Last Updated: December 26, 2016
Steak is just amazing isn’t it? These juicy slabs of meat fill the void in our stomach and in our souls. Hence I’ve put together a list of steaks that are good, yet under $30, for when I’m broke and still want something fancy.
More often than not, this beefy goodness doesn’t come cheap. You walk into a restaurant, craving for a hearty plate of meat, you see the price tag attached to it and then think, “Nah, maybe I’ll just get the fish.”
No, my friend. No longer do you have to endure being denied the meat that you deserve. Here you go, you can buy steak without having to put your house on mortgage or selling an arm and a leg.
UNO Beef House, hidden in a coffeeshop located in the heartlands of Toa Payoh offers some sizzling steaks. Their Black Pepper Ribeye Steak ($15) comes accompanied with their signature fried potato ball, tomato and bake beans. However, being the potatohead I am, I just had to order the fries (top up 50 cents).
For a small stall in a coffeeshop, their steak quality is pretty impressive. It was the easiest to cut through and chew. Although the beef flavours aren’t as prominent as the others in my list, I still enjoyed it. Also, despite the sizzling pan’s best efforts to evaporate all moisture off it, their steak was still sufficiently juicy.
Other steak choices include the Black Pepper Sirloin Steak ($13) and Black Pepper Tenderloin steak ($18).
Little Hiro, a little eatery showcasing refreshing Hawaiian-Japanese cuisine, offers up Sansoku Black Pepper Striploin Steak for just $13.90 nett. It’s served with a side of Cuban corn, but if you’d like to turn it into a meal with fries and soda, just add $3.50 or $2.80 for students.
Their prime Striploin steak is surprisingly tender for its price, and has an adequate amount of beefy flavours that are quite difficult to find in steaks of this price range. Seared over a flame grill, this Hawaiian-style steak has a subtle lingering aftertaste and luckily, the Sanzoku black pepper sauce doesn’t overpower its flavours.
iSteaks really does live up to their name with a plethora of steaks like the New Zealand Ribeye ($18 for 200g), New Zealand Striploin ($16 for 200g), and Australian Ribeye ($20 for 200g) on top of premium quality steak cuts like Australian Wagyu, Tenderloin and Porterhouse steaks.
Served with a choice of two sides from an impressively wide variety of complements, iSteaks’ steaks come thickly cut and full of juices.
If you don’t want to spend too much, I’d recommend getting their 250g cut of New Zealand Striploin ($19). It’ll arrive nicely seared, deliciously charred yet pink and tender on the inside. Oh you’ll get your money’s worth, trust me.
iSTEAKS Diner: 17A Lor Liput, Singapore 277731 | Tel: 6463 3165
Opening Hours: 11:30 am – 12:00 am
Braseiro, a Brazilian-French influenced casual restaurant, is home to the Flame-grilled rib-eye ($19.90) for a 200g – 250g cut, cooked nicely to a medium-rare. It’s tender and well-seasoned as each bite renders a tasty burst of beefy juices.
And of course, if you ask, you shall receive. Request for that upgrade of the size of your steak: 300g – $24.90 / 400g – $29.90. What makes Braseiro even more lovable is their unlimited free-flow of home made fries and salad to accompany your delicious flame-licked steak.
The Betterfield, a cafe located just 5 minutes away from Cityhall MRT, offers us their famed Black Angus Ribeye ($22) for their 200g cut. Served with Chef-owner, Shaun’s very own recipe of Truffle Mustard, Mesclun Salad and topped off with a pinch of Maldon sea salt.
I’d say that the star of this steak would be the truffle mustard – the blend of truffle paste, truffle salt and truffle oil brings a nice sour zest and gentler truffle flavours to the steak. Slightly charred on the outside, its crispy skin provided a nice seared tang.
If you’d much rather a larger serving of The Black Angus Ribeye, they offer the 300g cut for $32 and the 400g cut for $40. And luckily for us, The Betterfield also offers us Wagyu steak (Mbs 4) 200g cut for $42, 300g cut for $62 and 400g cut for $80.
The Betterfield: #01-03, 100 High Street, Singapore 179434 | Tel: 6694 2361
Opening Hours: 8am – 11pm (Daily) | Hot Kitchen Closed 3pm – 6pm (Daily)
GastroSmiths’ Hanger Steak ($27) for the 200g cut, comes served with mashed potato puree, herb salad and pickled mustard seeds. Prized for its flavour and tenderness, the hanger steak is a special cut from the belly, not usually served to customers as the butchers keep them for themselves. That’s how good hanger steaks are.
GastroSmiths, willingly sharing what one would call the “Butcher’s steak” with the rest of us, prepares it so that the hanger cut remains tender, flavourful and has a slight hint of iron in it, as characterised by the cut of the steak.
Overall, their hanger steak is an interesting yet delectable change to the conventional cuts of steak, true to GastroSmiths’ uniquely creative cuisine.
At The Chophouse resides the New Zealand Grass Fed Sirloin ($29) at 220g – 230g, served with watercress, grilled tomatoes, and the choice of Bearnaise sauce, red wine sauce or black peppercorn sauce.
Their steak is thick cut, juicy, easy to cut through and cooked very evenly. With smokey flavours and a true fatty beefy flavour, their Sirloin, although not too “melt-in-your-mouth”, was tender considering the cut.
I’d recommend getting either the Bearnaise or Red Wine sauce to complement your steak as the black peppercorn might overpower the steak’s flavours.
The Chophouse (Vivo City): #01-161-162, 1 Harbourfront Walk, VivoCity, Singapore 098585 | Tel: 6376 9262 | Website
Opening Hours: Mon – Sat: 11:30am – 10pm | Sun: 11am – 10pm
Meat n Chill’s New York Strip ($27) is a whopping 500g, and that’s dirt cheap for that amount of good steak. They might as well be handing it to you for free. Their New York Strip is delightful with rich flavours but of course only slightly tough as cooking a steak this large is a difficult task.
They also offer the Red Neck Soo-veed Rib-eye Steak($27) which is 250g. Although not quite as large as the New York Strip, it’s still very much worth its price. Sous vide first, then grilling, this Ribeye has excellent overall tenderness that leave lingering smokiness and meaty essences.
All steaks are served with two side dishes of your choice. The only unfortunate thing is that orders for steaks are limited to 10 to 15 a day as the preparation process is arduous and takes time.
Meat n Chill: 805 Bukit Timah Rd, Singapore 279883 | Tel: 6219 7460 | Website
Opening Hours: Tue – Sun: 11am – 11pm | Mon: Closed