Seven to try: The best steak in Dublin

There’s no denying (if you are a meat eater, that is) that a good steak is hard to beat. Ireland produces some of the best beef in the world and if you’re heading out to treat yourself, you should be looking to maximise this experience. There's plenty to choose from, but I look out for restaurants that care about the quality of the beef; have the rights skills in the kitchen and, pretty importantly, have that sides game down to a tee. Here are some worthy places that should satisfy any carnivore cravings for steak in Dublin.

The Butcher Grill, 92 Ranelagh Village, Dublin 6

www.thebutchergrill.ie

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This compact restaurant is a steak institution, with half a dozen high-grade cuts to choose from, including ribeye from Uruguay, sirloin from Creekstone, USA and best of all, Irish John Stone ribeye, tomahawk and Chateaubriand. Plus, they usually have a daily steak special. You can spend anything from the around €30 up to €100 plus, but do keep an eye out for their brilliant mid-week deals on Monday and Tuesday - they offer a sharing Côte de Bœuf special with smokey beans and onion rings for €50. A cool spot that takes their steak seriously.

Featherblade, 51b Dawson Street, Dublin 2

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https://featherblade.ie/

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Featherblade's house cut, for which the restaurant is named, is a flavoursome, tender slab of steak that is always on the menu, along with irresistible sides like beef dripping chips and truffle mac and cheese. They do a daily steak special, showcasing some of the best Irish meat from suppliers like FX Buckleys, McLoughlins, Hannans and Twomey’s from West Cork. A busy, buzzing spot with a simple concept done well.

FX Buckley, various locations

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https://www.fxbuckley.ie/

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You’ll find FX Buckley's steakhouses cum gastropubs now spotted all around the city. The focus is always on top-notch, dry-aged steaks, sourcing their own Angus and Hereford beef, which is always dry-aged for at least 28 days. Order from a wide-ranging steak menu of sirloins, fillets, rumps, rib-eyes, gigantic T-bones or a sharing chateaubriand or porterhouse. Cracking add-ons include seared scallops, prawns, breaded oysters and Fois Gras. And the extensive sides menu covers mash, chips, creamed spinach and macaroni with Gubbeen cheese.

The Chophouse, 2 Shelbourne Road, Dublin 4

https://www.instagram.com/the_chophouse_gastropub/

https://twitter.com/the_chophouse

Anthony Bourdain once proclaimed he had the best meal he had ever had in Dublin at The Chophouse, so you know you’re in good company when you head to this meat-focused haven. There is a strong focus on sourcing here, with beef coming from two farms in Louth and Roscommon, and all of it dry aged for at least 35 days. Choose from ribeyes, fillets or their sharing option of porterhouse or Cotes du boeuf, your meats may even be presented to you on their meat board showcasing the cuts for you to take your pick. Joined by top-notch sides The Chophouse is a brilliant option for a blow out steak dinner. Meat fans should look out for their Beef Club; a monthly supper club showcasing brilliant producers and celebrating all things beef with a 5 course €50 menu.

Host, 13 Ranelagh, Dublin 6

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https://www.hostrestaurant.ie/

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This elegant Ranelagh local is not a steakhouse, but still worthy of a mention for their dinner menu steak alone. They usually offer a ribeye, sirloin or sometimes a sharing steak, but it’s not just any steak. It’s supplied by Peter Hannan; one of the county's best beef producers who dry ages his beef a Himalayan salt chamber for 28–45 days, concentrating the flavour of the meat and resulting in a unique, sweet, flavoursome steak for you. It’s worth going out of your way to try this. Meat lovers should try their marvellous pork chop too and the drinks - modern twists on iconic Italian favourites - makes this place the Host with the most.

Clanbrassil House, 6 Clanbrassil Street Upper, Dublin 8

https://www.clanbrassilhouse.com/

https://www.instagram.com/clanbrassilhouse/

Again, not a steakhouse so you are limited to your choices here, but what a great choice it can be. Chef Grainne O’Keefe also sources meat from the aforementioned Peter Hannan, along with some other interesting Irish producers including Olive Fed Wagyu beef and the excellent Higgins Butchers in Sutton. Great meats like this will always do well when treated to casual, clever and creative cooking on the house charcoal grill. Cuts are served with bursts of tastes, whether it’s slow cooked onions, bone marrow or zingy chimichurri.

Devilles, 25 Castle Street, Dalkey, Co. Dublin

http://www.devilles.ie/

https://www.instagram.com/devilles_dalkey/

This atmospheric Dalkey establishment is just how you think a steakhouse should be; all low lighting, leather booths and white tablecloths, it wouldn't feel out of place in downtown Manhattan. There’s an old-fashioned charm to the steak menu, offering a selection of dry-aged steaks with accompaniments of café de paris butter, red wine jus, Au Poivre or béarnaise. Indulgent sides include onion rings, four types of potatoes and classic creamed spinach. Make yours a surf and turf, adding seared scallops or sautéed prawns to your steak for €10. A well-chosen wine list will make your night complete.

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