The best steak restaurants in Singapore

The refreshed 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 and the prized Omi A5 Wagyu from Shiga Prefecture. 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.

Dario Cecchini, the World’s Greatest Butcher, brings with him eight generations of butchering experience to fire up the local dining scene with Bottega di Carna at the ultra-chic Mondrian Singapore Duxton. Expect the unexpected when it comes to dining in Bottega di Carna – think creative handmade pastas, inventive crudos and charcuterie, luscious seafood, and even a bold range of progressive 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 that fly straight out of the Josper carrying perfectly charred barks. And if you're adventurous, have a go at the chunky beef knees, gently boiled till fall off the bone and paired with tangy pickled tenerumi vegetables and broth.

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 best retain the integrity of the specific cut’s natural characteristics. If your idea of an epic meat feast includes tender meats with intensely rich beefy flavours, the hefty 30 Days Dry Aged Galician Vintage MS 2/4 Prime Rib ($280) is definitely a dish you can’t miss. Introduce a little texture to the meal with the spicy crispy pig's ear ($17) and you can thank us later.

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 1000°F, this secret butter-soaked steak 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.

Expect nothing short of heavenly steaks, after all, you're gallivanting in the 13th best steakhouse in the world. The namesake means steak in Italian so no prizes for guessing what this joint specialises in. The signature sharing dish is a Bistecca alla Fiorentina (1.1kg, $228), a thick char-grilled cut of T-bone steak, prepared in a traditional Tuscan way – over a high-temperature wood-fired grill. The result? A delicious tender steak, with a charred crust and a juicy centre. If you fancy other cuts, or rather eat a whole steak by yourself, worry not as there are individual quality cuts of tenderloin ($72), grass-fed sirloin ($84), Wagyu rump cap ($84), and an Angus ribeye ($94) as well.

Forget about your black Angus sirloins or ribeyes. Instead, off-cuts such as the full blood Wagyu ms 6/7 Denver ($62) and decadent black opal f1 Wagyu ms 4/5 onglet ($58) are readily available and bloody affordable at this quaint open-grill steakhouse. Things go against the grain when sourcing from a trusted network of producers for lesser-known cuts of meats. Simply incinerating them over charcoal embers, the meats are rightfully rested, then sliced and served. Don't miss out on the comforting sides such as the fluffy light pomme puree ($10), a brightly peppery grilled broccolini ($14) with plenty of umami from the anchovies, and a smoky caramelised fried Brussel sprouts ($14) that evokes deep unspoken desires.

Like our hunter-gatherer ancestors, every night’s meal is a surprise, likewise at Burnt Ends – thanks to Loh’s standard no-reservations policy. 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/kg) was a perfectly executed steak – crisp on the outside, juicy and made even more sinful with a topping of bone marrow. While the 45-day aged OP rib cap ($150/kg) is a behemoth cut that weighs in at a whopping kilogramme or so, and should definitely be shared among four.

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 the appetite with the kingfish sashimi ($32), dressed in a refreshingly bright ceviche-soy dressing, before moving onto the main highlight of the dry-aged Australian barley-fed striploin ($110) charred with smoke. But with options such as Japanese Wagyu and dry-aged USDA prime beef to treat, steak lovers are bound to be spoilt for choice. Maximise your carnal pleasures with these decadent fix-ins of gooey macaroni and cheese ($22) tinged with truffle – a must-have.

Argentinian steakhouse Bochinche has moved into a bigger home along Club Street, and with it comes a makeover. The dining hall comes upgraded to fit more tables, and the walls are clad in ruby red textures that bring to mind a well-marbled beef. It hints at what’s to come: fine cuts that are grilled over charcoal, or wood-fired to impart a delectable char. Beef from Argentina remains a signature; grass-fed ribeye (300g, $70) is an easy choice with its juicy bite.

