REVIEW: STK London, ME Hotel, Strand, Covent Garden

I’m doing far too much of lots of things in life right now, but probably the two things I’m really divulging in – is steak and cocktails. I seem to have a constant craving, which shows no signs of slowing down. So when the promise of a mini butchery masterclass, a short mixology experience and a three course dinner in STK‘s private dining room became an option – well who can resist such a promise? A very heady cocktail later and I was in the mood. The marmalade cocktail to be exact. A mixture of Tanqueray gin, orange marmalade, fresh orange, lemon juice and gomme syrup. It really was delicious.

A second cocktail in hand (obviously) and we made our way down to the kitchen and got ourselves stuck in. I myself decided to give the trimming a go – and quickly realised I’m more of a spectator and went back to sipping on my drink, while my dodgy trimmed cuts of meat were being cooked on the grill. The sirloin steak was a spectacular showcase. Perfectly seasoned, a juicy medium-rare and full of flavour. On comparison we tried the wagyu beef which was in another league of its own – unbelievably tender and incredibly rich. I still think I’m more of a sirloin kinda guy however.

Oh look, another cocktail – no guesses for my head the next day. This time we took ourselves back upstairs to the bar, or behind the bar in my case. Believe it or not, I’ve never put a cocktail together, apart from the miserably failing attempts in my own kitchen. Here we gave the restaurants signature and most popular cocktail a whizz, the STK Martini. A sweet and sour mixture of Ketel one vodka, grapefruit, orange sanguine, passion fruit and orange bitters. The cocktail tasted excellent due to the fact I made it of course, although perhaps a little luminous with my ambitious amounts of orange bitters. All very fun and if you get the opportunity, give it a go – it makes a great start to the evening.

After too many cocktails already, I was really looking forward to our dinner. We made our way up to the decadent private dining room (which was great) and food quickly began to appear. Some bread was first out and arrived slathered in blue cheese and a herby sauce for dipping. The bread itself was OK, but missing a light and fluffy texture. A starter of tuna sashimi was almost great, with some avocado purée, crispy chilli and ginger. I say almost great, because for sashimi – the tuna was cut much too thick. The Lil’ BRGs however were stunning little beauties. Two gorgeous patties were made up from wagyu beef, topped with special sauce and contained in a light sesame bun. They were one of the highlights to the meal and have only left me with intrigue to their full burger offering.

And then the real food started to arrive (the meat). After our epic sirloin and dreamy wagyu beef down in the kitchens, we had a further two different cuts up here in the dining room. The first was a 200g fillet steak. Cooked to our requested medium-rare this was actually the least favourite steak we ate here at STK. There was by no means anything wrong with it, in terms of quality or cooking – it’s just its flavour was lacking a little compared to those we just ate. If you want a bit of tender meat, with little fat then this is for you, but if meaty flavour and fat is what you’re after (like me) then order the New York Strip. A hefty 250g wedge of smoky juicy beef, full meaty flavour, a little chewy and a nice amount of rendered fat to get through – it will change your life.

Accompanying sides were a bit of a mixed bag. Dishes such as the pak choi was perfectly fine but felt lost on the menu here and didn’t particularly go with much. Parmesan truffle chips were well cooked and decadent – but the side of home-made slaw was disappointingly bland. The star side of the evening was the mouth wateringly good mac ‘n’ cheese. A dangerously hot cast iron pan containing a few thousand calories and was as luxurious as you could only hope for – and more. A slab of New York strip steak and this creamy cheesy delight would satisfy even the fussiest of eaters, I’ve no doubt.

Head pastry chef, Sarah Barber oversees everything sweet here at the ME hotel (for which STK is housed in) and is extremely talented (I’ve sampled her amazing Easter treats previously). Not only does she often produce some stunning desserts with the help of her team, but each is given a twist and comes with both creativity and a bit of fun. Admittedly there was a bit of delay with desserts coming up to the table, but once they’d arrived we were at ease. STK’s take on a snickers was devilishly nutty and the favourite amongst us, filled with salted caramel – who can resist such a thing. The Lego lemon meringue pie with lemon curd and sherbet was a solid offering and the perfect way to the end the meal.

You may (or may not) have noticed that STK is predominately advertised towards women, which is fine. It may alienate some men perhaps, but I say – man-up. While long legs and high heel adverts may not be exactly screaming meaty steaks, they in fact serve some of the finest you’ll find in London, and they take it very seriously. If I was coming back to STK (which I will) – my plan would be to head to the bar, drink too many cocktails and order myself a sirloin, with a side of chips and mac ‘n’ cheese – rounded off with that Snickers. Follow my advice and you’ll have an evening to remember – I’m still dreaming about that juicy steak.

7/10

I was invited to review