Last Updated: July 28, 2020
The following Best Steaks in Singapore guide has been a delicious work in progress for a while now, and is very close to my heart (and arteries). For those of you who have been keeping up with us at SethLui.com, you’ll know I absolutely love steak and have gone to great lengths to find the best there is in Singapore.
Most of the steaks in Singapore are either from Australia, USA, or Japan for their prized Wagyu breeds.
This guide is split into more affordable options, and the ‘money isn’t an issue, I own a yacht’ option. But honestly, there’s still a significant difference in quality between the premium cut and the cheaper cuts; you really do get what you pay for. The best balance is perhaps to buy an expensive beef steak at a wholesaler, then cook it yourself with the appropriate equipment.
But if you’re lazy or just prefer a professional to handle your steak, these restaurants will serve up the best steak you can find in Singapore. Remember, as with all food guides, this is based on my experience and opinion, which can be highly subjective. A final caveat: if you prefer your steak well-done, I’ll have to politely but firmly ask you to leave now.
At well-doneness, the quality of steak makes no difference as all the fats and flavour are pretty much burnt to oblivion—you can eat a tire and it’ll be the same.
For those who are still here, let’s dive into our list of 25 best steaks in Singapore.
By cheap, I mean that these are S$30 to S$50 steaks. It’s all relative, because if you want any decent cut that costs less than S$20 a steak, you’re going to have to cook it yourself. Check out our wholesale fresh meat guide on where you can buy good raw steaks just for that. But if you are the type that can set Maggi mee on fire, here’s my list.
This is where they serve up the best of the butcher’s steak.
Huber’s is probably the most modernised butchery in Singapore right now and supplies meat to many restaurants around Singapore. Why not just eat at the source?
Here are two steaks on the menu that you can try: US Prime Sirloin Steak (S$38/250g) and Flat Iron Steak (S$19). The steaks are simply grilled and you can be assured this butcher serves meat as fresh as it gets in Singapore.
At S$38 for a US Prime steak, topped with a herb & butter flavoured brown sauce, you won’t find this value-for-money quality anywhere else.
The meats from Meat n’ Chill certainly have the best value for its weight.
Meat n’ Chill is a casual, Americanised diner along Bukit Timah Road which serves tasty meats and a good dose of mellow vibes. This diner was started by three good pals, fueled by their love for meaty American foods and for casual dining.
One of the best value steak I’ve seen in Singapore is their gigantic New York Strip (500g) for just S$27. The orders for the steaks at Meat n’ Chill are limited to about 10 to 15 a day, as the process to prepare these meats are long and arduous. The steaks are slow-cooked, then chargrilled, resulting in a deep smokiness.
Also, try the 250g Red Neck Soo-veed Rib-eye Steak (S$27) which is more tender and almost melts in your mouth.
Looking for something different? New Ubin Seafood serves up zi char with steak.
New Ubin Seafood is what I would call a hipster zi char restaurant, now with three outlets in CHIJMES, Tampines and Zhongshan Park.
Other than the traditional zi char dishes, what drew me here was the surprise recommendation from foodies that the beef steak is actually pretty good. What they have at New Ubin is a USDA Choice Black Angus Ribeye Steak (S$12/100g), which although technically not the most premium grade, was charcoal-grilled and prepared well.
This steak typically comes between 500g to 700g, and it’s accompanied by potato wedges and the fabled Fried Rice Caramelized with Beef Drippings. The beef fried rice is the stuff of many taxi uncle legends, and definitely something you have to taste to believe.
Now a prime 52-seater steakhouse in Bukit Timah, Fat Belly serves up great value steaks. Carefully sourcing their meats from premium breeds like Wagyu combined with secondary cuts such as onglet (hanger cut) and careful portioning, Fat Belly delivers excellent quality at pocket-friendly prices.
I personally recommend the 400-Day Grain-Fed Marble Score 4-5 Wagyu Deckle (S$45). The ‘deckle’ is also known as the ribeye cap, which is a fatty strip cut from the ribeye. It has a little more connective tissues as a drawback, but it’s still tender and plump.
