A steak is utterly simple to cook, yet devilishly hard to perfect. These best steakhouses in Singapore, however, have mastered it.
At its heart, steak is food in its most primal form. A slab of meat, cooked over fire, garnished sparingly with salt. But its simplicity exposes bad ingredients. Too lean, and the beef may turn out chewy. Too fat, and it becomes a greasy mess. Poor techniques are immediately evident too. The meat remains raw when uncooked. At the other end, it turns flavourless and rubbery.
To counter this, serious steakhouses here import their meat from farms in Australia, Japan, and the US that prioritise sustainability and high quality. Many of these dining establishments in Singapore also do their own wet- or dry-ageing to concentrate the beef’s flavours, before searing the steak over intensely high heat.
Then there are the cuts. Ribeye and tenderloin continue to be highly popular. Larger formats can be either tomahawk or T-bone, while unconventional cuts like flank or rump cap are the mainstay of certain restaurants. Ultimately, a perfect steak should be juicy, tender, and beautifully seared.
From places that preserve the traditional steakhouse feel to modern interpretations, as well as restaurants that follow the Tuscan, Brazilian, and Argentinean way, check out these best steakhouses in Singapore when the carnivorous craving hits.
(Hero and featured images credits: Marina Bay Sands; Bistecca Tuscan Steakhouse)
Where to find the best steakhouses in Singapore
1 /25
La VacheLa Vache brings the iconic Parisian steak-frites tradition to Singapore. There’s only one thing on the menu — a 280g USDA Double Gold ribeye paired with unlimited fries and accompanied by the joint’s signature sauce. The steak is beautifully cooked to your preference and paired with extra crisp and golden frites. Complete the experience with a glass of vino. Try the La Vache house wine which blends Merlot, Cabernet Franc, and Cabernet Sauvignon.
(image credit: La Vache Singapore)
Address : 40 Gemmill Ln, #01-03, Singapore 069269Website : Website here
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2 /25
54° SteakhouseHelmed by group executive chef Andrea de Paola, this new steakhouse puts the spotlight on prime cuts beautifully cooked over a custom-built hybrid wood-fire grill. The result? A smoky cut that’s gorgeous caramelised on the outside while remaining tender and succulent on the inside. Try the Porterhouse that’s seasoned with a signature spice blend before being grilled until succulent.
(Image credit: 54° Steakhouse)
Address : 54 Amoy St, Singapore 069880Website : Website here
Phone : 8893 7701
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3 /25
Fat CowWagyu fans will not want to miss out on mouthwatering cuts at Fat Cow. The Japanese steakhouse has refreshed its indulgent Wagyu Omakase menu. Anticipate decadent dishes like the Charcoal-grilled Namiki A5 Wagyu Steak that’s obtained from Aomori prefecture and grilled over binchotan until aromatic. It’s accompanied by a house-made Sri Lankan black pepper sauce.
(Image credit: Fat Cow)
Address : 1 Orchard Blvd, #01-01/02 Camden Medical Centre, Singapore 248649Website : Website here
Phone : 6735 0308
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4 /25
Keef the BeefIndulge in your favourite cuts at Keef the Beef. You’ll want to try its signature Fiorentina that’s soaked in a secret butter-based sauce before grilled in a 1000° Fahrenheit Salamander oven. The result is a smoky and charred cut that’s soft and tender on the inside. Beyond steak, the restaurant also serves up dishes like the Lamb Porterhouse, Lobster Tagliatelle and Chicken Orecchiette Pasta.
(Image credit: Keef the Beef)
Address : 2A Rochester Park, Singapore 139252Website : Website here
Phone : 8499 4745
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5 /25
Fat Belly SteakhouseThis no frills steakhouse puts the spotlight on lesser-known cuts of beef like the USDA Prime Onglet, Full Blood Wagyu MS 8/9 Denver and the F1 Wagyu MS 2.3 Bavette. Pair the juicy cuts with a range of sides, including creamy curly kale, grilled maple corn ribs with smoked paprika and pomme puree.
