Netherlands · 4 cities
Dutch steakhouses serve beef from native breeds such as MRIJ and Blaarkop alongside Irish, Argentine and US imports. Dutch names catch visitors out: an entrecote is a strip loin, ossenhaas is tenderloin and biefstuk is an everyday lean steak, often from the round.
Beef to know
In the Netherlands this means strip loin, not ribeye.
The everyday Dutch steak, usually lean and pan-fried in butter.
Argentine-style steakhouses are a long-standing fixture in Dutch city centers.
Cities
Directory · Netherlands
37 steakhouses and 21 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Upscale American-style steakhouse on the ground floor of the Amsterdam Marriott Hotel near Leidseplein, serving USDA-certified Creekstone Farms steaks alongside Dutch…
Steakhouse
Traditional Dutch steakhouse near Rembrandtplein, trading since 1949 and known for its house biefstuk served with bread.
Steakhouse
Original branch of a small Amsterdam group mixing French brasserie and dive-bar styles, grilling steaks such as bavette and flat iron over fire.
Steakhouse
Waterfront branch of the Loetje chain, famous in Amsterdam for tenderloin steak served in its butter gravy, with a large terrace on the IJ.
Steakhouse
Chophouse-style steak restaurant on Amstelveenseweg near the Vondelpark.
Steakhouse
Small steakhouse on Haarlemmerstraat serving grilled steaks and barbecue, highly rated by diners on Tripadvisor.
Steakhouse
Fine-dining steakhouse and brasserie in the old centre, just off Nieuwendijk.
Steakhouse
Meat-focused steakhouse in an industrial space in Amsterdam-Noord, part of a Dutch Vlees & Co group, serving dry-aged beef.
Butcher & supplier
Butcher, traiteur and delicatessen on Utrechtsestraat since 1966, which dry-ages Galician (Rubia Gallega) côte de boeuf imported from Spain for four weeks or more.
Butcher & supplier
Third-generation Jordaan butcher selling beef from Blonde d'Aquitaine cattle raised in Twente, along with house-made sausages and smoked ossenworst.
Butcher & supplier
One of the few Amsterdam butchers that buys whole animals direct from farmers and breaks them down itself, including local cattle and Zuiderzee pigs.
Butcher & supplier
Organic butcher in the city centre since 1966, working only with meat from farmers it knows personally.
Butcher & supplier
Premium meat supplier in the western port area selling dry-aged ribeye, entrecôte and tomahawk plus Japanese Wagyu, with delivery across Amsterdam.
Steakhouse
Long-running steakhouse on Thorbeckeplein by Rembrandtplein, open since 1973 and known for Dutch Black Angus steaks, spare ribs and mixed grills.
Steakhouse
Rooftop steakhouse and lounge on the top floor of the W Amsterdam hotel near Dam Square, serving premium steaks with city views.
Steakhouse
Meat restaurant near Vondelpark grilling Dutch beef, including dry-aged cuts and a 28-day aged chateaubriand, in a Mibrasa charcoal oven.
Steakhouse
Argentinian-style grill just off Leidseplein serving rump, sirloin, tenderloin and T-bone steaks plus a mixed grill platter for two.
Butcher & supplier
Neighbourhood craft butcher and traiteur in Oud-West known for dry-aged beef, with attention to the origin of its meat.
Steakhouse
Candlelit steakhouse and cocktail bar on Pannekoekstraat, named best steak in Rotterdam by Restaurant Guru in 2022.
Steakhouse
Grill restaurant near the Lijnbaan pairing grilled steaks, notably ribeye, with beer.
Steakhouse
Rotterdam branch of the Amsterdam meat-and-fire brasserie group, serving grilled steaks with cocktails.
Steakhouse
Restaurant combined with a modern butchery, in a 1930s building behind the Zalmhaven tower, focused on quality meat and wine.
Steakhouse
Meat restaurant once named the best in the Netherlands, serving American Black Angus and Japanese Wagyu.
Steakhouse
Traditional Argentinian steakhouse cooking steaks over charcoal, with a choice of sauces.
Steakhouse
City-centre branch of the Loetje chain by the Markthal, known for tenderloin steak in butter gravy.
Butcher & supplier
Long-established butcher on the West-Kruiskade (founded 1796) known for dry-aged beef such as Simmental côte de boeuf and T-bone, premium steak cuts including Japanese…
Butcher & supplier · Retail · Wholesale
Family butcher with six dry-ageing cabinets, ageing beef for 30 days or more and stocking imported beef from Australia, Uruguay and Spain; also supplies restaurants.
Butcher & supplier
Award-winning Keurslager in Kralingen, trading since 1908, holding three stars in the Slager met Ster competition, with an online shop.
Butcher & supplier
Halal butcher in Rotterdam-Zuid, trading since 1985, cutting beef, lamb, veal and chicken to order, with ribeye and tomahawk steaks and an online shop delivering within…
Butcher & supplier
Craft butcher on the Oude Binnenweg since 1972, with its own ageing cabinet and a beef range that includes dry-aged, Hereford, Wagyu and Krimpenerwaard cuts.
