What is the best affordable steak in Singapore in 2026, and what does it actually cost?+
THE CHEAPEST STEAK IN THIS GUIDE IS ASTONS' PRIME SIRLOIN AT $20.90, and it comes with TWO SIDE DISHES. That figure is off ASTONS' own menu card, dated 21 November 2025 and published on its website, and it corrects the '~$18 sirloin' that this guide and most others have repeated for years. There is no $18 steak on the card; the $13.90 mains are Grillworks chicken. THE FULL ASTONS LADDER, all with two sides: Prime Sirloin $20.90, Black Pepper Steak $20.90, Prime Ribeye $23.90, New York Strip $23.90, Prime Ribeye X'tra Cut $27.90, Prime Tenderloin $30.90, Porterhouse $33.90, and a Japanese A3 Wagyu Steak at $48.90. That last one is the sleeper: a Japanese wagyu steak for under $50, with sides, at the value chain. Extra sides are $3 each. WHY ASTONS BEATS COLLIN'S, WHICH IS THE OPPOSITE OF WHAT EVERY ROUNDUP SAYS: Collin's has the broader and generally cheaper menu, but its cheapest STEAK is a 200g Australian Angus ribeye at $28, and every page of its menu states prices are subject to 10% service charge and prevailing government taxes. That makes it about $33.57 paid, against $23.90 printed flat for the equivalent ASTONS ribeye, whose card carries no ++ line at all. Confirm at the till, but on published figures ASTONS is the cheaper steak and Collin's the cheaper meal. THE OTHER TWO ROUTES WORTH KNOWING: (1) THE BUFFET. Barossa at VivoCity does unlimited Josper-grilled Australian Black Angus striploin at $39++ on weekdays, about $47 paid, which is more steak than any single plate here. (2) THE PREMIUM LUNCH. Bedrock Bar & Grill's Steak Frites Luncheon is $68++ Monday to Thursday for a ribeye or striploin with bottomless truffle fries, about $82 paid, which buys a genuine premium-steakhouse steak for roughly the price of three ASTONS sirloins. IF YOU ARE A STUDENT, ASTONS takes $2 off any main and throws in a soft drink, Monday to Friday 3pm to 5pm, at all 10 outlets, on a local Primary, Secondary or Tertiary student pass.
Where to get good steak in Singapore on a budget, and is value steak worth it?+
WORTH IT, WITH ONE HONEST CAVEAT. AT ASTONS, $20.90 buys a Prime Sirloin and two sides off a card of fourteen side choices, and $23.90 buys a Prime Ribeye on the same terms. That is grain-fed, well-portioned, competently grilled beef. It is not dry-aged, it will not have the marbling of a $136 Morton's ribeye, and the sear is a griddle sear rather than an 900F broiler crust. For a weeknight steak with no occasion attached, it is the best value in the country. THE STEP UP WITHIN THE VALUE TIER: ASTONS' Japanese A3 Wagyu Steak at $48.90, still with two sides, is the cheapest way to eat genuine Japanese wagyu as a steak in Singapore that we can find published. AT COLLIN'S, the equivalent is a 200g Australian Angus ribeye at $28 on a hot basalt stone with potato au gratin, asparagus and two sauces, but add 10% service and GST and it is about $33.57, so it is the dearer steak even though Collin's is the cheaper menu. Collin's earns its place a different way: the Amazing Lunch Deal adds a free soup, salad, pasta or dessert to any a la carte main, Monday to Friday 11am to 3pm, with mains from $15, and the menu is broad enough for a table where not everyone wants beef. THE TRAP WE FLAGGED LAST TIME HAS MOVED: Collin's 200-day Black Angus tomahawk is still $18 per 100g on the islandwide card, which lands near $270 before service and GST and about $324 paid, but the promotions page is now running the same Macka's tomahawk, at approximately 1.5kg, at a FLAT $168 with free wine corkage, roughly $201 paid. Ask for the promotion by name, because the per-100g line is what the menu still shows. IF VOLUME IS THE POINT, the Barossa buffet at $39++ on a weekday beats every single plate here on beef per dollar.