There’s also the USDA 150-Day Grain-Fed Angus Flat Iron (S$22), cut from the second most tender part of the cow (i.e the beef chuck), for an even more accessible price.
Fat Belly may have a small steak selection but it focuses on offering fatty, juicy steaks to its guests.
Using secondary cuts rather than the more expensive primary cuts, The Market Grill at Telok Ayer manages to balance price and quality with good breeds of bovine.
Good, hearty charbroiled steaks are the cornerstone of this small hole-in-the-wall concept.
Try the simple 200g Wagyu Rump (S$40), topped with caramelised onions, the Beef Hanging Tender (S$40) or Black Angus Beef Bavette (S$40)—these are all very flavourful, and still tender from their dry-ageing process.
Each steak comes with a choice of peppercorn sauce or red wine jus, so you can pick your poison.
The Market Grill also serves premium cuts if you are feeling fancy, but then I’d recommend you check out the premium steakhouses in the next category instead.
Meet 4 Meat is opened by Chef Jimmy, who’s an ex-chef at Wooloomooloo Steakhouse in Swissôtel. He uses a flame-grill for his steaks at this hawker stall along East Coast Road, so you can expect restaurant-quality steaks here.
According to him, this adds a robust smoky aroma and flavour to the different cuts of meat.
One of their unique dishes is the Beef Wellington (S$28, S$31 with foie gras); a preparation of tenderloin coated with pâté and duxelles (mushroom paste), wrapped in puff pastry and baked.
In Chef Jimmy’s rendition of this dish, instead of the traditional pâté de foie gras, a delicate piece of pan-seared foie gras is embedded in the mushroom duxelles. This is then placed atop the filet mignon, which is 180g of grass-fed Australian tenderloin.
Alternatively, the Premium AZ Ribeye (S$23/240g) is also worth a try. For the quality and price, these hawker steaks are well worth it.
Meet 4 Meat: 228 East Coast Road, Singapore 428925 | Tel: +65 8290 3605 | Opening Hours: 12pm – 2.30pm & 3.30pm – 9.30pm (Daily) | Facebook
Serving mostly Australian steaks, what I like about Culina at COMO Dempsey is how the experience is integrated with the butchery, and the way you can select any steak from the retail section then get it cooked with an extra S$15 to S$25 prep fee.
Prices can vary, depending on the type of beef you select, and they’re actually updated regularly—so check in with them before heading over. They get their beef from Australia, Ireland (John Stone Beef), and USA (Snake River Farms American Kobe, Double R Ranch Northwest Beef).
Culina supplies many of the steak restaurants, so they definitely have a freshness edge, but cooking technique still comes into play in the end.
I highly recommend trying the Robbins Island Full blood Wagyu from Tasmania, which is the steak of choice used at Waku-Ghin. My only gripe about this place is how they don’t sell any other beverage other than sparkling water, still water and wines. Can’t a guy get a Coke around here?
Culina at COMO Dempsey: Blk 15 Dempsey Road, Singapore 249675 | Tel: +65 6474 7338 | Opening Hours: 11am – 11pm (Daily) | Website
A quaint Parisian-style steakhouse, Les Bouchons is small but serves amazing steak frites.
I almost always get the Grilled Rib Eye Steak With “Vigneron” Butter ($38.80), which comes with salad and free flow homemade fries.
Very evenly cooked and flavorful, Les Bouchons’ ribeye steak frites is probably in a tie with Cocotte for best steak in this price range. You can also try the Giant “Cote De Boeuf” (S$48) at 1kg for two to share, which is a bone-in prime rib basically. I still prefer the ribeye, but this is pretty impressive to behold with ample fats all around.
