Bangkok’s top 13 steakhouses

What is it? Tucked away in the leafy, burgeoning culinary pocket of Yen Akat, Don Asado is a spiritual homecoming for the traditional Argentine asado. This is a meticulously crafted revival of the old-school gaucho barbecue, drawing heavy inspiration from the elemental ‘Seven Fires’ philosophy made famous by Francis Mallmann. Here, the kitchen is anchored by a massive custom parilla where the alchemy of wood, iron and fire takes centrestage, all fuelled by the aromatic, high-heat burn of eucalyptus wood.

Why we love it: There is a primal elegance to the atmosphere that hits you the moment you cross the threshold. The intoxicating scent of woodsmoke and slow-roasting fat layers perfectly over a soundtrack of subdued Latin jazz, creating a space that feels both rustic and profoundly contemporary. It’s a masterclass in atmospheric dining – gentle lighting, flickering flames and an uncompromising focus on the ritual of the grill. The meat is handled with a level of reverence usually reserved for fine art, resulting in a char that is crisp and assertive, giving way to interiors that are impossibly succulent.

Time Out tip: Keep a keen eye on the menu for the elusive Mayura Picana. Sourced from full-blood Australian Wagyu, this cut is legendary among steak aficionados for its intricate, lace-like marbling and a distinctively rich, umami profile. Because the cattle are fed a diet that includes chocolate and candies, the meat possesses a refined, subtle sweetness that balances the intense smokiness of the eucalyptus fire.

Don Asado. Yen Akat 2 Alley, Chong Nonsi. 5.30pm-11pm (plus 12pm-2.30pm Fri-Sun). Closed Mondays

What is it?: The newest heavyweight on the scene, Quilombo is an Argentine steakhouse housed – quite literally – inside a stone castle. It brings a sense of ‘gentlemanly’ classic service to a cavernous, candle-lit space that feels like a discovery from another era. The focus here is on uncompromising quality, with a concise menu that highlights the best of Argentine ranching traditions and the freshest local produce, all served with a level of style that borders on the cinematic.

Why we love it: The interior style is simply unmatched. The cavernous, atmospheric design creates an immediate sense of intimacy and drama. Despite the grand setting, the menu remains remarkably focused, avoiding unnecessary flourishes to let the quality of the meat take the spotlight. The service is polished and traditional, echoing the great steakhouses of Buenos Aires. It feels like a secret club for those who appreciate the finer points of a perfectly executed grill and a great bottle of Malbec.

Time Out tip: The Quilombo Steak is the primary objective here. It’s a massive 1,200g T-bone designed for sharing, served alongside two distinct chimichurris – one traditional and one with a spicy kick. Pair it with a selection from their extensive Argentine wine list to fully lean into the castle’s brooding, sophisticated charm.

Quilombo. Thong Lor 5 Alley, Sukhumvit 55, Watthana. 5.30pm-Midnight. Closed Sun-Mon

What is it? Since opening its doors in 2001, the New York Steakhouse at the JW Marriott has remained the gold standard for the quintessential American dining experience in the capital. While Bangkok’s dining scene is notoriously fickle, this institution has thrived by doubling down on tradition. Chef Samarn, a fixture of the kitchen since 2005, oversees an operation that feels timeless. This is a place of white tablecloths, heavy silverware and the kind of hushed, high-stakes atmosphere where business empires are built over martinis and ribeyes.

Why we love it: In an era of minimalist, ‘industrial-chic’ dining, there is something deeply comforting about the unapologetic maximalism here. The oversized leather chairs and sprawling tables are designed for long, indulgent evenings. The service is a choreographed dance – doting and precise without ever feeling overbearing. Whether you’re seated in a plush corner booth or in the heart of the room, the experience feels like a private audience with a culinary legend. It’s the ‘real deal’ classic steakhouse experience, polished to a high mirror shine.

Time Out tip: The move here is the signature spice-rubbed Wagyu Tomahawk, a gargantuan cut that is carved with theatrical precision at your table side. To complete the retro-glamour experience, order the Caesar salad – it is prepared from scratch using the original 1920s Tijuana recipe, tossed and emulsified right before your eyes in a performance that justifies every bit of the hype.

