Don’t get me wrong, here at Urban List we are very big fans of vegetarian food, but sometimes you just can’t beat a good piece of steak. Luckily for us, steakhouses in Singapore are aplenty. Whether you prefer filet mignon, ribeye or porterhouse, you can be sure these restaurants know how to turn out a piece of tender, juicy steak.
From Argentinian grills to elevated fine dining, here are the best steakhouses in Singapore for when the carnivorous craving hits.
Bistecca Tuscan Steakhouse
26 Mohamed Sultan Road
Image credit: Bistecca Tuscan Steakhouse | Supplied
Homegrown Singapore steakhouse, Bistecca, is currently ranked 23rd best in the world and the only steakhouse in Asia in the top 50. Set in a picturesque traditional shophouse on Mohamed Sultan Road, the restaurant serves up traditional Tuscan sharing steaks alongside authentic Italian cuisine.
Their signature dish, the Bistecca alla Fiorentina, is a thick cut, char-grilled T-bone steak designed to be shared. Prepared in traditional Tuscan style over a high temperature wood-fired grill, it has a charred crust yet tender and juicy centre. As for individual cuts, you can’t beat the grass-fed sirloin. Both should be paired with the wild rocket, balsamic and parmesan salad. If you’re feeling extra hungry, the mac n’ cheese with bechamel, gruyere cheese and bread crumbs should fill the gap.
CUT by Wolfgang Puck
2 Bayfront Avenue, #B1-71, Marina Bay Sands
Image credit: CUT by Wolfgang Puck | Facebook
As the only Michelin-starred steakhouse in Singapore, CUT by Wolfgang Puck is a mecca for discerning steak aficionados to discover rare and exclusive first-to-Singapore premium cuts. The steaks are expertly seasoned, grilled over charcoal and apple wood, finished off under a 1,200-degree broiler and accompanied by a selection of house-made sauces.
If your budget allows for it, we recommend the wagyu tasting plate which features cuts from America, Australia and Japan. Add to that the Yukon gold potato puree and roasted broccoli with sesame aioli and you’ll forget all about the hit to your credit card.
SKIRT
W Singapore - Sentosa Cove, 21 Ocean Way
Image credit: SKIRT | Supplied
Celebrating the art of grilling, SKIRT has recently reopened its doors at W Singapore - Sentosa Cove following an extensive renovation. Alongside its fresh new interiors, then menu has been updated to showcase locally sourced ingredients and premium cuts of meat—think prime steaks, fresh seafood and vegetarian wood fired delights.
The team at SKIRT are very big on aging, so all of their premium proteins are given the time they deserve to reach the peak of tenderness and taste. They are also handled with care to ensure every bite is succulent and delectable. If we had to pick, the free-range grass-fed beef with a side of grilled asparagus would be the way to go.
Meadesmoore
21A Boon Tat Street
Image credit: Meadesmoore | Supplied
Inspired by grand American steakhouses in the mid-1800s to early 1900s, Meadesmoore has cemented itself as one of the most popular steakhouses in Singapore. Specialising in uncommon cuts from award-winning premium producers such as 2GR in Australia and Snake River Farms in America, the restaurant, which is helmed by Executive Chef Victor Loy, presents a playful spin on classic steaks.
According to the chef, the highlight of any steakhouse is the prime rib, a cut prized for its generous marbling and cap of fat. At Meadesmoore, their 45 days aged vintage bone-in prime rib MS 3+ offers more depth in flavour thanks to dry ageing an extra 15 days more than the regular 30-day period. Perfect for sharing (which is good because it’s expensive), this steak comes from free-range, grass-fed dairy cows that are allowed to mature to at least 60 months old, meaning their meat is richer and deeper flavoured.
Burnt Ends
7 Dempsey Road, #01-02
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Founded by Chef-Owner Dave Pynt, Burnt Ends is a one-Michelin star modern barbecue restaurant that is prized for its quality cuts of meat. The restaurant is currently ranked #65 on the 2023 San Pellegrino World’s 50 Best Restaurants List and #24 on the 2023 San Pellegrino Asia’s 50 Best Restaurants List.
All the food is usually kissed by the flame, whether it is directly from the grill or from an oven pit with burning logs. With a menu that changes daily, we recommend trying the tenderloins, slow aged meats and daily specials. The watercress salad is also a good way to cut the fattiness of the meat if you can get your hands on it.
