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STEAK20 20% off Tuesday Steak Night — use at checkout

Prime Cut Steaks,
Dry-Aged to Perfection

28-day dry-aged British beef, live-fire grill and the finest sides London has to offer.

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⭐
4.9/5
Customer Rating
🚀
30 Min
Fast Delivery
🌿
Daily Fresh
Ingredients
🥩 28-day dry-aged British beef
·
🔥 Live-fire charcoal grill
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📞 020 7901 2345
🥩
Dry-Aged Beef
Our beef is dry-aged for 28 days in our in-house maturation chamber.
🔥
Live-Fire Grill
Every steak is grilled over real charcoal at 600°C for the perfect sear.
🍷
Wine Pairing
Our sommelier curates the perfect wine for every cut on the menu.
🥩 Featured

Our Special Items

Handpicked favourites loved by our customers — crafted fresh every day.

Ribeye 300g Best Seller
🥩

Ribeye 300g

28-day dry-aged British ribeye — rich marbling, deep flavour, served with bone marrow butter.

£44.95 £38.95
Fillet Mignon 250g Popular
🥩

Fillet Mignon 250g

The most tender cut — lean, buttery and perfectly seared with a brandy peppercorn sauce.

£52.00 £44.95
T-Bone 500g Chef's Pick
🍖

T-Bone 500g

Two steaks in one — fillet on one side, sirloin on the other, cooked on the bone.

£62.00 £52.95
Wagyu Sirloin Premium
⭐

Wagyu Sirloin

A5 grade Japanese Wagyu sirloin — extraordinary marbling, extraordinary taste.

£82.00 £68.00
Lamb Cutlets
🍗

Lamb Cutlets

Four herb-crusted Welsh lamb cutlets, charcoal-grilled, with minted pea purée.

£34.95 £28.95
Tomahawk 800g Signature
🪓

Tomahawk 800g

The showstopper — a full-rib tomahawk steak, 28-day dry-aged, grilled and rested to perfection.

£99.00 £85.00

Get 10% OFF Your Next Order

Use the code below at checkout and enjoy the savings.

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Promo Code
STEAK20

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🏷️ Value

Great Value

Premium dishes at prices that make you smile.

Ribeye + Sides + Wine Best Value

Ribeye + Sides + Wine

Our flagship ribeye with two sides and a half-bottle of sommelier-chosen red.

From only
£54.95
Wagyu Experience Premium

Wagyu Experience

A5 Wagyu sirloin with truffle mac & cheese and a glass of Barolo.

From only
£68.00
Surf & Turf Signature

Surf & Turf

Fillet steak and half lobster tail — the ultimate combination.

From only
£52.95
Our Story

Masters of the Live-Fire Grill Since 2011

The Smoke Ring was founded by James Cartwright, a self-taught pitmaster who spent two years travelling America and Argentina studying live-fire cooking techniques. He returned to London and opened a 30-cover steakhouse in the City, aged 28, with a custom-built charcoal grill at its heart.

We work exclusively with a single farm in Herefordshire whose cattle are raised on grass, finished on grain and dry-aged in our own maturation room for a minimum of 28 days. Every steak is seasoned simply with sea salt and rested properly before it reaches your plate.

13+
Years Open
45k+
Steaks Served
4.8★
Avg Rating
About The Smoke Ring
🏆 Best Steakhouse London 2022
80k+
Happy Customers
💬 Reviews

What Our Customers Say

★★★★★

"The ribeye at The Smoke Ring is a defining example of what 28-day dry-ageing does to beef. The flavour is profound — nutty, mineral, deeply beefy — and the char from the live grill is exactly right."

R
Richard H.
Food Critic
★★★★★

"Celebrated my husband's birthday here three years running. The tomahawk is an event — it arrives plated spectacularly and tastes even better than it looks. The truffle mac & cheese is unmissable."

C
Caroline T.
Regular Customer
★★★★★

"I've eaten at the top steakhouses in London, New York and Buenos Aires. The Smoke Ring belongs in that conversation. The Wagyu sirloin is extraordinary — proper A5 quality, properly rested."

D
David K.
Meat Enthusiast
★★★★★

"Ordered the surf and turf for a special occasion and it arrived beautifully packaged with reheating instructions. Followed them exactly — the fillet was still pink, the lobster was sweet. Remarkable."

H
Helen M.
Verified Buyer
📰 Journal

From Our Kitchen

View all posts →
How to Cook a Perfect Ribeye
3 Apr 2026 Technique

How to Cook a Perfect Ribeye

The ribeye is the most forgiving cut — but there are still rules. James walks through the importance of resting meat, the correct grill temperature and why basting with butter at the end changes everything.

Read More →
The Guide to Dry-Aged Beef
27 Mar 2026 Education

The Guide to Dry-Aged Beef

Dry-ageing is one of the most transformative processes in all of cooking. We explain the science of what happens during those 28 days, why it intensifies flavour and how to spot genuinely dry-aged beef.

Read More →
Choosing Wine to Match Your Steak
20 Mar 2026 Wine

Choosing Wine to Match Your Steak

Our sommelier Isabelle shares the framework for matching wine to beef — why tannin structure matters, which regions work with which cuts and her personal picks for a ribeye, fillet and the Wagyu.

Read More →
📅 Reservations

Book Your Table

Reserve your spot and enjoy an unforgettable dining experience. We look forward to welcoming you.

  • 📍1 Grill Yard, London EC4V 4LA
  • 📞020 7901 2345
  • ✉️hello@thesmokerring.co.uk
  • 🕐Tue–Sun: 5pm – 11pm

Make a Reservation

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