The Cuts Above: Your Guide to Our Steaks Sourced Directly from Smithfield Market

Searching for the best steak cuts in London? Here at Smiths of Smithfield, our proximity to the historic Smithfield Market isn’t just a coincidence—it’s the very foundation of The Grill. We build our award-winning menu around exceptional quality, consistently sourcing the finest meat from our trusted partners at Longcroft & Old. This commitment to superior Smithfield Market sourcing is what makes us a premier steakhouse Clerkenwell has to offer.

Our Head Chef, Tim, works directly with the market to ensure every piece that hits your plate is spectacular. This direct access guarantees absolute freshness and traceability. In fact, some of our speciality cuts are even butchered in-house by Chef Tim himself, guaranteeing absolute quality control right down to the final cut.

If you’re looking for the best steak cuts for a single diner, we offer several impressive choices, each with a specific flavour profile and recommended cook time from our experts:

The 7oz Fillet is extremely tender and lean but must be cooked Rare to Medium-Rare to prevent it from drying out due to its low-fat content.

The 9oz Sirloin provides a great balance of fat and flavour. It’s perfect at Medium-Rare to Medium, as this temperature allows the strip of exterior fat to fully render and enhance the taste.

For those who prioritise a dense, robust, and serious beefy flavour, the 9oz Rump delivers on taste but is best kept to Medium-Rare, as anything past medium can quickly become tough.

The highly marbled 10oz Ribeye is the most intensely flavoured and benefits from a Medium-Rare temperature to melt that intramuscular fat, ensuring maximum juiciness and richness.

For lunch, don’t miss our excellent value 8oz Flat Iron special, which offers tenderness second only to the fillet, priced at £25 and served with triple-cut chips.

Our Big Cuts are designed for sharing and truly showcase the magnificent quality sourced via our Smithfield Market sourcing:

The magnificent 36oz T-Bone offers the best of both worlds, containing both the tender fillet and the flavourful sirloin, separated by the bone.

The luxurious 27oz Chateaubriand is the prized centre-cut of the fillet, known for its incredible tenderness and lean, smooth texture.

The impressive 36oz Cote de Boeuf (an extra large bone-in Ribeye) provides unparalleled juiciness and rich flavour thanks to the bone, which adds depth during cooking.

We are always working with Longcroft & Old to source the very best options, so always keep an eye out for our rotating chef specials, which often feature exceptional pieces like Picanha and the huge, flavourful Bone-In Rib-Eye. We are proud to share our commitment to quality, ensuring every visit to The Grill is a celebration of the best produce London has to offer.

Blog date: November 13th 2025
Author: Smiths of Smithfield