The Top Steaks in Shanghai

Our roundup of the best steakhouses to satisfy your meat craving

Best All Around | Moon's Steakhouse and Prime Rib

The next time you drop by the Swissotel Grand, keep your nose perked for the musky smell of meat emanating from their new, ground floor venue. Slink beyond the stately indoor waterfall, past the oddly enticing (and oddly medical) glass exhibit of uncut, aging steaks, and plunk yourself down into a chocolate-toned booth for a night of sensational steak and prime rib.

We visited Moon's on a mission to find the best steak in town--and left feeling liberated from the ghosts of the sub-par steaks we had sawed through that week. Our favorite--the aged, grilled, 12 ounce prime rib--(RMB368) had a luscious, consistently tender, rosebud pink interior and a lip-smacking charbroiled taste. A signature MSG free, 12-spice meat rub added a subtle, one-of-a-kind taste without overpowering the juicy, unadulterated grain-fed beef flavor. The roasted prime rib, although good, could not compare. The Australian Wagyu Kobe-style striploin (RMB308), a succulent cut of beef glistening with liquid fat (a good example of Moon's specialty raised grill at work), was fork-tender and almost as perfectly seasoned as the grilled prime rib. Grilled zucchini, squash, and a triplet of cheerful, still-on-the-vine cherry tomatoes helped to create a lovely presentation. After feasting on equally delicious side dishes, and near comatose with contentment, we schlepped back into wintry night just a few minutes before the store's closing.

Presidential Cuts | Roosevelt Prime Steakhouse

For an extravagant steak meal, there's no topping this excellent American-style steakhouse. This restaurant, located in the former French Concession, is draped with twinkling, grand crystal chandeliers and done up in dark wood and leather and candles. A VIP cigar room even features name plated recliners. Pictures of former President FDR, provided by co-owner and presidential grandson Delano Roosevelt, will make you feel like like a Roosevelt too.

Though you pay for that privilege, the quality of steak is the best that money can buy, especially if you like an extra-buttery sear on a cut of Flintstonian proportions. After savoring a complimentary taste of truffle and garlic infused chicken soup, we tried The Delmonico (RMB650), a thick, moist, incredibly fresh tasting 16 ounce rib-eye with a glowing pink, ahi tuna like center. Even more gargantuan was The Butler (RMB1000), a bone in filet also weighing in at 16 ounces. This uniformly tender, leaner steak is an exceeding rare cut of meat. Both straight to our plates from the blazing stone oven. Lounging into our seats, we check "eat like a president" off our list of things to do.

Bang for the Buck | Pinnacle Peak

Walking into this steakhouse is like walking onto a Hollywood set of the wild, wild West. A well-used mechanical bull and memorable mesquite grilled Australia steaks are the key attractions; although the sight of eager, local wait staff dressed down in dude-ranch duds will stick around long after the taste of steak fades. We tried the signature rib-eye (RMB248), a sizeable cut that was tasty and quite tender-a good value for the price point. We were pleasantly surprised by the delicious Caesar salad with crispy bacon (RMB60)—a bowl of fresh romaine mixed with executive chef Steven Smith's homemade Caesar salad dressing, (made old-school style with anchovies) and generous strips of smoked Australian bacon. The deep dish apple cobbler, a gooey mess of baked apples with spices, is topped with a scoop of real vanilla ice cream (RMB35), was comforting and decadent--the perfect way to end a night at one of Shanghai's friendlist steakhouses.

Latin Style | Brasil Steakhouse
A no-frills restaurant, this RMB99 all-you-can-eat (beverages not included) churrasco joint is a mecca for gluttons everywhere. The first to arrive at our table were skewered hunks of steak, dripping in juice and blood. As we popped the first few slices into our mouths we tasted the smooth smokiness of meat grilled over an open fire. That night we dined on beef ribs so soft they started dissolving as soon as our knife blades touched them, beef medallions grilled to a glistening, rosy hue, mutton served with glossy ribbons of fat, and even chicken in bacon. It was a slaughter both in the kitchen in the dining room. Our dining companion, a seasoned carnivore, even complained that he had the "meat sweats"--while scarfing down another portion of ribs.

More Than A Meal | Lawry's The Prime Rib

If you're looking for a show with your meal, then try this west coast institution where American and British roast beef staples share a menu. Waitresses dressed in English maid outfits will spin your salad on ice while pouring a dressing from a gravy boat as part of your prime rib dinner. We sank our teeth into the California Cut (RMB335), a smaller cut of beef swimming in a plate of light, savory au jus. Thankfully, our dinner also included an eggy, skillet-sized yorkshire pudding that was perfect for soaking up the meaty broth. The moist, oven-roasted beef tasted mild and meaty at the same time and paired deliciously with a side of the chef-recommended creamy sweet corn (RMB45).