Les Bouchons Ann Siang: 7 Ann Siang Road, Singapore 069689 | Tel: +65 6423 0737 | Opening Hours: 12pm – 2pm (Mon to Fri), 7pm – 10pm (Mon to Thu), 7pm – 10.30pm (Fri & Sat), Closed on Sun
Les Bouchons Rive Gauche: 60 Robertson Quay, #01-02, Singapore 238252 | Tel: +65 6733 4414 | Opening Hours: 12pm – 2pm (Tues – Fri), 7pm – 10pm (Tue – Thu), 6pm – 10.30pm (Fri & Sat), 11.30am – 8.30pm (Sun), Closed on Mon | Facebook | Instagram | Website
Despite the tacky interior and fast food looking concept, iSTEAKS Diner serves pretty decent steaks for its price. There’s not as much flavour profile but hell, their steaks are juicy and tender with a nicely done charred finish.
The New Zealand ribeye starts from S$19.50 for 200g, but I’d recommend the Australian 100-Days Grain-Fed ribeye (S$21.50). There’s also the fancier 600g Porterhouse or 1.5kg NZ OP rib steak if you’re starving.
There’s no reservations available at iSTEAKS and it’s purely a ‘walk-in and camp for a seat’ kind of place, so do be prepared to wait it out.
I’m sure everyone has heard about the famous Flat Iron Steak in London. The Feather Blade is your answer to getting delicious and affordable steak here in Singapore!
Located along Club Street, The Feather Blade uses a cut of steak known as the flat iron or feather blade, which is derived from the cattle’s shoulder and known for its hearty flavour and tenderness. It’s a lesser-known cut of steak, but one that is tasty nonetheless.
Every plate of steak comes up to about S$21 and is glazed with butter and sprinkled with smoked salt. The steak was unbelievably buttery and juicy. I loved how the large flakes of smoked salt elevated each slice of beef. Needless to say, I was going in for the second piece before I was done with my first.
The Feather Blade: 90 Club Street, Singapore 069458 | Tel: +65 8921 9097 | Opening Hours: 12pm – 4pm & 6pm – 10pm (Tue to Sun), Closed on Mon | Website
I don’t know about you, but it seems like making wagyu beef more affordable (and hence accessible) to the masses is becoming a thing. I’m not complaining though, because it’s now brought us BIZEN Okayama Wagyu Steakhouse in Plaza Singapura‘s latest extension, NomadX.
Just like many other speciality steakhouses these days, they import the entire cow carcass and age the meat in-house. This means that cuts are limited and diners can head to their Facebook page to check which cuts are still available during lunch and dinner.
One of the things I like about this establishment is the affordability of great cuts of meat, especially the double-up portions. For example, their Chuck Steak (S$22.90 for single, S$39.90 for double up) was a genuinely succulent portion of meat that was effortless to cut.
Every portion of steak allows diners a choice of one side dish, but honestly, they weren’t anything to brag about. Just come here for the steaks, and you’re good to go.
Steaks in this category typically cost S$70 and above each.
Although not cheap, these restaurants below are probably the best you can find in Singapore. Expensive doesn’t mean good though, and I’ve tried a few expensive steakhouses where they manage to screw up top-quality meat. If it’s well-known and not featured here, that’s why.
Bedrock Bar & Grill, is no doubt, my favourite steakhouse in this entire list.
The Bedrock Black Pepper steak (S$79), is probably the most balanced steak cut I’ve had, which uses rib eye cap. Flavourful and evenly cooked with a nice charred finish, skip the black pepper sauce though.
You can also try the famous Tomahawk Steak (market price), which was first introduced to Singapore at Bedrock. Typically it comes around 1.4kg to 2 kg per serving, which feeds at least three, and should be in the range of S$200.
Bedrock serves pretty fine whiskies too, perfect with grilled steaks.
SEAR aims to provide the highest quality of steak at prices that are a little more mainstream. Singular steaks might still be on the higher end, but the lunch sets are pretty affordable, in the S$30 range.
A Spanish-imported Pira charcoal oven is used to cook the steaks thoroughly while imbuing that beautiful char finish which just completes the steak experience.
The ambience and view at SEAR is also my favourite out of this list of steakhouses.
In fact, SEAR comes in at a draw with Bedrock for my favourite steakhouse.
