10 Best Steakhouses In The World

Take a meaty trip around the world with this carnivores' guide to the best steakhouses.

There are said to be more cows than people in Uruguay, so you know beef is going to be honored. Trip Advisor reviewers rave that "every single dish is great and fresh" at this beachside hotspot. Bon Appétit magazine agrees, calling the grilled chorizo, blood sausage, sweetbreads, kidneys, short ribs, skirt steaks, rump steaks, suckling pig, pork flank steak, and roast lamb delicious meals "born of ritual and fed by experience and hard work."  

The interior of this proudly "American-style" steakhouse is warm and masculine, and the downstairs Oval Office bar is filled with memorabilia honoring U.S. presidents of Irish origin (the centerpiece is John F. Kennedy's rocking chair, formerly ensconced on Air Force One). The steaks are all certified grass-fed Irish Angus and cooked in a special broiler to pink perfection. Starters and sides include old standbys like shrimp cocktail, crispy fried onions, and broiled potatoes, and of course there's first-rate Irish smoked salmon. Shanahan's does the classic steakhouse proud; it has consistently been recognized as one of the best restaurants in Dublin by The Dubliner, The Independent, and The Irish Times.

There's something to be said for knowing where your meal comes from, and the proprietors of this Parisian steakhouse have been raising their own cows for three generations. Sure, it will cost you; a filet runs $50 — but it's worth every penny according to Yelp reviewers, who rave that the meat is "gorgeously cooked, tender, quality beef" that tastes perfect "with nothing but a bit of rock salt." 

Named one of Diner's Club and San Pellegrino's 50 Best Restaurants in Latin America, La Cabrera specializes in traditional bife de chorizo and other Argentine steak cuts, and each steak is served on a wooden board accompanied by pickles and sauces.

This famed steakhouse is not exactly budget-friendly. In fact, Forbes named it the world's most expensive restaurant in 2006, but most culinary experts agree that the beef is worth the $370 price tag. The restaurant's Sanda beef is raised for 28 months in Japan's Hyōgo Prefecture, famous for the quality of its cattle, and then cooked in a special oven over binchōtan hardwood. In addition, Aragawa is not only one of the best restaurants in Japan but in Asia. 

Chef Marco Bassi is a steak-cooking legend, and his "Temple of Meat" is his legacy. The restaurant is also one of the best deals on this list. For just $28, you can get a "Bom Bom" (or rump) steak that one Trip Advisor reviewer calls "one of the best meals I've ever had."

The Hawksmoor has six locations and bills itself "the best steak in London." The Guardian agrees, raving that Hawksmoor's steaks are "seared by a kitchen that understands the ways of meat." The Hawksmoor website describes the steak as "dictionary thick" and "cooked over charcoal," for a real, old-school charred taste. Make sure you also try the anchovy hollandaise and bone marrow gravy, which The Guardian reports are about as good as it gets. 

Eating at a restaurant that's won an award is one thing, but eating a champion cow takes fine dining to the next level. Kawamura only buys award-winning beef from places like the Kobe Beef Fair. Each cow comes with a certificate of authenticity and an individual ID number, so you can check your meal's credentials before you dive in for a bite. 

The Beef Club looks like a perfect drawing of what a Parisian bistro should be, with its black-and-white tile floors, cozy overstuffed chairs, and slightly claustrophobic (but charming) atmosphere. Yelp reviewers call the Beef Club a "gem and a true score" and rave about the tender steak and rich bone marrow sauce.

If you don't think you can find top-quality South American food in Australia, take it from Jamie Olivier and Anthony Bourdain, who are both fans of the restaurant Porteño. Chefs Ben Milgate and Elvis Abrahanowicz have been named best chefs in Sydney by the Good Food Guide, and their steaks are prepared both a la parrilla (charcoal-grilled) and asado (grilled over a wood fire in a fire pit), in the traditional Argentine style.