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Toro Y Moi
Located in the alfresco Civic Square dining spot atop Elements Mall, Latin American steakhouse-slash-gastrobar Toro boasts a full range of cuts: dry-aged ribeye, pasture-fed T-bone, Kobe skirt steak, wagyu sirloin and more. Cuts range from an already generous 8oz filet mignon ($288) to a whopping 32oz bone-in ribeye ($758) for more ambitious eaters. Playing up the Latin theme, there’s chimichurri on the side, plus creamy horseradish and barbecue sauce.
 
Savor: The filet mignon was seared to perfection, locking in all the juices. We liked the skirt steak too, which had great streaks of marbled meat.
 
Skip: It’s a little heavy-handed on the oil for cooking the steaks, which makes the chimichurri addition way too greasy. Opt for horseradish, or enjoy it on its own.
 
Shop R008, 3/F, Rooftop Garden, Elements, 1 Austin Rd. West, West Kowloon, 2696-9608.
 

It’s a meat market at Toro
 
Frites ‘n’ Eats
A formidable new steak frites contender, L’Entrecôte de Paris feels like an old Parisian café with its vintage light fixtures and cushy leather booths. It’s a no-fuss menu ($268) starting with a simply dressed walnut salad, then onto the main course: an entrecôte filet cooked to your liking, topped with a special sauce and unlimited fries. During lunch, a half portion of steak is offered at $180.
 
Savor: The beef here is melt-in-your-mouth tender. Don’t leave without trying the desserts: the profiteroles are particularly good, bathing in a sinful dark chocolate ganache.
 
Skip: The sauce was buttery, herby with a hint of dill, but get them to pour it on the side— too much will mask the beef. And who wants that?
 
3/F, 46-48 Wyndham St., Central, 3182-0105. 
 

	Get Parisian chic at L’Entrecôte 
The Godfather
The original steak frites resto from Paris, Le Relais de l’Entrecôte has set up shop in Wan Chai to bring its 50-year-old secret sauce, thin-cut fries, and tasty house red wine to Hongkongers. At $288 per person, the menu—including a walnut salad, fries and a filet smothered in sauce—may be a little pricier than its competition but it is the real deal.
 
Savor: The tangy and herby sauce is the best we’ve tasted. The red wines from family-owned vineyard Château de Saurs (from $300 per bottle) perfectly complement this simple meal.
 
Skip: Sadly, the fries were soggy, flavorless and a little too starchy. And the lean cuts will disappoint those craving a fattier steak.
 
2/F, Garden East, 222 Queen’s Rd. East, Wan Chai, 2891-9080. 
 

	Le Relais makes the cut 
Holytan Grail
We’re surprised this place isn’t packed yet. New-ish Japanese fine-dining steak restaurant Holytan is hiding in plain sight at The Pottinger Hotel in Central. Perfect for special occasions and power lunches, Holytan’s unique infrared beef-cooking oven (there are only two in the world!) produces deep red and juicy steaks with perfectly charred exteriors. It’s a set menu ($1,280 per person, including salad, soup, steak and dessert) affair here, but you can order à la carte over lunch.
 
Savor: We are big fans of this special cooking technique. For extra flavoring, try the light soy sauce or herb sauce, both served on the side.
 
Skip: We wish the cut of steak was larger: 150g at this price seems a little cruel.
 
2/F, The Pottinger, 74 Queen’s Rd. Central, 2351-5808. 
 

	Holytan smokes 
 
Macho Gaucho
Just opened last month, the newest kid on the block is London’s popular Argentinian restaurant chain Gaucho. From the black-on-black décor to the cow-print high back chairs, it’s quickly apparent that this is a cool kid’s steak house. But the trendiness isn’t compensating for anything: Nope, the food here is made with high-quality ingredients and the chefs know how to please steak aficionados. With four cuts to suit every taste—rump, sirloin, filet and ribeye (ranging from $198-1,688)—a night at Gaucho is certainly a special event.
 
Savor: Hands-down the 300 grams of juicy, thick and perfectly pink ribeye ($318) took home the gold. But the signature churrasco de lomo ($498)—slim-cut filet marinated in garlic, parsley and olive oil for two days—rounded in for a close second.
 
Skip: Our only beef? The slow-grilled ribeye topped with chimichurri sauce ($498) is only available as a massive 500g serving.
 
5/F, LHT Tower, 31 Queen’s Rd. Central, 2386-8090. 
 

	Gaucho: King of the chimichurri
 


Honorable Mentions: New and Old


Lardos than Life
The far-flung corner of Hang Hau doesn’t seem like such a trek when you know Lardos is your destination. As the restaurant arm of a meat wholesaler, which supplied many of Hong Kong’s five-star steakhouses, Lardos has been a local favorite since it opened in 2000. Expect the best of the best cuts here—from Australian wagyu and black angus, to USDA prime—all at prices that won’t cripple the wallet. 

4B, G/F, Hang Hau Village, Tseung Kwan O, 2719-8168.
Chop Chop 
The Chop House is located in the same building as its well-known cousin Wooloomooloo Prime, but provides a very different vibe: while Prime offers classy views (and tantalizing steaks) from up on high, The Chop house is its down-to-earth little bro. Steaks come at unpretentious prices, from 200g of grass-fed New Zealand sirloin for $298, to 400g of Aussie grass-fed T-bone for $400. Aside from the steak, the other highlight are the awesome self-serve beer taps that you can order for your table. Bottoms up! 

 
3/F, Soundwill Plaza II – Midtown, 1 Tang Lung St., Causeway Bay, 2771-3177.
 

Down at the Stables

Part of Hullett House heritage hotel, Stables Grill is located where the horse stables of the Marine Police Headquarters once stood in the late 1880s. A cozy and sophisticated dining affair, Stables is complete with a huge patio outdoors, as well as wood-paneled walls and antique touches inside. Stables serves a mix of surf and turf, and prides itself on its chargrilled dishes—particularly the steaks. Look for a trio of nice cuts on the menu: the USDA prime sirloin, USDA aged beef tenderloin and USDA rib eye. We tried the rib eye, which is reasonably priced at about $368 for a healthy hunk of steak.
 

Hullett House, 2A Canton Rd., Tsim Sha Tsui, 3988-0104.
And don't forget about one of our favorites...
La Vache!

 

 


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