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.

http://www.steakand.co.uk

BLT Steak - New York Magazine Restaurant Review

BLT Steak is the name of Tourondel’s venture (the initials stand for Bistro Laurent Tourondel), which set up for business about a month ago on East 57th Street, off Park Avenue.

But what makes a good steakhouse, of course, is lots of good meat, and there’s plenty of that on the menu at BLT Steak.

If you’re a steakhouse traditionalist, you can bolster this dish with plates of oysters on the half shell, a robust (though not especially fresh) shrimp cocktail, or a baroque creation called a “Grilled ‘BLT’ with Foie Gras” (at $22, it’s Tourondel’s nod to Daniel Boulud’s famous burger), which consists of apple-smoked bacon, iceberg lettuce, tomato, and butter-smooth slabs of foie gras terrine, squeezed between two pieces of grilled toast.

The only unhappy beef dish I encountered at BLT Steak was an oversize Kobe strip-steak special, which oozes a great slick of oil when you press it with your fork.

No self-respecting steakhouse would be complete without a bulging roster of side dishes, and BLT Steak is no exception.

Gwen, a manly restaurant and butcher shop, simply screams 'steak'

But you’re going to want steak — everything about the restaurant primes you for steak.

That 12-ounce Blackmore Farms New York strip you have your eye on is an extra $185.

You start to think about when your car payment might be due, or the pair of Yeezys you’ve had your eye on, or the price of a discounted Jet Blue ticket to New York.

And it’s a … really good steak, not as concentrated as the A5 Japanese Wagyu from Cut perhaps, nor quite as salty and compelling as that two-bite Wagyu at used to be, but mineral-rich, just chewy enough, tasting of an animal’s life well-lived.

The Yeezys will wait.

Steak & Lobster | Restaurants in central London & Manchester

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

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.

Galveston Restaurant Review: Number 13 Prime Steak and Seafood

Number 13 Prime Steak and Seafood is named after Island-infamous pirate brothers, Jean and Pierre Lafitte – story is Number 13 was an alias the two brothers used.

The two of us ventured over to Number 13 for our maiden meal after hearing great reviews through the Galveston grapevine.

If, like one of us, you absolutely must order another round of these delights, you will crowd your belly for future courses.

Our main course culminated in the 36 ounce-30 day porterhouse “for two” – medium (perfect).

For dessert we fell into Number 13’s version of a S’more.

Steak & Honour, Cambridge: restaurant Review - olive magazine

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!)

Restaurant Review: Connors Steak and Seafood | Sarasota Magazine

At Connors Steak & Seafood, the newest addition to the collection of eateries and food markets at Westfield Siesta Key, creative appetizers and alcohol are part of the answer.

Relaxed and less masculine in ambiance than a traditional steakhouse, Connors skews young, offering trendy craft cocktails, a plethora of small plates, and wine bottles that are part of the decor.

Appetizers are standouts, so good you might want to compose a meal of three small plates if you’re not looking for steak or lobster tails on your visit.

Small plates range from $8 for fried mushrooms in Creole sauce to market price for a plate of blue point oysters, jumbo crab meat, shrimp, lobster tail and king crab leg plus accompaniments.

At lunch and dinner, look also for pasta selections, burgers and fresh seafood ranging from fish and chips to swordfish scampi, cold-water lobster tails, Cajun red grouper or blue lump crab cakes.

Beast: restaurant review | Jay Rayner

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.

Rare Steak and Seafood restaurant review: A crowded steakhouse ...

The 10-ounce rib cap is a highlight on the brief menu at Rare Steak and Seafood.

Caesar salad is prepared tableside by Paul Andrew Morton in the 150-seat, second-floor dining room.

(Dixie D. Vereen/For The Washington Post) Meals begin with sourdough garlic knots shaped like cinnamon rolls and showered with Wisconsin-made Parmesan cheese.

[Four splurge-worthy reasons to eat in New York City right now] The brief menu at Rare, which shares its building with the Laborers’ International Union of North America, doesn’t break much new ground, and a few steakhouse staples are executed better elsewhere.

(Dixie D. Vereen/For The Washington Post) That massive, solid brass door in the main dining room?