Belgium · City guide
Steak-frites brasseries around the Grand-Place. 9 steakhouses and 6 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Meat brasserie near Avenue Louise, open since 2014, with a butcher's counter where diners choose their cut; beef from French and other breeds is aged for about four…
Steakhouse
Second Colonel brasserie in Uccle with an open kitchen, a butcher's counter for choosing aged beef cuts, a Josper charcoal oven and a rotisserie.
Steakhouse
Steak and wine house in the European Quarter serving Argentinian-style Black Angus beef aged for at least three weeks.
Steakhouse
Historic Uccle restaurant in a building dating from 1627, known for steaks grilled over a wood fire.
Steakhouse
Halal steakhouse on the inner ring near the Botanique, with a display of aged beef and a grill menu running from tomahawk and picanha to Wagyu bavette and Japanese A5…
Steakhouse
Steakhouse near Brussels-Midi station offering fresh and aged beef from several origins, including Canadian, South American, Australian and Japanese entrecôtes, plus…
Steakhouse
City-centre branch of the Belgian Meat Factory steakhouse group near the Bourse, serving steaks such as chateaubriand and rib-eye with fries and Belgian sides.
Steakhouse
Argentinian-style wood-fire grill in Uccle where cuts such as entraña, lomo and picanha are sold by weight and served on sharing boards with ember-cooked vegetables.
Steakhouse
Argentinian steak and wine house in Uccle, formerly Meet Meat Uccle, serving grilled Argentinian cuts with chimichurri and a large wine list.
Cook at home
Butcher & supplier
Brussels shop of renowned Flemish butcher Hendrik Dierendonck, cutting meat in its own workshop and known for Red Flemish beef.
Butcher & supplier
Artisan butcher near the Ixelles cemetery known for ageing both beef and pork in its own workshop, with cheese, deli and prepared dishes.
Butcher & supplier
Butchery and poultry counter inside the Rob gourmet food market, with an ageing cabinet for côte à l'os from different origins.
Butcher & supplier
Small artisan butcher next to the Place du Jeu de Balle flea market.
Butcher & supplier
English-speaking butcher near Parc du Cinquantenaire that sells only Irish Black Angus beef.
Butcher & supplier
Family butcher in Saint-Gilles since 1969, known for dry-aged beef from French, Belgian and Spanish breeds and its house américain; a 24/7 meat vending locker serves…
Local tips
Extremely lean and tender, with little marbling. Best cooked rare to medium rare.
Raw minced beef seasoned like tartare. Don't order it expecting a cooked steak.
Béarnaise, pepper (poivre) and mushroom are the standard choices.
Cuts in Brussels
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