Rarely well-done, often grilled
Rarely well-done, often grilled
- By SG Staff
- | Sep 17, 2021
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.
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 if you like your meats well-marbled. Most cuts here range from 150g-300g.
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, where thick, chargrilled Australian wagyu T-bone steak gets paired with authentic Italian fare like beef and tomato ragu, or mushroom risotto.
This modern steakhouse has moved a number of times, but third time’s the charm. At its Club Street home, be treated to wet- and dry-aged steaks grilled on an expanded wood and charcoal grill, which entails an irresistible, smoky aroma highlighting the natural flavours of beef. Besides the Ojo de Bife rib eye steak, we also suggest the Solomillo Sirloin Steak. Pair these with starters like the Burrata and a side of hand cut chips to complete a hearty meat experience.
Fat Belly is where alternative steak cuts shine. Choose between their original Serene Centre branch or the newer Social Steakhouse; either way, you’ll be enjoying quality beef like the onglet, tri-tip, deckle, and rump cap—all charcoal-grilled to perfection. Their sides do justice too; find generous portions of truffle fries, creamed kale and more.
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. The signature is a no-brainer, so get the Feather Blade Steak with mouth-watering sides like the Potatoes fried in beef fat and Burratina served with arugula and cherry tomatoes. The restaurant has also upped their cocktail game; feel free to try drinks like the Elderflower Sangria and Bak Kwa Dirty Martini.
As its name suggests, this joint (with branches at Duxton Hill and Customs House) focuses on the classic French staple: steak frites. Just tuck into the signature which is doused in the brand’s famous homemade sauce, complete with unlimited (yes, unlimited) servings of crispy golden fries.
Get the best of both worlds at The Market Grill, where the restaurant’s expertise lies in fresh seafood and quality steak cuts. And this is best exemplified by The Surf & Turf, which offers a whole lobster and a 200g, artisanal cut of beef alongside greens and mash. But if you’re not starving, you can always stick to a Rangers Valley Wagyu Tri-tip and USDA Prime Striploin; all grilled steaks are served with a side of onion confit and mash.
This classy establishment raises the stakes with gorgeous premium cuts seared over a parilla grill. Our favourites include the Black Angus T-Bone Steak and the Australian Wagyu Sher Tenderloin. For diners who want more variety, Skirt’s grazing menu serves seasonal produce alongside your choice of meats or fresh seafood mains as you dine alfresco-style on the terrace.
Tucked away in a second-floor space at the InterContinental Singapore Robertson Quay is this top-notch spot for an inimitable steak dinner (or even lunch). Founded by famed steak maestro Wolfgang Zwiener from New York, find only the best dry-aged (done in-house) USDA Prime Black Angus Beef cuts here, some of the best sides to go with your choice of meats, as well as a wine selection that will easily live up to any oenophile's expectations.