Where Smoke, Skill & Steak Come Together
Why temper’s Steak Has a Reputation
Prime Cuts, No Compromise
temper Locations Serving Serious Steak
What Makes a Steak “The Best”?
It’s Not Just Steak. It’s the Whole Table.
The Steakhouse, Reimagined
Reviews From the Real Ones
Frequently Asked Questions
Book the Steak Night You Actually Deserve
Soho
Covent Garden
Shoreditch
Forget fancy sauces and precision tweezers. The best steak in London isn’t served with fanfare — it’s served with fire. At temper, we don’t hide the flame, we build the entire restaurant around it.
Here, butchers prep in-house. Chefs cook over open fire. And every steak is aged, charred, and carved with serious intent.
If you’re searching for bold beef, real craft, and that perfect crust-meets-juicy-centre bite — you’re in the right place.
We’ve heard it. “Best steak in Soho.” “Better than Goodman.” “Forget Hawksmoor.” Bold talk — but we’re built for bold.
Here’s what makes temper different:
• Whole animal butchery, done on site
• Custom fire pits in every restaurant
• Aging, prepping, and searing in full view
• Prime cuts, dry-aged for depth
• Steaks served with smoked sauces, house salsas, and flame-roasted sides
• Menus that favour flavour over fluff
We don’t compare ourselves to anyone else. We just cook steak the way steak deserves to be cooked — live, loud, and with respect.
We work directly with British farms and heritage suppliers. Our steak menu changes based on what’s freshest, fattiest, and fire-ready.
Cuts We’re Known For:
• 45-day aged rib-eye
• Bone-in sirloin seared over charcoal
• Bavette with ember oil and lime
• Butcher’s cut of the day
• Smoked short rib (off-bone, fork-tender)
• Coal-fired flat iron steak, taco-style
• Mezcal-glazed skirt steak for bold flavour freaks
Every steak comes with a story. And yes, every one hits harder than your average chop.
We don’t rely on gimmicks. We build every steak dish around four core pillars:
1. Cut – we choose the right muscles, fat ratio, and grain
2. Prep – aged in-house, butchered by us
3. Heat – cooked over open flame (no pans here)
4. Finish – rested, sliced, plated like we give a damn
The result? Steak with texture, flavour, and just enough char to bring it to life. You can taste the smoke, the fat, the care.
We know what steak lovers want — big flavour across the board. So our menus match the mains with fire-touched sides.
Fan-Favourite Pairings:
• Burnt corn with chipotle butter
• Charred greens with miso glaze
• Smoked bone marrow mash
• Tostadas with ember salsa
• Chilli butter mushrooms
• Miso slaw with pickled jalapeños
• Wild garlic chimichurri
And if you’re still thirsty, our mezcal cocktails and natural wines pair beautifully with marbled meat.
temper isn’t your classic steakhouse — no dark leather booths or cigar menus. But we respect the tradition.
We just do it our way:
• Open kitchens
• No white tablecloths
• Butchers instead of servers
• Vibes instead of silence
• Steak that arrives hot, not staged
• Cocktails that deserve their own page
It’s steak in London, stripped back, turned up, and cooked how it should be.
“I’ve eaten steak everywhere from New York to Buenos Aires. This was better. Period.”
“Rib-eye was unreal. Perfect crust, perfect cook, and the burnt butter sauce? Addictive.”
“Came for tacos. Stayed for the best steak I’ve had in London.”
“You see it cooked, smell the smoke, hear it sizzle. It hits different.”
Is temper good for steak lovers?
Absolutely. We’re a fire-led, meat-first restaurant — and our steaks are what people come back for.
Do you offer rare cuts?
Yes. From bavette to hanger, flat iron to short rib. Our butcher rotates based on what’s best that week.
What about wagyu or prime beef?
We occasionally feature wagyu beef and rare cuts — but our focus is on British, grass-fed, flavour-packed beef with real depth.
Can I book a table for a steak night?
Yes. We take bookings for lunch, dinner, private dining, and group feasts. Walk-ins welcome, but booking’s smart.
Do you offer steak and wine pairings?
We do. Ask the team — they’ll match your steak with natural reds, bold mezcal, or a twisty cocktail.