Sinking your teeth into a perfectly cooked piece of steak is a unique kind of carnal pleasure most gourmands relish. Good steak ticks all the boxes of an ideal celebratory meal—it’s pricey, hearty and not easy to find. In that sense, it is the metaphorical king of food.
Where you obtain the beef that your steak comes from has a big hand in how well the dish turns out, but any experienced chef will tell you that treatment plays an equally important part. Everything that is done to a prime cut of meat—from the duration of dry-aging to the type of butter used to baste—will ultimately influence its taste and texture.
With innumerable restaurants offering this valued dish around Singapore, it can be difficult to distinguish the best from the good. For a meal as important as the one on Father’s Day, you will want to find a steakhouse that is well-appointed, prides itself on warm service and most essentially—turns out impeccable meat every single time.
Whether you like a barely flame-kissed filet mignon served blue rare or a buttery-soft hunk of wagyu which falls apart in your mouth, these establishments are sure to serve you well. Look forward also to a diverse selection of sides, from the traditional creamed spinach and pommes frites to elevated plates like caviar-laden seared scallops. When it comes to a steak dinner, the world is truly your oyster in any one of these well-loved restaurants. But do yourself a favour—no matter where you end up, don’t order your meat well-done.
1 / 5
Nestled away from the hustle and bustle of the city below is Gemma Steakhouse, located on the fifth floor of National Gallery Singapore. It’s a cavernous hideaway that transports you into a world where on weekdays you’ll find corporates gathering for lunch or well-heeled couples clinking glasses in a quiet corner. Come the weekend and families fill the space, tucking into a smorgasbord of steak, burrata and cacio e pepe.
Needless to say, you’ll find one of our city’s best steaks here—and Father’s Day is a wonderful reason to drop by. Their four-course sharing menu for the occasion features a tender Pure Black T-Bone Fiorentina Steak from Australia, alongside a creamy Whipped Agria Potato, Mugnoli Wild Broccoli and a selection of starters and pastas. Free-flow Louis Roederer champagne also awaits, so arrive ready for a long celebration.
Gemma Steakhouse, 1 St Andrews Road, #05-03, Singapore 178957
Enquiries: 8787 0977
2 / 5
A staple amongst steak lovers on the island, Butcher’s Block offers a contemporary wood-fire dining experience. Located within the opulent walls of Raffles Hotel, the restaurant’s striking cobalt blue interiors lined with bold brass furnishings renders it an appropriately grand venue for toasting to dad.
The establishment boasts an open kitchen set-up, with each dish crafted meticulously to showcase seasonal produce and the delightful tenderness of their beef selection. All of the meat is expertly cooked over wood-fire, so expect a smoky charred crust enclosing a juicy steak that is plated fork-tender. From the family-sized Tomahawk served with elevated sides like Grilled Radicchio and Bone Marrow Potato to Australian wagyu, there is no shortage of premium cuts here. If you’re looking to treat your old man to a dinner he’ll never forget, ask for the Chef’s Prime Wagyu, available in limited quantities and worth splurging on for a special meal.
Butcher’s Block, 328 North Bridge Road, #02-02, Singapore 188719
Enquiries: 6412 1816
3 / 5
Luke's Oyster Bar & Chop House
Ask any dining industry insider in Singapore what their favourite steakhouse is and you’re likely to get the same answer—Luke’s. Tucked away in the cosy neighbourhood of Gemmill Lane, Luke’s Oyster Bar & Chop House has stood the test of time since it was first established in 2011 not through social media marketing or trend-focused menus. Instead, what Luke’s has grown its legacy off of is consistently flawless cooking.
Expect substantially-sized hunks of meat—from the flavoursome peppercorn-encrusted Bone-in Tenderloin to the USDA Prime Rib (best served ‘naked’ with just salt and pepper for seasoning)—alongside heaping portions of well-loved sides like Lobster Mac and Cheese and Old Style Hash Brown. If you have any space left, turn your meal into a surf and turf affair with deliciously briny oysters and a refreshing Jumbo Shrimp Cocktail.
Luke’s Oyster Bar & Chop House, 22 Gemmill Ln, Singapore 069257
Enquiries: 8125 5256
4 / 5
Bedrock Bar & Grill
As one of Singapore’s oldest chophouses, Bedrock Bar & Grill has preserved a loyal following for over a decade, built on its promise for premium steak and rare single malt whiskies. The entry hallway reveals the restaurant’s forte immediately, showing off a grand meat locker with fine cuts of dry-aged beef on display.
The restaurant’s warmly-lit, woodsy interiors are flanked with stone brick walls, a welcome home for the plethora of meat on offer—ranging from the complex porterhouse to grass-fed ribeyes and tenderloins. No matter which you order, your steak will be sealed with a uniquely earthy flavour from Bedrock’s trademark applewood grilling technique. The sides, too, match up to the quality of the mains. We recommend the well-charred Brussels sprouts or the restaurant’s legendary Mac & Cheese—easily one of the best in town.
Bedrock Bar & Grill, 96 Somerset Rd, #01-05, Singapore 238163
Enquiries: 6238 0054
5 / 5
Cut by Wolfgang Puck
Renowned celebrity chef Wolfgang Puck’s first Asian outpost lives up to its Michelin-starred status with well-loved signature dishes like the Prime Sirloin Steak Tartare and American wagyu Filet Mignon. Choices abound at the restaurant with an astonishing number of premium cuts available on the menu—from pure-bred Japanese wagyu to corn-fed USDA Prime New York sirloin. These are complemented by nearly every steak sauce imaginable, including house-made Béarnaise and the more exotic Yuzu Kosho Butter.
Meat preparation is kept simple since the steaks stand on their own. Each slab of meat is seasoned simply with salt and pepper before being seared to perfection over a hardwood and charcoal grill, then finished in a 1,200 degree broiler to seal in the flavour. If your father enjoys classically-done meat in an upscale, fine-dining environment, this is the perfect pick for him.
Cut by Wolfgang Puck, 2 Bayfront Ave, #B1-71, Singapore 018972
Inquiries: 6688 8517