I especially enjoyed the Margaret River Wagyu Striploin 300g (S$75), while the Jacks Creek Ribeye 250g (S$70) is equally flavourful but a bit thin for my liking. I like biting into a good mouthful of beef, but other than that, it’s perfect.
SEAR (temporarily closed while relocating): 50 Raffles Place, Singapore Land Tower, #45-01, Singapore 048623 | Tel: +65 6221 9555 | Opening Hours: 12pm – 3pm (Mon to Fri), 6pm – 11pm (Mon to Sat), Closed on Sun | Facebook | Website
If you mention steaks in Singapore, Morton’s Steakhouse always pops up. Is it worth the price? Absolutely.
Morton’s promise is to serve huge, hearty dishes with pleasant service. Prices are steep, but there is no way you will leave hungry from the size of their steaks.
Center Cut Prime Ribeye (S$99.50) is my choice of flavorful steak at Morton’s, and it puts up an extremely close fight with Bedrock’s ribeye cap. At about 450g, this is a huge piece of steak.
You might try the Center Cut Filet Mignon (S$80/S$90/S$99) as well, which is extremely lean yet still tender and juicy.
Related Guide: Where Chefs Eat: Best Restaurants in Singapore
With great service and amazing ambience that makes you feel like you took a step out of Singapore, SKIRT is definitely a steakhouse I would recommend for special occasions and for magnificent steaks.
For steak connoisseurs who know specifically what type of beef they like, you’ll also be pleasantly surprised by the wide variety of steaks they have.
The recommended Skirt Steak 200g (S$68) is pretty highly-marbled and worth the price, but try the Bone-in 500g Striploin (S$104). Although it costs more, it comes in a larger portion and tastes more beefy in flavour rather than flooding the mouth with just fats.
SKIRT: 21 Ocean Way, W Singapore, Singapore 098374 | Tel: +65 6808 7278 | Opening Hours: 6pm – 10pm (Sun to Thu), 6pm – 11pm (Fri, Sat & PH) | Website
Luke’s Oyster Bar and Chophouse is an American concept restaurant with European influences, specialising in steaks and chops that are expertly sourced and butchered.
A frequent haunt of corporate steak-o-philes, Luke’s is usually extremely packed, so do make reservations at least three days in advance. In fact, you’d have to leave a voice message for reservations.
For an absolute steal, go for the exclusive lunch item Steak and Fries (S$38) with mustard cognac jus and peppercorn crust, which is similar to the pricier but larger Luke’s Bone-in tenderloin Au Poivre (S$74) on the regular menu. This steak is very lean, and lacks tendons. Yet it’s still juicy and such a joy to consume with the peppercorn crust, a contrast to the usual charred top.
Luke’s Oyster Bar and Chophouse: 20 Gemmill Lane, Singapore 069256 | 260 Orchard Road, The Heeren, #03-02, Singapore 238855 | Tel: +65 6221 4468 | Opening H0urs: 12pm – 10.30pm (Daily) | Facebook | Website
Burnt Ends is another project by Chef Andre Chiang, of the eponymous Restaurant Andre (second-best in Asia), so that should tell you something about the standards already.
A small, no-reservations restaurant with limited seats, Burnt Ends has an open concept kitchen and goes back to basics, with a custom double giant wood-fired grill and oven.
Due to the high-fat content of the meats used, it takes a longer time to cook and render the fats, resulting in a thick charred finish.
Steaks to look out for include the 46 Days Dry-Aged Full Blood Mayura OP Rib ($450/kg) for higher marbled beef, and the 53 Days Dry-Aged Cape Grim Rib (S$190/kg). The latter will come heavily covered the barbecued, charred fat portion of the meat—also known as ‘burnt ends’.
Burnt Ends: 20 Teck Lim Road, Singapore 088391 | Tel: +65 6224 3933 | Opening Hours: 11.45am – 11.30pm (Mon to Sat), 11.45am – 3pm (Sun) | Website
CUT by Wolfgang Puck is definitely one of the top steakhouses in Singapore, don’t get me wrong, but probably not as value-for-money as some of the other steakhouses. It’s an expensive piece of steak, and the lighting is really dark for dinner too.
