The Seven Best Steakhouses in the World
©Asador Etxebarri Restaurant
Quality and provenance have shifted to the forefront of what makes a good steakhouse great. Here are our favourites around the globe showcasing the best cuts.
Macelleria, Melbourne, Australia
Provenance is not just lip service in this highly acclaimed chain of butcher shops come restaurants. Macelleria is one of only 25 outlets worldwide serving grass-fed beef from the pristine wilderness of Cape Grim in north-western Tasmania. Upfront, transparent and, needless to say, delicious.
Gristmill River Restaurant & Bar, New Braunfels, Texas USA
This place bills itself as a true “Texan experience” and this is just what you get. Housed in a former ‘cotton gin’, or factory, built in 1878, this relaxed eatery is an institution. Thick slabs of steak are best washed down with local craft beers, sitting by the native stone fireplace. Leave some room for the signature dessert, Jack Daniel’s Pecan Pie. Down to earth and authentic.
Hy's Steakhouse & Cocktail Bar, Vancouver, Canada
There is something distinctly old-school and plush about Hy´s Steakhouse & Cocktail Bar. This is a rather opulent dining experience where 28-day dry-aged beef cuts meet sumptuous reds from the Okanagan Valley. Charming and classy.
Urban Farmer, Portland, Oregon, US
Fancy roasted mushrooms with your dry aged bison rib eye? Urban Farmer presents fresh mushrooms to your tableside—still sprouting from a log—before plucking them for roasting. Home-grown edible flowers and sprouted grains plus keeping bees for their own honey make this place extra special. Sustainable and intuitive.
Asador Etxebarri, Axpe, Spain
This asador is dedicated to the element of fire. Self-taught chef Victor Arguinzoniz famously built his own wood grill according to ancestral techniques. He uses various kinds of firewood to get that perfect char. The speciality is beef from older Rubia Gallega cows, this means it is much fuller-flavoured – and perfectly grilled of course. Unique and earthy.
Wadakin, Osaka, Japan
Matsusaka beef with its melt-in-the-mouth texture is prized by steak lovers around the world. This exceedingly exclusive meat is rigorously protected: each animal is given its own individual 10-digit ID number, so each of the marvellously marbled cuts can be traced, tracked and verified. Cooked on a hibachi grill, it is sublime. Swanky and secluded.
Cabaña Las Lilas, Buenos Aires, Argentina
A converted warehouse in the regenerated dockland area is an ideal setting for this upscale eatery. The owners breed their own grass-fed livestock resulting in top notch quality and irresistible intensity of flavour. Featuring one of the most extensive and alluring wine lists of Buenos Aires this place is carnivore and wine lover´s paradise in equal measures. Sophisticated and family-friendly.