Morton’s The Steakhouse has occupied a space in The Sheraton Hong Kong for over a decade, offering a piece of that quintessential American steakhouse experience to all who enjoy the classics. Featuring prime USDA steaks and chops, the menu also has butcher cuts such as dry-aged porterhouse, bone-in strip and tomahawk, all of which are consistently seared to perfection. Other highlights include the jumbo shrimp cocktail, macaroni and cheese, and the legendary sundae.

Buenos Aires Polo Club is inspired by South America's grilling tradition of asado and offers steak in a handsome setting. The menu features Black Angus grass-fed beef as well as signature corn-fed beef from the US that has been wrapped in cheesecloth with herbs and salt before it is coal-roasted or aged as a flavoursome tomahawk. The condiments, which help to enhance the steak's flavours, include classic creamed horseradish and mustards or chimichurri and Malbec mustard. For extra protein, a fried egg add-on is also available to order. 

Grand Hyatt Steakhouse offers a variety of beef including USDA prime, full-blood Wagyu, cross-breed Australian Wagyu and Korean Hanwoo. A whole range of sides is also available to pair with the steak including vegetables or the signature truffle fries. What's more, the American-style steakhouse offers a Festival of Australia set menu which features the likes of Queensland spanner crab cocktail, grilled Australian spice-rubbed M8 Stockyard Wagyu striploin, and more. The restaurant is also currently offering some cuts of bison, the wild ancestor of modern domestic cattle, as a healthier beef alternative.

While ocean-fresh seafood makes up half of the menu at Porterhouse, the premium cuts of steaks are what meat lovers come here for. Choose from the porterhouse section and enjoy grain-fed Australian Wagyu, vegetarian-fed Meyer Angus, or grass-fed Rubia Gallega, all of which come with a choice of sauce: red wine jus, green peppercorn sauce, or chimichurri. Make it a surf and turf occasion with seafood dishes including grilled Boston lobster, jumbo prawns and New Zealand mussels.

This modern European steakhouse, helmed by chef Nathan Green, has a tidy menu filled with classic and home-smoked recipes. Rex uses unique cuts that are dry-aged for 45 days including Italian grass-fed Scottona, Spanish Rubia Gallega, and a rare Japanese olive-fed cow from Kagawa. The steak tartare with egg yolk purée and bone marrow toast, and the burger with  Ogleshield cheese, Benton’s bacon and a smoked tomato are also very popular.

Henry's menu is inspired by the flavours and ingredients of America's southern states with highlighted dishes from both the charcoal grill and smoker. Steak-wise, the majority of options are USDA prime cuts including ribeye, New York strip and tenderloin, but there is also an A5 Wagyu ribeye cap from Miyazaki in Japan. 

As difficult as it is for a non-Italian to pronounce Associazione Chianti, this Tuscan trattoria is all about simple food done well. The menu features grass-fed and grain-finished USDA Black Angus steaks that have been dry-aged in-house for 12 to 14 days and seasoned with a dry rub of aromatics. The Bistecca alla Fiorentina, a 1kg T-bone steak, is thick-cut and best served medium rare. The pasta here is also a must-try with pici, a hand-rolled pasta with cavolo nero, pistachio and pecorino, coming in hot and highly recommended.

A trendy “meat bar” concept from Monte Carlo, Beefbar earned itself one Michelin star one year after opening in Hong Kong in 2015. Since then, Beefbar remains a staple for those who enjoy premium beef from the US, Australia, Japan and Korea. The Korean short horn striploin, in particular, makes for a unique steak experience and goes very well with creamy potato and melted comté cheese.

For a full-on prime rib experience, Lawry's offers a variety of cuts for every type of beef eater, including a lighter California cut; an English cut with three thin slices; the traditional Lawry's cut; and the Diamond Jim Brady cut, an extra thick portion with the bone in. This comes with the restaurant's famed spinning bowl salad, mashed potatoes, Yorkshire pudding, and whipped cream horseradish. 

La Vache's tried-and-tested style of Parisian-style steak frites hits the spot whenever you need it. With several locations across Hong Kong, it's safe to say that La Vache is popular with the locals. The menu is simple: green salad with walnuts to start followed by trimmed entrecôte steak served with house sauce and unlimited French fries. Tatler tip: save room for dessert as the cake and tarts are also worth sampling.

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