Is there a steak buffet in Singapore, or are steakhouses all a la carte?+
YES, THERE IS, AND WE PREVIOUSLY SAID THERE WASN'T. Correcting that: Singapore has a real free-flow steak category, and the clearest example is BAROSSA STEAK & GRILL at VivoCity, 1 HarbourFront Walk, #01-161/162. Off Barossa's own site, its 90-minute buffet serves UNLIMITED Australian Black Angus grass-fed striploin, Josper-grilled to order, with free-flow fries and a choice of black pepper butter or double whisky mustard sauce, plus unlimited appetisers and sides such as mac and cheese and crispy wings. THE PRICES: $39++ per adult on weekdays, Monday to Wednesday 11.30am to 3pm, which is about $47 paid; and $58++ per adult at weekends, Saturday and Sunday 11.30am to 5pm, about $70 paid, when a cold cart of Kujukushima oysters and tiger prawn cocktails is added. THE CATCHES, AND THERE ARE FOUR: weekends run in three fixed seatings at 11.30am, 1pm and 2.30pm, CAPPED AT 30 GUESTS EACH, so book rather than walk in; the weekday buffet takes a MINIMUM OF 2 AND A MAXIMUM OF 10 PER TABLE, so a solo weekday steak binge is not on; the promotion is only valid with the purchase of an a la carte drink, and still or sparkling water does not count towards that; and last orders are 2.30pm on weekdays and 3.30pm at weekends, earlier than the closing times suggest. It is dine-in only, cannot be combined with other promotions or memberships, and is not valid on public holidays. CHILDREN: under-4s eat free, and 5 to 11 year-olds are $19++ on weekdays and $38++ at weekends. ONE OF OUR OWN EIGHT ALSO DOES IT: Opus Bar & Grill runs a 1-for-1 weekend lunch buffet for adults, Saturday and Sunday 12pm to 3pm: $88++ for two on Saturday and $108++ for two on Sunday. WHAT IS STILL TRUE: no one runs an all-you-can-eat DRY-AGED or premium WAGYU buffet, because that beef costs too much per kilo to work unlimited. The free-flow format lives at the grass-fed and grain-fed end. NEARBY ALTERNATIVES for unlimited grilled meat: Korean BBQ buffets, see our [Korean BBQ buffet guide](/article/best-korean-bbq-buffet-singapore-2026); hotel buffets with a roast-beef carving station, see our [buffet restaurants guide](/article/best-buffet-restaurants-singapore-2026); and hotpot beef platters, see our [hotpot guide](/article/best-hotpot-restaurants-singapore-2026). BOTTOM LINE: choose the buffet if VOLUME is the point, and a steakhouse if the QUALITY OF THE CUT is the point.
Where can I eat a tomahawk steak in Singapore, and what does it actually cost?+
THREE PLACES IN THIS GUIDE PRICE ONE, AND THE GAP BETWEEN THEM IS ENORMOUS, because two of them are running promotions and one is not. CHEAPEST: BAROSSA STEAK & GRILL at VivoCity does an Australian Black Angus tomahawk at $98++ Monday to Wednesday, all day, dine-in only, which is about $117 paid. It needs at least one day's notice by email or in the reservation notes, and a $50 deposit secures the promotional price. Walk in without pre-ordering and it is $128++, in limited daily quantity. NEXT: COLLIN'S GRILLE lists the Macka's 200-day Australian grain-fed Black Angus tomahawk, stated at approximately 1.5kg, at a FLAT $168 on its promotions page, with complimentary wine bottle corkage, so about $201 paid. The same cut on its islandwide menu card is priced at $18 per 100g, which on a 1.5kg piece is near $270 before service and GST and about $324 paid. Same steak, same restaurant, $120 apart, so ask for the promotion by name. GONE: Bedrock Origin's half-price Tomahawk Tuesday has ended, and the Sentosa room now closes on Tuesdays. DEAREST: MORTON'S prices a 36oz Tomahawk Ribeye at $298 plus 10% service and 9% GST, about $357 paid, and sides are extra on top. Bedrock Bar & Grill also carries a 400-day grain-fed long-bone tomahawk as a large-format sharing steak, but does not publish the price. TWO THINGS TO KNOW BEFORE ORDERING: a per-100g or per-kg quote is BONE-IN weight, so you are paying for the handle as well as the meat, which is exactly why the flat-price versions win; and every venue here describes the cut as one to share, so price it per table rather than per person.