(Image credit: Fat Belly FBG)
Website : Website here
Phone : 6314 2247
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6 /25
Lawry's The Prime RibAfter more than two decades, Lawry’s remains an institution in Singapore for high quality prime rib. The Mandarin Gallery restaurant, which celebrated its 24th anniversary in 2023, specialises in USDA Roasted Prime Rib of Beef aged for up to 21 days until tender and juicy. The meat is then roasted on rock salt, carved table-side on Lawry’s iconic silver cart, and served with Yorkshire pudding.
(Image credit: Lawry’s The Prime Rib)
Address : 333A Orchard Rd, #04-01/31, Singapore 238897 (google map)Website : Website here
Phone : 6836 3333
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7 /25
665 Degrees FahrenheitThe highlight at 665°F is their Pira oven and grill, which cook at this scorching temperature for consistent flavours and textures. Their chef signatures also favour alcohol – sanchoku Wagyu is marinated with the hotel’s house pilsner, and the house-aged cut of the day is flambéed Woodford Reserve bourbon. They are joined by other selections ranging from A4 Kagoshima Wagyu striploin to USDA Prime grain-fed ribeye.
(Image credit: Andaz Singapore)
Address : 5 Fraser St, Level 38, Andaz 189354 (google map)Website : Website here
Phone : 6408 1255
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8 /25
Bedrock Bar & GrillThe flagship restaurant of the Bedrock brand keeps it classic by using only old school techniques including dry-ageing, hot and cold smoking, and grilling over applewood chunks. Cuts from full-blood aged Japanese Wagyu to USDA Prime ribeye are available, and every quarter, Bedrock puts on the World Meat Series where they feature premium and lesser-known varieties from around the world. Currently, they are showcasing 100% full-blood Tajima olive-fed black Wagyu from Umami Olive Fed Wagyu farm in East Texas.
(Image credit: Bedrock)
Address : 96 Somerset Rd, #01-05 Pan Pacific Serviced Suites Singapore, Singapore 238163 (google map)Website : Website here
Phone : 6238 0054
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9 /25
Bistecca Tuscan SteakhouseDecked out like an Italian farmhouse, Bistecca’s Florentine-style T-bone steak uses F1 Kuroge beef – a cross between Wagyu and Black Angus – from Australia that is grain-fed for over 420 days until it hits a marbling score of 6. It is then seared over a wood-fired grill for a beautifully charred crust, seasoned with extra-virgin olive oil and salt, and served with a variety of sauces such as English mustard and salsa verde.
(Image credit: Bistecca Tuscan Steakhouse)
Address : 26 Mohamed Sultan Rd, Singapore 238970 (google map)Website : Website here
Phone : 6735 6739
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10 /25
BoeufBoeuf is French for “beef,” but they are wide-ranging when it comes to their steaks. Their signature prime ribs come from Wales, Scotland, Argentina, Australia, and Japan, which are dry-aged onsite, grilled on lava stones, and finished in the oven. Other meat options range from an Argentinean Aberdeen Black Angus tenderloin to A5 Miyazaki Japanese Wagyu.
(Image credit: Boeuf)
Address : 159 Telok Ayer St, Singapore 068614 (google map)Website : Website here
Phone : 8950 5975
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11 /25
Bottega di CarnaThe world’s greatest butcher has his knives out for Singapore. Bottega di Carna is the local presence of Dario Cecchini, star of Netflix’s “Chef’s Table” and who the New York Times bestowed the honorific upon. Mirrored after Cecchini’s riotous restaurants in Panzano, Italy, Bottega prides itself on using ethically-raised and lesser-seen beef cuts like bavette, rump cap, and filet mignon. The highlight, however, is the bistecca alla Florentina, a charcoal-grilled 1.2kg Australian dry-aged porterhouse.
