Goodman
London
Reviews
A contender for the London Steak Cr - I reckon that as of this moment its the best steak restaurant in London.
Here's what happened. Having been Jonesing for a decent steak for some weeks my friend and I rocked up there this afternoon at about 2.30pm. We were dismayed to see blackboards with special offers outside but thought, hey, we are living in the age of the credit crunch.
We both decided to go for the Goodman steak which is a 28 day aged 400 gram Rib Eye sourced in the UK. It was superb. Great char, great flavour surpassing anything I have eaten at the Hawksmoor, Gaucho, Beun Ayres, Maze et al.
After we had gorged on the steak, we asked if we could see the kitchen. Then we found out why.
Downstairs in the kitchen is an absolutely beautiful and very serious room where the meat is dry and wet aged. UK and USDA steaks are 28 dry aged and the Australian steaks are wet aged for even longer. Preceding through to the kitchen I was delighted to see a fabulous spanish Josper oven which could reach temperatures in excess of 300 degrees centigrade. The charcoal is also supplied by Josper. The result is a good char and a truly smoky taste.
I have to go back there soon. Love John, the crazy Canadian grill meister who showed us round the kitchen.
04-12-08
Tags:
goodman maddox steak
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