The newly refurbished Skirt at W Singapore is something to behold, with its floor-to-ceiling windows, modern energy laced with rustic charm, and sizzling food menu. Lovers of beef will love its range of steaks, which include free-range grass-fed, Galician, and full-blooded Wagyu options such as A5 Omi Wagyu and David Blackmore’s Rubia Gallega. Every slab comes so perfectly seasoned such that the sauces they come with, including horseradish béarnaise and bordelaise red wine jus, are welcome but not necessary. Don’t forget the dry-aged duck, which is tender and aptly presented with fermented blackberry jus for a dash of acidity.

Named the “world’s greatest butcher” by the New York Times, Dario Cecchini’s Singapore outpost in the Mondrian Duxton delivers authentic Italian food with juicy cuts of steak. Expect classic cuts like the striploin, served here bone-in and made of American 28-day dry-aged beef, or the Australian Black Angus Stockyard ribeye. Each cut is dry-rubbed here with Cecchini’s signature salt, Profumo del Chianti, perfumed by sun-dried herbs. Other delights like Cecchini’s signature steak tartare, seasoned with smoked paprika, olive oil, and lemon for a bright and fresh offering, best eaten with toasted sourdough.

And far from only being a carnivore’s paradise, the food at Bottega di Carna is well-balanced with vegetables. Cold zucchini noodles, for instance, are presented with basil pesto as a refreshing appetiser, while roasted cauliflower counts as one of the mains with spiced honey, almond, thyme and garlic.

Since opening its doors last year, Maxwell Reserve, Autograph Collection has been attracting gourmands with its selection of must-try restaurants such as Cultivate Café and Shikar. The latest addition is Officers’ Mess Polo Bar, which specialises in premium-grade steaks you can enjoy with cocktails and seafood dishes.

Get comfortable in the glamourous space—clad in oak panelled walls, ebony floors and saddle leather bar—and partake in a lavish, meaty feast. You have a bevy of cuts to choose from, among which are the Japanese pure-bred Wagyu sirloin and ribeye from the Kyoto Prefecture. Simply grilled with a little seasoning, the beefy flavours and marbling shine through with every bite.

One sign of a good steakhouse is the variety of cuts on the menu and here, you also have grass-fed steaks from Argentina and grain-fed steaks from Australia. Enjoy these with your choice of sides such as French fries infused with white truffle oil, cauliflower steak spiced up with togarashi aioli, and classic French mashed potatoes. 

Owner Wolfgang Zwiener, a former employee of Michelin-starred Peter Luger Steakhouse in Brooklyn, started his first restaurant in 2004. To date he has over 20 steakhouses all over the world, including the outpost at InterContinental Singapore Robertson Quay. And just like how it’s done at his former workplace, all the porterhouse cuts are served on a hot plate bubbling with melted butter. There is also a notable variety of seafood offerings, such as grilled king salmon, crab cakes, lobster and more. Do save some stomach space for all-American desserts like the hot fudge sundae, New York-style cheesecake, apple strudel and an assortment of pies.

While the Italian restaurant has dropped the word ‘steakhouse’ from its name, it doesn’t mean that the steaks are no longer the spotlight. In fact, the culinary team serves an impressive selection of cuts in the a la carte menu which range from the prized T-bone Fiorentina steak from Australia, which was grain-fed for 200 days and dry-aged for 30 days, to popular options such as the Wagyu ribeye, Wagyu bone-in ribeye costata, and Jack’s Creek black Angus tenderloin. Whatever your preferred doneness is—be it medium, medium rare or rare—the culinary team will expertly grill your steak over charcoal for a juicy and smoky finish. Make it a feast by ordering a few sides to share—triple cooked potato fries, charcoal roasted maitake mushrooms, and wild broccolini are just some of the delicious add-ons.  

