Looking for the best steak restaurants in Singapore? Whether you fancy wooing your date over a tender wagyu, or tucking into a T-bone while taking in sky-high views, we’ve rounded up the juiciest steakhouses in town. Here’s where to eat some of the best steaks in Singapore.
Opus Bar and Grill
The one to try: Whisky-aged Wagyu tomahawk
Singapore’s Opus Bar and Grill just took its tomahawk to the next level, upgrading the best-selling whisky-aged cut to one from the world’s most respected marbled beef producers in Australia.
Weighing in at a whopping 1.2kg (perfect for two to share), the new Rangers Valley Australian tomahawk ($158) has a five-plus marbling score and plenty of flavour. Here’s why: The highquality, 360-days grain-fed beef is wrapped in whisky-soaked muslin that’s then dry-aged for up to 21 days in the steakhouse’s custom Himalayan salt-tile ageing cabinet. So, what you can expect is flavoured and tenderised meat with subtle bourbon whisky notes of vanilla. Each steak is then grilled over an open-flame using sustainable Jarrah wood, creating a nice smoky, woody flavour.
Not looking to share? Opus has an array of single-cuts from the US, Australia and Argentina, too; plus, great MSC-certified sustainable seafood dishes, and more.
No matter which main you choose, we would definitely suggest pairing your meal with two hours of free-flow wine – an offer Opus has from Sunday to Thursday at just $15 per person; they’ve also got 50 percent off wines by the bottle on Friday and Saturday!
EL readers can quote “ExpatLivingOpus” to get two free sides with any order of the new Rangers Valley wagyu tomahawk; limited to the first 50 redemptions only.
Ground floor lobby, Hilton Singapore
581 Orchard Road
6730 3390 | hiltonsingaporerestaurants.com/opus
SKIRT
The one to try: 28-days-aged porterhouse
The action centres on the parrilla (a flame grill) at this perennially popular Sentosa grillhouse. All cuts are cooked on the open-kitchen’s grill, giving them a delicious smoky flavour.
While the full-blood wagyu Sher ribeye ($118) from Australia is a long-time fan-favourite, this month sees the addition of another sure-to-be hit for meat lovers: the 28-days-aged porterhouse ($120), served with caramelised bone marrow and smoked garlic puree – yum! The grass-fed beef is lean and has a deliciously intense, robust flavour.
The updated menu, which launches mid-October, also includes brand new Japanese wagyu, tenderloin and striploin dishes, though many of SKIRT’s signature dishes do remain.
Oh, and don’t forget to appreciate the restaurant’s décor, which perfectly matches the food – bold and fun, yet sophisticated. Think cowhide coasters, leather placemats, ornate bronze-coloured cutlery, horn-shaped salt and pepper shakers, and hundreds of glass horns hanging overhead.
W Singapore – Sentosa Cove
21 Ocean Way
6808 7278 | skirt.wsingaporesentosacove.com
The RANCH Steakhouse by Astons
The one to try: USDA Prime dry-aged porterhouse T-bone
Here, it’s all about quality steak that won’t break the bank. And, no matter what cut you crave, these guys have got you covered – from Japanese wagyu and Australian Black Angus tenderloin to New Zealand grass-fed striploin and USDA Prime dry-aged bone-in ribeye.
The restaurant’s USDA Prime 30-day dry-aged porterhouse T-bone is the signature standout – a huge sharing steak, dry-aged in-house and sliced tableside, at $15 per 100g; deliciously aromatic, super succulent and totally good value, if you ask us. It comes with your choice of four sauces – for us, it’s a toss-up between the béarnaise and black pepper sauces.
Though this is a total meat-eater’s retreat, there are plenty of other menu choices, too. The pineapple-fed free-range chicken ($29) is juicy and flavourful, and the locally farmed, pan-fried barramundi atop beetroot couscous ($33) is a great (not to mention beautifully presented) fish option. With mains priced so affordably for a steakhouse here in Singapore, you definitely won’t feel as guilty starting with indulgent appetisers like beef tartare ($18/34) or roasted bone marrow with onion caper marmalade, truffle salt and bread ($18), or ending with dessert – the steakhouse’s signature Heavenly Hazelnut ($14)!
The RANCH Steakhouse by Astons
#01-15 Clarke Quay, Block B, 3 River Valley Road
6256 0334 | astons.com.sg
Bistecca Tuscan Steakhouse
The one to try: Bistecca alla Fiorentina
Situated in a heritage shophouse along Mohamed Sultan Road, Bistecca is a Tuscan-style steakhouse that’s an elegant spot for gatherings of all sorts – with friends, family or date night with your partner.
Here, it’s all about the signature Bistecca alla Fiorentina ($188), a whopping 1.1kg T-bone, that’s truly a sight to see. It’s popular too – you’ll see it on almost every table at the restaurant.
This sharing-sized steak uses pasture-raised F1 Karoge Washu (“Japanese Black”) wagyu from Australia and Tajima beef that’s been 420-days grain-fed. It’s served in thick-cut slices true to traditional Tuscan fashion and has a marbling score of six; each bite is rich, succulent and extremely flavourful. A word of caution, though: if you’re not used to thicker cuts of meat or if you’re a small eater, you should share this between three to four people.
Feeding an even bigger crowd? Bistecca offers the double Fiorentina, a massive 2.2 to 2.5kg sharing steak (ranging from $325 to $425) that can now be pre-ordered in advance (we’d suggest about three days prior to your dining reservation). Perfect for holiday dinner bookings, this steak is the largest T-bone served in Singapore!
Psst – Also, new to Bistecca’s menu is a 380g grass-fed black pepper crusted Cape Grim striploin, a 200g hanger steak from Stockyard Farms and a 480g pasture-fed O’Connor ribeye.
Bistecca Tuscan Steakhouse
26 Mohamed Sultan Road
6735 6739 | bistecca.com.sg
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This article first appeared in the October 2019 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!
