10 Steakhouses In Singapore We Love

A modern French rotisserie and bar, Bar-Roque Grill is the brainchild of Alsace-born Chef Stephane Istel, an esteemed chef fiercely loyal to his roots in French cooking. A celebration of delicious food and the pleasures of communal dining, the French-inspired menu encompasses innovative takes on classic dishes, such as the house-made charcuterie and terrines and a variety of dry-aged meats perfect for sharing around the table. The heart of the menu, however, is the fire-kissed steaks and rotisserie offerings. If you’re looking to make your money’s worth and savour a variety of cuts, we highly recommend the Beef Platter, comprising a trio of different cuts — hanger, strip loin and ribeye. (Photo from: Alvin Tan)

This stylish steakhouse is located in the heart of buzzy Somerset where meat-loving foodies gather. Bedrock Bar & Grill is quite literally a bedrock for fine beef cuts like dry-aged USDA prime ribeye and tomahawk steak. The restaurant’s award-winning menu is crafted by distinguished chefs, marked by a respect for tradition and product. Customers can expect a myriad of succulent steak cuts that are sure to hit the mark. If you’re hitting the place up with a group of three or more friends, we say gun straight for the Tomahawk Steak. Served with the bone in, the 400-day grain-fed F1 long-bone Wagyu ribeye is as majestic as it comes. Diners have the option to enjoy this beauty, perfectly charred from edge to edge, along with five different scratch-made sauces: red wine, Bedrock chilli oil, classic béarnaise, whole grain whisky mustard and chimichurri. (Photo from: Alvin Tan)

You might find yourself in a bit of a pickle as far as securing a reservation goes but dining at Burnt Ends will always guarantee a memorable gastronomic experience. The show-stopping item of this modern Australian restaurant, which has been winning fans since 2013, is the custom-made ovens that fire up to as hot as 1000 degrees Celcius. Don’t expect ordinary beef at this one Michelin-starred Aussie-style restaurant. The menu changes frequently to keep things exciting. Steaks like its beef tenderloin and signature Blackmore Wagyu strip loin are intensely rich and tasty to the bone. They’re grilled over open flames in a custom oven to give you a charred exterior and at the same time, searing it hard to lock in all its moist beefiness. (Photo from: Alvin Tan)

Specialising in lesser-desired, unconventional cuts but executing them well, Fat Belly is all about social cohesion and a deep appreciation for steak. You won’t find premium cuts like tenderloin or porterhouse but instead, cuts such as the tri-tip and deckle that high-end steak restaurants often discard. Often overshadowed by its other more “premium” counterparts, Fat Belly aims to put the point across that technique and attention can transform even the most undesirable cuts into delicious, top-drawer steaks. (Photo from: Alvin Tan)

As one of Singapore’s busiest and most popular European-style butcheries that offer premium meat and quality gourmet food, Huber’s Butchery is often where expatriates and locals alike go to purchase quality steaks butchered exactly the way they want them. Serving up a wide variety of premium meats ranging from homemade sausages and deli meats to bacon and cold cuts, cheeses and more, Huber’s is truly a one-stop-shop for all things gourmet. Right outside the butcher is its bistro where you can luxuriate in quality steaks at inexpensive prices, all prepared and dry-aged in-house. (Photo from: Alvin Tan)

A classic, Lawry’s is one of those white table cloth-clad dining establishments that multiple generations of people have been patronising to celebrate big occasions. Everything’s upscale and posh but at the heart of the refined space is its signature USDA prime rib. The restaurant takes pride in carving your prime rib tableside to show off perfectly cooked steak that has a well-crusted exterior and a soft, pinkish middle. (Photo from: Alvin Tan)

It seemed almost impossible to leave Meatsmith out of our list because of its barbecue and grilling prowess. It has two outlets, with the Telok Ayer branch mainly focused on American-style barbecue while the Little India outlet fashions barbecue-forward dishes with an Indian slant to pay homage to its locale. What else can we say? These folks know their way around meat and the Wagyu Hanger steak on its own is enough to make angels sing. But wait till you get a load of the Dry Aged Porterhouse — now that’s a heavy-hitter that will definitely leave a lasting impression. (Photo from: Alvin Tan)

A visit to Opus Bar & Grill is always a treat for the senses. We love the refined yet cosy setting it offers complemented by the open concept kitchen that allows for the sound of sizzling steaks and the aroma of cooked meat to waft through the air. Here, steaks of various cuts are dry-aged in cabinets fitted with custom-designed tiling constructed out of Himalayan salt. The result? Spirited steaks that’s filled to the brim with intense depth of flavour and a robust aroma. We recommend the 1.2kg Australian whiskey-aged Rangers Valley Wagyu Tomahawk, one of Opus’ stellar crowd-favourites. (Photo from: Alvin Tan)

What began as a pop-up concept selling "proper” steaks, The Feather Blade has for a while now been a popular fixture along the bustling Tanjong Pagar stretch of casual dining spots and bars. The Feather Blade showcases its signature feather blade steak alongside a slew of alternative cuts marred with Asian-inspired sides and sauces. To pad your meal, take a ride on the wild side and order up Sinful Potatoes, which are deep-fried in beef fat. On the bar-front, Diageo World Class winner, Boo Jing Heng handles the restaurant’s drinks programme, offering thirsty diners a refreshing myriad of imaginative cocktails from beef-inspired concoctions to bubble smoked martinis. (Photo from: Alvin Tan)

Wolfgang’s steaks are world-renowned and his many restaurants scattered around are pretty much institutions, so when you’re craving a succulent dry-aged porterhouse or a deliciously grilled prime rib, this celebrated New York steakhouse is where you go to. Helmed by the legendary Wolfgang Zwiener, the restaurant embodies the same steakhouse charm you’ll find In New York — prim, proper and often filled with starch-collared workers and upperclassmen. Another notable mention is the restaurant’s USDA prime black Angus that is dry-aged on-site for 28 days. (Photo from: @wolfgangssteakhousesg)