The World’s 10 Best Steakhouses
Steakhouses can mean very different dining rooms and rituals, but this guide’s examples suggest a genre with broad culinary range. Some lean into the familiar comfort of a classic steakhouse, while others reshape the format through local traditions or a more contemporary menu. Rather than a single style, the appeal here lies in how beef-centred meals can be framed as convivial, polished, or product-led experiences. Several entries illustrate how far that idea can stretch. In New York, COTE Korean Steakhouse describes itself as blending Korean barbecue conviviality with a classic American steakhouse, pointing to a more interactive, hybrid approach to the category. CUT by Wolfgang Puck in Beverly Hills is presented as a contemporary twist on the classic steakhouse, with global beef cuts alongside shellfish, seafood and an international wine list, widening the frame beyond a strictly traditional chophouse meal. Elsewhere, Hawksmoor identifies itself as a British steakhouse, bringing a distinct national inflection to the format. Buenos Aires also appears prominently in the selection through Don Julio and La Cabrera, both clearly represented here as steakhouse names in a city strongly associated with parrilla culture. Taken together, these examples make the guide feel less like a roll call of one fixed formula and more like an invitation to explore the many ways steakhouse dining can be interpreted.
Don Julio
Argentina
Don Julio brings Argentina’s parrilla tradition to a corner of Palermo Viejo. Owner Pablo Rivero’s family background in butchery and cattle breeding informs a restaurant built around carefully selected Hereford and Angus beef, with ageing and provenance central to the kitchen’s approach. The meat is displayed before cooking on a V-shaped grill above white quebracho charcoal. The grill channels fat away from the embers, controlling the smoke that reaches the meat. Argentine wines form the focus of the cellar, while the restaurant’s work with regenerative breeding and rational grazing extends its interest in beef back to the land.
Bodega El Capricho
Jiménez de Jamuz, Spain
Bodega El Capricho is a restaurant in C/Carrobierzo nº28, Jiménez de Jamuz, León, in north-west Spain. The site is an underground bodega, so the setting is integral to the visit rather than a neutral backdrop. Its official material places the restaurant within the village’s cellar tradition and clay-soil landscape, giving the dining room a distinctly rural character rooted in local building and farming customs. The kitchen centres on ox and beef, with charcoal cooking and a menu built around specific cuts and preparations. Dishes listed officially include roastbeef de picaña de buey, cecina de buey premium, tuétano and chuleta de buey premium, alongside other simple items. The focus is therefore narrow and product-led, with the meat itself, its treatment and its provenance forming the main thread of the meal. Beyond the restaurant, guided visits begin there and continue by todoterreno across the finca before a cellar visit. The visit material describes encounters with the oxen and the wine cellar, linking the dining room to the wider working property. That broader setting underlines that El Capricho functions as both a place to eat and a livestock-and-wine operation shaped by agricultural production. The family history associated with the site reaches back to the early twentieth century, when Segundo Gordón is linked with the original cave-bodega in Jiménez de Jamuz. That background helps explain the restaurant’s sense of place, where underground construction, earth, fire and wine sit closely together. The result is a destination defined by cellar architecture, rural labour and a focused approach to cooking beef and ox cuts.
The Cullinan – Jumeirah Marsa Al Arab
Dubai, UAE
The Cullinan – Jumeirah Marsa Al Arab is a restaurant in Dubai, UAE.
Peter Luger Steak House
New York, USA
Peter Luger Steak House in Brooklyn, New York, is the original Peter Luger restaurant and the business’s flagship steakhouse. The official site places it at the foot of the Williamsburg Bridge and gives the Brooklyn address as 178 Broadway, Brooklyn, NY 11211. The house is family owned and operated, and the company says the restaurant has been established since 1887. The menu centres on USDA Prime beef, with the restaurant stating that only carefully selected short loins are considered and that the beef is dry-aged on site. The Brooklyn menu includes steaks for two, three or four, as well as a single steak and rib steak for one or two. It also lists starters such as sliced tomatoes and onions, thick-sliced bacon, shrimp cocktail and crab cake, alongside salmon, sole and lamb chops. Dining is straightforward rather than elaborate, with a classic steakhouse range of vegetable sides including French fried potatoes, creamed spinach, onion rings and baked potato. Desserts include apple strudel, cheesecake, chocolate mousse, fruit tarts and the “Holy Cow” hot fudge sundae, served with homemade whipped cream. The restaurant also offers a burger at lunch, served daily until mid-afternoon, reinforcing its daytime as well as dinner trade. For private use, the Brooklyn location can accommodate banquets of up to 60 people, and the restaurant says private functions are available there. It does not accept credit cards on site; accepted payment methods are the Peter Luger Card, US checks with photo ID, US debit cards and cash. The overall impression is of a long-established New York steakhouse that emphasises meat selection, traditional sides and an old-school service format.
