Having carnivorous  cravings? Here’s our handy list of the best steakhouses in town.

This selection comprises all the steakhouses that made the cut for the 2019 Eat Out 500, the list of the best restaurants in the country as rated and reviewed by our panel of critics for the 2019 edition of Eat Out magazine (on sale now). But we know Gauteng is crammed with more great steakhouses that didn’t crack the nod. Please tell us about your favourites in the comments section at the end!

Johannesburg

The Butcher Shop & Grill (Sandton)
The Butcher Shop & Grill has been serving great steak to your preference since 1994. They’ve got you covered whether you want grass or grain-fed, on or off the bone, local or imported. You can even specify the exact cut and weight of your matured piece of beef to be grilled with basting or spices.

A juicy steak at The Butcher Shop & Grill in Sandton. Photo courtesy of Jan Ras.

The Foundry (Parktown North) ?
The rump and rocket salad – with matured rump cut into strips on a bed of pickled radish, caramelised baby onions, feta, tomatoes, spinach and chilli balsamic reduction – from The Foundry comes highly recommended.

? Available for online bookings on the Eat Out app.

 

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The Grillhouse (Rosebank)
The ‘From the Grill’ section of the menu is where your eyes should be fixed for a variety of steaks (sold by weight), sauce and sides options. This includes fillets, T-bones, sirloins, rumps; peri-peri, pepper, mushroom, monkeygland, cheese and mustard sauces; as well as sides like pap and chakalaka, creamed spinach and seasonal veggies.

 

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Hussar Grill (Morningside)
The menu features grain-fed beef and wild game cuts that are all brushed with Hussar Grill’s signature basting to create a distinctive and succulent flavour. Try the juicy and tender beef fillet with the option of speciality sauces such as the Béarnaise, monkeygland, mushroom, and Madagascan pepper. Sides include oven-roasted veggies, a side salad or potato chips.

A tender and juicy ribeye steak from The Hussar Grill. Photo Supplied.

The Local Grill (Parktown North) ?
For 16 years, owner Steve Maresch has been perfecting the art of the elevated steakhouse experience. Beef – both grain- and grass-fed – is sourced from local farmers as far afield as Brazil. It’s aged (wet or dry) on the premises and cooked to your heart’s desire. Try the juicy 500g sirloin on the bone, served with bone marrow. It’s cooked perfectly medium rare and served with mustard sauce.

? Available for online bookings on the Eat Out app.

Steak and Chips from The Local Grill. Photo supplied.

Parliament (Sandton)
The food at this laid-back venue is prepared over an open fire. The relatively small menu features two steak options of spice-crusted 300g rump steak served with blackened herb butter and the huge 1kg T-bone served with burnt leek sauce and gremolata. Sides include beef fat fries and black aïoli, fried cauliflower with garam masala and lime and charred red cabbage with curried coconut cream.

 

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Thunder Gun Steakhouse (Northcliff)
Thunder Gun is one of Jozi’s original steakhouses, serving rugby-player portions of ribs, steak, eisbein and carvery roasts for 50 years. Steaks range from 200g to a whopping 800g and are served with crispy fried onions, thick-cut chips, baked potato or pumpkin and creamed spinach. Add a sauce such as monkeygland or jalapeño.

Trumps Grill (Sandton)
Trumps Grill focuses on Karan beef. The ‘Beef from the Grill’ section of the menu features a variety of steak cuts from the in-house butchery ranging from a 280g sirloin steak to a massive 1kg prime rib. Sauces include sage garlic and truffle butter, three-peppercorn and whisky, and the ‘boom boom’ hot and spicy peri peri sauce.

 

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Perfectly pink and grilled to perfection – just the way we like it!⠀ ⠀ #Trumps #TrumpsGrillHouse #Butchery #Foodie #KaranBeef #NelsonMandelaSquare #Sandton #Johannesburg #SteakHouse #Grillhouse

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Turn n Tender (Parktown North)
Turn n Tender is known for its legendary steak cuts (which are divided into two sections of classic and signature cuts on the menu) and wines. The classic cuts include fillet, sirloin, T-bone, rib-eye on the bone and prime rib. Signature cuts include rump with and without fat, point rump and entrêcote (premium cut from the loin, with an extra tail of fat). The menu also features favourite steak and wine recommendations from the original four brothers, such as ‘Mervyn’s Magic’ – a 600g French trimmed prime rib grilled with coarse salt and burnt butter, thinly sliced off the bone and paired with either Kanonkop Kadette cabernet sauvignon, pinotage or merlot.

 

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Wombles Steakhouse Restaurant (Bryanston) ?
Wombles has been serving juicy prime cuts of meat since 1984. Try the chef’s signature dish of tender fillet on the bone served with marrow and a rich and flavourful mixed mushroom and red wine sauce. End things off on a sweet note with the heavenly homemade rosewater ice cream with Turkish delight, nougat, chocolate, rose petals and topped with a raspberry sauce.

? Available for online bookings on the Eat Out app.

The interior at Wombles Steakhouse Restaurant. Photo supplied.

Pretoria

Eisbein & Co (Menlo Park)
German food is known for its large portions and Eisbein & Co doesn’t disappoint. Highlights includes a hefty portion of the flavourful signature roasted eisbein served with creamy mushroom and paprika sauce and a side of dumplings. Steaks and other dishes feature on the Eisbein & Co menu, but German dishes are the main attraction.

Hinterland Vleishandelaar (Hazelwood)
This is a good, honest South African steakhouse producing and serving quality meat and wine. The menu features dishes like spicy prawn tagliatelle pasta tossed in a creamy peri peri sauce with a hint of lime, seared Norwegian salmon served on a bed of green beans, and lamb curry. The tasty and tender steaks are the highlight.

Wood & Fire (New Muckleneuk)
Winner of the steakhouse category for Gauteng at the 2018 Eat Out Mercedes-Benz Best Everyday Eateries

Led by chef Zane Figueiredo, the kitchen at Wood & Fire produces food that is contemporary and fun. The meat from the ‘Wood Fire Grill & Bertha’ section of the menu is cooked over fire and finished off in the Bertha oven. Try the tomahawk, featuring parmesan wedges, miso butter and chimichurri, or the rib-eye steak with mustard cream. Leave space for the porcini ‘sweet pie’ or the cream delight with elderflower and rose for dessert.

 

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a Perfect start to your weekend would include one of our Tomahawk steaks grilled to perfection served with a miso truffle butter, chimmichurri and parmesan wedges. #brooklyndesignsquare #wfrestaurant #brooklyn #food #weekend #meat #steak #perfection #woodfired #goodeats

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Beyond Gauteng

New York Restaurant (Bloemfontein)
New York Restaurant serves great-quality steaks. Highlights include the steak Diane, a 28-days-matured prime fillet steak rubbed with mustard, pan-fried mushrooms, onions, tomato concasse, flamed with brandy and finished off with a creamy demi-glace sauce.

Brought to you by Tramontina

Tramontina’s Churrasco range is made with high-quality treated stainless steel and Polywood – a shock- and heat-resistant wood that is dishwasher safe. The knives are long-lasting and feature a five-year warranty against manufacturer defects.

The Churrasco range also includes grills, tongs, serving dishes and carts to make your braai experience as effortless as possible.

Review your favourite steakhouse to put them in line to win the title of Eat Out Tramontina Best Steakhouse. Find more mouth-watering steak restaurant inspiration here. 

By no means a complete list of all steakhouses, this list comprises the top restaurants rated and reviewed by our critics for the 2019 Eat Out magazine, which is on sale now.