Kevin Smith is a master butcher, chef, and co-owner of Beast &amp; Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.

Kevin Smith

Say goodbye to London broil and say hello to the London Royale! London broil is a value steak, typically cut from the round, and it may be the worst named steak in the world. The cut doesn’t exist in London, for one thing, and this tough cut should never, ever, be broiled. Treat it with care, however, and you can turn this inexpensive cut into one of the most delicious steaks—so delicious that we decided to rebrand it as London Royale. Since it’s a tough, lean cut, the best way to cook it is super rare—blue rare, as some people call it. With a brief, hard sear on all sides, the center should be just warm. Sliced as thin as possible and then doused in hot browned butter infused with garlic and rosemary, this is a beef carpaccio fit for royalty.

London Royale Seared Beef Carpaccio