The best steaks you’ll find in Ireland

Family-run since 2018, Pauline’s in Edenderry claims they are home to the best steaks in town – and we’re obliged to agree. The restaurant itself is cosy and relaxed, with leather booths and spacious tables, as well as an extraordinary cocktail list, but it’s the steak that we’re really here for.

With 100% Irish origin, and traced from farm-to-fork, Pauline’s steaks are so highly rated, they’ve got their own special spot on the a la carte menu. Cooked to your preference, decide between the 10oz sirloin, 10oz rib-eye, 8oz fillet, or the 16oz T-bone, all served with sautéd onions and mushrooms, fries and onion rings, and your choice of creamy brandy peppercorn sauce, garlic butter, or blue cheese and walnut sauce. Add on an extra side of mashed potatoes or a house salad and a wine, and you’ve got yourself an unforgettable steak dinner.

Found on the main street in the old heritage town of Dalkey, Deville’s is serving up traditional bistro fare just as it should be. The brother and sister team at the helm are dedicated to creating memorable and enjoyable dining out experiences, and you can feel that sense of warmth as soon as you step through the door.

It’s their chargrilled prime Irish steaks that you want to look for. Choose between their 6oz petit fillet, 8oz centre cut fillet, 10oz sirloin, or the 12oz ribeye, all served alongside your choice of sides and sauces. Café de Paris butter, red wine jus, au poivre, or a béarnaise are all solid options, as well as their pommes frites, twice-baked potato, dauphinoise potatoes, creamed spinach, or carrot and parsnip crush. If you think you can tackle a challenge, you can also add on seared scallops or sautéed prawns for the ultimate surf and turf.

An apt name for a great steakhouse, it’s safe to say Butcher Restaurant knows a thing or two when it comes to serving up steak. Serving up contemporary food in an intimate setting, the vibes are set from the moment you sit down. Passionate about ethical sourcing and supporting local, owner Mark actually sources as much beef as possible from his very own farm, filling the gap with trusted 100% Irish local producers.

The steak menu is substantial, with four carefully chosen cuts of steak comprised of a striploin, ribeye, fillet, and a 16oz cowboy steak. Cooked to your preference (although they do make suggestions depending on which cut you go for), and served with all the classic sauces and your choice of sides, including mac and cheese, mash, home-made fries, garlic bread, portobello and chestnut mushrooms in a red wine jus, sweet potato fries, and tenderstem broccoli with feta cheese, kale and roasted almonds. It doesn’t get much better than that!

The multi award-winning Brasserie on the Corner is located in the heart of Galway, specialising in locally-sourced, premium seafood and steak – to make all your surf and turf dreams come true. The interior is funky and eclectic, setting the tone for a fun night out, in addition to the epic cocktail list. Brasserie on the Corner’s commitment is to quality, so you know you’re getting the finest cuts of locally-sourced 100% Irish beef when you dine here.

All of the beef here is aged for a minimum of 28 days, after being carefully hand-selected from Irish farmers. Then it’s hand-cut daily by the chefs to ensure top quality, before being char-grilled to your liking with Brassiere steak house seasoning. On the menu, you’ll find a sirloin, ribeye, and fillet to choose from, with the option to skewered tiger prawns. On the side, select from a roast garlic butter, red wine reduction, flamed pepper cream sauce, or their bacon and onion gravy. Our favourite sides are the spring onion mash, thick-cut chips, and the sautéed thyme and onion potatoes.

In the town of Kinsale, you’ll find No. 19 – a candlelit restaurant showcasing the very best of local and sustainable Irish produce. No. 19 do things a little differently, being home to one of Kinsale’s most untouched exposed stone dining rooms dating back to the early 18th century, meaning your steak is grilled over hot charcoal stones in their Jasper oven for the ultimate flavour in every bite.

Choose from their striploin on the bone, ribeye, or fillet, all of which have been cut by hand following the natural lines of the meat and bones. Naturally, their sides differ from any old steak menu, with the likes of green beans with confit garlic and chilli, roasted baby potatoes with garlic duck fat and truffle salt, and charcoal chargrilled mushroom. If you’re looking for a chef that really knows what it means to appreciate a good steak, No. 19 is the spot.