Eat Out London!Steak & Co.
Steak & Co. serving the best sizzling steaks in the West End of London
Steak & Co - Home
At Steak & Co. quality runs through our veins, we are so proud of everything we do, we have our logo etched into the restaurants nuts and bolts, stamped onto our butter lids and our training manuals deserve a place in the Tate Modern as works of art.
We cater for the most dedicated carnivore with the Steak side of our menu and those who are looking for something different in our & Co. side of the menu.
The steaks are first caramelized on our chargrill to seal in the flavour then you choose an infused butter, a salt or shake and a sauce as a final accompaniment.
Our largest restaurant is on the corner of Irving Street and Charing Cross Road just off Leicester Square.
This is served from 12 noon until 5pm with express dishes which have been specially designed by our master chefs for those wanting a speedy Steak & Co. experience.
Reviews and related sites
Steak & Lobster | Restaurants in central London & Manchester
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We aspire to be the very best in what we do; delivering the finest steak and freshest lobster to your plate.
With freshly caught lobster, and steak from County Antrim in Northern Ireland, we understand the importance of provenance and quality.
STEAK Restaurant & Brasserie - Home is where the ... - Edinburgh
Hawksmoor - the best steak restaurant in the UK
A labour of love to find the perfect beef inspired us to try to open the best steak restaurant in London.
Happily, we received great reviews and a few awards which encouraged us to broaden the menu and aim to be amongst the best restaurants of any kind in the UK.
The menus revolve around the best ingredients we can find – whether it be beef from grass-fed native cattle, sustainable seafood from around the British coast, seasonal fruits and vegetables or great British cheeses – and are served by friendly people who love what they do.
Beef and Brew - London
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We believe steak shouldn't cost the earth.
We focus on lesser-used and delicious cuts such as hanger (aka butchers' steak or onglet), with the odd premium steak thrown in too.
Our restaurant is simple, delicious and somewhere you'll want to come back to every week.
Steak & Honour, Cambridge: restaurant Review - olive magazine
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A short menu above the equally bijou open kitchen on the ground floor of Steak & Honour displays this three-storey restaurant’s specialty for all to see: burgers.
Another van, and several years and burgers later, and this time the duo have laid roots on Wheeler Street in the city centre.
We add in a slice of American cheese (just because it makes everything better) but the layers of crisp iceberg lettuce, sliced red onion, gherkins, French’s mustard and Heinz tomato ketchup are all it needs.
Served with onion, American cheese and an umami-packed seaweed mayo it gave the classic a serious run for its money.
Three-cheese mac & cheese is good enough to fight over – tender pasta, slicked with a sauce rich with American cheese, cheddar and emmental and spicy with mustard powder, is then sliced and grilled (grilled cheese klaxon!)
Beast: restaurant review | Jay Rayner
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You could bang on about the bizarre pricing structure, and the vertiginous nature of those prices; about the rough-hewn communal tables that are so wide you can’t sit opposite your dining companion because you wouldn’t be able to hear each other, and the long benches which make wearing a skirt a dodgy idea unless you’re desperate to flash the rest of the heavily male clientele.
Instead you should accept Beast as the most unintentionally funny restaurant to open in London in a very long time.
It is a venture by the Moscow-born company behind the admirable steakhouse Goodman, and the clever and ever-expanding chain Burger and Lobster, where you can get only an expensive burger or a cheap lobster, both for £20.
When it first opened a few months ago, it offered only a set menu for £75 a head: a few antipasti of aged parmesan and the like, followed by 400g of bone-in rib-eye per person, and a quarter each of Norwegian king crab, a species which cleverly manages to be both a delicacy and a cause for concern to environmentalists due to the way it is advancing down the Norwegian coast.
At that price they should lead the damn animal into the restaurant and install it under the table so it can pleasure me while I eat.