The best steak restaurants in Singapore

Expect nothing short of heavenly steaks, after all, you're gallivanting in the 38th best steak restaurant in the world and the best in Asia, according to a recent global ranking of 101 steakhouses. The signature sharing dish here is the Bistecca alla Florentina ($240 for 1.1kg), a thick cut of T-bone steak, prepared in the traditional Tuscan way – over a high-temperature wood-fired grill. The result? A delicious tender slab, with a charred crust and a juicy centre. If you fancy other cuts, or would rather eat a whole steak by yourself, worry not as there are individual quality cuts of tenderloin ($76), grass-fed wagyu sirloin ($96), and Angus ribeye ($99) as well.

Set in the luxurious St. Regis Singapore, The Astor Grill is a sophisticated tribute to the classic chophouses of early 20th-century New York. At its helm is Chef de Cuisine Angelo Sergio, who brings decades of expertise in butchery, dry-ageing, curing, and grilling. Expect purebred beef sourced from the world’s finest organic farms, masterfully cooked on a custom-built parrilla grill. The blend of charcoal and Vulcan stones adds a flavourful and robust richness to each cut. Sink your teeth in its signature sharing cuts including the Australian Tomahawk, served with specialty salts, house mustard, and sauces. Other standouts include the exquisite Full Blood Autumn Wagyu Striploin from Robbins Island, where The Astor Grill is among the first to bring this cut to Singapore.

With premium cuts sourced from Argentina, Australia, the USA, and the UK, Bochinche masters the Argentinian Asado technique, slowly grilling meat over wood and charcoal for an unbeatable smoky flavour. Make it a communal meal with its signature sharing boards. The ‘Our Butcher’s Board’ ($210) offers a sumptuous array of Argentinian and wagyu cuts, while the ‘Our Stone Axe Wagyu Board’ ($240) serves up exquisite full-blood Japanese black wagyu. For the ultimate steak feast, save some space for the 90-minute free-flow steaks ($70) featuring the ‘Black Label’ Ribeye and ‘Robbins Island’ Inside Skirt, available exclusively on Saturdays.

Like a well-kept secret, this cavernous steakhouse is fronted by a rather clandestine entrance. Walk too quickly and you might just miss it, so here’s a tip to avoid going around in circles: look out for vibrant posters with bowls of Vietnamese pho. Here, founders Keith and Jeanne set out to impress with Peter Luger-inspired steaks. Properly incinerated on a salamander under ultra-high heat of 538 degrees Celsius, the secret butter-soaked Florentina porterhouse cut (from $249) is a love letter to all steak lovers. Just like how the Brooklyn OGs do it, the entire hunk of meat is served on a sizzling ceramic plate. Expect nothing short of rich beefy umami followed by a faint sweetness that intensifies with each clench of the jaw.

Reservations for this steak joint are notoriously hard to snag, but Burnt Ends is well worth all the hype it gets. Straight out of the two well-insulated cement-walled ovens, chef-icon Dave Pynt scoops out white hot coals from the 700-degree Celsius oven to heat the grills and make the food in front of your very eyes. Of course, the highlight is the selection of grilled meats on offer. The Waygu onglet ($140 per kg) was a perfectly executed steak – crisp on the outside, juicy and made even more sinful with a topping of bone marrow. Meanwhile, the 45-day aged OP rib cap ($150 per kg) is a behemoth cut that comes in at a whopping kilogramme or so, and should definitely be shared among four.

Having received a Michelin Star in 2016, this critically acclaimed steak restaurant promises slabs that are sure to hit the spot. In its modern sleek dining room, choose from some of the finest cuts of beef from USDA Prime, Australia and Japanese Wagyu. The 340 grams USDA Prime, Illinois corn-fed, 21-day-aged New York Sirloin ($106) is a popular choice. It offers everything that you're looking for in a steak – lightly salted and peppered, broiled in a 650-degree Celsius industrial broiler, and then charred to produce a deliciously crisp exterior. Served with house-made sauces and delectable sides, such as the Peewee Potatoes ($18) and Cavatappi Pasta 'Mac & Cheese' ($22), the steaks at Cut are on a whole different level, with a ritzy ambience to match.

