Unearth The Voyage
When it comes to steak, some restaurants have perfected the art of grilling, aging, and serving the finest beef on the planet. A new global ranking has spotlighted the top 10 steakhouses that are drawing meat lovers from every corner of the world.
These aren’t just places to eat – they’re destinations where tradition, skill, and exceptional ingredients come together on your plate.
1. Don Julio (Parrilla) – Buenos Aires, Argentina
Claiming the number one spot globally in 2025, Don Julio combines street-level charm with world-class execution. This isn’t just hype – it also earned a One Star rating in the 2025 MICHELIN Guide Argentina, a rare achievement that proves its reputation is backed by rigorous culinary inspection.
The heart of Don Julio is its parrilla, a traditional live-fire grill that transforms premium Argentine beef into smoky, tender perfection. Diners can choose from an impressive lineup of cuts, each prepared with precision and paired with Argentina’s celebrated wine culture.
Reservations are available online daily, and the buzz around this spot shows no signs of slowing down. Whether you’re a first-timer or a seasoned steak enthusiast, Don Julio delivers an unforgettable dining experience rooted in authenticity and flavor.
2. Margaret – Sydney, Australia
Ranked second in the world for 2025, Margaret has become a pilgrimage site for serious steak lovers. What sets this Sydney hotspot apart is its strategic partnerships with Australia’s most respected beef producers, including Blackmore Wagyu and CopperTree Farms.
These collaborations mean every steak served here represents the pinnacle of Australian cattle farming. The marbling, texture, and flavor profiles are carefully curated to showcase the best the continent has to offer.
It’s no wonder travelers plan entire trips around securing a table.
The restaurant’s official website stays active with up-to-date booking information, making it accessible for both locals and international visitors. Margaret proves that when you start with exceptional raw ingredients and treat them with respect, the result is nothing short of spectacular.
3. Laia Erretegia – Hondarribia, Spain
Nestled in the Basque town of Hondarribia, Laia Erretegia landed at number three on the 2025 global list. This restaurant takes aging seriously, offering premium rib selections that have been carefully matured for 30 days or more, with some cuts aged beyond 60 days.
The MICHELIN Guide has highlighted these aging techniques, which concentrate flavors and create a texture that’s both tender and complex. Each bite tells the story of patience, craftsmanship, and a deep respect for the beef itself.
Booking details remain current and accessible, signaling that Laia Erretegia continues to welcome guests eager to taste what makes Basque steak culture so revered. If you appreciate the science and artistry behind dry-aging, this is a must-visit destination that delivers on every level.
4. I Due Cippi dal 1976 – Saturnia, Italy
At number four globally, I Due Cippi dal 1976 brings Italian tradition to the forefront of steak excellence. Located in Saturnia, this restaurant is famous for its aged meat cooked directly by the fireplace, with Chianina beef taking center stage.
Chianina is one of Italy’s most prized cattle breeds, known for its lean yet flavorful meat. The MICHELIN Guide notes that I Due Cippi also features selections from other top Italian regions, plus international wagyu, giving diners a diverse tasting experience.
The fireplace cooking method adds a rustic, aromatic dimension that modern grills can’t replicate. Current hours and details remain listed on MICHELIN’s live page, so planning a visit is straightforward.
This is Italian hospitality and craftsmanship at its finest, where every meal feels like a celebration.
5. Burnt Ends – Singapore
Ranked fifth in the world, Burnt Ends redefines what a steakhouse can be. This modern barbecue restaurant in Singapore is built around a custom four-tonne, dual-cavity oven designed for live-fire grilling, where wood smoke and flame are the stars of every dish.
The open kitchen lets diners watch as chefs command the massive oven, turning premium cuts into smoky, charred masterpieces. It’s a theatrical experience that engages all your senses, from the crackling flames to the intoxicating aroma of wood-fired beef.
Their official website is live and current, with reservations readily available for those ready to experience this unique approach. Burnt Ends proves that innovation and tradition can coexist beautifully, creating a steak experience unlike any other on this list.
6. Bodega El Capricho – Jiménez de Jamuz, Spain
Securing the sixth spot globally, Bodega El Capricho is legendary for its extreme aging practices. The restaurant describes maturation periods that can stretch beyond 120 days, depending on the specific piece of beef, creating flavors that are deep, funky, and utterly unique.
This level of aging requires precise humidity, temperature control, and an almost obsessive attention to detail. The result is steak that tastes nothing like what you’ll find at your neighborhood grill—it’s an acquired taste that rewards adventurous eaters.
Their official site content and materials remain current and well-maintained, making it easy to plan a visit to this remote Spanish village. Bodega El Capricho isn’t just a restaurant; it’s a pilgrimage for those who want to taste what happens when beef is treated like fine wine.
7. Casa Julián de Tolosa – Tolosa, Spain
Ranked seventh globally, Casa Julián de Tolosa is a Basque institution with a fascinating history. The restaurant’s own records describe its mastery of fire and the creation of an inclined grill, a design that allows fat to drip away while intensifying flavor through precise heat control.
Their rigorous txuleta selection process ensures only the finest cuts make it to your plate. Txuleta, a thick-cut steak cooked over hot coals, is a Basque tradition that Casa Julián has perfected over decades of practice.
The official site is active and shows multiple bookable locations, making it accessible to more diners. This is steak rooted in heritage and technique, where every meal connects you to generations of grill masters who came before.
8. Lana – Madrid, Spain
At number eight globally, Lana brings transparency and choice to the steak experience. The MICHELIN Guide highlights the open grill as the restaurant’s focal point, where flames dance beneath a rotating lineup of premium breeds including Aberdeen Angus, Wagyu, Hereford, and Vaca Gallega.
What makes Lana special is the display—diners can see the raw cuts before they’re cooked, learning about each breed’s unique characteristics. It’s an educational experience that deepens your appreciation for what’s about to land on your plate.
Current hours and contact information are listed on MICHELIN’s page, ensuring easy access for reservations. Lana combines the energy of Madrid with the seriousness of a world-class steakhouse, creating an atmosphere that’s both lively and refined.
9. AG — Stockholm, Sweden
Ranked ninth globally, AG brings classic American steakhouse tradition to Stockholm with a Swedish twist. The restaurant emphasizes big, bold cuts like porterhouse, club, and ribeye, all tenderized in-house using techniques perfected over years of practice.
A large meat refrigerator sits on display, allowing guests to see the aging process in action. This transparency builds trust and excitement, turning dinner into a behind-the-scenes tour of steak preparation.
Their official site is live and regularly updated, making it simple to book a table. AG proves that you don’t need to be in Buenos Aires or New York to enjoy world-class steak—Stockholm’s culinary scene is more than capable of competing on the global stage.
10. COTE Korean Steakhouse – New York City, USA
Rounding out the top ten, COTE Korean Steakhouse holds the distinction of being America’s first and only Michelin-starred Korean steakhouse. This New York City gem blends the conviviality of Korean BBQ with the elegance of a classic American steakhouse, all centered around USDA Prime beef.
The Butcher’s Feast, featured in MICHELIN coverage, showcases multiple cuts and aging styles, giving diners a comprehensive tour of beef’s flavor possibilities. Grilling happens tableside, making the meal interactive and fun.
COTE’s approach is bold and inventive, respecting both Korean and American traditions while forging something entirely new. It’s a fitting finale to this global list, proving that steak culture continues to evolve in exciting and delicious directions.
