To put it plainly, you just can’t beat a good steak. Perhaps it’s the old Irish mentality of ‘meat and two veg’, but as a nation, we love our steak. We all have our favourite cuts, our preferred cooking style and sauces. For me, it’s medium rare rib-eye, triple cooked chips, tender stem broccoli and lashings of béarnaise sauce.
As the months take a turn and the colder evenings set in, our palates crave hearty and warming dishes – what’s more comforting than a perfectly cooked steak, washed down with a bottle of your favourite red of course? We’ve put together a list of the best steaks in Dublin that you’ll definitely want to add to your bucket list.
The ethos at Rustic Stone is to provide healthy food that doesn’t compromise on flavour or quality. The man behind the restaurant is a well-known face in the industry, Dylan McGrath, who also runs Fade Street Social and Taste at Rustic.
Steaks here come on the stone, allowing guests to cook meats to their liking, and there’s no heavy sauces or accompaniments but instead flavoursome marinades and relishes.
You’ll be spoiled for choice picking from the prime cuts on offer. Enjoy Fillet of Beef topped with a mushroom duxelle and a light hollandaise sauce with tarragon, Sirloin of Beef with Three Peppercorn Relish or perhaps you would like to sample an underused cut such as Rump of Beef with basil and pine nuts?
For more information, visit www.rusticstone.ie.
In our recent interview with Marco Pierre White himself, he waxed lyrical about the steaks served in his two restaurants, and with quality meats supplied by Peter Hannan, it’s no wonder why. Hannan’s Himalayan Salt Aged Beef has won numerous awards.
Stop by MPW’s Dawson Street Steakhouse and Grill for expertly grilled locally sourced meats. Pick your preferred cut of sirloin, ribeye or fillet and choose from a number of luscious sauces – Café De Paris Butter, Au Poivre Noir or any other of the classic accompaniments. Dining at Marco’s will get you a classic, old-school experience – elegance mixed with simple and classic dishes.
A must try is MPW’s signature steak – Hannan’s Himalayan Salt Aged Delmonico 12oz Ribeye Steak. This mouthwatering dish is served with roasted bone marrow, celeriac remoulade and béarnaise sauce.
For more information, visit www.marcopierrewhite.ie.
Gathering from its name, it won’t be any surprise to learn that Masterson’s Steakhouse specialise in steak. The steaks here are supplied by John Stone and each cut is dry aged for 28 days.
Enjoy the usual cuts of fillet, sirloin, ribeye and rump or opt for a more luxurious cut of Côte de Boeuf or Chateaubriand. The latter are served ‘Steak on the Stone’ style, allowing you to cook them expertly to your liking.
Every Tuesday, they host a popular Ribeye and Rioja evening where steak lovers can snap up an 8oz ribeye and a glass of Rioja for just €25.
For more information, visit www.mastersonssteakhouse.ie.
As one of Oliver Dunne’s restaurants, you know that you will get a quality meal here. This talented chef uses only Irish beef and shellfish to create the mouthwatering dishes on offer.
Take inspiration from the name and try Beef & Lobster’s specialty dish of Surf ‘N’ Turf and enjoy a prime cut of Black Angus Fillet Steak with King Prawns or Lobster.
Choose from a selection of dry-aged cuts of beef including Hereford Rib Eye, Angus New York Strip, Fillet or Rib Eye on the Bone.
For more information, visit www.beefandlobster.ie.
Shanahan’s has long been known for its Irish hospitality and fine dining. Bringing an American style steakhouse to Dublin, it offers diners quality steaks in classical surroundings.
Shanahan’s meat specialist Anthony Dunne ensures that the restaurant receives only the finest cuts of certified Irish Angus beef – choose from Bone-In Rib Eye, T-Bone, Filet Mignon, New York Strip Sirloin or Petit Filet.
All the steak at the restaurant is seasoned and cooked in a special boiler at specific temperatures to make sure the beef is seared on the outside, whilst keeping the inside tender and juicy.
For more information, visit www.shanahans.ie.
Tomahawk work closely with the team at Dollard & Co to source all their meats and each cut is hung in Dollard & Co’s Dry Ageing Chamber for a maximum of 28 days.
Guests can watch their steaks expertly cooked over the charcoal grill in the open kitchen and enjoy prime cuts of beef including Filet Mignon, Delmonico or the Tomahawk Ribeye.
For an indulgent treat, garnish your steak with toppings such as pan-fried foie gras, garlic langoustines or grilled raclette cheese.
For more information, visit www.tomahawksteakhouse.ie.
Inspired by 1950’s New York Style Italian restaurants, Luna brings that old school charm to the modern day. This Drury Street venue will delight diners with sophistication and elegance, as well as sumptuous Italian dishes of freshly made pasta and prime cuts of meat cooked over charcoal.
A trip to Luna is essential for their steak alone and one of the stand out dishes on the menu is the Dry Aged Striploin with Parmesan, Cauliflower and Charred Onion.
Head Chef Vish Sumputh has recently launched a new menu just in time for the change of seasons, with some new and exciting dishes that will certainly delight diners.
For more information, visit www.lunarestaurant.ie.
Steaks at The Butcher Grill are cooked over a wood-smoked grill, giving them a beautiful smoked flavour. For the steak fanatics amongst you, why not indulge in a decadent Côte de Boeuf served with crisp onion rings and smoky black eye beans?
With their Irish steak supplied by master butcher John Stone, they serve cuts of Ribeye, Tomahawk, and Chateaubriand. The Butcher Grill also offer Ribeye from Uruguay and Sirloin from Creekstone, USA.
Make your steak dinner a luxurious feast with a surf and turf addition and a side dish of mashed potato with bone marrow butter.
For more information, visit www.thebutchergrill.ie.
Asador is the Spanish word for barbecue or grill and when you sample the steaks on offer here, you’ll understand why they christened the restaurant with this name.
Mixing Meditteranean and Argentinian flavours, you will find cuts of beef such as Picanha. This cut of beef is popular in Brazil and is a prized cut that has tonnes of flavour.
You can also enjoy dry-aged striploin, fillet and demonico. All meat, seafood and game dishes are cooked over oak, apple and hickory fire, giving them a unique flavour.
For more information, visit www.asador.ie.
For more than six generations, Buckley’s have provided Dublin with the finest quality beef, from the days when they were a simple butcher’s shop to today’s steakhouse and restaurant.
The distinctive marbling of Buckley’s beef and their 28-day dry-ageing techniques adds incredible flavour to each cut. Your steak will be cooked at 350 degrees in a charcoal oven, further adding to the flavour.
Savour steaks such as chateaubriand, porterhouse, ribeye and more in this beloved Dublin staple. Add to your steak delicious treats of seared scallops, bacon wrapped oysters or seared foie gras for a phenomenal meal.
For more information, visit www.fxbuckley.ie.
Sinéad is a Culinary Arts graduate from DIT. She is a passionate cook with a love of fine dining and modern Irish cuisine. A gin lover, Sinéad loves seeking out cosy new pubs and sampling a variety of craft beers.
If she’s not dining out, Sinéad loves travelling the world exploring new cultures and cuisines. Working with TheTaste allows Sinéad to fully immerse herself in the Irish food industry.