What started as a pop-up restaurant in 2019 by F&B group Proper Concepts Collective has evolved into a brick-and-mortar steakhouse serving its namesake alternative cut, feather blade, or flat iron. It is a cut near the shoulder of the cow, thus, it can be very tough when it’s not cooked properly. Here, the flat iron is first cooked sous vide to tenderise the meat before it’s glazed with herb butter, sprinkled with smoked sea salt, and slapped on the grill for a juicy and smoky finish. Enjoy the steak with the sides as well, among which are the potatoes cooked in beef fat and served with ikura and dill cream, grilled portobello mushrooms drenched in beef fat, and spinach baked in a creamy cheese sauce and crowned with a decadent onsen egg.  

As its name suggests, beef takes centrestage at this French-inspired speciality restaurant situated within a restored shophouse in Telok Ayer. The culinary team celebrates the diversity of breeds and cuts, so expect an extensive repertoire of steaks sourced from the US, Japan, Australia and Argentina. Want something juicier and fattier? Opt for the Miyazaki A5 Wagyu from Japan, which is so well marbled it seemingly melts like cotton candy in the mouth. But if you prefer something on the meaty and side, choose the grass-fed black Angus ribeye from Argentina, grain-fed F1 Wagyu from Australia, or Australian black Angus sirloin. The premise of the restaurant is to complement your beed dishes with wines, so enjoy and extensive selection of pours consisting of fine wines from the regions of Burgundy, Bordeaux and Rhone Valley.

The stalwart steakhouse has continuously won fans over with its exceptional steaks from Japan, Australia and the US. One of the crowd favourites is still the massive grain fed long-bone ribeye Tomahawk steak, cooked over a charcoal grill to achieve an impossibly tender meat with a delicious smoky finish. It’s even better when you have it with house-made accompaniments, such as red wine sauce, Bedrock chilli oil, wholegrain whisky mustard and classic bearnaise.

This Italian steakhouse is as well-regarded for its stylish interiors as it is for the meat-selection ranging from Miyazaki A4 Wagyu striploin to grain-fed Bistecca alla Fiorentina, which is also the star item. It is a thick-cut, char-grilled T-bone steak that’s perfect for sharing. There are, of course, other Italian dishes to savour, such as antipasti and pasta as well as seafood options that are sustainably sourced. Besides beef, there are other protein alternatives, including pork chop, the rack of lamb and roast chicken. Their list of wines is also extensive; be sure to order a glass or two to complete the experience.

Argentina is famous for its steaks and thankfully there's a place where enthusiasts in Singapore can enjoy a proper serving of Argentinean beef. Located in Amoy Street, the Latin American-inspired restaurant is popular for its lunch sets that can be enjoyed in either two or three courses. Steaks here are the grass-fed variety, something that Argentina is well known for, and cooked on the wood-and-charcoal-fired parilla. The restaurant attracts regular visitors who are equally appreciative of its friendly service and cosy ambience so it comes as no surprise that Bochinche remains the go-to choice for those craving a proper piece of steak.

Securing a reservation at this widely popular restaurant may be a challenge but having a memorable gastronomic experience here is almost assured. The show-stopping item of this modern Australian restaurant, which has been winning fans since 2013, is the custom-made grills. The menu changes daily but the beef tenderloin and Blackmore’s cube roll are definite must-try items that will have you craving a return. Over the past year, the restaurant has also unveiled its bakery arm offering various types of bread, scones, tarts, cinnamon rolls and the extremely popular doughnuts. Just like how it is with restaurant reservations, effort is required when nabbing a box of those doughnuts—but it is well worth it.

Butcher’s Block at Raffles Hotel Singapore, which is now helmed by chef de cuisine Jordan Keao made its debut in 2020 but it has quickly distinguished itself as a hotspot for fine steak. The speciality meat restaurant offers sustainably sourced premium cuts such as Australian tenderloin Wagyu, Wylarah striploin Wagyu and the chef's prime Wagyu selection. The stylish restaurant also has a scene-stealing glass cooler called The Vault, which displays its finest cuts of meats next to its open-concept kitchen where guests can watch the chefs in action. 

