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British steakhouse · Soho · London
Flat Iron Beak Street
The Soho restaurant where Flat Iron began, built around one cut and one modest price.
OpenNot yet visited · facts from 8 sourcesNo paid rankings
By Lena Sterling · Steakpedia editorial voice · Who writes
Why go
This is the first Flat Iron restaurant, on Beak Street since December 2012, for a proper steak in Soho without planning the evening around it, with friends or on your own at short notice. The idea has not moved far: one signature cut, the flat iron from the featherblade, at £15 on the current menu, with a short blackboard of specials beside it. Behind the low price there is a long supply chain: the group's own herd in Thirsk, North Yorkshire, whole carcasses bought from small UK and Irish farms, and its own butchery. The building is on three floors and, in the words of the house, has the rickety feel of old Soho.
What to order
- Flat iron steak
- 35-day aged ribeye
- Wagyu steak of the day
Not published: fire, grade, price.
01What to order
- Flat iron steak£15 on the August 2026 menu: the cut that gives the restaurant its name, from just below the shoulder.
- 35-day aged ribeye£20 on the specials board, for the guest who wants a fattier, richer cut.
- Wagyu steak of the day£24; ask your server which cut it is. The house sources 100% grass-fed wagyu from New Zealand for the board, and now raises wagyu in its own herd.
- Smashed onion double cheeseburger£14, made with Flat Iron herd beef.
- Beef dripping chips and bone marrow mashChips cooked in beef dripping at £4.50, crispy bone marrow garlic mash at £5, creamed spinach at £4.50: order two or three for the table.
- A sauce each£1.50: béarnaise, peppercorn, smoked chilli mayo or wild mushroom.
02The beef
The flat iron comes from the featherblade, in the shoulder. Flat Iron's beef page says it principally serves beef from extensive or regenerative systems, from small family farms in the UK and Ireland, favoring traditional breeds and slower rearing. In the year it opened, the team met third-generation farmer Charles Ashbridge in Thirsk and started its own herd with him, first with rare and traditional breeds and more recently with a wagyu suckler herd. Carcasses arrive whole and are seam-butchered, at first in each restaurant kitchen and now in the group's butchery, opened with the Covent Garden site.
03The fire
No source names the fuel or the grill at Beak Street. In 2012 Hot Dinners described the steak served sliced on a board.
04The story
In the Olympic summer of 2012 Charlie Carroll was carving steak at a pop-up above the Owl and Pussycat pub in Shoreditch. He had spent nine months teaching himself butchery and worked through 38 suppliers. Beak Street followed that December: 60 covers, one cut at £10, no bookings and a basement cocktail bar for the queue. Hot Dinners described popcorn cooked in beef dripping instead of bread and mini meat cleavers to cut the steak. Carroll's reason, as he told Restaurant Online, was that the only way to be sure of an outstanding steak seemed to be paying eye-watering prices. By December 2025 there were 20 Flat Irons, 15 of them in London. In January 2024 the Sustainable Restaurant Association gave the group its top three-star rating.
05The practical
17 Beak Street, London W1F 9RW, in Soho. Open Sunday to Tuesday 11:30–22:00, Wednesday and Thursday 11:30–23:00, Friday and Saturday 11:30–23:30. Tables can be booked online through SevenRooms from the restaurant's page, which no longer fits the walk-in rule of 2012. The house wine starts at £25 a bottle, and the Flat Iron Malbec is £33. Prices are from the chain's online menu, updated in August 2026, which does not name a location. With mains from £14 to £24, it suits a group that wants to share sides and order a round of cocktails at £9.
- Address
- 17 Beak Street, Soho, London W1F 9RW
- Website
- flatironsteak.co.uk
- Directions
- Google Maps ↗
How much is the steak at Flat Iron?
The flat iron steak is £15 on the August 2026 menu. In 2012, when Beak Street opened, it was £10.
Which was the first Flat Iron?
After a pop-up above the Owl and Pussycat in Shoreditch in 2012, the first restaurant opened at 17 Beak Street, Soho, in December 2012.
Where does Flat Iron's beef come from?
Mostly from small family farms in the UK and Ireland, plus the group's own herd in Thirsk, North Yorkshire; some specials use grass-fed wagyu from New Zealand.
Can you book at Flat Iron Beak Street?
Yes: the restaurant's page links to online booking through SevenRooms.
06In London’s selections
07Sources
en.wikipedia.org · flatironsteak.co.uk · confidentials.com · flatironsteak.co.uk · flatironsteak.co.uk · flatironsteak.co.uk · restaurantonline.co.uk · hot-dinners.com
Last verified Oct. 29, 2026.
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