best steakhouses in London

London built its modern steakhouse scene in 15 years. Hawksmoor opened in Spitalfields in 2006 and made British beef fashionable again, Goodman followed in Mayfair in 2008, and Blacklock and Smith & Wollensky arrived in 2015. Today the choice runs from a £27 sharing platter of chops in a Soho basement to a Basque grill that ranks among the best steak restaurants in the world.

This guide covers ten London steakhouses and grills, grouped by style. For each one we say what to order, what kind of bill to expect and how to book, and we explain a few terms that decide the price of a steak dinner in London.

How We Chose These Steakhouses

This is an editorial selection, not a scientific or absolute ranking. We looked at the World's 101 Best Steak Restaurants 2026 ranking, the MICHELIN Guide's listings and each restaurant's own menu and description, and we picked places with different styles so the list covers more than one kind of steak night.

The guide is compiled from published reporting, not from personal visits. Menus, prices and opening hours change often, so check current details before you book.

London's Best Steakhouses at a Glance

Price notes follow the MICHELIN Guide, 2026 menu listings and restaurant descriptions. Where no figure is published we use broad descriptors, and actual bills vary with wine, sides and service charge.

British Beef and Chophouses

London's best-known steakhouses cook British beef over charcoal. They differ mostly in how much you spend and how formal the room is.

Hawksmoor

Hawksmoor began at 157a Commercial Street in Spitalfields in 2006, and the MICHELIN Guide lists that restaurant at £££. It describes a place that sticks to hand-butchered British meat and the basics done well, and it recommends starting with bone marrow and onions on sourdough toast. The group now has seven London restaurants, including a St Pancras branch that opened at the end of 2025 and ranks No. 13 in the World's 101 Best Steak Restaurants 2026.

The beef comes from native British breeds, including Longhorn, and is dry-aged for 35 days, then cooked over charcoal. A mid-2026 menu listing put a 350-gram rib-eye at £43 and a 450-gram cut at £57, with beef-dripping chips at £7 and set menus starting near £20. Sunday roasts are popular, and the basement bar at Spitalfields is worth a stop on its own.

Blacklock

Blacklock opened in 2015 in a basement on Great Windmill Street in Soho, in a former strip club, and sold itself as the opposite of a stuffy, expensive steakhouse. The group now has restaurants in the City, Shoreditch, Covent Garden and Canary Wharf as well. It is a modern chophouse, and the meat comes from Philip Warren's farm in Cornwall, dry-aged and cooked over charcoal.

The dish to order is the All In, a sharing platter of beef, pork and lamb chops piled on flatbreads that soak up the juices, which a 2026 listing puts at about £27 per person. The Sunday roast sells out weeks in advance, and the Covent Garden branch offers a Monday Butcher Price deal on sharing cuts. It is the best value in this guide for a group.

Flat Iron

Flat Iron is a chain of steak restaurants built around a single cut, the flat iron steak from the shoulder of the cow, which was once considered a lesser cut. It raises beef on its own farm in North Yorkshire and works with small specialist farmers, and its beef-dripping chips are a regular order. The Covent Garden restaurant is one of several in London.

The appeal is price and simplicity: a short menu, a quick service and a bill far below that of the formal steakhouses. It suits a pre-theater dinner or a weeknight when you want a good steak without spending £100.

Basque and Spanish Grills

Two of London's most talked-about steak restaurants are not steakhouses at all but Basque grills, where beef from Galicia is cooked over fire and sold by weight.

Ibai

Ibai is at 90 Bartholomew Close, near Barbican and Farringdon. In the World's 101 Best Steak Restaurants 2026 it ranked No. 7, the highest of any London restaurant, and the ranking described it as one of the most distinctive grill-led restaurants in London because it takes Basque tradition seriously and applies it with judgment.

The restaurant is from the team behind Lurra and Donostia, and it supplies its own Galician beef. Cuts are priced by weight and meant for sharing, and the wine list leans toward Spain. A bill depends heavily on the weight and breed you choose, so ask your server for the per-person cost before you order.

Lurra

Lurra is a small Basque grill in Marylebone, from the same people as Ibai. It is not strictly a steak restaurant, but its Galician beef is the main draw, and the kitchen cooks it over open fire. Luxury London calls it London's best-kept steak secret.

It costs more than Blacklock and Flat Iron and a little less than Hawksmoor and Goodman, so it is a mid-to-high choice. Choose it for a smaller room and a more gastronomic meal than a traditional steakhouse.

Luxury and American Steakhouses

These three restaurants offer the formal steakhouse experience: white tablecloths, long wine lists and prime cuts from around the world.