Located on the fifth floor of the National Gallery is Gemma Steakhouse, a restaurant by chef-owner Beppe De Vito of The Illido Group. It brings to the scenic location a Mediterranean flair– in the form of stunning pieces of grilled beef presented in large formats meant for sharing. Have a go at the Jack’s Creek black Angus tenderloin ($58) which provides plenty of bite, or the amazingly tender F1 wagyu ribeye ($78). An in-house curing room also provides tongue-tingling appetisers of tea-smoked Atlantic salmon ($22) and spiced swordfish belly ($24) to balance out the heavy plates – as to add a little surf to the turf, if you may.

Traditional steakhouses can come off overly formal, but at the new chophouse at the revamped Raffles Hotel, the vibes are quite different. Butcher’s Block interiors are modern and sleek: there’s a glass cooler where you can drool at hunks of meat and you can watch all the magic happen from the wood-fired kitchen. Also, expect updated chophouse staples – from the beef tartare ($17) with caviar to bone marrow potato laced with winter truffles ($29). While seafood might appear on the menu, the true star are arguably the prime cuts: Australian tenderloin wagyu ($85/100g), Wylarah striploin wagyu ($80/100g), or the chef's prime Wagyu selection ($480). 

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 340g USDA Prime, Illinois Corn Fed, Aged 21 days New York Sirloin ($92) is a popular choice. It offers everything that you're looking for in a steak – lightly salted and peppered, broiled 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 the ritzy ambience to match.

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 in herbed butter. Its steak frites are affordably priced at $54 for Angus sirloin and $72 for a hefty 500g of Black Angus ribeye, and comes with side salad and all the crispy fries your heart desires. Have a voracious appetite? Order the giant cote de boeuf ($148), which comes in a minimum size of 1kg 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.

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 ($130), rib-eye steak (from $155), prime filet mignon ($186), and its signature porterhouse steak (from $248) 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 is truly here at Wolfgang's where the legwork that goes into meticulous preparation shows in their globally-recognised steaks.

The Feather Blade's founder Sheen Jet Leong spent a year working the kitchen and floor of the popular London eatery and brings what he loved and learned from the joint to our shores. Expect 200g of juicy grilled beef priced at an affordable $22, which you can pair with Sichuan peppercorn sauce or classic bearnaise ($2). Save room for sides – The Feather Blade has potatoes ($9) cooked in wagyu fat, grilled mushrooms ($9), and truffled burratina ($16).

Tucked away on the fourth floor of the luxurious Mandarin Oriental, Morton’s Steakhouse is an old school steakhouse that transports you to 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 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 (340g, $98) 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, succulent and flavourful meat that is 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.

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 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 ($18/100g). 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 side.

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 prime-grade grass-fed steaks and the juicy opulence of the signature Polo Burger ($75). There is also a strong selection of fine wines and luxurious seafood dishes such as lobsters and crab cakes to enhance the handsome fine-dining experience.

This modern joint is both a butcher and bistro, grilling and serving the same meat that it supplies to restaurants all around Singapore. An approximate 250g US Prime Corn-fed Angus Sirloin with a cafe de Paris butter sauce is priced at $41, and you can order classic sides that are proper like thick-cut french fries or the potato tartiflette with just a top-up of $4.65. Looking for Wagyu? There's a well-marbled MS4 Japanese Wagyu Ribeye from either Kyoto or Toriyama prefecture that is made affordable at only $52. Bear in mind that this casual joint is strictly walk-ins only.

Not sure what 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 get 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 ($29.90), 100 days grain-fed ribeye ($36.90), and hearty sets of tomahawk ($139.90) or prime rib ($89.90) that feeds two or more.

Want a delicious plate of steak but feeling a little short on cash? At iSteaks, you can easily satisfy your cravings with a 200g NZ Striploin for as little as $18. Don’t let the prices fool you, the quality of the meat surpasses its price. With a selection of cuts like rib-eye ($20), striploin ($18), and Wagyu ribeye ($46) from New Zealand and Australia, this diner is one for the cash-strapped looking for a decent steak dinner.