The Best Steakhouses in Phuket, From Dry-Aged Wagyu to Wood-Fired Grills

The best steakhouses in Phuket cluster on the west coast, and the strongest sit within a short drive of Bang Tao. As of July 2026, the benchmark is Wagyu Steakhouse at Twinpalms near Surin Beach, listed in the MICHELIN Guide Thailand as Selected, with Ember on Bang Tao Beach and Benny's between Surin and Bang Tao for live fire, Sizzle above Patong for A5 wagyu with a view, and Bisou, a modern French restaurant in Cherngtalay that cooks a wagyu hanger steak and carves a beef Wellington at the table. Here is where to eat good meat in Phuket, area by area.

Phuket is an island of grills. Resorts run Josper ovens, beach rooms cook over wood fire, and a handful of specialists dry-age their own beef. The right choice depends on where you are staying and what you want the night to be: a beef-fridge ritual, a rooftop A5 tasting, or a French dinner where the steak is one great course among several.

The best steakhouses in Phuket at a glance

Eleven restaurants make this list as of July 2026: Wagyu Steakhouse at Twinpalms near Surin Beach is the benchmark, and Bisou in Cherngtalay is the pick for a French dinner built around wagyu near Bang Tao.

Steak in Bang Tao, Cherngtalay and Surin

The west coast between Bang Tao and Surin holds the island's best meat, four rooms in a ten-minute radius: Bisou, Ember, Benny's and Wagyu Steakhouse.

Bisou is the French way into this list. It is not a dedicated steakhouse: it is a modern French restaurant and cocktail bar at No.4 Bandon-Cherngtalay Road, founded in 2025 by chef Antoine Darquin and sommelier Théo Lavergne, with head chef Manon Bares in the kitchen. The beef runs deeper than most French rooms on the island: a wagyu hanger steak at THB 590 per 100g, a wagyu tartare with potato chips and egg yolk, a 24-hour slow-cooked beef cheek, and the centrepiece, a beef Wellington with foie gras and mushroom at THB 2,990, carved at the table. What Bisou offers is the full evening: dinner nightly from 6 PM, plates built to share, and a cocktail bar that runs to 1 AM, long after most Cherngtalay kitchens have gone dark.

Ember Steakhouse puts live fire directly on Bang Tao Beach: a two-storey room with a wood-fired kitchen at sand level and a rooftop facing the Andaman, led by chef Gautam Sethi. The order is the wood-fired Ebony Black Angus tomahawk for the table, with Australian wagyu rib-eye and Japanese A5 for the purists.

Benny's Cocktails & Grill, between Surin and Bang Tao, has been grilling over charcoal since 2015 under Italian owner Benedikt De Bellis. The card is precise: a 20-day wine-aged rib-eye at THB 1,550, a Japanese A5 Kagoshima tasting flight from THB 750 for 2oz to THB 2,350 for 6oz, and a 30-day dry-aged cowboy steak at THB 4,400 per kilo that feeds four to six. Wednesday is Jazz & Steak night. Closed Mondays.

Wagyu Steakhouse at Twinpalms near Surin Beach is the island's flagship dedicated steakhouse, listed in the MICHELIN Guide Thailand 2026 as Selected and in the guide since 2023. Cuts are presented tableside from the beef showcase before they meet the Josper charcoal oven, and the A5 Miyazaki striploin is THB 1,500 per 100g. As Willy Thuan of Phuket 101 puts it: "The restaurant's exceptional quality wagyu beef comes from top global farms and undergoes up to 45 days of meticulous dry ageing."

Steak in Patong: rooftop A5 and old-school grills

Patong's steak scene splits between Sizzle, the MICHELIN Selected rooftop grill at the Avista Hideaway, and two long-running crowd-pleasers, Sam's Steaks & Grill at the Holiday Inn and Churrasco in Jungceylon.

Sizzle sits on the rooftop of the Avista Hideaway hotel in the hills south of Patong, and it is listed in the MICHELIN Guide Thailand 2026 as Selected. Chef Alvaro De La Puerta grills over a brick charcoal hearth, and the signature lands with theatre: a Japanese Okayama A5 wagyu tenderloin, sizzled at the table with caramelised foie gras.

Sam's Steaks & Grill inside the Holiday Inn Resort on Patong Beach is the old guard: imported Australian and US prime cuts, an A5 full-blood wagyu rib-eye, and proper tableside theatre, Caesar salad tossed and crêpe Suzette flamed beside you. Three-course sets from THB 1,200++. Closed Sunday and Monday.

