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11 articles
Côte de boeuf for two pushing past £120, wagyu flights that outprice a weekend in the Cotswolds — Britain's top-end steakhouses have entered genuinely silly territory. We asked the maître d's, the suppliers and the punters whether the pleasure matches the price tag.
The smash burger never made it onto the sit-down menus of Manhattan, and that's precisely the point. We test British beef blends, presses and baps — from brioche to a proper barm — to build the definitive NYC-style burger for UK gardens and kitchens.
We bought porterhouse and T-bone steaks blind from butchers in London, Manchester and Glasgow, then handed them to an independent expert for grading. The results reveal a surprising amount of mislabelling — and where the genuinely great cuts are hiding.
A proper New York chophouse dinner — strip steak, a martini, creamed spinach, cheesecake — will set you back the best part of £100 in London. We challenged three budget cooks to recreate the whole thing for £15 a head, and the results surprised us.
Pastrami is brisket's loudest, briniest, most swaggering cousin — and you can make it in a British kitchen with nothing more exotic than a fridge, some spices and two days of patience. Here's how to build a proper deli night at home, pickleback included.
Bristol's doing brunch, the City's doing power steaks — but which New York borough is your dinner party actually channelling? Take our cheeky quiz, then steal our menu and wine pairings for a themed night in.
The New York strip is the steak that named a thousand restaurants — yet nobody can agree what to call it. We untangle the sirloin confusion, compare UK supermarket and butcher offerings, and crown the best-value cut on the high street.
Forget the London steakhouse monopoly — from Glasgow's wood-fired chophouses to Bristol's basement grills, regional chefs are redefining what a New York-style steakhouse means on British soil. We speak to the cooks betting on local beef and big flavour.
From Manhattan delis to Brixton backstreets, the weekend brunch has made itself thoroughly at home on these shores. We trace how eggs Benedict and bottomless bloody Marys became as British as a Sunday roast — almost.
Marbling, dry-aging, wet-aging, wagyu — steakhouse menus are full of terms that sound impressive but rarely come with an explanation. Consider this your decoder ring.
New York steakhouse culture has officially crossed the pond, and it's not just a London thing anymore. We tour the best American-style grills from Manchester to Glasgow, and explain how to spot a proper bone-in ribeye done right.