New York Steakhouse. JW Marriott, 4 Sukhumvit Road Soi 2, Khlong Toei. 5.30pm-11pm

What is it?: One of the city’s veteran French restaurants, Soi Ton Son’s Artur is unapologetically old school – drapes, banquette booths and all, complete with Old World service. Don’t be surprised if Artur himself is the one slicing your steak or tableside.

Why we love it: There are times when you want to live on the cutting edge, and there are times when you want to hear a chamber ensemble play the classics. Artur is for those times. The house specialties are the gloriously bloody chunks of côte de boeuf prime rib and Chateaubriand fillet, served alongside buttery rich foie gras sauce or herby and buttery rich Café de Paris sauce, although they also have smaller cuts of USDA Prime Angus, Australian Angus or Tajima wagyu in case you're intimidated by a hunk of meat that could tip over Fred Flintstone's car. Sides are equally classic – creamed spinach, gratin potatoes, mousseline mash and the like. We also can't say enough nice things about their other beefy options – they do a fine stroganoff, they love a wellington, and their beef tartare is a serious candidate for the best in town, prepared tableside.

Time Out tip: For truly adventurous diners, they are one of the few places on earth that still busts out the duck press for canard au sang – duck breast served with a sauce made from the pressed carcass, blood and offal. Trust us, it’s magnificent.

Artur. 9 Soi Ton Son, Lumphini, Pathum Wan. 5pm-11pm

What is it?: Founded by Wolfgang Zwiener – who famously spent four decades as the head waiter at the mythical Peter Luger’s in New York – this eponymous steakhouse arrived in Bangkok with a formidable pedigree. Celebrating its first anniversary in the city, the restaurant occupies a prestigious position that bridges the gap between Manhattan's heritage and Bangkok’s modern skyline. The kitchen’s pride and joy is its on-site dry-aging room, where USDA Prime cuts are matured for 28 days to concentrate flavour before being carved to order.

Why we love it: Wolfgang’s delivers a rare level of precision. The service is warm but strictly professional, echoing the ‘white-glove’ hospitality of New York's upper crust. The dining room offers what is arguably the best-in-class view of the city, providing a soaring backdrop to a meal that feels anchored in history. It is the most authentic New York steakhouse meal you can find in the city, stripped of gimmickry and focused entirely on the integrity of the dry-aged beef.

Time Out tip: While the menu is vast, the Porterhouse for two remains the non-negotiable order. It arrives sizzling in its own juices, perfectly rendered and sliced for sharing. If you are hosting a more discreet affair, their private dining rooms offer the same world-class service with an added layer of penthouse-style intimacy.

Wolfgang’s Steakhouse. One Bangkok, 3rd Floor, Lumpini. 11.30am-11.30pm

What is it?: High atop the Pullman Hotel in Silom, Scarlett is one of the city’s longest-running and most consistent rooftop restaurants, with a chic bistro atmosphere and top-notch city and river views.

Why we love it: Rooftops in Bangkok are a tricky proposition – they are where you find both some of the best and some of the worst food in town. After all, with a selling point like the Bangkok skyline, it's easy for chefs to phone it in. Scarlett, thankfully, puts in the work. The approach is modern French in the best possible way, with Charolais beef as an option in addition to Australian Angus and both Japanese and Australian wagyu. And while the sauces are all good, the béarnaise is a cut above. For those who like their beef braised, the 12-hour wagyu beef cheek is also top-notch. They heavily promote their small plates and while they are pretty good, we recommend saving stomach real estate for a selection from their jawdroppingly good cheese counter. Order a bottle of something big and red from their decidedly Bordeaux-focused wine selection (plenty of good options for under B2,000) to wash it all down.

Time Out tip: A sunset view like this screams out for happy hour, and Scarlett has one of the city’s best and most wallet-friendly. So you can save a few baht on sundowners to justify spending a few extra on that steak.

Scarlett. Pullman Bangkok Hotel G. 88 Silom Road, Suriyawong, Bang Rak. 5pm-11.30pm

What is it?: Sizzling on the 55th floor of the Waldorf Astoria, Bull & Bear is a high-altitude sanctuary for the city's power diners. Named after the conflicting forces of the New York Stock Exchange, the restaurant serves as a temple to both land and sea, specialising in grilled meats and seafood. Under the guidance of Chef Jiew, the kitchen utilises a custom-made grill designed for smoking, slow-roasting and baking – ensuring that every cut of meat is imbued with a depth of flavour that matches the height of the venue.

