« Back
New in Town - Steak Exchange
By: Steaklovers
Opening February this year, Steak Exchange may be the new kid on the block but
they certainly know how to do a great steak, and may soon have the competition running
for their money. Bordering on Spitalfields and the City, Steak Exchange is located just
behind Liverpool St station on the east side of Exchange Square.
The first thing you'll notice as you enter is the gentle aroma of charcoal and smoke
wafting from the kitchen that can only come from a steak sizzling over a grill. The
interior is warm and welcoming, a modern and stylish combination of subtle cream,
plum purple and tangerine furnishings broken up with a mixture of pale wood paneling,
steel, and dark wood tables.
The easy to navigate menu offers all the classic cuts for any type of steak lover;
Fillet, Chateaubriand (for two to share), and Rib-Eye and Sirloin on or off the bone.
However if the finer details of marbling, texture and flavour are still new to you,
have no fear, as the knowledgeable and friendly staff are accompanied by a "steak board"
and can talk through each option with you in detail.
Chargrilled to your liking each steak is served on a rustic wooden slate and comes
with a choice of butters and sauces including roasted garlic, green peppercorn or
béarnaise. We tried the Rib-Eye for maximum flavour, crisp and caramelised on the
outside yet tender, pink and juicy at the centre due to its higher fat marbling.
No steak dinner is complete without a good red wine. We chose the 2009 Finca Sophenia
Malbec from Argentina, which complimented the meal perfectly, intensely rich with just
the right amount of spice. The rest of the ¬wine list offers a good selection of new
and old world wines, and master sommelier Martin Everett has made choosing easier by
categorising them into "Light", "Medium" or "Full bodied and rich".
All Steak Exchange cuts are organic grass fed and sourced in the UK by award winning
Scottish butcher Donald Russell, dry aged up to 28 days to ensure a full, rich and
lingering flavour. Fish and seafood lovers will be equally satisfied as the Chef
has also included various options including Irish rock oysters (who can resist at
least a half a dozen before a sumptuous steak?) tiger prawns, lobster and whole seabass.
We like Steak Exchange for its fresh and simple, no fuss approach to steak dining.
So if you're looking for juicy, succulent, quality steaks without breaking the bank
then look no further. The new kid on the block has arrived, and promises to
keep the other kids on their toes.
------------------------
« Back to articles
Back to top »
