Tag Archive for: steak

eat out to help out

We’ve registered for the government scheme, and to make sure you get the most out of your ‘up to £10 off’ as well as several new dishes on our a la carte menu we have two new offers:

Offer 1
300g Rump Steak with Chips & Chimichurri or Béarnaise: £20

To make life easy we have reduced the price of our spectacular rump added chips and chimichurri and priced it at £20 which means that even before your discount this is a saving of £8.50, with the government discount this is 28-day dry-aged steak ‘awesomeness’ for £10 from lunch on Monday to dinner on Wednesday every week in August.

Offer 2
Onglet with Chips & Chimichurri: £15
(Monday to Wednesday Lunch Only)

I know it’s entirely personal but this is my favourite cut, give it to me medium rare and I can shut the world out as I eat. At £7.50, with the government discount, it’s literally a steal.

Gide to steak and other beef cuts

We’re passionate about meat, particularly steak, at The Jones Family Kitchen and The Jones Family Project. With both our restaurants recently voted in the Top 10 steak restaurants in London we’ve learnt quite a bit about what makes great steak. I believe that there is nothing better than a beautifully prepared and cooked piece of beef. Choosing the right cut for you in a restaurant or at home can be both daunting and exciting as there is so much variety in terms of texture and flavour based on the location of the cut from every cow.

Before considering which part of the cow is best for each dish it’s important to check the breed of cow, the way it was raised, fed and slaughtered and the length and the method of aging. We use naturally fed traditional Longhorn cattle. Their hardiness is ideal for converting grass into meat, their calm nature produces relaxed meat and their strength creates intra muscular marbling leading to flavoursome cuts. Unlike other breeds which lay down too much external fat before the formation of intramuscular fat, Longhorns not only produce large fillets, sirloins, rumps and shoulders but also naturally have good marbling throughout which gives excellent succulence, tenderness and flavour.

We also firmly believe that good steak should be dry-aged. All meat needs to be hung before it can be eaten to allow it to mature and develop its flavour. While chicken needs a few days and lamb and pork about a week, beef benefits by being aged for longer.  Dry-aging is both a science and an art and like a good wine it can’t be rushed. While the cool air circulates constantly and freely to prevent the growth of anything detrimental, the flavour of the beef is naturally altered by a combination of bacteria, enzyme breakdown and oxidation. The fibres in the muscles become tender and elastic and the flavour in the meat intensifies. Although Dry-aged meat is a little more expensive due to the additional time taken to hang, the loss of moisture and trimming of the bloom (a safe bacteria edging) the taste and texture means it is well worth it if you are interested in eating great steak.

As I mentioned, there is a huge amount a variety in the way you can cook beef and it’s important to choose the right cut for you at the butcher or in a restaurant. Here is a guide to some of the most popular cuts, where they are from and how best to cook them.

The meat closer to the front of the cow (the fore end) is sweeter and tastier. This is because the head, neck and front legs is where the majority of a cow’s movement takes place. All this movement increases muscles’ bulk and adds fat and marbling through the huge joints. The meat from this area needs to be cooked long and slow to break down the muscles and the extra fat in the joints adds flavour and naturally bastes the meat, keeping it moist. These cuts are usually the cheapest, but if not rushed and cooked with skill, they deliver unctuous flavours with robust textures.

Neck & Clod: These hard-worked muscles are very tasty and have good fat content. They need longer, slower, moist cooking and are delicious for pot roasts, stews, casseroles and burgers.

Chuck and Blade: Probably the most used muscle in the whole animal, the chuck contains a lot of connective tissue, including collagen. Collagen melts during the cooking of the meat, making the flavour intensely stronger. Chuck meat is excellent for stewing, slow cooking, braising, or pot roasting.

Brisket: This is a cut of meat from the breast or lower chest. It is a common cut of meat for use in Vietnamese Pho soup and corned beef.

Rib-eye and rib steak: As you’d expect, rib steak or rib-eye is from the lightly worked upper rib section. When cut into steaks, the rib-eye is one of the most popular, juiciest, and expensive steaks. The meat from the rib area is more tender and marbled than other cuts. This extra marbling makes rib eye steaks and roasts especially tender and flavourful and well suited to dry heat cookery. A rib eye is a boneless steak whereas a rib steak has the bone in. Leaving the bone in means that extra moisture and fat alongside the bone will enhance its flavour and succulence. I’d always recommend this cut to be served medium-rare to medium, as this will melt the fat in the meat which adds fabulous flavour.

Shin and Leg: These are the ultimate cuts when stewing or braising beef as they are filled with tasty marrow bone.