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boCHINche
27 Club Street
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Known for its fun, lively atmosphere, boCHINche is a modern Argentinian cocina (kitchen) serving up delicious Argentinian dishes and mouthwatering steaks. At the heart of boCHINche is a wood and charcoal grill which allows the kitchen to showcase traditional asado (barbeque) techniques.
Kissed by fire and forged by culture-rich recipes, the menu showcases trusted staples alongside regional specialties which are sourced seasonally from around the world to ensure the best products all year long. Highlights include the Stone Axe 100% full blood wagyu ribeye and King Island Yearling angus porterhouse. To accompany your steak, we recommend the chimichurri sauce and broccolini with pomegranate and bacon bits.
Keef the Beef
Various Locations
Image credit: Keef the Beef | Supplied
With two locations across Singapore—Keef the Beef Grandstand (200 Turf Club Road, #01-12 The Grandstand) and Keef the Beef Bungalow (2A Rochester Park)—you know Keef the Beef must be doing something right.
Keef the Beef’s signature dish, The PL, was inspired by Peter Luger, the legendary Brooklyn-based steakhouse that encouraged Chef-Owner Keith Wong to turn his steak obsession into an expanding enterprise. The PL steak is soaked in a secret butter based sauced and inserted into a 1000°F Salamander. The occurring Maillard reaction (a chemical reaction that occurs in the presence of heat between amino acids and reducing sugars) sweetens the steak and creates a multi-dimensional flavour along with a nice brown hue. Pair your PL with a side of sweet buttered white corn and hand-cut fries for a winning combo.
WAKANUI Grill Dining
5 Straits View, Marina One The Heart West Tower, #04-02
Image credit: WAKANUI Grill Dining | Supplied
WAKANUI Grill is a New Zealand steak and lamb restaurant located in the West Tower of Marina One. It originally opened its doors in Tokyo in 2011 and quickly established itself as one of the leading steakhouses in the city—a feat it has since recreated in Singapore.
Showcasing the best of New Zealand Ocean Beef and WAKANUI spring lamb, all of their meat is grilled over Japan-sourced Binchotan charcoal, which is widely considered by chefs to be the best charcoal in the world. We recommend starting your meal with the succulent spring lamb chop, which is simply seasoned with salt and pepper. Follow that with the Ocean Beef ribeye cut and a side of smoked cheddar mashed potato for a meal you certainly won’t forget. Oh, and since it’s a New Zealand restaurant, it would be rude not to order a piece of Pavlova for dessert—you can thank us later.
Wolfgang's Steakhouse
1 Nanson Road, #02-01, Intercontinental Singapore Robertson Quay
Image credit: Wolfgang's Steakhouse | Supplied
Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang Zwiener didn’t just duplicate an exceptional steakhouse, he improved upon it to create Wolfgang's Steakhouse. Serving only the good stuff—USDA (United States Department of Agriculture) prime black angus steak, which they dry-age onsite for a period of at least 28 days—the menu cuts straight to the point.
If you’re going all out, the 60 days dry aged rib eye steak is seriously mouth-watering and worth every penny. Alternatively, the New York sirloin is equally as juicy but half the price. Add to that garlic fried asparagus, sauteed mushrooms and a piece of pecan pie for dessert and you’ll be a very happy customer.
Fat Belly (FBG)
10 Jalan Serene, #01-04 Serene Centre
Image credit: Fat Belly (FBG) | Supplied
Established in 2017, Fat Belly (FBG) takes pride in its sourcing and butchery, working with a close-knit network of producers across the world for lesser-known cuts of beef, pork and other meats. Head Chef Spencer Lau adopts a minimalist approach to the meat he procures for the charcoal grilled section of the menu, simply grilling them to perfection over charcoal flames. The meat is rested, then sliced and served.
The Rioplatense grass-fed ribeye from Pampas, Argentina is always a crowd pleaser. It is served medium rare with a head of garlic confit that enhances the flavour. If you like your steak to have some fattiness, look no further than the premium Jack's Creek F1 wagyu deckle MS-4/5 from New South Wales, Australia. It has a good bite with a buttery flavour and is their fattiest cut. As for sides, the fried Brussels sprouts, which are tossed through house-made garum caramel and savoury granola made with toasted pepitas, sunflower seeds, sesame seeds and fried shallots, are a serious game changer.
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Main image credit: Bistecca Tuscan Steakhouse | Supplied
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