Rarely well-done, often grilled
Rarely well-done, often grilled
- By SG Staff
- | Oct 14, 2020
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.
It’s been over a decade since Bedrock opened its doors, earning its rep as one of Singapore’s best steakhouses with signatures like the 400-day grain-fed Tomahawk Steak and Bedrock Pepper Steak. Try their Dry-aged U.S.D.A Prime Ribeye and Bone Marrow, as well as their creamy Mac n’ Cheese.
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 broccolini risotto.
Not to be confused with Angus House mentioned earlier, Black Angus Steakhouse that’s found along Tanglin Road is where you should head to for an all-American steak experience. As the only local franchise of the long-standing L.A. brand, the joint is best known for their New York Steak, Bacon Wrapped Filet Bleu as well as the hefty PorterHouse.
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.
Trust us when we say Fat Cow knows their beef. The swanky Japanese restaurant at Camden Medical is well-known for their fine and generous selection of wagyu, which among them is the Saga, with its fine grain glossy marbling, and the Dry Aged, which has a more intense and almost nutty finish, thanks to its ageing process. You’ll also want to try The Fat Cow Wagyu Sandwich, featuring a slab of mouth-watering Miyazaki Wagyu that’s held between two buttery slices of toast.
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.
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 Jack’s Creek Wagyu tri tip and Tender Valley rump cap; all grilled steaks are served with a side of onion confit and mash.
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.
This classy establishment raises the stakes with gorgeous premium cuts seared over a parilla grill. Our favourites include the Chermoula Salt Marsh Organic Lamb Cutlets and the Sher Wagyu Rib Eye. 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 expectation.