Choice of fresh quality ingredients and minimal added flavours, that’s the main style at CUT—although they do provide mustard and some other sauces (S$5), if required.
Serving mainly American prime steaks like USDA Prime New York Sirloin Steak (S$72 – S$98), the 395g Ribeye Steak (S$98) is also pretty good, being flavourful with a touch of grilled char.
They also serve Wagyu steaks if you like very marbled and fatty meat.
Serving Italian Fiorentina steak, Bistecca Tuscan Steakhouse is definitely on my list of one of Singapore’s best steakhouses with excellent service and a romantic ambience.
You won’t want to miss out their signature wood-fired Fiorentina BMS 6 Wagyu F1 T-bone (S$188/11kg), which is not only huge, but very evenly pink and full of flavour from the bone.
This Australian Wagyu-cross beef cut is exclusively exported to Bistecca Tuscan steakhouse only, and is grain-fed for 420 days as well as dry-aged in-house.
Bistecca Tuscan Steakhouse: 26 Mohamed Sultan Road, Singapore 238969 | Tel: +65 6735 6739 | Opening Hours: 12pm – 2pm (Tues to Sun), 6pm – 9pm (Mon to Thu), 5.30pm – 9pm (Fri to Sun) | Facebook | Website
This was a surprising find for me at Zafferano’s during a tasting—Fiorentina Alla Brace (S$168). Most Italian joints typically call it Bistecca alla Fiorentina.
Fiorentina alla brace roughly translates as ‘grilled Fiorentina steak’ instead. Fiorentina steak is basically a T-bone steak, which is a combination of tenderloin and short-loin cut. Zafferano’s Fiorentina uses a 900g charcoal grilled Australian Black Angus steak with oyster mushroom, shallots and bone marrow.
I didn’t see any bone-marrow, but boy, did I see a huge piece of steak. Soft, tender, no cartilage or veins, medium rare with a subtle brown mushroom sauce and char, this steak got it all right. This is definitely one of the top five steaks I’ve had in Singapore, right here, in an Italian restaurant.
Zafferano Italian Restaurant & Lounge: 10 Collyer Quay, Ocean Financial Centre, Level 43, Singapore 049315 | Tel: +65 6509 1488 | Opening Hours: 11.30am – 3pm & 5.30pm – 11.30pm (Tue to Fri), 12pm – 3pm & 6pm – 11.30pm (Sat & Sun), Closed on Mon | Facebook | Website
What you get at Lawry’s The Prime Rib is top-quality beef, and a show.
The roast beef comes as part of The Lawry’s Prime Rib Dinner, which includes Spinning Bowl Salad, Idaho Mash Potatoes, Yorkshire Pudding and prime rib steak cut (S$63/130g, S$123/450g).
Let me tell you, this is already a whole meal on its own. The prime rib is thoroughly done evenly and tastes very different from the other steakhouses.
If you enjoy tableside theatrics and a visual spectacle while dining, no one does it like Lawry’s The Prime Rib. Judging from the local response for Lawry’s style of roast prime rib beef, you either love it or hate it—so you simply have to try it for yourself.
Lawry’s The Prime Rib: 333A Orchard Road, Mandarin Gallery, #04-01/31, Singapore 238897 | Tel: +65 6836 3333 | Opening Hours: 11.30am – 10pm (Sun to Thu), 11.30am – 10.30pm (Fri & Sat) | Website
Ruth’s Chris Steak House is an excellent choice for US steaks and can go toe-to-toe with Morton’s. Ruth’s Chris, however, infuses a country-side character into their dishes, which can be refreshing in this 120-seater fine-dining concept.
The USDA Petite Filet (S$80/230g) uses USDA Prime beef, which is the top 2% of US beef. Graded primarily for marbling and a younger age, tenderness is to be expected at Ruth’s Chris Prime Steak House.