(Image credit: Mondrian Singapore Duxton)
Address : 16A Duxton Hill, #03-01, Singapore 089970 (google map)Website : Website here
Phone : 6019 6000
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12 /25
BochincheBochinche puts Argentinean steak on the front page. The grass-fed ribeye and tenderloin are wet-aged for 28 days and cooked asado-style, or over an open flame. Other meats are sourced from Australia and the US, and come in cuts like the M4/5 Wagyu hanging tender and MS5 full-blood oven-prepared (OP) rib.
(Image credit: Bochinche / Facebook)
Address : 27 Club St, Singapore 069413 (google map)Website : Website here
Phone : 6235 4990
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13 /25
Burnt EndsBurnt Ends does not do traditional steakhouse. Instead, the modern Australian barbecue restaurant has an ever-evolving menu that offers offbeat cuts such as onglet, flat iron, and cube roll paired with equally unconventional ingredients like bone marrow. The restaurant has been awarded a Michelin star since 2018, and is consistently in both the World’s and Asia’s 50 Best lists.
(Image credit: Burnt Ends)
Address : 7 Dempsey Rd, #01-02, Singapore 249671 (google map)Website : Website here
Phone : 6224 3933
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14 /25
Butcher's BlockButcher’s Block calls itself “an avant-garde wood-fire dining experience,” so cutting-edge that regular cooking equipment will not do. Instead, the Raffles Hotel restaurant uses custom-built ovens and grills to fire the steaks, along with methods such as smoking, burying ingredients in embers, and grilling in baskets over charcoal. The regular menu is led by the MBS9 chef’s prime selection Wagyu, while the multi-course Tour De Force experience includes off-the-menu creations and seasonal produce.
(Image credit: Raffles Singapore)
Website : Website here
Phone : 6337 1886
Book here
15 /25
Cut by Wolfgang PuckCut is celebrity chef and restauranteur, Wolfgang Puck’s take on the classic steakhouse, and the only one in Singapore with a Michelin star. Only premium cuts are available here, which are grilled over hardwood and charcoal then finished under a searingly-hot broiler for a crisp exterior. For Wagyu fans, the restaurant serves three examples from Australia, the US, and Japan together for back-to-back comparisons.
(Image credit: Marina Bay Sands)
Address : 2 Bayfront Ave, B1-71, Singapore 018972 (google map)Website : Website here
Phone : 6688 8517
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16 /25
GemmaFrom the Josper oven visible from the dining floor to the oversized pepper grinder, Gemma mixes Old World charm with modern sensibilities. Yes, you could opt for the A5 Miyazaki Wagyu or Jack’s Creek Black Angus tenderloin, but the main star is the large T-bone Fiorentina steak, grain-fed for 200 days and dry-aged for a month. In keeping with the Italian theme, the massive cut comes with condiments of garlic salmoriglio sauce and pecorino.
(Image credit: GEMMA Restaurant / Facebook)
17 /25
Gordon GrillGordon Grill harkens back to 1963, when it was originally known as Gordon Room and Singapore was on the verge of joining Malaysia. The steakhouse, which celebrated its 60th anniversary in 2023, keeps the nostalgia alive with the show-stopping flambé steak Diane tenderloin: pan-fried USDA Black Angus tenderloin lit on fire table-side with a splash of brandy, cloaked in mushroom sauce, and paired with mashed potatoes and steamed vegetables.
(Image credit: Goodwood Park Hotel)
Address : 22 Scotts Rd, Goodwood Park Hotel, Singapore 228221 (google map)Website : Website here
Phone : 6730 1744
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18 /25
Luke's Oyster Bar & Chop HouseA popular spot for seafood and fresh oysters, Luke’s Oyster Bar & Chop House also offers a solid repertoire of steaks. Go for its signature bone-in tenderloin, which is covered in a peppercorn crust and mustard cognac jus, and complete your meaty feast with add-ons such as half lobster tail and grilled foie gras.
(Image credit: Luke’s Oyster Bar & Chop House / Facebook)
Address : 22 Gemmill Ln, Singapore 069257 (google map)Website : Website here
Phone : 8125 5256
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19 /25
MeadesmooreAdventurous steak eaters can take refuge at Meadesmoore. The steakhouse priorities less-popular cuts such as Denver steak, also known as chuck under blade, all of which are sourced from directly from the US, New Zealand, and Australia. Meadesmoore also has their own cut taken from between the ribeye and chuck, which is made up of three different muscles and has a various texture and flavours.
