The Straits Times
Published on Oct 20, 2012

SundayLife! sinks its teeth into some prime cuts


The recent opening of more premium steak restaurants here, on top of established brand names such as Morton’s and Cut, prompted a search for the best steak in Singapore.

Straits Times food critic Wong Ah Yoke visited seven top steak eateries – Wooloomooloo, Ruth’s Chris Steak House, Skirt, Prive Grill, Bedrock Bar & Grill, Morton’s and Cut – ordering a ribeye steak done medium-rate at each place.

There were evident differences in quality. Most of the restaurants served USDA Prime cuts, the highest grade of American beef, while others served Creekstone Black Angus and Wooloomooloo offered mostly Australian meat.

They all differed in flavour and fat marbling, or how evenly the fat is distributed in the meat.