Portions, as with American-style diners, are huge so you won’t be walking away hungry. Sides are a little standard though, with the usual suspects like mashed potato, and I’d recommend ordering the appetisers instead—especially the barbecued prawns.
Ruth’s Chris Steak House: 6 Raffles Boulevard, PARKROYAL COLLECTION Marina Bay, 4th Level, Singapore 039594 | Tel:+65 6336 9093 | Opening Hours: 11.30am – 3pm & 5.30pm – 11pm (Daily) | Website
Located at the West Tower of Marina One, Wakanui Grill Dining Singapore promises a dining experience unlike any other, straight from in the heart of a metropolitan building just a stone’s throw away from Marina Bay MRT station.
We managed to try two selections of Ocean Beef; Ribeye ($79 – 350 grams $109 – 500 grams) and Bone-In Ribeye ($199 – 1 kg). For those wondering what ‘Ocean Beef’ is, it’s produced from Angus-breed cows raised in a stress-free pastoral environment along the coastal area of Wakanui, South Canterbury, henceforth the moniker ‘Ocean Beef’.
All the cuts were grilled to a blushing medium rare and finished over the binchotan and served with deliciously sweet roasted banana shallots. Each of the cuts had their own individual flavour profiles that would satisfy even the pickiest of meat lovers.
My dining experience at Wakanui exceeded all expectations, in terms of the stellar quality of the ingredients and service—it has set the bar high for future steak experiences to come.
Chef Otto Weibel, one of the most respected veterans in Singapore’s F&B industry, is the man behind Black Marble’s concept. This contemporary Western restaurant at Raffles Holland V mall serves a wide selection of meats from all over the world like Australia, Japan, and USA.
The star of the show, the 45 Days Dry-Aged Bone-In Ribeye (600gm) (S$78), has been painstakingly dry-aged in-house with Himalayan salt through a time-consuming process. The meat’s texture was perfect, with a distinct roasted, nutty taste—a properly dry-aged steak. Every bite just made me want more of it; I was bewitched.
For those who are willing to splurge on quality grilled meats, this is the place to go to.
665°F is Andaz hotel’s premium steakhouse, modelled after central London tailor shops and occupies the 38th floor.
As a steak-loving enthusiast, I couldn’t pass up an opportunity to taste some glorious beef. 665°F steakhouse is named after the temperature of the Pira oven in the open kitchen that is used to cook the steaks and meats, which are halal-certified by the way.
What we have here is a Grain-fed, USDA Prime, Omaha Sirloin. The perfectly cooked medium-rare portion is generous, with a spectacular burnt char courtesy of the searing Pira grill. The fat is well-distributed in this juicy cut with a clean but short finish. It doesn’t have much character in the meat profile though, unlike dry-aged or grass-fed beef.
665°F does show a lot of potential with its well-designed sleek interior and seasoned chef. It’s also one of the rare steakhouses in Singapore serving halal-certified beef too.
665°F: 5 Fraser Street, Andaz Singapore, Level 38, Singapore 189354 | Tel: +65 6408 1255 | Opening Hours: 6pm – 10pm (Tue to Sat), Closed on Sun | Website
Editor’s End Notes
Price does not necessarily indicate the best steak, and it also depends on individual preferences. Japanese Wagyu steak, for example, tends to be extremely pricey, but has such a high marbling content I actually can’t take too much at one go without getting a heart attack. I’d much rather have an Australian Wagyu which I can eat without clogging up my arteries.
I’ve also tried several of the other famous steakhouses as well, but felt they didn’t quite make the cut for their price and quality. You don’t have to ask about the obvious steakhouses; I’ve tried them but don’t think they made the list. I definitely did not try ALL the steak restaurants in Singapore, but I can tell you with utmost confidence the kopitiam steak at S$8 is going to taste like a leather shoe.
There might probably be some hidden gems in lesser-known restaurants, and if you do know of any, leave a comment below on where I should go hunt for more steak.
And in the meantime, check out our Food Finders episode where we search for the best steak in Singapore.
Related Guide: Famous Local Singapore Foods To Eat before You Die