The middle of the cow offers excellent tasty meat with good fat marbling in the upper part of the body and great value in the flank. These tender lesser-worked muscles deliver a finer, more delicate flavour and texture that needs far lighter cooking techniques, such as quick flash-searing or grilling.

Fillet: If your preference is for tenderness over deep flavour in a steak then fillet is the cut for you. The fillet is a long, narrow muscle wedge inside the ribcage at the lower middle of the back starting, at its thinnest point, at the cow’s kidneys. It the only muscle these beasts do not use and is surrounded by a film of fat so thin you can rub it off with the tip of your finger. It is made up of three main sections: The tail, which is the flat end, used for steak tartar and medallions; The thick end or head, used for Chateaubriand, named after the French statesman and author Francois René Vicomte de Chateaubriand (1768-1848) and Beef Wellington, which it’s believed received its name because of that well known British Duke’s love of a dish made from beef, truffles, mushrooms, madeira and pâté cooked in pastry, and The middle of the fillet which is used for steaks and carpaccio. Fillet steaks are usually cut a minimum of 1 inch thick up to 2.5 inches and need minimum seasoning. Care should be taking in marinating a cut from the fillet as flavour will be absorbed quickly and if left from more than 20 minutes could overpower the meat.

Sirloin: Sirloin steaks come from the large back muscle section behind the ribs of a cow. They have a stronger and beefier flavour than fillet or rib-eye and can hold their own with strong flavoured sauces. You also get Porterhouse and T-bone steaks from the back section of the cow which contain both sirloin and fillet. Porterhouses, which are from further back than T-bones, are larger and contain more fillet.

Thin Flank: The belly of the animal is best when cut across the grain and marinated for several hours and thus is great for roasts, stews and casseroles. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. Because the marinades in Asian cuisine tend to be tenderizing, flank steak is frequently used in this cuisine.

The rear of the cow has less fat running through the meat. This part produces one of the tastiest steaks – the rump – and good joints for pot-roasting or roasting but these cuts do need careful cooking.

Rump: Prime rump, which comes from the lower back of the cow, is packed with flavour but needs to be dry-aged longer or marinated to bring the flavour to the fore. At Jones we use 55-day dry aged rump from The Ginger Pig butcher, and the flavour is outstanding. The rump area also includes the Picanha rump steak which we use for our Sunday Roasts. It’s a succulent and tender cut, sometimes known as top sirloin cap. Highly prized in Brazil and Argentina, Picanha should always be cut across the grain. It cooks particularly well in a Josper.

Silverside: Beef silverside also known as Top Round in the U.S. is a lean, tough cut of meat from the hind part of the animal. It gets its name because of the “silver wall” on the side of the cut. This is a long fibrous “skin” which has to be removed as it is too tough to eat. Silverside provides a great flavour and is superb for stews, casseroles, pies and mince.

Topside: Topside of beef is a lean boneless cut from the top of the inside hind leg, also called buttock steak. Topside is ideal for roasting as well as cold cuts and makes delicious spiced beef. Stews, casseroles and pies also work beautifully with this cut.

I hope you’ve found this guide to some of the most popular beef cuts useful. Do pop in and ask any of our team for advice if you have any questions.

The first UK National Steak Day is taking place this year on Thursday, 25th April. We are delighted to be taking part.

With this event being about sharing we’re offering 25% off all our sharing steaks, though if you prefer to keep your steak to yourself we’re also offering 25% off our 350g sirloin steak for the day.
Vouchers for participation are free and can be obtained from


Top Steakhouse in London

We are hugely honoured to have been listed as the top steakhouse in London by the independent and very thorough team at Steak Society.

Top Steakhouse in London

We were thrilled to be visited recently by the amazing Faith Strickland from the brilliant Design My Night and are thrilled she enjoyed her dinner with us commenting in her review: “Seared Scallops (£9) were a brilliantly light way to start dinner, with three chargrilled pieces on a bed of wild garlic gremolata. I also ended up making eyes at my friend’s Whipped Goat’s Cheese (£9), a pretty plate of tangy mousse-like cheese, fresh peas and slithers of prosciutto. The star of show is the josper grill, so hot that the 300g rump (£19.50) sealed in flavours immediately, leaving a smoky outside. I opted for catch of the day, sourced from the West Country and whizzed up the M5 in the early hours to arrive on my plate in the form of a large plaice fillet. Fans of the original Shoreditch restaurant will be pleased to know that the potato menu has made the move, as has the truffle macaroni and cheese (£4.50), a stringy gooey dish that will have you knocking forks.”

