South Africa · City guide
Sandton steakhouses, neighbourhood grills and craft butchers. 15 steakhouses and 5 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
Butcher-led steakhouse by chef-owner Vassilios Holiasmenos that ages and breaks down its beef in-house and grills it over hardwood coals.
Steakhouse
Second branch of The Blockman, opened in March 2025, with a wine cellar, private dining rooms and a bar alongside the brand's dry-aged steak menu.
Steakhouse
Chef David Higgs' flagship live-fire restaurant on Keyes Art Mile, built around a Grillworks wood-fired grill.
Steakhouse
Family-run grillhouse on Nelson Mandela Square since 1994, serving grain-fed Karan beef aged on the premises.
Steakhouse
Long-running Sandton steakhouse with its own butchery and deli.
Steakhouse
Flagship of the Grillhouse group, opened in 1994: a New York-style steakhouse known for aged fillet on the bone and ribs, with a large wine and whisky list.
Steakhouse
Alice Lane branch of the Grillhouse, a New York-style grill room with private dining rooms and a terrace bar looking over the northern suburbs.
Steakhouse
Melrose Arch branch of the Grillhouse group, with patio and piazza seating and the group's steak and grill menu.
Steakhouse
Branch of the Turn 'n Tender steakhouse chain founded by the Aaron brothers in 1977, known for steaks carved at the table, including a 600g French-trimmed prime rib.
Steakhouse
Turn 'n Tender branch in the Nicolway centre in Bryanston, serving the chain's classic steakhouse menu.
Steakhouse
The oldest of the Hussar Grill branches in Johannesburg, a traditional grill room serving up to 28-day aged, grain-fed Class A beef from its in-house butchery, plus…
Steakhouse
Hussar Grill branch on the piazza at Montecasino in Fourways, with the chain's traditional grill-room setting and aged steaks.
Steakhouse
New York-style steakhouse at the base of the Protea Hotel Balalaika in Sandton, open since 2000, serving matured prime beef alongside venison and ostrich.
Steakhouse
Old-school, family-friendly steakhouse that opened in 1968, known for thick-cut flame-grilled steaks, large T-bones and ribs at value prices.
Steakhouse
Steakhouse by restaurateur George Kutra that ages its own beef in-house, with Chalmar wet-aged and Angus dry-aged cuts and Greek-influenced small plates.
Cook at home
Butcher & supplier
Family-owned butchery that sources from its own farm near Kroonstad and works with whole cuts.
Butcher & supplier
Morningside branch of the Country Meat butchery, selling whole-cut beef from the family's farm through a controlled cold chain.
Butcher & supplier
Family-owned purveyor of Wagyu, Angus and dry-aged beef, with shops in Durban and Johannesburg.
Butcher & supplier · Retail · Wholesale
Family butchery trading in Northcliff since 1978 that cuts grass-fed Braeside and organic Doornpoort beef by hand daily, alongside award-winning biltong and dry wors.
Butcher & supplier
Branch of a third-generation family butchery, bakery and deli whose gourmet counter carries dry-aged Wagyu, Angus and grass-fed beef.
Local tips
Grilling over wood or charcoal, the braai, is a national pastime, and many steakhouses cook the same way.
Beef is classed A (youngest), AB, B or C; A-class carcasses carry a purple roller mark.
Many butchers and grill houses dry-age beef in-house and state the number of days.
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