(Image credit: Meadesmoore)
Address : 21A Boon Tat St, Level 2, Singapore 069620 (google map)Website : Website here
Phone : 6227 2247
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20 /25
Origin GrillThe steaks at Origin Grill get the Josper oven treatment, which involves grilling them over charcoal at 400 degree Celsius until they take on a charred finish and smoky aroma. Cuts range from the typical ribeye to more unique options like rump and hanging tender, and diners get to choose which sustainable farm created their meat.
(Image credit: Shangri-La Singapore)
Address : Lobby Level, Tower Wing, 22 Orange Grove Rd, 258350 (google map)Website : Website here
Phone : 6213 4595
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21 /25
Picanhas'A steakhouse does not need to have white tablecloth and a stiff atmosphere, as Picanhas’ proves. The Halal-certified restaurant is named after the Brazilian steak cut – pronounced as “pee-khan-nyah” and hailing from the rump cap – which they grill over binchotan and glaze with butter. At S$26++, it is also a steal.
(Image credit: Picanhas’ / Facebook)
Address : 90 Club St, Singapore 069458 (google map)Website : Website here
Phone : 9754 1909
Book here
22 /25
Ruth’s Chris Steak HouseWith only one type of beef – USDA Prime – on its menu, this steakhouse keeps to what it does best. The well-marbled steak is available in various cuts ranging from a full-flavoured T-bone to the extravagant porterhouse, and is served sizzling hot on a 260 degree Celsius plate. The restaurant, which is the first Southeast Asian outpost of the eponymously named US steakhouse, also offers a wide range of wines for a perfectly balanced but decadent meal.
(Image credit: Ruth’s Chris Steak House / Facebook)
Address : 4th Level, 6 Raffles Blvd, Hotel Royal Collection Marina, Marina Square, Singapore 039594 (google map)Website : Website here
Phone : 6336 9093
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23 /25
The Feather BladeThe Feather Blade derives it name from a muscle in the cow’s shoulder, otherwise known as the flat iron. At S$24++, it is the only cut offered here, which is sous-vide, finished on the grill, glazed with herb butter, and sprinkled with smoked salt. The restaurant also serves the meat in a burger and rice bowl, while sides range from creamed spinach to grilled portobello mushroom.
(Image credit: The Feather Blade)
Address : 61 Tanjong Pagar Rd, Singapore 088482 (google map)Website : Website here
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24 /25
Wolfgang's SteakhouseOther than sharing a first name, Wolfgang’s Steakhouse has nothing to do with Wolfgang Puck. Instead, it is the eponymous restaurant of Wolfgang Zwiener, a restauranteur who first opened in New York City in 2004. Zwiener specialises in USDA Prime Black Angus porterhouse, which is dry-aged onsite for 28 days and seared until it develops a fantastically charred crust. The restaurant also has limited quantities of a 60-day dry-aged ribeye.
(Image credit: Wolfgang’s Steakhouse)
Address : 1 Nanson Road 02-01 InterContinental Singapore, Robertson Quay, 238909 (google map)Website : Website here
Phone : 6887 5885
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25 /25
Wooloomooloo SteakhouseSustainable Australian beef dominates at Wooloomooloo Steakhouse. There are options from Victoria, Tasmania, and Queensland, which range from vintage grass- to barley-fed, and the restaurant either wet- or dry-ages the meat before searing them under a 1,800 degree Fahrenheit broiler. Ribeye is the main cut here, alongside striploin, porterhouse, and tomahawk.
(Image credit: Wooloomooloo Steakhouse – Singapore / Facebook)
Address : 2 Stamford Rd, Level 3 Swissotel The Stamford, Singapore 178882 (google map)Website : Website here
Phone : 8305 5692
Book here
Note : The information in this article is accurate as of the date of publication.