Dario Cecchini, hailed as the World’s Greatest Butcher, brings with him eight generations of butchering experience to fire up the local dining scene at the ultra-chic Mondrian Singapore Duxton. Expect the unexpected when it comes to dining in Bottega di Carna – think creative handmade pasta, inventive crudos and charcuterie, luscious seafood, and a bold range of wines to pair. But it is Cecchini's playful and progressive cuts that truly make this one of the finest steakhouses in town. Make sure to try the showstopping steaks (from $88) that fly straight out of the Josper carrying perfectly charred barks. And if you're adventurous, have a go at the chunky beef knees ($36), gently boiled till fall-off-the-bone tender and paired with tangy pickled tenerumi vegetables and broth.

It's tempting to brush off Wagyu X as "just another steakhouse", but a meal here alone should be enough to convince you otherwise. This Japanese steakhouse has one main draw – it serves a rare type of Wagyu only found in Hokkaido, which is a crossbreed of the Kuroge black Wagyu cow and the Aberdeen Angus bull, which boasts exquisite marbling, a robust flavour and a luxurious mouthfeel. Diners can pick out various cuts of the breed, from sirloin ($165 for 500g, $320 for 1kg), to tenderloin ($120 for 250g, $230 for 500g) and ribeye ($140 for 500g, $270 for 1kg). The slabs are chargrilled over binchotan charcoal and smoked in sakura wood fumes, and finally served with garlic chips and pairing sauces like Japanese steak sauce, ponzu, and wasabi shoyu.

Forget about your black Angus sirloin or ribeyes. Instead, off-cuts such as the American Wagyu MBS 6/7 Picanha ($55) and decadent F1 Wagyu MBS 4/5 Onglet ($48) are readily available and bloody affordable at this quaint open-grill steakhouse. The folks here certainly go against the grain — sourcing their slabs from a trusted network of producers known for rarer cuts of meats. The steaks are simply incinerated over charcoal embers, rightfully rested, then sliced and served. Don't miss out on comforting sides such as the fluffy light pomme puree ($10), and smoky caramelised fried Brussels sprouts ($14) with garum caramel and savoury granola.

This sexy modern steakhouse offers a truly unique dining experience that showcases unusual cuts of beef and meats sourced from award-winning farms. Perfect for communal dining, the glorious steak mains showcase large-format meats apportioned and simply charcoal-grilled to retain the natural characteristics of the specific cut. If your idea of an epic meat feast includes tender meats with intensely rich beefy flavours, the full-blood Wagyu flat iron with a marbling score of nine ($75) is definitely a dish you can't miss. Add a little texture to the meal with crunchy grilled sourdough slices topped with a rich, indulgent spread of chilli-crusted bone marrow ($24). 

This homegrown steakhouse taps into its coastal address as inspiration; the menu comes filled with fine cuts and fresh seafood. Plates here are noticeably lighter and fresher in flavour. Whet your appetite with the kingfish sashimi ($38), dressed in a refreshingly bright ceviche-soy dressing, before moving on to the main highlight of the dry-aged Australian barley-fed striploin ($78) charred over an applewood fire. But with options such as Japanese Wagyu and dry-aged USDA Prime beef to treat, steak lovers are bound to be spoilt for choice. And accompany the feast with decadent scoops of Bedrock's signature gooey mac 'n' cheese ($25) tinged with truffle – a must-have.

Skirt at W Singapore Sentosa Cove is a great example of what a modern steakhouse should be. Every carnivorous endeavour begins in the stunning open-concept kitchen, adorned with marble and flanked by dry-ageing fridges and shelves full of chopped wood. Only premium cuts by reputable cattle producers from Australia and Japan go on the grill – think free-range grass-fed beef by Little Joe in Northeastern Victoria (from $98) and the prized Akune Gold Wagyu from Kagoshima. Besides the meat galore, the modern grill also surfs up a treasure chest of fresh and aged seafood alongside wood-fired vegetarian courses. And while the view of luxury yachts may draw most of the attention, we think watching the flames dance certainly makes for a better experience.