Why we love it: This is steak-forward glamour in its purest form. From the golden spiral staircase to the oxblood red accents and ebony leather, the interior design is breathtaking. The kind of place where the service is so impeccable you barely notice it happening; your glass is never empty and every request is anticipated. The soaring floor-to-ceiling windows offer a panoramic view of the Bangkok skyline that makes every dinner feel like a significant event. It is refined, expensive and worth every satang for the sheer sense of occasion.

Time Out tip: For those who want to experience the Waldorf’s opulence without the formal dinner commitment, the Sunday semi-buffet is one of the best-kept secrets in town. It offers a curated selection of their premium grilled highlights alongside an array of sophisticated starters, making it the ultimate weekend indulgence for the discerning carnivore.

Bull & Bear. Waldorf Astoria Hotel, 55th floor, Rachadamri Road, Lumpini. 11.30am-10.30pm. Closed Mondays

What is it?: Cocotte has long been a Sukhumvit 39 darling, blending the rustic charm of a French farmstead with the sleek energy of a modern bistro. Approaching a decade of dominance, Chef Nicola and General Manager Alex are in the process of levelling up the space with a sophisticated refresh of both the menu and the interiors. The concept remains firmly rooted in the ‘farm-to-table’ ethos, sourcing exceptional beef from Rangers Valley in Australia – spanning everything from Black Angus tenderloin to a truly formidable Wagyu oyster blade.

Why we love it: There is a palpable buzz at Cocotte that few other steakhouses can replicate. It feels alive, social and unpretentious – despite the world-class quality of its produce. The wine programme is one of the most thoughtfully curated in the city, designed to complement the heavy hitters coming off the rotisserie and the grill. As they celebrate their 10th year, the upgrades have only sharpened their edge, making the dining room feel more intimate while keeping the focus on the bold flavours that made them famous.

Time Out tip: The Tomahawk ribeye is the undisputed showstopper here. It is a massive, bone-in statement piece that arrives with the kind of crusty, charred exterior and meltingly tender centre that garners immediate silence at the table. Pair it with a bottle from their elevated cellar for a quintessential Cocotte evening.

Cocotte Farm Roast. Sukhumvit Soi 39, Watthana. 11am-11pm weekdays, 12am-11pm on weekends

What is it?: The flagship restaurant of the Park Hyatt in Chitlom, 30 floors above Central Embassy, the Penthouse Bar and Grill has been a mainstay of Bangkok’s steakhouse scene since its opening nearly 10 years ago.

Why we love it: The decor sets the vibe. Think classic art deco, and with the views of the city below, it’s the sort of place you can imagine Lucky Luciano and Arnie Rothstein going to discuss business over steaks and Scotch. The starters and sides are classic steakhouse – lobster bisque, Caesar salad and creamed spinach – but the focus is all on the parrilla-grilled Australian steaks. Yes, they do Japanese wagyu too, but their grill menu is a master class on wagyu and Angus producers from across Oz. Indeed, there’s even a beef tasting menu for those who want to compare and contrast their cuts. Treat yourself and start the night with a flute of bubbly from legendary Champagne house Ruinart – as far as we know, they’re the only people in town serving it by the glass.

Time Out tip: Either before or after dinner, swing by the bar one level above. Fabio Brugnolaro, formerly of Thong Lo’s much-missed Copper Bar, and his team whip up a killer martini, as well as specialty concoctions inspired by the hotel artwork. We’re particular fans of the Ghost Rider, blending Poire Williams and rye whiskey, set alight and served Blue Blazer style, blue flames arcing between two cups. 

Penthouse Bar and Grill. Park Hyatt 34th-36th Floor, 88 Witthayu Road, Lumphini. 12pm-3pm and 5.30pm-midnight

What is it?: Tracing its lineage back to the original icon in New York’s Meatpacking District, The Standard Grill has successfully transplanted its ‘cool-kid’ brasserie energy into the Mahanakhon Tower. This is a strong, ‘New American’ kitchen that feels both fashion-forward and deeply respectful of the classics. It serves as the definitive anchor for the hotel, offering a menu that is as fresh and seasonal as it is technically proficient.

Why we love it: The menu is a masterclass in conciseness, avoiding the bloat of traditional steakhouse ledgers in favour of refined global classics. Everything here feels current – from the grill programme to the artful plating. The vibe is effortlessly stylish. It’s where you go when you want a world-class steak but prefer a soundtrack of contemporary beats over the clinking of heavy silver.

