The best places in the world where the tastiest steaks are made

From the legendary steakhouses of Buenos Aires to Tokyo’s yakiniku masters grilling premium Wagyu over binchotan, steak reaches its zenith in kitchens that honor the craft of butchery and fire. This category showcases temples of beef perfection—Chicago’s century-old chophouses dry-aging prime cuts for 60 days, Florence’s trattorias searing massive bistecca alla Fiorentina over olive wood, and London’s modern gastropubs serving grass-fed ribeyes with bone marrow butter. Discover where terroir, breed and technique unite to create transcendental meat experiences. We spotlight establishments that redefine steak excellence—Parisian brasseries carving côte de boeuf tableside, Cape Town’s vineyards pairing kudu steak with Pinotage, and New York’s avant-garde kitchens aging beef with koji mold. Whether you crave the crust of a Texas-style peppercorn crust, the marbling of Japanese A5 striploin, or the smoky kiss of Australian bush-fire grilling, these venues demonstrate steak’s universal language of fire, fat and flavor. From the pampas-raised cattle of Argentina to the Himalayan salt chambers of Dubai’s luxury steakhouses, embark on a carnivorous world tour where every cut tells a story of passion and precision.