly traced back to the original farm and herd. The meat is aged to perfection to enable the flavour and tenderness of the beef to reach its prime, at which point the meat is cut to our exact specification."

Tasted

 * 300g Ribeye (rare) - 17/11/2010
 * (g) 400g Ribeye (blue)

Prime Steak House

 * Prime Steak house

Ruth's Chris Steak House

 * Ruth's Chris steak house
 * Boston

USDA Prime: Carefully selected and aged for tenderness. Cut thick to ensure juiciness. Seared to perfection at 1800 degrees. Topped with fresh butter that sizzles seductively on your plate, announcing the arrival of a fantastic steak you'll be talking about for days.

Tasted

 * USDA Prime T-Bone (Rare) - 08/11/2008
 * (g) USDA Prime New York strip

Le Relais De Venise L'Entrecote

 * Le Relais De Venise L'Entrecote
 * Le Relais De Venise L'Entrecote (Marylebone)
 * Le Relais De Venise L'Entrecote (City)

recommended to me

The steaks are from the Scottish butcher Donald Russell, Royal warrant holder and supplier to HM The Queen. Based in Aberdeenshire, the company specialises in grass fed, traditionally matured beef reared by farmers who care about their animals.

120 Marylebone Lane, London, W1U 2QG
 * gmap

Tasted
City (bank) Marylebone
 * Rare - 17/06/2011
 * rare - 27/02/2010

Rowleys
Recommended to me

British Angus (Entrecote)


 * http://www.rowleys.co.uk/

50% food bill between 17:30 & 19:00 : http://www.rowleys.co.uk/images/RowleysVocuher.jpg

Smiths of Smithfield
Beef is "Dry Aged" for 26 days or more.
 * http://www.smithsofsmithfield.co.uk/sos/index.html

Dry Aged for 21 days or more.


 * Gary Wallace: Shorthorn, Belted Galloway & Dexter
 * Ginger Pig:	Longhorn
 * Aubrey Allen:	Aberdeen Angus
 * Steve Turton: South Devon
 * Knights Farm: Hereford

Tasted

 * 1kg T-bone, dry aged 28 days (rare) for two 10/09/11
 * 340gm Sirloin Longhorn Sirloin, dry aged 28 days (medium-rare)

Sophie's Steakhouse
Meat has been naturally raised and individually selected from farms in Scotland and Northern Ireland and dry aged for 28 days.
 * Sophie's Steakhouse

+44 (0)20 7486 0878

– please note, no reservations available

Tasted

 * 24oz Cote de Boeuf (rare) - 15/10/2011
 * 10oz Ribeye (rare) - 06/05/2010
 * (g) 10oz Contre Fillet

STK

 * STK London

Tasted

 * 450g Rib eye (rare) 26/01/2013
 * T-Bone (medium-rare)
 * Rib eye (rare) upto 45 day aged 01/12/2012
 * Cowboy strip? (medium)

Morton's The Steakhouse

 * Morton's The Steakhouse USA

Butcher & Grill

 * Butcher & Grill-Battersea
 * gmap

39-41 Parkgate Road, Battersea, London, SW11 4NP

020 7924 3999

0207 247 7392

Roast
Recommended to me
 * http://www.roast-restaurant.com/

borough market Reservations and Enquiries : 0845 034 7300 Fax: 0845 034 7301 Address: The Floral Hall, Stoney Street, London SE1 1TL.

PopesEye
Recommended to me

The Popeseye Steak House serves only 100% grass fed Aberdeen Angus  delivered from the Highlands of Scotland.


 * http://www.popeseye.com
 * http://gsarnikowska.perso.neuf.fr/popeseye/index.htm

Parrilla La Cabrera
Recommended to me Buenos Aires
 * http://www.parrillalacabrera.com.ar/

Santa Maria del Sur
Recommended to me by Bartek
 * http://www.santamariadelsur.co.uk/

Best steakhouses in London

 * taken from Best new steakhouses in London via thesteakclub
 * and Best steak restaurants in London
 * and Esquire:10 Of The Best Steak Restaurants


 * more reviews: http://www.steaklovers.net/sub4_1.php

Other Steak restaurants

 * The door


 * Moo grill
 * The bull steak expert
 * steak exchange

10 best steakhouses in Las Vegas
The 10 best steakhouses in Las Vegas
 * 1) Carnevino - Palazzo Las Vegas, 3325 Las Vegas Blvd. South, 789-4141
 * 2) Cut - Palazzo Las Vegas, 3325 Las Vegas Blvd. South, 607-6300
 * 3) Craftsteak - MGM Grand, 3799 Las Vegas Blvd. South, 891-7318
 * 4) Delmonico - Venetian, 3355 Las Vegas Blvd. South, 414-3737
 * 5) Stripsteak - Mandalay Bay, 3950 Las Vegas Blvd. South, 632-7414
 * 6) Prime - Bellagio, 3600 Las Vegas Blvd. South, 693-7223
 * 7) Nero's - Caesars Palace, 3570 Las Vegas Blvd. South, 731-773
 * 8) SW Steakhouse - Wynn Las Vegas, 3131 Las Vegas Blvd. South, 248-3463
 * 9) N9ne - Palms, 4321 W. Flamingo Road, 942-7777
 * 10) The steakhouse at Circus Circus - Circus Circus, 2880 Las Vegas Blvd. South, 794-3767