Read her full review at Design My Night/The Jones Family Kitchen

Thanks Faith for your lovely words and family comparison (your parents love you all 🙂 ) We hope we can welcome you back again soon.

We’re honoured to have been in the brilliant SheerLuxe team’s roundup of restaurants to try this July 🙂

“Born in Shoreditch, The Jones Family Project has spread its wings and branched out in Belgravia with sister venue, The Jones Family Kitchen. Headed up by former Barrafina chef Oliver Pollard and with an ingredient-led philosophy (think Ginger Pig meats cooked on Josper grills; truffled macaroni cheese; and an Insta-worthy brunch menu) as well as a stellar wine list, we predict the tucked-away courtyard will be this summer’s hotspot….”

Thank you SheerLuxe team. We hope you have a fantastic week and that we can welcome you again soon 🙂

East London Girl

We were very happy to be visited by the wonderful East London Girl recently and are delighted that she enjoyed Eccleston Yards, our cocktails, Josper grilled Ginger Pig Ltd steaks and other dishes finishing her review: “The Jones Family Kitchen restaurant in Belgravia lived up to my expectations and more. The venue is stunning, the food is spot on, the cocktails are fantastic and the staff are great. Seriously, what more could you want?!”

Read her full review at East London Girl

Evening Standard Steak

Thrilled to see our chefs’ delicious Josper grilled Ginger Pig Ltd Prime Rib Steak in tonight’s London Evening Standard Your Day on a Plate…

Definitely looks like a yummy day 🙂 Thank you for including us 🙂

#steak #dinner #tasty #primerib #gingerpig #topbutcher #ecclestonyards #thankyou

Steak Society The Perfect Steak

We’re very honoured to have been given five stars by the steak connoisseurs at Steak Society who visited us incognito recently.

Their review of our Prime Rib (cooked medium-rare) and 55 day aged Rump Steak (cooked rare) entitled “The Perfect Steak” is below and concludes: “I could say that the steak at Jones Family kitchen is magic, but that would betray the careful selection of quality rare breed beef that is cooked to perfection. With a lower price point and an arguably superior product to London’s steakhouse chains, I highly recommend checking out the Jones Family Kitchen.”

Read their review at Steak Society – The Perfect Steak!

Thank you very much Steak Society We hope you have a fabulous weekend and that we’re able to welcome you again soon 🙂


Thrilled and honoured to be today’s Test Drive in Hot Dinners

Thank you Hot Dinners for visiting us and for your lovely words about our menu 🙂 We look forward to welcoming you again 🙂

Their full review can be read on Hot Dinner’s excellent web site.

…..”What’s on the menu?

Their big thing is the section of Josper grilled Longhorn steaks so you can share a prime rib or porterhouse if there’s a group of you, or order other cuts individually. But actually it’s one of those menus that has just loads you’d genuinely fancy eating on. Make sure, though, that you start with the cheese croquettes (£3.50) – the oxtail mayo they’re served with is just amazing.

From our starters whipped goats cheese with proscuitto and fresh peas (£70 was a super summer dish – perfect for the terrace and the seared scallops served on creamed cauliflower with a wild garlic gremolata (£9) was a generous dish. We opted for both a rib eye (£28 for 350g) which came with that wonderful sear only the Josper can give and a pork rib eye with smoked aubergine puree (£18) – you could really taste the quality of that Ginger Pig pork.

Sides were all super, but we would be remiss if we didn’t tell you to order the brown crab roast potatoes – a dish of sheer genius from chef Oliver Pollard (who comes here via SMOKESTAK, Marcus Wareing and Barrafina).

After all that we weren’t able to go big on the desserts, but the black pepper pannacotta with balsamic strawberries was perfectly wobbly and a scoop of their malted cornflake gelato made us want more.

What about if you’re veggie?

There’s an entirely separate menu for vegans who are well catered for here. The charred cauliflower dish sounds worth a try (£14) and the heritage tomato salad with sherry vinegar and basil (£4) was one of the sides we tried and was very good indeed.

And to drink?

There’s a decent section of wines by the glass – with an option of 125ml (why?), 175ml, a carafe and a full bottle. The Etna Bianco from Sicily’s Planeta vineyard was at the top end of that at £11.25 for a proper glass, but was worth it. Otherwise there are plenty of bottles in the upper 20s and early 30s or you can push the boat out and get yourself a magnum o Artesmis from the Stag’s Leap Wine Cellars in Napa for £190.

Overall thoughts:

Just a super restaurant – and one we’d happily come back to. There’s plenty to enjoy here and although the emphasis is on the steaks, there’s so much more than that’s also worth trying on the menu. A great addition to the Victoria area.


Tag Archive for: steak