Time Out tip: The weekend is when The Standard Grill truly shines. Their boozy brunches are a local legend, but the real highlight is the Sunday Roast buffet held on the first Sunday of every month. It’s a beautifully executed nod to the tradition, featuring perfectly roasted meats and all the trimmings, served in an atmosphere that is far more festive than your average hotel buffet.

The Standard Grill. 5th Floor Mahanakhon Building, Narathiwas Road, Silom. 12pm-2.30pm, 5.30pm-10.30pm daily

What is it?: Open-air French bistro serving steaks, charcuterie and wine in a rustic-chic, exposed brick space. Integrity rules here, as Chef Clément helms Bangkok’s most honest kitchen steering away from the pomp and circumstance of fine dining. Perfectly simple plates, top level execution and only the best, freshest products. While it may describe itself as a French bistro, the steaks and charcuterie here rival those of any in the city, with the most exceptional food and wine value on this list. 

Why we love it: André manages to transport you to a hidden corner of Le Marais without the flight. It is unpretentious, deliciously indulgent and incredibly welcoming. The staff treat every diner like a neighbourhood regular. Linger over a carafe of house wine and a plate of impeccably seared beef without feeling the pressure of a formal dining room.

Time Out tip: For the ultimate steak frites experience, ask to substitute the standard sautéed potatoes for their golden, crispy French fries and pair it with the au poivre sauce. It turns an already excellent cut of beef into a bistro classic. And don't forget the camera for the ‘cheese-pull’ moment – their whole wheel of melty baked Camembert (B450) is the stuff of Instagram legend.

André. Charoen Krung 42 Alley, Si Lom, Bangrak. 4pm-10pm. Closed Mondays

What is it?: Positioned adjacent to the lower lobby of the spectacular Grand Hyatt Erawan, Gaston is Chef David Senia’s vibrant love letter to the Parisian bistro. It is a space that hums with energy, blending terroir-driven seasonal French cooking with a lively, social atmosphere. While it serves as a full-service bistro, its steak programme is a highlight, offering classic cuts prepared with the kind of French finesse that values depth of flavour and traditional technique above all else.

Why we love it: Gaston is easily Bangkok’s most ‘fun’ steakhouse. The inclusion of live international bands and a rotating cast of musicians turns a standard dinner into a theatrical event. The cooking is honest and seasonal, reflecting a deep respect for French ingredients while embracing the local appetite for a great night out. It feels celebratory and communal, making it the perfect spot for a group dinner that transitions seamlessly from a meal to a night of cocktails and live music.

Time Out tip: Embrace your inner Bangkokian night owl and book a later table. The restaurant’s energy peaks as the live band takes the stage, allowing you to savour a late-night steak frites while soaking up the international sounds that have made Gaston a staple of the city’s social circuit.

Gaston Bistro & Bar. Grand Hyatt Erawan Bangkok, Rajdamri Road, Lumpini. 6pm-2am daily, plus weekend lunch

What is it?: A proudly Thai ‘meat sanctuary,’ 100 Mahaseth is a revolutionary force in the local dining scene, standing among international peers. Focusing on the bold, funky flavours of Isaan and Northern Thailand, the restaurant is a nose-to-tail operation that champions domestic farmers. This isn't your typical imported-wagyu steakhouse – here, the stars are local breeds and off-cuts, prepared with progressive techniques and served alongside three distinct types of rice sourced directly from Surin province.

Why we love it: This is a showcase of Thai culinary prowess at its absolute best. It’s a place that challenges the notion that ‘premium’ must mean imported. The flavours are assertive – think smoke, fermentation and intense spice – balanced by a level of technical skill that makes even the most daunting offal approachable. The atmosphere is down-to-earth and unpretentious, yet the food on the plate is some of the most intellectual and culturally significant in the city. It’s an essential stop for anyone who takes meat seriously.

Time Out tip: Although the steaks and beef cuts are simply melt-in-the-mouth, do not leave without ordering the roasted bone marrow. It is buried in charcoal and topped with crispy fried coriander seeds, providing a textural contrast that cuts through the rich, buttery marrow. It’s a dish that has landed on a thousand food blogs, and for very good reason.

100 Mahaseth. 100 Maha Set Road, Si Praya, Bangrak. 11.30am-10.30pm. Closed Mondays