Review: City Grill - V&A Waterfront

The City Grill is the oldest steak house at the V&A Waterfront. Rumour had it they are famous for their traditional South African dishes, but more importantly - beautifully matured beef steak. Let’s go have a look..

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Review: Harry's Cafe & Steak - NYC

​The August edition of the first year of Steakboyz in New York City took us to the fabled Harry’s Café & Steak in downtown Manhattan. Established in 1972, the restaurant takes up the basement of the historic India House building. Given its location, it is frequented by the Wall St types and competes with Delmonico’s, the oldest steakhouse in Manhattan, and the place Harry first plied his trade in the restaurant business before opening up his own more laidback version.

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Review: Hawksmoor - London

The London Steakboyz Volume 2 took place on 9th June 2016 and it didn’t take long for a member to select one of the most renowned steak franchises in London with a steak pedigree that left the mouths of the Steakboyz watering when it was announced. With the host picking Hawksmoor, in Knightsbridge, we knew we were guaranteed one of the best steaks London had to offer.

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Review: Four Cuts - NYC

1st Avenue has a new steakhouse on the block, and it’s a good one. Four Cuts opened last year - and refers to the four 28-day dry aged cuts - porterhouse, ribeye, New York strip, and filet mignon - beautifully seared at 800 degrees.

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Review: Tiger's Milk

For a while Muizenberg has needed an eatery to make waves in its rather uninspiring culinary scene. And the hip restaurant and bar Tiger’s Milk does just that.

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Review: Buzbey Grill

Buzbey Grill is one of Cape Town’s oldest eateries, run by the legendary chef-patron Jimmy for more than 20 years now. You can’t miss it as you enter Sea Point, with its retro neon signage.

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Review: Peter Luger, Brooklyn  - NYC

Peter Luger is a NYC Standard and thusly, we HAD to put it on the list for the Steakboyz first visit to Brooklyn.

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Review: Strip House Greenwich Village - NYC

A dimly lit, basement space in Greenwich Village would host the latest Steakboyz New York evening.

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Review: Cattle Baron - De Waterkant

Cattle Baron recently opened a new restaurant in trendy De Waterkant. Expectations were high, with promises of superb dishes in a unique modern ambience.

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Review: HIX Soho - London

The first London steak night took place on 13th April 2016 and with an abundance of options peppered all over London, picking the right spot was never going to be easy. To be honest, that is certainly part of the fun. This month’s Steak Night was Hix Soho Steak House.

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Review: STK Downtown - NYC

​For our April Steak Night we headed downtown to the Meatpacking District for a departure from the traditional New York steakhouse.

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Review: Carne Constantia

This month’s Steak Night was a special one; as we celebrated our 50th Steak Night. And to mark the occasion was a restaurant worthy of a gold standard itself – Carne Constantia.

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Review: Woodstock Grill & Tap

Steak and beer. Two things that will make most men drool in anticipation. But the Woodstock Grill & Tap is not your traditional steakhouse. Located in the heart of the re-energised Woodstock, it is contemporary and modern, serving juicy steaks and craft beer from partners Woodstock Brewery below.

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Review: Keens Steakhouse - NYC

Just around the corner from Madison Square Garden, this historic institution sees its fair share of sports and music fans. Whether you’re a scotch, steak or….pipe fan, book a table. And look forward to gigantic slabs of meat.

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The Reverse Sear: Cook a Perfect Steak Every Time

It’s payday and you’ve picked up a couple of thick, dry-aged matured bone-in ribeye steaks. Make sure you cook those babies perfectly every time. This may just be the best way to cook steak at home.

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Secret Butcher's Cuts

Butchers are a cunning bunch. There are a handful of cuts that most customers don’t know to ask for; they’re known as “butcher’s cuts” – and are often a delicious tasting chunk of meat. So we're going to let you in on the secret cuts that butchers have been keeping to themselves. Read on, take notes, then hightail it to your nearest butcher.

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Review: M WELLS STEAKHOUSE - NYC

In a world where chefs try to outdo each other with meticulous steaks engineered with immersion circulators and digital thermometers; M.Wells Steakhouse injects a different style to satisfying your meaty desires. Think smoky steaks grilled over a crackling wood fire in an open kitchen – with chops “as big as your head”.

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Review: The Butcher Shop & Grill

We returned to The Butcher Shop & Grill in Mouille Point exactly one year later, after what was a less than satisfactory visit last year. And we’re happy to report that this time they lived up to their reputation as a premier steakhouse; and it was certainly a Steak Night to remember.

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Review: Mastro's - NYC

Start spreading the news, SteakBoyz is in New York New York baby! We’re happy to welcome the NYC chapter to the family; and in typical style – these guys went large. They kicked off with a visit to the impressive new Mastro's on the east coast. We’re talking power steaks, seafood towers on dry ice, and black napkins for those in dark clothes.

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Review: Hussar Grill - Camps Bay

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The Hussar Grill Camps Bay proves that you can be owned by a major South African steakhouse franchise, deliver an exceptional eating experience and still be crowned Steak Boyz Best Steakhouse 2015 all in one go. Which is why we went back there for our final steak night of the year for 2015.

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The world's most expensive steak!

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I promise I’ll never moan about the cost of a steak again. A young sixth generation French farmer/breeder/butcher continues his family legacy of producing some rather unique - and expensive - meat.  How much you ask? The 2000 vintage cote de boeuf (rib steak) can command $3,200. Not the kinda steak you want to order with a cheese sauce!


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Best Steak in Cape Town

Dining in the Mother City can be a truly unforgettable experience. We have some beautiful restaurants, with breath-taking vistas and exceptional wines. And top of that list is a selection of the finest steak restaurants; that serve some succulent steak.

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How many steaks from a cow?

It all depends on what types of steaks and what other kinds of cuts you may want. The actual live weight to retail cuts yield varies, and is dependent on various factors such as breed, fat to muscle ratio, cutting order, and age.

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Braai like a boss

It’s no surprise we love braaiing. Many years ago in this, the very Cradle of Humankind, our ancestors discovered the ritual of transforming raw meat into a dish that would shape mankind forever.

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What your steak says about you

I love steak. Well – red meat really. Moist beef biltong. Thick juicy lamb loin chops. I love it so much that when my doctor said I’ll die of heart disease one day, I changed doctors.

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Boring ole Fillet

What makes a great steak – flavour or tenderness? In today’s modern world we are conditioned to eating meat from grain-fed animals raised in feedlots, and slaughtered when relatively young.

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The introduction of red meat to our diet was key to our evolution. Processing fewer vegetables meant our bodies could spend more energy on developing a bigger brain and subsequent tool-making. 
Eating red meat makes you happier. A study published in the journal Psychotherapy and Psychosomatics; found that women who consumed less than the recommended amount were twice as likely to be diagnosed with depression or anxiety than those who regularly ate beef.
Scientists have discovered that drinking red with your steak can actually prevent the build-up of cholesterol in the body. Researchers say this is because antioxidants in the wine - known as polyphenols - prevent the harmful compounds from being absorbed.