At Wolfgang’s, it is understood that patience is a key ingredient for a delicious meal. The elegantly designed restaurant, with solid walnut floors and hanging chandeliers, only serves USDA Prime steaks that have been dry-aged on-site for at least 28 days. Choices include the New York sirloin ($138), rib-eye steak (from $165), prime filet mignon ($188), and its signature porterhouse steak (from $256) that is best shared. It arrives on a sizzling hot plate, emitting the most alluring aroma with a taste to match. There are two cuts on each side of the T-bone: sirloin and filet mignon, which are both juicy, tender and utterly mouth-watering. It's truly here at Wolfgang's where the legwork that goes into meticulous preparation shows in their globally-recognised steaks.

Located on the fifth floor of the National Gallery is Gemma Steakhouse, a Michelin Guide-recommended restaurant by chef-owner Beppe De Vito of The Illido Group. It brings to the iconic and glitzy location a Mediterranean flair and charm in the form of stunning pieces of grilled beef presented in large formats meant for sharing. Have a go at the Portoro black Angus tenderloin ($58) which provides plenty of bite, or the tender F1 Wagyu ribeye ($78). But the star of the show that diners rave about is the grain-fed T-Bone Florentina steak that's dry-aged for 30 days ($26 per 100g). We hear that they whip up quite a mean cacio e pepe ($28) as well.

Traditional steakhouses can come off as overly formal, but the vibes at this chophouse are rather different. Butcher’s Block's interiors are modern and sleek — there’s a glass cooler where you can drool at hunks of meat and watch all the magic happen from the wood-fired kitchen. Also, expect updated chophouse staples, from the wagyu tartare ($17) with caviar and beef tendon chicharon, to Australian lamb tacos with ($15). While seafood might appear on the menu, the true stars here are the prime cuts: from Blackmore Australian full-blood Wagyu tenderloin ($85 per 100g), to Wylarah Australian Wagyu striploin ($80 per 100g), and even a Chef's Prime selection on the menu (from $298). 

Steak, wine and free-flow duck fat fries. Need we say more? Les Bouchons is our favourite French-style steakhouse in Singapore, and it's not just because each slab of glistening meat comes topped with herbed butter. Its steak frites are affordably priced at $52 for an Angus sirloin, and $58 for an Angus ribeye, and comes with a side salad and all the crispy fries your heart desires. Have a voracious appetite? Order the giant cote de boeuf ($160), which comes in a minimum size of a kilogramme and can be shared between two very hungry people. A word – French steaks are known to be one degree short so go with medium doneness instead of your usual medium rare if you're not comfortable with rarer finishings.

The Feather Blade's founder Sheen Jet Leong spent a year working the kitchen and floor of the popular London eatery, and he now brings what he loved and learned from the joint to our shores. Expect to feast on 200 grams of juicy grilled beef priced at an affordable $25, which you can pair with Sichuan peppercorn sauce or classic bearnaise sauce. Save room for sides – The Feather Blade serves fries ($8) triple-cooked in Wagyu fat, grilled portobello mushrooms with herb butter ($13), and burratina ($19) with arugula, cherry tomatoes and a drizzle of truffle honey. It's also known for its signature O.G. burger ($22) featuring one of its hefty Feather Blade patties.

Tucked away on the fourth floor of the luxurious Mandarin Oriental, Morton’s Steakhouse is an old-school steakhouse that transports you to the glitzy New York City. With succulent steaks paired with a vast selection of wines, Morton’s is the place to be for steak with all the trimmings, including a show-and-tell ingredient trolley. The centre-cut filet mignon (from $99), one of Morton's most popular choices, promises the softest and most tender steaks that you can have. Though somewhat lacking in marble or fat, the cut is occasionally served with finely diced bacon to make up for it. The restaurant is also known for its happy hours from 4pm to 6.30pm from Sundays through Fridays where it dishes out complimentary slices of its signature steak sandwiches.

