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May 12, 2010 06:05 AM

London's best steak?

OK Chowhounders - I need steak help.

3rd wedding anniversary coming up and somehow we have developed a steak thing. 1st anniversary was at Peter Luger's in Brooklyn; last year at Hawksmoor. Both good but not super super wow - do I just have to stay at home this year with the BBQ and walk the cow by the grill???? (I like it RARE!)

Thanks for suggestions :-)

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  1. if you get rib eye (with the bone in, natch) from o'sheas in knightsbridge, you can make a truly delicious steak dinner at home that is mostly better than you'll get in any restaurant. you can spend the mark up on an outstanding claret instead. if you want a recipe, ask and i'll post some ideas on the recipe board.

    fyi, i never go out for steak anymore.

    4 Replies
    1. re: howler

      I think you're right. I've had a sneaking suspicion that was the case. *Calls waiter over* - "Garcon - please move me to the Home Cooking board!"

      1. re: themags

        I agree with Nick, I mean howler. There's an O'Sheas in Selfridges as well.

        1. re: greedygirl

          OK, changing the topic to London's best uncooked steak, is O'Shea's the best? Allens of Mayfair? Ginger Pig?

          1. re: themags

            mmmm.... Ginger Pig 45 day dry aged beef..... ahhh

    2. Both are chains, but did some good steak:

      Black & Blue, Borough Market
      Gaucho's, Tower Bridge

      Not quite Peter Luger's though.. :( I would probably go with Ginger Pig followed by judicious application of fire at home.

      2 Replies
      1. re: MonkeyC

        to be honest, i find lidgates, wyndham house butchers and o'sheas to be far superior to the ginger pig. o'sheas has the best beef/lamb, but i find myself at wyndham house for pork/chicken. the red label chicken at wyndham house is the most chickeny chicken around.

        1. re: howler

          I'm liking the Lidgates website with cooking and cut info - thanks for the tip!

      2. If you do decide to go out, I'd recommend Goodman's. I had an O'Shea bone-in sirloin there last month that I'm still thinking about!

        1. Spare a thought for The Rib Room at The Carlton Tower Hotel in Sloane St. Comedy prices, but it lives up to its name.

          1. Maze Grill (expensive but v good) or Goodman.
            I like their corn fed beef (fattier, more tender) but that's a matter of preference. I think most british beef tends to be grass fed.

            10 Replies
            1. re: sikop4t

              cows are ruminants. they are fed grain so as to shorten the amount of time they gain weight - its all about the money, lebowski. so yes, american beef is fattier, but its certainly not more tender.

              if you are somewhat competent in the kitchen, grass fed dry aged scotch or irish beef is far superior to anything in the us of a.

              1. re: howler

                I find British beef so reliably bland that I must frequently smother it in sauce. Big thick cut American beef, to my tongue, is so full flavoured it awesomely delivers on its own.

                1. re: tasneem

                  I second your opinion and am not being swayed by my American roots. I've had the great Irish beef - it doesn't compare to what's available in the U.S.

                  1. re: zuriga1

                    our perennial argument, innit (grin)

                    one of these days i'm going to invite you over, cook, and try and get you to change your mind.

                    1. re: howler

                      I'll come and support you, howler. Brit beef beats Yank beef for taste every day of the week*. Innit.

                      * Although I have on occasion had a decent tasting American steak which almost matched what we have here **

                      ** I'm comparing top quality with top quality here of course.

                      1. re: Harters

                        thank you harters.

                        i agree - with a lot of effort, you can get decent beef in the usa. see if you can help further: the only way i know to describe the difference in taste is to say that grass fed british beef tastes cleaner to me than (most) grain fed american beef.

                        i hope its not a psychological issue with me as a reaction to the horrors of feeding cows only grain etc. but i'm beginning to believe that an animal whose led a happy life, eating what it naturally eats blah blah and is killed humanely blah blah tastes a lot better than the alternative. having said that, watch me flunk a blind taste test.

                        1. re: howler

                          Joking aside, I suspect the different preferences between Europeans and Americans is that we both prefer what we've grown up with, and are familiar with.

                          I know you don't fall into either category :-)

                          On a possibly related aside, I often see Americans on the CH topical boards say they don't like lamb as it's too gamey for their taste. Whereas I regard lamb as a sweet lovely mild meat - including the Herdwick lamb chops we had tonight which have been working their little legs off running up Cumbrian hills

                      2. re: howler

                        Youse got a deal. Can I bring my A-1 sauce along? :-) I'm a bit meat deprived, so to speak. The DH doesn't eat beef.

                        1. re: howler

                          Youse got a deal. Can I bring my A-1 sauce? :-) I always have to buy a steak for one... the DH doesn't eat beef.