Off to the theatre? Show us your tickets!

London theatre dinner special

Heading to a show and looking for a great place to have a meal and share a bottle of wine, either before or after the theatre? Look no further, London! Simply show us your theatre tickets and enjoy a bottle of wine, on us.

Pop in and see us at our restaurant at St Martin’s Lane, or at Garrick Street to redeem this offer before Sunday 16 December.


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Follow Steak & Co. on Twitter

Steak & Co. London (SteakandCoLDN) on Twitter

Hello, twitterbugs!

Want the latest news on what’s happening at our three London steakhouses? Steak & Co. on Twitter‘s the place to be. We’re planning some special Twitter-only offers, so get involved!

You’ll find us @SteakandCoLDN

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‘Doneness’ level: your steak depends on it

Steak doneness. Yes, that is a proper phrase used in kitchens all over the world. The level of ‘doneness’ determines the flavour, texture, temperature and colour of your steak.

Here’s a handy chart (thanks to to help you decide what’s best for you:

Steak cooking levels

A picture can only say so much. Here’s more information about the taste, texture and juiciness:


A blue steak is pretty much how it sounds – seasoned and seared gently on the outside, but completely red throughout. Because the meat is effectively raw, it’s hard to chew and not juicy as heat hasn’t permeated through the meat.


A rare steak is one for the beef purists out there. Often referred to as ‘the perfect steak’, a rare steak is seasoned and seared, and the insides are 75% red. After cooking and a brief resting period, the steak will be tender and juicy.

Medium rare

A medium rare steak takes the concept of the rare steak just a little further – the insides should appear 50% red. This level of steak doneness should still result in a juicy and tender steak.


A medium steak is seasoned and seared well on the outside so that just 25% of the insides are light pink. After cooking and resting, the steak will have a tougher texture and a less-juicy inside.

Medium well

A medium well steak is cooked throughout, with only a touch of pink inside, barely noticeable. This steak will be chewy and have very little moisture inside.

Well done

Some would say a well done steak is a waste of a good-quality piece of beef. Others like it for it’s crisp outer, completely cooked insides and leathery texture.

At Steak and Co., we’re happy to cook your steak to whatever level of doneness you desire.

Our brilliant sizzling steak concept – delivered to your table on a hot steak stone – means that you’re in control of your steak, cooking it to your own personal level of beefy perfection!

Steak and Co. sizzling steak

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Come and join us on Facebook!

If you’ve eaten at one of our Steak & Co. restaurants before, or simply plan to visit us soon, join us on Facebook for the latest news, offers and behind-the-scenes fun.

You’ll find us if you search for Steak and Co. See you there!

Steak & Co. Facebook

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Twilight fans hit Leicester Square 48 hours before Breaking Dawn 2 movie premiere

Twilight fans camp for Breaking Dawn Part 2 premiere

Twilight fans camp for Breaking Dawn Part 2 premiere (photo via

At first, we thought they were queuing for one of our sizzling steaks, but it turns out that there’s a premiere a-happening!

Just around the corner from our Steak & Co. restaurant at 3-5 Charing Cross Road, London, hundreds of Twilight fans are camping out in the hope of getting up-close-and-personal to Breaking Dawn Part 2 stars Robert Pattinson, Kristen Stewart and Taylor Lautner.

Pop in for a hot meal when you’re done, guys!

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Our definitive guide to the best steak cuts

Sirloin, rump, rib eye, fillet steak, there are so many options, so which cut of steak is best? Each cut of steak has unique qualities, from texture and taste, to size and fat content.

Steak and Co steakhouseLet’s take a look at the most common cuts:

  • Sirloin steak – A versatile and tasty cut of steak cut from the tenderloin, the sirloin is a popular choice for many diners. A good sirloin steak will have a strip of fat surrounding the outer edge, which helps to intensify the flavour during the cooking process.
  • Rump steak – The rump steak has great firm texture and a bold flavour and tends to be cut in a large portion – great for super appetites!
  • Rib eye steak – The hearty rib eye steak is cut from the rib section, and is one of the most succulent and flavourful steaks available. The marbling of fat is quite high, contributing to the full flavour and tender, moist texture.
  • Fillet steak – A beautiful, lean cut of steak, the fillet steak is best when cooked from rare to medium-rare to showcase the quality and flavour of the meat.
  • T-Bone steak – The t-bone is perhaps the most flavourful – defined by the large t-shaped bone separating the strip steak from the tenderloin.
  • New York strip steak – A specialty sirloin, the New York strip steak (sometimes known as a Porterhouse steak) is trimmed into a nice, thick steak with plenty of marbling and a succulent texture.
Whichever steak you choose, a lot of a steak’s personality comes down to the way the steak is cooked, how the beef is fed, and the sauce you choose to accompany your steak – all aspects we’ll explore further so that you can make the very best choice next time you dine!

In the meantime, take a look at the Steak & Co menu to see the quality cuts of steak we have on offer.

What’s your favourite cut of steak?

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Welcome to Steak & Co.’s new blog

Here at Steak & Co., we’re always looking for more ways to communicate with our customers.

We’ve set this blog up so that we can let you know about the things that matter – quality food, great offers and to give you a taste of what happens behind-the-scenes at one of London’s busiest restaurants.

Most importantly, we’d love to hear from you! Leave your comments and suggestions here on the Steak & Co. blog, on our Steak and Co. Facebook page, or tweet us.

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