What is the cheapest way to eat at a premium steakhouse in Singapore?+
LUNCH, BUT READ THE SUPPLEMENTS, BECAUSE THE HEADLINE SET-LUNCH PRICE OFTEN EXCLUDES THE STEAK. CHEAPEST UNTIL 31 OCTOBER: BEDROCK ORIGIN at Oasia Resort Sentosa runs a 1-for-1 set lunch, Monday and Wednesday to Saturday 12pm to 3pm, and its 3-course woodfire ribeye set is $58++, so two ribeye lunches cost $58++, about $34.76 a head paid. THE BEST ONE IN TOWN: BEDROCK BAR & GRILL'S STEAK FRITES LUNCHEON at $68++ per person, Monday to Thursday 12pm to 3pm, which buys a choice of 120-day corn-fed ribeye or 100-day grain-fed striploin with BOTTOMLESS truffle parmesan fries and salad. About $82 paid, and it is the only lunch here where a proper steak is the dish rather than an upcharge. Seats are limited, so book. THE FAMOUS ONE, WITH THE CATCH: WOOLOOMOOLOO'S 3-course Executive Set Lunch is $38++, Monday to Friday, and is quoted everywhere as the cheapest way into a premium steakhouse room. It is, but October's Restaurant Week card (weekdays to 31 October) charges an ADDITIONAL $10++ for the wagyu skirt steak and $25++ for the Illinois 300-day grain-fed USDA Prime rib eye. So $38++ buys a double cheeseburger, barramundi or prawn linguine as the main; with steak it is $48++ to $63++, about $58 to $76 paid. Still good value, but not a $38 steak lunch. The menu changes every few weeks, so check the dated PDF. THE DINNER OPTION: OPUS BAR & GRILL'S Steak, Side & Wine at $68++ runs DAILY AT DINNER, which is rarer than a lunch deal, and Opus also has a 1-for-1 weekend lunch buffet for adults. Until 19 October only, Opus Bar adds a $68++ steak combo: a 300g striploin with fries, salad and a pint of Heineken, 4pm to 11pm. WHERE LUNCH DOES NOT EXIST: MORTON'S serves dinner only Monday to Thursday, 5pm to 10pm, and opens for lunch only at weekends, so the weekday set-lunch trick does not work there. Its value route is instead The Bar at Morton's, Monday to Friday 5pm to 7pm, with specially priced MORtinis and complimentary filet mignon sandwiches. ONE MORE LEVER: Bedrock waives corkage every Monday at both rooms, up to four 750ml bottles of wine, which on a celebration dinner can be worth more than any food discount here.
Which steakhouse in Singapore is best for a special occasion, and how far ahead should I book?+
IT DEPENDS ON BUDGET AND VIBE. BIG BLOWOUT: CUT by Wolfgang Puck at Marina Bay Sands, One MICHELIN Star in the 2026 Guide and one of only a dozen restaurants to appear in every Singapore edition since 2016, or Burnt Ends at 7 Dempsey Road, also One Star, if they follow the food scene. PREMIUM BUT RELAXED: Bedrock (smoky wood-fire, lively rather than stiff, with a second room at Oasia Resort Sentosa) or Wooloomooloo (skyline view and romance). CLASSIC TRADITIONALIST: Morton's, the white-tablecloth American institution, but budget properly, because its own site prices a 6oz filet at $102 and a 16oz ribeye at $136 before 10% service and 9% GST, and sides are a la carte. FAMILY GROUP, GOOD VALUE: Opus Bar & Grill, where the sharing and roast approach suits a multi-person table. SENSIBLE BUDGET: ASTONS, where a Prime Sirloin with two sides is $20.90. HOW FAR AHEAD: premium rooms need 1 to 2 weeks minimum. Burnt Ends is the exception and the hardest table in Singapore steak; its booking window opens roughly 30 to 45 days out and the counter and prime dinner slots go within minutes, so set a reminder for the day the window opens. Mid-tier such as Opus needs about a week. ASTONS and Collin's are mostly walk-in, but go off-peak to dodge mall queues. PEAK DATES: Father's Day, Valentine's Day, Christmas and New Year's Eve are the busiest steakhouse nights of the year, so book 3 to 4 weeks out and ask about set menus, which are usually better value and smoother service than a la carte on a packed night. PRO TIPS: (1) Request a window table at Wooloomooloo and CUT when booking, because they go first. (2) Lunch is easier to book than dinner everywhere except Morton's, which does not serve weekday lunch. (3) Confirm 1 to 2 days before, since no-show policies on packed nights are strict.
