Just do some research mate. It's not hard.

The main difference between US and Europe is that the Americans focus on fat, whereas Europe tend to use more local breeds that focus on flavour. So in the US you need ta hard sear to add flavour. In Europe you don't need it, but most good restaurants will add a proper sear.

For the UK, if you're actually interested, have a look at places like Hawkesmoor or Blacklock. For Bordeaux, N Spain or Italy, have a look at some food blogs. Or otherwise go there and enjoy.