Rarely well-done, often grilled

From a cosy diner that specialises in alternative steak cuts to one with seafood and an award-winning wine list, these are the steakhouses in Singapore that receive a definitive yes from us when it comes to top quality red meat.

Angus House

With a knack for charcoal-grilled steaks and yakiniku grill, Angus House doesn’t disappoint when it comes to good cuts of meat. We recommend the tasty Tournedos Steak that offers a tender tenderloin beef wrapped with a strip of bacon; as well as the Miyazaki Wagyu Sirloin Steak. Most cuts here range from 150g-300g.

Bistecca Tuscan Steakhouse

Bistecca alla Fiorentina, the signature dish (and namesake) of this highly-raved Italian steakhouse is as indulgent as it gets. Expect a full-on Tuscan feast–thick, chargrilled Australian wagyu T-bone steak paired with authentic Italian fare like beef and tomato ragu, or broccolini risotto.

Fat Belly

Fat Belly is where alternative steak cuts shine. Located in Serene Centre, the cosy 52-seater serves lesser-known cuts such as onglet, tri-tip, deckle, and rump cap, charcoal-grilled to perfection. Their sides do justice too; find generous portions of truffle fries, creamed kale and more.

The Feather Blade

Formerly launched as a pop-up, The Feather Blade is now a permanent fixture on Club Street. The steakhouse is inspired by London’s Flat Iron, which is where founder Sheen Jet Leong cut his teeth. Despite only offering one main–the signature Feather Blade Steak that comes with two house-made sauces–their menu needs no beefing up thanks to delicious side dishes, desserts, and an extensive selection of alcoholic beverages. You can even have supper here, as they close at 1 am.

Morton’s, The Steakhouse

With its array of top-quality steaks, seafood and award-winning wine list, no steak lover worth their salt would miss out on Morton’s. Wolf down fresh, half-shell oysters, before diving into juicy cuts like their Prime Bone-In Ribeye or Prime Center-cut New York Medallion. Fair warning, there is a hefty price tag, but a meal here is worth every cent.

Origin Grill

Embark on a gastronomic adventure crafted by Chef de Cuisine, Heidi Flanagan. The menu, which focuses on sustainable and unique ingredients, offers a selection of bespoke beef from around the globe, such as the Snow-aged Full-blooded Wagyu A4 beef from Niigata Japan, and 400-day grain-fed Williams River Crossbred Wagyu.

Ruth's Chris Steak House

This classic American steakhouse serves its signature custom-aged USDA prime beef on sizzling 500 plates, allowing each cut to maintain its consistency and flavour from start to finish. Not in the mood for steak? Their seafood and chicken options hold up well too.