Ribeye vs sirloin vs fillet vs tomahawk: which steak cut should I order?+
THE CORE CUTS + who they suit: (1) RIBEYE : cut from the rib section, heavily marbled with fat running through the muscle, so it's the FLAVOURFUL + juicy choice (the fat renders as it cooks). Best for people who want maximum beef flavour + don't mind richness. The fat means it stays forgiving even cooked to medium. (2) SIRLOIN : leaner than ribeye, firmer texture, still flavourful but less fatty : the VALUE + everyday choice (it's the ASTONS classic). Best for those who want a satisfying steak without the richness of ribeye, or who're cost-conscious. (3) FILLET / TENDERLOIN (filet mignon) : the leanest + most TENDER cut, buttery-soft texture but milder beef flavour (less fat = less flavour but melt-in-mouth softness). The PREMIUM-priced cut. Best for those who prioritise tenderness over bold flavour, or who find ribeye too rich. (4) TOMAHAWK : essentially a bone-in ribeye with the long rib bone left on (the dramatic 'axe' presentation), so it eats like a ribeye (marbled, flavourful) but is a SHARE-WORTHY SHOWPIECE : great for splitting between two + for the photo. (5) NY STRIP (striploin) : between ribeye + sirloin: more marbled than sirloin, leaner than ribeye, firm + flavourful, the steakhouse all-rounder. (6) PORTERHOUSE / T-BONE : two cuts in one (strip + tenderloin separated by the bone), great for sharing or a big appetite. DONENESS: for premium cuts, medium-rare to medium is the sweet spot : it lets the marbling render without drying out; well-done on a premium cut wastes the quality (order sirloin if you want well-done). WAGYU NOTE: order wagyu in SMALLER portions : its intense marbling is incredibly rich, and a large wagyu steak overwhelms; 100-150g is often plenty.
Dry-aged vs wet-aged vs wagyu vs grass-fed : what do these steak terms actually mean?+
AGING : what happens to the beef before it reaches you: (1) DRY-AGED : beef hung in a temperature + humidity-controlled room for 2-8+ weeks; moisture evaporates (concentrating flavour) and enzymes break down muscle (tenderising), producing a CONCENTRATED, NUTTY, slightly funky-complex flavour. It's premium (you pay for the weight loss + the aging time + the trimmed crust). Wooloomooloo + Burnt Ends are known for dry-aged. (2) WET-AGED : beef vacuum-sealed + aged in its own juices (the default for most beef); tenderises but doesn't concentrate flavour the way dry-aging does : cleaner, juicier, less funky. Most steaks you eat are wet-aged. ORIGIN + BREED: (3) WAGYU : Japanese cattle breeds (and Australian wagyu crossbreeds) genetically prone to INTENSE intramuscular marbling; graded A1-A5 (A5 = the most marbled). The fat melts at a low temperature for a buttery, rich, melt-in-mouth experience : but it's SO rich that smaller portions are better (a big wagyu steak overwhelms). CUT by Wolfgang Puck offers wagyu flights. (4) USDA PRIME : the top USDA grade (top ~2% of American beef), corn/grain-fed, well-marbled : the classic American-steakhouse standard (Morton's, CUT). (5) GRASS-FED (often Australian) : cattle raised on pasture; LEANER, more mineral + 'beefy' flavour, firmer texture, generally less marbled than grain-fed. (6) GRAIN-FED : finished on grain, more marbled + richer than grass-fed, the more common premium-steakhouse choice. WHICH TO ORDER: try DRY-AGED if you want concentrated complex flavour + don't mind funk; WAGYU (small portion) for the ultimate rich melt-in-mouth experience; USDA PRIME for the classic well-marbled American steak; GRASS-FED if you prefer leaner, cleaner, mineral beef. At a premium spot, asking the server which cut + aging they recommend that day is the move : they'll steer you to what's best in the house.
