ho remembers Flat Iron when it was a pop-up at The Owl and Pussycat in Shoreditch? There was queuing up the stairs, munching on complimentary popcorn whilst waiting, and admiring the mini-cleaver that replaced a standard knife. Not to mention the top-notch, value-for-money steak.
What’s the ethos of the self-taught butcher? Quite simply, he strives to make high-quality beef available to everyone. Flat iron is an affordable and super tasty alternative to cuts such as sirloin and ribeye; well-marbled, flavourful and tender, it comes from the shoulder of the cow, an underused part of the animal.
The 110-cover KX premises will also see a range of more specialist options on the menu, including the underblade fillet, tri-tip and rump cap (all from their very own herd of rare and native breed cattle up in Yorkshire). Butchering takes place in the Covent Garden restaurant.
A juicy piece of meat isn’t complete without a side of fries: as well as their much-loved dripping chips (the final recipe for which was nailed down at batch number 128), the site will also be home to a Wagyu version.
To wash it all down, why not order a Bloody Mary box? House-made chestnut smoked vodka, intense-sounding tea made from dry-aged shin, freshly grated horseradish and classic spices, ready to mix into tomato juice for a kick-ass version of the cocktail. Yum.
“We’re absolutely obsessed with quality and flavours,” says Charlie. “Our mindset hasn’t wavered much since we started and we’re really happy to be bringing great steak and unparalleled taste to King’s Cross.” Nuff said.
Main image: PR