The name conjures notions of plunging swords into flames - then sweatily bashing them out.

But as you descend into this busy, dimly-lit Shoreditch basement, it is chefs, not bladesmiths, who are perspiring over the alchemy of smoking meat over fire pits.

The glow of the grills lights the faces of eager punters seated at the circular counter before the open kitchen. It's a place which relishes the drama of cooking, where the scents of seared, aged, rare breed steaks fill a room with pitch black ceilings, walls and floors. Islington Gazette: Po boys fries with chipirones beef fat mayo at Temper ShoreditchPo boys fries with chipirones beef fat mayo at Temper Shoreditch (Image: Temper)

Seated on leather banquettes of dirty yellow, we peered at menus which needed a bit of translation.

Temper is all about bold flavours, zingy cocktails and absolutely top quality meat. Steaks from grass-fed animals are cut in house from a whole breast, so when they are gone from the big meat fridge that dominates one wall, they are gone.

There are T bones, rib eye, porterhouse picanha etc priced by the 100g, on or off the bone, aged for 28 or 60 days.

Sipping an Amargo Spritz, a nice balance of sweet, bitter and sour with Aperol, gin, lychee Vallet Granada amaro, strawberry, and lime, we ordered 28-day aged T-bone. While I'm sure 60 day one is beautiful, the gamier flavour is not my bag. It turned out the cut, salted almost de trop, was meltingly tender and perfectly cooked. Dipped into a tingly Bourbon pepper sauce, and washed down with a gutsy red wine, it alone was worth the trip.Islington Gazette: Steaks at Temper come from grass fed rare breeds with whole breasts butchered in house and aged for 28 or 60 daysSteaks at Temper come from grass fed rare breeds with whole breasts butchered in house and aged for 28 or 60 days (Image: Temper)

We'd started by scooping up a moreish pepper and goats cheese dip with crispy corn nachos, followed by tremendous duck carnitas; layers of smoked shredded meat, chili, diced avocado and coriander - every component was defined yet came together gloriously.

Sides were a grilled hispi cabbage, and the only bum note, flaccid underwhelming beef fat potatoes. I'll just go with chips next time.Islington Gazette: The Great Eastern Garden cocktail at TemperThe Great Eastern Garden cocktail at Temper (Image: Temper)

The dessert list is short and sweet; peanut chocolate tart, ice-cream, or our childishly pleasing warm baked cookie with vanilla ice cream.

If steak is not your thing, there are seared prawns, punchy mussels or goat tacos on offer. There's also a bottomless brunch and Sunday roasts which would surely put you in a good Temper for the weekend.

Temper Shoreditch is at 78, Great Eastern Street, EC2A. Telephone 02037586889. https://temperrestaurant.com/temper-shoreditch/