By Price

Steak prices across Southeast Asia and beyond vary widely, often within a single menu, because the same room may sell grass-fed Angus and A5 wagyu side by side. Our price bands group steakhouses by what a main sirloin or ribeye costs one person before drinks, so you can match the venue to the occasion.

At the top, Henry at Rosewood Hong Kong serves house-aged bone-in cuts with tableside whisky flambé. Upscale picks include Bedrock Bar & Grill in Singapore, known for its pepper steak. In the mid-range, High Table in Jakarta's SCBD Park serves a 21-day aged tomahawk, and at the casual end The Feather Blade in Tanjong Pagar grills a single cut over binchotan.

The bands are Casual under US$25, Mid-range US$25–50, Upscale US$50–100 and Fine dining over US$100. Wagyu, tomahawks and sharing cuts sold by weight can push a bill well past its band, so read the menu before ordering, and check whether prices include service charge and tax.