10 Must-Try Steak Spots in Newcastle

Miller & Carter, Mosley Street

Miller & Carter come with a superb reputation as a chain of quality steakhouses and for them, steak is a serious business (they have their ‘Masters Of Steak’ accreditation to prove it!). There’s a bewildering selection of cuts and preparation techniques, so you might opt for a 30-day aged 20oz T-Bone steak or a 50-day aged 8oz Black Angus Sirloin. There are some hefty sharing options too, like the 28oz Cote de Boeuf. And that’s before you get to the sauces, sides and dressings. Let’s face it, Miller & Carter's steak selection has more permutations than most places have dishes. There are plenty of alternative main courses – including fish and veggie options – and they serve some great cocktails too.

Tomahawk, Quayside

A smaller, North East based chain of steakhouses, Tomahawk has a branch situated in a prime Quayside spot where they serve up Himalayan salt-dried steaks, and some wagyu beef too. There’s a good range of cuts and sharing options including a wagyu sharing board with three different cuts, prawns and sides (presumably the board is reinforced!). There’s plenty of sides and a non-steak menu that ranges from quesadillas to Thai green curry too.

Rio Brazilian Steakhouse, Quayside

Affiliated with the Tomahawk chain – this Quayside outlet is on the first floor – Rio Brazilian Steakhouse adds some South American pizzazz to its menu and vibe. Rio steakhouses work on a set menu buffet basis – you select your salads and sides and then the ‘gaucho’ chefs will keep slicing up the meat of your choice table-side until you flip a card that tells them you’re done (or at least having a breather!). There are some unusual cuts too – Picanha (cap of rump), Fraldinha (bavette skirt) and Maminha (bottom sirloin) for example – as well as plenty of other meats (chicken, pork and lamb, and some veggie options). There are even some guest cuts at weekends.

Gaucho, Market Street

Gaucho has been around for thirty years, but the Pilgrim Street branch is a relatively new arrival, bringing a distinctly Argentinian flavour to Newcastle. A short but carefully selected array of cuts ranges from the ‘Chorizo’ sirloin to the ‘Tira de Ancho’ (with a layer of chimichurri) and a tempting Gaucho Sampler sharing platter. Similarly brief but appealing, the mains menu also has burgers, sea bass and mushroom tagliatelle and there’s plenty of sides, sauces and toppings to go with their carbon offset steaks. They also offer brunches, Sunday roasts, a range of specialised menus and the bar is great too, with DJs at the weekend.

Hotel du Vin, City Road

Enjoying superb bistro dishes in Hotel du Vin’s riverside dining room is one of Newcastle’s finest dining experiences, especially if you choose a steak from the grillade menu. There are four cuts available – fillet, rib-eye, rump and haché – as well as a mighty chateaubriand to share, with all the meat sourced from the King’s own butcher up in Aberdeenshire. All this alongside the restaurant’s extensive and very appealing Francophile menu.

Porterhouse Butcher & Grill, Fenwick Food Hall 

Found inside the Fenwick Food Hall, Porterhouse Butcher & Grill is an inventive combination of premium butchers and steakhouse, so diners can choose their dish and see it prepared before them (or just buy something to take home). The meat is cooked using a Josper grill, for a smoky flavour, and the steaks are either 45-day Himalayan salt aged from Northern Ireland or the finest wagyu from County Durham. There are some hefty Cote du Boeuf, chateaubriand and porterhouse sharing options as well as some more manageable cuts like picanha, filet mignon and ribeye - plus all the sides and extras you’d expect.

Cote Brasserie, Grainger Street

Another restaurant taking a Gallic approach to steak is the Newcastle outpost of the Cote Brasserie chain. On a menu packed with bistro classics (and a steak tartare starter), there are several cuts of steak available: the Cote du Boeuf and chateaubriand sharing options, as well as sirloin, ribeye, fillet and steak frites, as well as some tasty looking sauces.

3SIXTY, Rutherford Street

Already one of the most impressive dining rooms in the city, with commanding views and a vibrant atmosphere, 3SIXTY have further upped their game with a new menu that’s added a grill and thus some appealing steak options. There's Himalayan Salt Aged Rib Eye, Centre Cut Fillet, Filet Mignon, 48-Day Aged Wagyu Sirloin and a frankly massive sharing platter (there’s a cauliflower steak too), all served with a Sautéed Roasted Tomato and a Portobello Mushroom. The rest of the menu is impressive too, including some fine side dishes.

Bar + Block, Newgate Street

Bar + Block have a range of menus (everything from breakfast to gluten free, kids to Christmas) but the main menu is the main event: 30-day matured British and Irish Angus steaks served the way you like it, from fillet and rib-eye to spiral cut and chateaubriand for two! Add the obligatory sides and sauces and try and leave room for some tasty-looking desserts. There’s a Kopa Oven too, which means they offer lots of charcoal seared grills and burgers.

Hibou Blanc, High Bridge 

Everything about Hibou Blanc is stylish – lavish, even – from its magnificent grade II listed building to its splendid cocktail bar. As you’d expect, there are some impressive menus on offer too, including a trio of steak cuts: 8oz dry aged fillet, 10oz dry aged ribeye and a 28oz dry aged chateaubriand to share. There’s a steak tartare in the starters menu too, and a selection of tasty sides. The set menu also offers an 8oz ribeye au poivre.

The steak has a special place in our restaurant scene – it’s synonymous with dates, celebrations and events – and people can be very staunch in their attachment to particular cuts or how its cooked. Luckily, Newcastle has a fantastic selection of restaurants who take their steaks very seriously indeed, which means great cuts cooked to perfection!