10 steak restaurants in Singapore for a decadent slab of meat

Get ready to indulge in Singapore’s most seductive slabs: bronzed crusts, dripping jus, and that whisper of smoke that turns beef into pure bliss.

From intimate dining spots that champion the flavour of secondary cuts, to cave‑like Korean steakhouses and grand old‑world chophouses, we round up the steak restaurants that are serving some of the best medium-rare cuts in Singapore.

Expect skilful dry-ageing, binchotan finishes, and theatrical bone‑in cuts made for sharing or quietly savoured solo.

The Meating Place

Not all steaks are created equal. Here at The Meating Place, chef Jerome Lim champions secondary cuts of meat that boast a new world of flavour. Take the Jeju Hanwoo beef, for instance.

The Meating Place is the only steak restaurant in Singapore serving the rib blade cut, usually kept aside for being ground into meat. Here, the chef marinades the Hanwoo rib blade with a dry rub of garlic and black pepper, sous-vides for 48 hours, and finishes in the Josper oven over a blend of white binchotan and kachi charcoal.

It is a beautiful and unique way to showcase an otherwise neglected cut, and the umami notes of hanwoo beef are further highlighted by thoughtful accompaniments such as pickled mushrooms, roasted unsalted peppers, and a beautiful mandarin orange peel glaze. 

Duo Galleria, 01-27, 7 Fraser Street
Reservations here.

Stags Head Steakhouse

Stags Head Steakhouse brings London‑style grandeur to the five-star Pan Pacific Singapore hotel at Marina Bay. Think live-fire cooking with the atmosphere of a grand dining hall.

At the heart of the menu is large-format sharing steaks, such as F1 bone-in wagyu, tomahawks, and porterhouses, with wet- and dry-aged options available.

Particularly notable is The Roast, a hefty chateaubriand served in 400g or 800g portions, alongside a full British‑style spread of Yorkshire pudding, beef‑fat potatoes, and braised cabbage for the classic Sunday‑roast comfort that makes Stags one of the best steak restaurants in Singapore.

Pan Pacific Singapore, Level 3, 7 Marina Boulevard
Reservations here.

COTE Singapore

Korean steakhouse COTE fuses Korean grilling precision with premium cuts for the best of both worlds.

The dry-aged short rib or Korean-cut USDA prime ribeye makes for one of the best steaks in Singapore — get them grilled tableside to a beautiful pink medium-rare, and enjoy served thinly sliced.

Pair with Korean-inspired side dishes such as ban chan, scallion salad, and egg soufflé, and wash down with a chilled makgeolli. 

COMO Orchard, Level 3, 30 Bideford Road
Reservations here.

665°F Steakhouse

Looking for a steak restaurant with a view of Singapore’s skyline? Head up to 665°F Steakhouse at the Andaz Singapore hotel.

Sip on a glass of red and soak in the views as the kitchen prepares classic steak dishes like beef tartare for appetisers, and a selection of hormone-free beef for mains. The Satsuma full-blood wagyu, fed on a diet of tofu and sake, is meltingly tender, while the grass-fed tenderloin from Australia boasts a rich, beefy flavour. 

Level 38, Andaz Singapore
Reservations here.

Fat Cow

By now, Fat Cow has become one of Singapore’s go-to steak restaurants for Japanese wagyu. The modern Japanese steakhouse is elegantly furnished in wood, and its menu features classics that never go out of style.

Try the A4 Ohmi wagyu for its fine fat marbling and sweet, smooth flavour, or rarer cuts like the A5 Miyazawa wagyu from a boutique farm in the Chiba prefecture, which delivers a luxurious melt-in-your-mouth experience.

Feeling spoiled for choice? Leave it to the chef to decide, then, as Fat Cow also offers a Wagyu Omakase menu. 

Camden Medical Centre, 01-01/021, Orchard Boulevard
Reservations here.

La Vache

La Vache keeps things deliciously simple and French with just one offering on their menu: steak frites, with crispy golden fries and a walnut salad on the side.

Order the côte de boeuf for two and request medium‑rare to medium for a tender slab of meat, dressed in minimal seasoning  — sea salt and cracked pepper — to let the pure beef flavour sing.

Pro tip: Request the house herb butter on top to melt into each slice. Pair with a bold Rhône or Merlot. 

40 Gemmill Lane, 01-03
Reservations here.

DRIM Gold

If you’re looking for a steakhouse in Singapore with an extra “wow” factor, check out the new DRIM Gold at Weave in Resorts World Sentosa. This Korean steakhouse boasts a stunning cave-inspired interior, with sculpted stone walls, warm timbre, and layered textures that enhance the ambience.

On the menu is premium hanwoo beef, a rare find in Singapore, as well as highlights such as Jeju black pork, Korean eel, and a comforting bowl of beef broth noodle soup to round off your meal. 

WEAVE at Resorts World Sentosa, B1-204/205/206, 26 Sentosa Gateway
Reservations here.

54° Steakhouse

As its name suggests, this steakhouse believes that 54 deg C is the ideal internal temperature for a perfect medium-rare steak. Meats here are seasoned with the restaurant’s proprietary seven-spice blend and grilled over a combination of Australian ironbark wood for a rich, smoky flavour and Japanese white binchotan for intense heat for that perfect sear.

You’ll find prime cuts like the striploin and ribeye here, but give other cuts like the petit tender and rump cap a go — the intense, beefy flavours are well brought out here, and pair perfectly with the steakhouse’s finishing salts and a side of bone marrow. 

54 Amoy Street
Reservations here.

Butcher’s Block

Butcher’s Block centres on chef‑selected, butcher‑prepared dry‑aged cuts — often a delectable ribeye or tomahawk that has been aged in-house, and then carved expertly. Pick a cut aged for at least 30 days to truly savour the funkiness of dry-ageing, and request tableside carving for a touch of dramatic flair.

Accompaniments like chimichurri or bone‑marrow butter accentuate the beef’s richness, while charred seasonal vegetables add balance. Pair with an aged Rioja or Malbec to stand up to the concentrated, nutty flavours of extended dry-ageing. 

Raffles Arcade, 02-02, 328 North Bridge Road
Reservations here.

Wakanui

Wakanui spotlights New Zealand wagyu prized for its fine marbling and clean, grass-fed flavours. Ask staff for a recommended grade and request a quick, high‑heat sear over the binchotan to a buttery, tender medium‑rare with a subtle charcoal aroma.

Pair with a selection of New Zealand wines, and enjoy the steaks here with wasabi‑yuzu butter or a light soy reduction alongside steamed greens. 

Marina One West Tower, 04-02, 5 Straits View
Reservations here.