"Flat Iron is one of the most highly in demand steak houses in England. Without the opportunity for reservations, plan on getting there, checking in and hanging out for the bar. The food menu is very simplistic focusing solely on steak and more steak. Any of the beef dishes are cooked to perfection and accompanied with our recommended roasted aubergine with parmesan, Flat Iron will not disappoint"

"Uniquely offering steak from cattle breeds here in England, this quality steakhouse cooks their meat a real charcoal grill. Cant go wrong by choosing one of the eight cuts of meat Hawksmoor offers, but they also offer a nice selection of fish and shell fish. The Lobster Mac and cheese along side the bone in sirloin will satisfy any foodie."

"Tramshed in Shoreditch is brought to you buy popular chef Mark Hix. The menu offers a very simple idea.. chicken or steak to share. The Himalayan salt dry-aged steaks and free-range chicken from here in England are of the highest flavor profiles in town. Though the formaldehyde sculpture of a cow over the restaurant may disturb some, the food is sure to please."

"Located in the luxurious Dorchester hotel, Cut comes to London and is the first Wolfgang Puck restaurant in Europe. The restaurant offers Cuts signature prime dry and wet age beef. Start with the crab and lobster louie.. from there the steak selection is unparalleled, our favorite is the A5 Japanese wagyu filet with a side of masala mushrooms"

"More known for the lively environment and scenery than the actual food quality, STK has made its way to London. The blue cheese and chive starting bread warms you up, while the tuna tartare appetizer prepares your pallet for some well cooked beef."