You can’t go wrong with a steak meal at Cut by Wolfgang Puck, which is highly regarded as one of the best steakhouses in Singapore. Since its opening in 2010, it has maintained its shine and reputation as a luxurious steakhouse that serves only the best cuts of prime meat. The wide selection is expected, and its American Wagyu ribeye from Idaho’s Snake River Farms is a must-try. Also recommended is the smooth and buttery bone marrow flan with mushroom marmalade. There's a variety of dessert options, including a decadent Valrhona chocolate souffle that’s good for two to three people. If you're planning to linger a little longer, the Michelin-starred restaurant also boasts an extensive wine menu.

Wagyu beef aficionados will know that this Japanese steakhouse flaunts an exceptional range of prime meat. Choose from an extended selection of Japanese Wagyu that includes Ohmi Grade A4 (ribeye), Iwate Grade A5 and Saga Grade A3 (tenderloin and sirloin) prepared in a variety of Japanese methods such as shabu-shabu, sukiyaki hobayaki or sumibiyaki (charcoal-grilled). The staff will advise you on the meat’s doneness but, generally, have yours medium-rare to fully enjoy the flavour and texture of Wagyu beef. Their donburi bowls—diners get to choose the type of Wagyu used—are highly popular especially during lunch. Don’t forget to complete your meal with some exquisite sake.

A classic steakhouse experience can easily be achieved with a visit to Lawry’s The Prime Rib Singapore, which has earned recognition for impeccable customer service and consistency in its dishes. Customer favourites include the signature roast prime ribs and the Atlantic lobster tail. Look forward to their iconic tableside guéridon service where you’ll get to witness your meat selection being carved and when it's time for dessert, your crêpes Suzette being flambéed.

A visit to Opus Bar & Grill is always a treat for the senses. There’s nothing quite like being in a restaurant and listening to the sizzling of steaks as you nurse a drink and await your food. Regular customers enjoy the sharing steaks, which are bone-in and good for at least two people. Try the recommended 1.2kg Australian whiskey-aged Rangers Valley Wagyu Tomahawk, which is one of their best-selling items on the menu. Meats aside, there’s also a wide variety of sustainable seafood options such as lobster, Atlantic scallops and jumbo prawns. To finish, treat yourselves to some dessert wine.

Located on the 70th floor of Swissôtel The Stamford, Skai features stunning views of the Singapore skyline alongside a bevy of delicious grilled meats. Helmed by executive chef Seumas Smith, formerly of Moosehead Kitchen and Maggie Joan’s, he has created enticing dishes that draw on his extensive experience and laced with Japanese sensibilities. While there’s so much delicious dishes to discover, among which are the bluefin tuna tartare to his beef tartare spruced up with a spicy-miso gochujang, steaks remain a highlight here. Options include the Westholme Wagyu prime
rib, Saga Wagyu A5 ($165), Miyazaki Wagyu New York strip ($145) and Mackas ribeye—grilled to a delectable and smoky finish, and served with accompanying sides and sauces. 

If you’re a huge fan of richly flavourful meats like lamb chops and dry-aged ribeye steaks, a trip to Wakanui Grill Dining will not disappoint. With meat specially flown in from New Zealand, the restaurant’s menu features high-quality beef and lamb in dishes that fuse the flavours of New Zealand and Japan. Expect to find the likes of 33 Days dry-aged Black Onyx Angus Beef Tomahawk, a selection board of 21 days dry-aged bone-in ribeye, grass-fed fillet and lamb, and the Kagoshima A5 Wagyu beef, all grilled over Japanese binchotan. The restaurant also has three private dining rooms that are ideal for special celebrations.

Bistro Du Vin brings the best of the French bistro to our shores. Here, you  can find bistro classics like a steak frites, a steak served with a side of fries and a choice of a traditional Béarnaise sauce or a red wine sauce. 

For a more premium offering, go for the côte de boeuf, a magnificent grilled Angus prime beef that’s perfect for sharing. 

For a twist on a classic steak, head down to Meadesmoore, where executive chef Victor Loy will present playful spins on classic steaks. Take the new Meadesmoore Cut, which is a rare cut of steak that features three different types of marbling. This uncommon cut with the underblade, ribeye cap and loin offers unique flavour profiles that include rich, buttery, and sweet. Served with a Bordelaise sauce or a fleur de sel—a premium sea salt harvested in France—this is sure to ignite the steak lover’s palate.