Dressed Up Steaks | Prime

On the side of Soong Family Mansion, wedged-in neon letters underneath the big Sasha’s sign announceds the presence of a steakhouse that's dishing up modern Australia cuisine in bar district. This second floor restaurant boasts a pretty view over the garden, and a mishmash of traditional and contemporary design elements. Wide screen TVs and funky print columns add to the casual but classy ambiance. We immediately zoomed in on the menu’s steak offerings. The grilled 300 g rib-eye (RMB380), the house specialty, arrived on a narrow slate of wood, with a petite creamer of a mysterious (but divine tasting) spiced pepper sauce had actual peppercorns marinating at the bottom. It's positively addictive when dripped over the meat. Our dressed up steak stacked up well against the best steaks we've tried. A side of rosemary and onion sautéed potatoes tasted like home-cooked comfort food, rounding out our yummy red meat meal.

Back to Basics | Monty's Steakhouse

From limp shrimp cocktail to the fun, strolling guitar trio, walking into Monty's is like entering a 1950s middle America, white tablecloth time-warp. What's on the menu could be forgettable--with the exception of some pretty darn good steaks. Monty's New York Strip (RMB350) is grilled exactly as you order it, and has a pleasantly assertive taste. The top-end Tenderloin Filet (RMB500) is a first-class steak: thick, moist, tender and mild. Skip the gravies on offer and just enjoy your lovely steak, together with serviceable sauteed vegetables and potatoes (you chose from four different preparations). Then you'll know why Monty's has been satisfying Shanghai steak lovers for more than five years.

Steak Outside the Steakhouse

These chefs might not work in steakhouses, but they know their meat. Find out what cuts they opt for.

Stefane Beer | VUE Restaurant

Wagyu Beef Rib-Eye 300g (RMB640 + tax) [This is] my favorite cut and dish at VUE, if I had to pick just one. It's a great dish and you can choose your own sauce. This rib eye is of a very high quality, with excellent marbling which gives it the right amount of fat, making it very tender.

Fergus Macdougall | Slice Beef Tenderloin (RMB99 on steak night)

I love the tenderloin cut, it's naturally juicy, and ours is grass-fed which really suits the tenderloin, giving it a naturally rich flavor. And on steak night it comes with a mash, salad and soup to round out a great meal.

Phillipe Leban | Hamilton House Beef filet with Bordelaise, Shallot Marmalade and Bone Marrow (RMB 260)

I’ve kept it simple with this very classic beef dish. Beef filet is popular with everyone because of the cost factor and is also an approachable cut of meat. It’s tender and most with a good texture. 95% of people really enjoy it.

Chef Jeno Friedl | T8 500-Days, Grain-Fed Australian Wagyu Striploin (RMB788)

This is a very high quality Australian beefsteak with a marble score of nine. The combination of the celery puree and the haricots verts with soy sauce is perfect.

Wine Pairing Tips

CW's resident wine columnist gives you a few ways to match your favorite steaks with wine

The Cut
Grass-fed beef is herbaceous and earthy so try a Cabernet Franc.Corn-fed beef tends to be sweeter so maybe try a Zinfandel. And Wagyu beef is tender because of the high fat content: try an Italian Barbera (made from the Nebbiolo grape) for its acidity.

Rare vs. Well-Done
More structured, tannic wines like those made from the Sangiovese grape pair better with rare steaks, while rounder, softer wines such as Merlot compliment beef on the well-done side. Try a Bordeaux-type blend for medium.

Preparation
Pan-fried steaks and lesser cuts go best with fruity wines, such as Malbec from Argentina. Beef grilled over charcoal cries out for wines aged in oak, regardless of the grape--especially true with Mesquite-grilled steaks. Shiraz (Syrah) or Cabernet Sauvignon are both good bets."

What's the Beef?

How does your beef make it from the field onto your plate?

Some foreigners have a hard time coming to terms with Chinese food, so it isn’t surprising that they soon yearn for home-style cooking and familiar produce. But when it comes to beef, many expats are left hungry. China currently has beef trade embargoes on several of the largest beef exporters in the world, most notably America, mainly due to mad cow disease though some argue that the reasons are more politically oriented. While there are several legal beef alternatives available, chefs and consumers alike argue ‘til the cows come home about taste superiority.

It may not come as a shock to you that the meat served up in Shanghai could be on the run from the law. With the demand for [illegal] meat comes the supply. “In China, the illegal meat trade is a big industry. Everybody knows [it’s going on], and many buy into it,” says Clinton Zhu, Deputy Manager of Australian trading company Vic’s Meat. An industry insider, who wishes to remain anonymous, elaborates on how illegal meat enters the country. “A lot of meat that enters China is coming through illegal channels – particularly from Hong Kong and Vietnam. This is how you see some restaurants claiming to have U.S. beef on their menu. By entering through these channels, the illegal meat avoids import tariffs and is cheaper.” The method of transportation, however is often questionable. In late 2007, Chinese Customs officials intercepted almost 100 kg of beef coming from Japan that was boxed in together with mechanical parts. “Importers of meat coming through unregulated channels have less control over temperature and hygienic handling,” says our source.

Health issues aside, is it necessary to demand illegally imported beef? According to several chefs around town – yes. One prominent chef even insists that predominately grass-fed (and currently legal) Australian beef cannot stand up to grain-fed U.S. beef on taste. Though the debate rages on, all can agree that when it comes to taste, one can't compromise on authentic traditional flavors.

Hungry for steak? Enter to win a steak dinner for two at Moon's Steakhouse and Prime Rib in our "Deals & Prizes" section