Goodman

Goodman opened in Mayfair in 2008, and it also has restaurants in the City and Canary Wharf. The steakhouse dry-ages its beef on site, which is unusual in London because of the space it takes, and it chooses cuts each day from its ageing room. The menu includes British and imported beef, and the room is modeled on a Manhattan steakhouse.

Goodman also runs the Mayfair restaurant Beast, known for king crab and large steaks. We could not confirm a current price list, so expect a premium bill and check the menu when you book.

CUT at 45 Park Lane

CUT is at 45 Park Lane in Mayfair, in the Dorchester Collection hotel, and it is Wolfgang Puck's London steakhouse. The restaurant offers prime beef from different countries alongside the service and room of a luxury hotel.

It belongs to the top tier of London's steakhouses for price, so it suits anniversaries and special dinners more than a casual steak night. Check the current menu, since premium cuts and wine can push the bill well above a typical steakhouse.

Smith & Wollensky

Smith & Wollensky opened off the Strand in 2015 as the New York steakhouse's first outpost outside the United States. Its USDA Prime beef is butchered on site and dry-aged for 28 days, and it also serves British and Irish cuts. The room has wooden furniture, white tablecloths and warm lighting.

It is the choice for classic American steakhouse cooking, with large cuts, substantial sides and a long wine list. Expect a higher-end bill, and check the current menu.

Argentine and Pub Grills

Gaucho

Gaucho is an Argentine steakhouse group with a restaurant near Piccadilly Circus and several others across London. The menu centers on Argentine beef cooked on a grill, with a wine list that leans toward Argentina. It is a good fit for a business dinner or a West End evening.

Prices are higher-end, and the final bill depends on the cut, the wine and the sides. Check which branch you are booking, since menus and rooms differ.

The Devonshire

The Devonshire is a Soho pub best known for its Guinness. Upstairs, a grill room cooks beef over fire under chef Ashley Palmer-Watts, and the menu changes with availability. In the World's 101 Best Steak Restaurants 2026 it ranked No. 45.

It mixes a pub atmosphere with serious cooking, and set menus can help lower the bill. It is not a traditional steakhouse, but it earns its place for the quality of the beef and the room.

Steak Terms That Affect the Price in London

• Dry-aged: beef that is hung for weeks to concentrate flavor. Hawksmoor ages for 35 days, Smith & Wollensky for 28 days and Blacklock for up to 55 days, and longer ageing usually costs more.
• Priced by weight: big cuts at Hawksmoor and the Basque grills are sold by the gram or kilogram, so the weight you choose sets the bill.
• Sharing cuts: porterhouse, prime rib and bone-in cuts are meant for two or more, which can lower the cost per person.
• Service charge: many London restaurants add a service charge, so check the menu footer before you tip.

How Much Does Steak Cost in London?

• Casual chophouses and single-cut restaurants: Blacklock's All In is about £27 per person, and Flat Iron is the least expensive option in this guide.
• Classic steakhouses: at Hawksmoor, a 350-gram rib-eye is about £43 and a 450-gram cut about £57, before sides and drinks.
• Luxury and premium restaurants: Goodman, CUT and the Basque grills can run far higher, especially with Wagyu, large shared cuts or wine.

Tips for Booking a Steakhouse in London

• Book Sunday roasts early. Blacklock's Sunday roast sells out weeks in advance.
• Look for set menus. Hawksmoor and The Devonshire both run set menus that lower the cost of a steak dinner.
• Check which branch you are booking. Hawksmoor, Blacklock, Goodman and Gaucho each have several London sites with different rooms and menus.
• Confirm prices. Menus change, and published figures can be out of date.

Frequently Asked Questions

Which London steak restaurant ranks highest in the world?

Ibai in Barbican ranked No. 7 in the World's 101 Best Steak Restaurants 2026, the highest of any London restaurant. Hawksmoor St Pancras ranked No. 13 and The Devonshire No. 45.

Where did Hawksmoor start?

Hawksmoor opened at 157a Commercial Street in Spitalfields in 2006, and the MICHELIN Guide lists that restaurant at £££.

What is the cheapest steak dinner in London?

Flat Iron and Blacklock are the lowest-priced options in this guide. Blacklock's All In sharing platter is about £27 per person.

Is there a Basque steakhouse in London?

Yes. Ibai in Barbican and Lurra in Marylebone both serve Galician beef cooked over fire in the Basque style.

More London Dining Guides

For more places to eat in the city, see our guide to the best restaurants in London, or our guide to the best pizza in London.