The best steak restaurants in Singapore

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 helps hint 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 ($65) is an easy choice with its juicy bite.

Located at the tranquil grounds of Wheeler’s Estate comes a new concept: Cinder Steakhouse. Savour choice cuts of meat and over 200 wine bottles dining in a unique heritage colonial bungalow. Here, hickory wood chips are used to impart a kiss of smoke into signature cuts that include 150 days barley-fed porterhouse ($158), and the massive 1.4kg grain-fed tomahawk steak ($238). Pair the feast with classic sides of creamed spinach crowned with crispy onion ($16), grilled asparagus ($16), truffle macaroni and cheese ($23), and raise a toast with the wine of the month recommended by its in-house sommelier ($25/glass, $98/bottle).

Beyond prize cuts from the land, the menu also offers fresh catch from the sea, including octopus carpaccio brightened with yuzu dressing ($25) and Avruga caviar-topped Carabinero capellini ($46). Swing by for Oyster Hour every Wednesday (6pm-7pm) for half-priced Irish bivalves, or gather the girls to enjoy complimentary prosecco as part of Ladies’ Night. 

Time Out Singapore in partnership with Cinder Steakhouse 

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 kingfish sashimi ($32), dressed in a refreshing ceviche-soy dressing, before moving onto the main highlight: dry-aged Australian barley-fed striploin ($110) charred with smoke. Fix-ins of macaroni and cheese ($22), gooey and tinged with truffle is a must-have.

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 location a Mediterranean flair– in the form of tea-soaked cured salmon, handmade pasta, and of course, stunning pieces of grilled beef. – Presented in large formats meant for sharing, try the Jack’s Creek black Angus tenderloin ($58) that provides plenty of bite, or the amazingly tender 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.

The free-flowing buffets lines at Escape Restaurant have been edited to serve up smoky plates of choice cuts. Now a poolside steakhouse and bar, expect an affordable selection of meats and seafood, complete with a selection of well-loved sides. Whet the appetite with crab bisque ($10) topped with a fried wonton. Mains include Tajima wagyu striploin ($68), which comes presented in a sizzling hot plate, meaty slabs of grass-fed tenderloin ($38) and ribeye ($28). Cut through the grease with juicy orbs of plum jus-soaked tomatoes or saffron-scented potato purée. Drop by on Tuesdays to enjoy one-for-one mains and drinks. 

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 $21, 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).

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) lavished with caviar to baby corn cooked with preserved black bean ($11). While seafood might appear on the menu, the true star are arguably the prime cuts: Australian tenderloin wagyu ($68/100g), Wylarah striploin wagyu ($75/100g), or the chef's prime wagyu selection ($480). 

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 ($24), 100 days grain-fed ribeye ($32), and hearty sets of tomahawk ($138) or prime rib ($89.90) that feeds two or more.

Having had received a Michelin Star in 2016, this critically acclaimed steak restaurant promises slabs that are sure to hit the spot. In its cosily designed modern 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.

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 $40 for Angus sirloin and $43 for Black Angus ribeye, and comes with side salad and all the crispy fries your little heart desires. Have a voracious appetite? Order the giant cote de boeuf ($118), which comes in a minimum size of 1kg and can be shared between two very hungry people.

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. 

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 Black Angus Steaks that have been dry-aged on site for a period of 28 days. Choices include the New York sirloin ($118), rib-eye steak ($138), prime filet mignon ($125), and its signature porterhouse steak (from $206) that is meant to be shared. It comes sizzling on a hot plate, emitting the most alluring aroma – with a taste to match it. There are two cuts on each side of the T-bone: sirloin and filet mignon, which are both juicy, tender and utterly mouth-watering. With such meticulous effort put in its preparation, it is no wonder that the Wolfgang name is so recognised around the world for its exceptional steak.

The bright neon light reading "Steaks for the People" in Picanhas' tells you all you need to know about this new steakhouse along the hip Club Street. Founder Shaleh Jati is entirely focused on simple steaks done well, backed by warm and personable service. The meat in question, refers to the eponymous picanha, a cut of beef from the rump cap muscle first popularised in Brazil. Two signature bowls hold the fort here. The Queen of Steaks ($21) dishes up a sizeable 200g slab of juicy steak drizzled with charcoal butter, which you can choose to jazz up with sauces like wasabi cream. The Picanha Don ($16) is for the carb lovers, featuring picanha steak slices on a bed of fragrant butterfly pea rice, caramelised onions, fried garlic bits, pickled red cabbage and an onsen egg.

Who would have thought that a zi char joint that specialises in seafood would also 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 ($15/100g). Served in cubes on a wooden chopping board, the US-imported beef is juicy, fatty, and has a distinct charred flavour. 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.

The name is not the only unforgettable thing about this restaurant – trust us. Besides the breath-taking view of Singapore’s cityscape that you’re granted dining here, Wooloomooloo also promises to ‘raise the steaks’ of dining by offering the best cuts of beef shipped all the way from Australia. A must-try is the USDA Prime Ribeye ($85), which gave the restaurant its reputation as an exemplary steakhouse. Besides just being true to its grain-fed meat flavour, it is also very succulent and perfect just on its own. But, if you want to make your devouring extra memorable, pair it together with a selection of four sauces: peppercorn, mushroom, red wine madeira and au jus. At this restaurant, you’ll be able to escape from the bustle of town as you instead observe it from the warm yet sleek and sophisticated restaurant.

This modern butcher-cum-bistro grills and serves the same meat that it supplies to restaurants all over Singapore. A 220g US Prime Sirloin Steak with herb and butter sauce is priced at $38, and you can order unique sides like spätzle ($3.80) –German-style pasta made with fresh eggs.

Its name means steak in Italian so no prizes for guessing what this joint specialises in. Its signature sharing dish, the Bistecca alla Fiorentina ($198) is 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 ($69), bone-in sirloin ($110), Wagyu striploin ($98), and ribeye ($85) as well.

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.