Steakhouse
Argentinian grill restaurant of the Gauchos group in the World Port Center on Kop van Zuid, serving Argentinian steaks with a waterside terrace facing the Erasmus Bridge.
Steakhouse
City-centre branch of the Gauchos Argentinian grill group near the Lijnbaan shopping area, serving Argentinian steak cuts such as bife de lomo and bife de cuadril.
Steakhouse
Modern steak restaurant on the Denneweg cooking over a charcoal grill, with a signature 300 g US Black Angus ribeye and sharing cuts such as chateaubriand.
Steakhouse
Modern steakhouse on Hobbemastraat that promotes premium dry-aged steaks cooked to order.
Steakhouse
Argentinian-style steakhouse on Maliestraat, off the Denneweg near Lange Voorhout, grilling premium Argentinian beef over fire.
Steakhouse
City-centre branch of the Dutch Gauchos steakhouse chain, serving South American-style grilled beef.
Steakhouse
Argentinian steakhouse in Bezuidenhout serving grilled steaks, well rated by diners on TheFork.
Steakhouse
Steakhouse combining classic steaks, including dry-aged ribeye, with Turkish grill dishes cooked over charcoal.
Butcher & supplier
Craft butcher founded in 1861 and a royal warrant holder, selling hand-processed free-range beef and famous croquettes, with a webshop and lunchroom.
Butcher & supplier
Family butcher and traiteur in Bezuidenhout trading since 1922, stocking Kagoshima A5 Wagyu ribeye alongside house-made meals.
Steakhouse
Long-running grill restaurant on the Denneweg, open since 1977 and best known for its spareribs, with grilled steaks such as a grain-fed US Black Angus rib-eye and…
Steakhouse
Barbecue and grill restaurant at the northern end of the Denneweg, listed as a steakhouse and praised by diners for well-cooked steaks.
Butcher & supplier
Neighbourhood butcher run by Nico and Sonja Englebert that buys whole animals directly from farmers, including Piemontese beef cut into côte de boeuf, rib-eye and…
Butcher & supplier
Family-run craft butcher on the corner of Reinkenstraat and Obrechtstraat in Duinoord, in a shop that has been a butcher's since 1896, selling beef, veal, lamb and…
Butcher & supplier
Traditional Scheveningen butcher founded in 1895 that bones its own carcasses, runs its own smokehouse and sells beef from pasture-raised cattle alongside sausages and…
Steakhouse
Long-running American-style steakhouse in medieval wharf cellars on the Oudegracht, grilling steaks and spareribs over charcoal.
Steakhouse
Small 'boutique steak atelier' in the city centre serving dry-aged steaks, Australian beef and Japanese A5 Wagyu with classic sauces, wine and whisky.
Steakhouse
Grill and steak restaurant near Hoog Catharijne, highly rated by TheFork diners.
Steakhouse
City-centre restaurant split between seafood and steak, with marbled côte de boeuf as the headline of its meat menu.
Steakhouse
Utrecht branch of the Dutch Gauchos steakhouse chain on the Oudegracht, serving South American-style grilled beef.
Steakhouse
Utrecht branch of the Loetje chain, known for its tenderloin steak in butter gravy.
Steakhouse
Waterside Argentinian grill in the Oudegracht wharf cellars, serving large portions of Argentinian-style steak.
Butcher & supplier
Organic butcher on the Biltstraat known locally for organic beef, including dry-aged ribeye, and barbecue packages.
Butcher & supplier
Neighbourhood craft butcher on Burgemeester Reigerstraat focused on premium steaks, with take-away meals.
Butcher & supplier
Utrecht branch of an Amsterdam family butcher that describes itself as a halal specialist, selling dry-aged beef such as T-bone plus Angus and Wagyu.
Butcher & supplier
Organic butcher opened in 1996 inside a large historic grain windmill in the Vogelenbuurt, selling certified-organic beef, pork, lamb and chicken and making nearly all…
Steakhouse
Steak-and-seafood restaurant in a wharf cellar on the Oudegracht that ages its beef in a dry-ageing cabinet in the dining room; opened in 2024 by a former Meat & More…
Butcher & supplier
Keurslager-certified craft butcher on the Twijnstraat, Utrecht's oldest shopping street, making most of its own products and selling organic and free-range meat.
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Netherlands | Best for |
|---|---|---|
| Tenderloin | Ossenhaas | Pan-sear, then oven |
| Ribeye | Rib-eye | Grill or pan-sear |
| Striploin | Entrecote | Grill or pan-sear |
| T-bone | T-bone | Grill over coals |
| Tomahawk | Tomahawk | Reverse sear |
| Picanha | Picanha | Grill or skewer |
| Short rib | Short rib | Braise, smoke or thin-slice |
| Flank | Flank steak | Marinate, then grill |
| Brisket | Runderborst | Smoke low and slow |
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Rood / rare | 49–52 °C | 120–125 °F |
| Medium rare | Medium rare | 54–57 °C | 130–135 °F |
| Medium | Medium | 60–63 °C | 140–145 °F |
| Medium well | Medium well | 65–68 °C | 150–155 °F |
| Well done | Doorbakken | 71 °C+ | 160 °F+ |
For businesses in Netherlands
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