The name is not the only unforgettable thing about this restaurant – trust us. Besides the breathtaking view of Singapore’s cityscape, you're promised the best cuts of beef from Australia, Japan and the USA. A must-try is the 250-day grain-fed USDA Prime Ribeye ($98 for 340g) that has undergone a four-week wet ageing process – a true reflection of the restaurant's reputation as an exemplary steakhouse. You'll be treated to true grain-fed meat qualities, and succulent and flavourful meat that are perfect with a pinch of salt. But if you're looking to introduce a little vibrancy to elevate your meal, consider pairing it with a selection of four sauces: peppercorn, mushroom, red wine Madeira and au jus.

Sink your teeth into proper steaks at the glamorous Officers’ Mess Polo Bar. Expect nothing short of the world’s finest cuts of meats such as USDA Prime Cut Texas corn-fed steaks (from $85), Japanese pure-bred Wagyu from Kyoto (from $170), Argentinian grass-fed cuts (from $85), and Australian varieties (from $125). You'll also find yourself at the mercy of the signature Polo Bar Burger ($75) which is made with five different prime cuts and topped with caramelised onions, confit bell pepper roquette and frise. There is also a strong selection of wines and luxurious seafood dishes such as lobsters and crab cakes to enhance the handsome fine-dining experience.

This modern joint at Dempsey Hill is both a butcher and bistro, grilling and serving the same meat that it supplies to restaurants all around Singapore. An approximate 250-gram US Prime corn-fed Angus sirloin with a café de Paris butter sauce is priced at $48, and you can order up proper classic sides like thick-cut french fries or the Walliser cheese and potato tartiflette with just a top-up of $5.30. Looking for Wagyu? There are well-marbled Australian Wagyu slabs of oyster steak or flat iron steaks that go at a reasonable price of $28 and $30 respectively. Bear in mind that this casual joint operates on a strictly walk-ins-only policy.

Not sure what type of steak you’re in the mood for? Pop by the adjoining Ryan’s Grocery and browse the organic butchery’s long aisle of fresh meats on display. Pick your favourite cut, or have the trained butchers recommend you one, and have it cooked on the spot for immediate enjoyment at Ryan’s Kitchen. Cooking charges start from $15 (the price increases the heavier your steaks are), and you also get sides of salad, fries, and sauce. Its dine-in menu features organic grass-fed sirloin steak ($32), 100 days grain-fed ribeye ($36), and hearty sets of Black Angus tomahawk ($158) or OP prime ribs ($118) that feed two to three people.

Who said a seafood-focused zi char can't serve great steak? Make your own surf and turf combo at New Ubin Seafood, where you get the best of both worlds next to a plate of its infamous Heart Attack Fried Rice. This kampong-style zi char restaurant serves all the local favourites plus some western dishes, one of which being its US Black Angus Rib-Eye Beef Steak (from $54). Served in cubes on a wooden chopping board, each perfectly charred morsel is both juicy and fatty. Paired together with potato wedges, smoked sea salt flakes and caramelised onions that are as delicious as the beef itself, the hunk of meat proves that you don't need to go to a steakhouse to satisfy your carnivorous cravings.

Want a delicious plate of steak but feeling a little short on cash? At iSteaks, you can easily satisfy your cravings with a 200-gram chargrilled New Zealand Silver Fern striploin for as little as $28. Don’t let the prices fool you, because the quality of the meat surpasses its price. With a selection of cuts like ribeye (from $32.50), striploin (from $28), and grain-fed Wagyu ribeye (from $59) from New Zealand and Australia, this diner is one for the cash-strapped looking for a decent steak dinner. We also appreciate the option to have your steak thin or thick cut, and either char-grilled the classic way for a succulent and smokey finish, or with their signature steakhouse char for a caramelised and crusty finish.