Hawksmoor
London, UK
Hawksmoor in London is a group of steak restaurants rather than a single dining room, with branches including St Pancras, Air Street, Borough, Guildhall, Knightsbridge, Seven Dials, Spitalfields and Wood Wharf. The company began in London in 2006, and the capital remains central to its identity. While the restaurants share the same wider approach, each address is tied to a distinct building and part of the city, giving the London collection a recognisable style without making every branch feel identical or interchangeable. Across the London restaurants, the food is centred on grass-fed beef from traditionally reared cattle, with seafood also established as a major part of the menus. Seasonal fruit and vegetables, British cheeses and familiar steakhouse accompaniments broaden the offer beyond steaks alone. Drinks are treated as an important part of the experience, with wine, cocktails and beer all included by the group. The overall proposition is that of a modern British steakhouse in which meat and seafood sit side by side rather than competing for attention. The branches differ noticeably in setting. Air Street is described as a sweeping restaurant overlooking Regent Street, placing that branch in a prominent West End position. Knightsbridge is the location identified with an Art Deco interior. Seven Dials occupies the former Watney-Combe brewery, while Borough is set in a former hops warehouse and auction hall, linking the restaurant with the district’s commercial past. At Wood Wharf, the dining room is housed in a floating pavilion in Canary Wharf, bringing a more contemporary architectural character to the London line-up. Beyond the main restaurant floors, some London branches also cater for group gatherings and private dining. Borough’s Cooks’ Room is one example specifically identified by the company, showing that the offer can extend beyond standard tables in the principal dining room. Hawksmoor also presents its restaurants as places designed for lingering, which suits a meal built around steak, seafood and drinks. Taken together, the London branches share a common identity, but the details of the experience vary according to the room, neighbourhood and facilities attached to each address.
CUT by Wolfgang Puck
Beverly Hills, USA
CUT by Wolfgang Puck in Beverly Hills is the original CUT location, set within the Beverly Wilshire, Beverly Hills, A Four Seasons Hotel at 9500 Wilshire Boulevard. The restaurant is presented by Wolfgang Puck Fine Dining as a contemporary steakhouse, with the Beverly Hills branch positioned as part of a landmark hotel setting rather than a standalone venue. Reservations are recommended, and valet parking is available on site. The menu is built around prime cuts of beef from different regions, with additional emphasis on shellfish, seafood and an international wine list. Wolfgang Puck’s own site describes CUT as a reinvention of the traditional steakhouse, with an approach intended to bring a fine-dining level to the genre. The Beverly Hills page also notes that the restaurant has received a MICHELIN star, and that it remains one of the group’s most sought-after steak restaurants. The Beverly Hills branch includes CUT Lounge alongside the main dining room, giving the property a separate bar-led space within the same operation. Private dining is also an established part of the restaurant’s offer, with Petit CUT, a semi-private Rodeo Drive tier, full buyout options and dedicated event capacities listed by the operator. These details suggest a restaurant designed for both regular dining and larger hosted occasions. In character, CUT combines a polished hotel dining room with a modern architectural setting and a service style aimed at special-occasion use. The official materials stress dramatic presentation, considered wine service and a calm, upscale atmosphere rather than rustic steakhouse informality. Its location inside Beverly Wilshire places it in a well-known Beverly Hills address, while the kitchen focus remains squarely on beef, seafood and a broad cellar programme.
COTE Korean Steakhouse
New York, USA
COTE Korean Steakhouse is a restaurant in New York, USA.
Aragawa
Tokyo, Japan
Aragawa is a restaurant in Tokyo, Japan.
Carcasse
Koksijde, Belgium
Carcasse is the restaurant in Sint-Idesbald, Koksijde, at Henri Christiaenlaan 5, presented by its official site as part of a butcher’s story in which the butchery and the dining room are closely linked. The Koksijde branch is shown as currently operating, with service from Thursday to Monday for lunch and dinner. The setting is described through its connection to craft and terroir, with the restaurant framing itself around produce that moves directly from the butcher’s work to the table. The menu reflects that identity through a broad meat-led selection that includes charcuterie, dried entrecôte, beef tongue, beef tartare, veal’s head, white pudding, blood sausage and marrow bone. Main dishes listed by the restaurant include côte à l’os, filet pur Simmental de Bavière, Bavette, poussin, Tomaporc, pluma ibérico, suckling pig and chicken with morels. A five-course Chef’s Choice Menu is also offered, composed according to what is best on the day. Carcasse also gives vegetables a defined place in its cooking. The restaurant says vegetarians feel at home, and its own descriptions emphasise seasonal vegetables, ethically grown produce and close work with small-scale farmers. Rather than presenting vegetables as an isolated side note, the kitchen highlights local sourcing and unusual combinations that keep the ingredient itself in focus while broadening the menu beyond meat alone. The overall impression is of a restaurant where butcher’s craft remains visible in the dining experience. The official description stresses head-to-tail use of the animal and a direct link with the workshop next door, creating the sense of stepping into a working atelier. In Koksijde, that results in a house style built on careful sourcing, familiar cuts, lesser-known parts and a clear respect for both animal and vegetable produce.
La Cabrera
Buenos Aires, Argentina
La Cabrera is a restaurant in Buenos Aires, Argentina.