Churrasco Phuket Steakhouse in the Jungceylon mall has served South American-style wagyu cuts à la carte since January 2012, wet-aged in-house, never frozen. The signature wagyu picanha runs THB 1,390 for 300g and steaks start at THB 490, which makes it Patong's best value beef.

Across the island: resort grills worth the drive

Four resort grills round out the island: CHAR'D Grill in Karon, Baba Hot Box at Sri panwa on Cape Panwa, Rivet & Rebar at The Slate near the airport, and Buffalo Steakhouse on Karon and Kata, each worth planning an evening around.

CHAR'D Grill at the Avista Grande in Karon bills itself as Phuket's first dine-on-water steakhouse: tables stand in a shallow candlelit pool while a 1.4 kg Australian Black Angus tomahawk comes off the charcoal. The grass-fed Australian wagyu striploin, 300g at THB 2,199, is the smarter solo order.

Baba Hot Box at Sri panwa on Cape Panwa cooks everything in a Spanish Josper charcoal oven, with a shareable wagyu tomahawk and 360-degree Andaman views. Note the fine print: non-guests carry a THB 2,000 per person minimum spend, and Cape Panwa is about 40 minutes from Cherngtalay.

Rivet & Rebar at The Slate near Nai Yang Beach, five minutes from the airport, is an open-fire grill and smokehouse themed on Phuket's tin-mining history, with a slow-cooked tomahawk, an Australian wagyu rib-eye, steaks from about THB 1,200, and a wine list holding a 2026 Wine Spectator Award of Excellence.

Buffalo Steakhouse is the island's heritage entry, Swedish-owned and serving aged Australian beef since 1993, now on Karon and Kata. The signature is a rib-eye stuffed with blue cheese and wrapped in bacon, and a steak dinner lands around THB 500 to 700 a head, the honest budget pick on this list.

How to choose your steak night in Phuket

Choose by the evening you want. For the full dry-aged ritual and the island's deepest wagyu cellar, Wagyu Steakhouse at Surin. For fire on the sand, Ember. For A5 with a sunset, Sizzle. For value, Churrasco or Buffalo. And when you want the steak inside a real French dinner, a wagyu hanger or a Wellington carved at the table, with cocktails before and a bar that runs to 1 AM after, that is Bisou in Cherngtalay.

A French table for meat lovers in Cherngtalay

At Bisou, the beef shares the menu with truffle French toast, a whole seabass in salt crust flambéed in the room, and a black truffle pasta. The plates are made to share, so the Wellington arrives the way it should: in the middle of the table, sliced in front of you. It is also one of the few rooms near Bang Tao still serving late, with the cocktail bar open to 1 AM. See the menu and book a table in Cherngtalay.

Frequently asked questions

Where is the best steakhouse in Phuket?

The benchmark steakhouse in Phuket as of July 2026 is Wagyu Steakhouse at Twinpalms near Surin Beach, listed in the MICHELIN Guide Thailand as Selected, where beef is dry-aged up to 45 days and grilled in a Josper charcoal oven. For live fire on the beach, Ember on Bang Tao; for a French room with serious wagyu, Bisou in Cherngtalay.

Which Phuket steakhouses are in the MICHELIN Guide?

Two Phuket steak-led restaurants are in the MICHELIN Guide Thailand 2026, both as Selected: Wagyu Steakhouse at Twinpalms near Surin Beach and Sizzle, the rooftop grill at the Avista Hideaway above Patong.

Where can I eat steak near Bang Tao and Laguna?

Within about ten minutes of Bang Tao and Laguna you can eat wood-fired steak at Ember on Bang Tao Beach, charcoal-grilled cuts and A5 flights at Benny's between Surin and Bang Tao, wagyu dry-aged up to 45 days at Wagyu Steakhouse at Twinpalms, and a wagyu hanger steak or tableside beef Wellington at Bisou on Bandon-Cherngtalay Road.

How much does wagyu cost in Phuket?

As of July 2026, Japanese A5 wagyu in Phuket runs about THB 1,500 per 100g for Miyazaki striploin at Wagyu Steakhouse, and from THB 750 for a 2oz A5 Kagoshima tasting at Benny's. Australian wagyu is gentler: a 300g striploin is THB 2,199 at CHAR'D Grill, and Bisou in Cherngtalay serves a wagyu hanger steak at THB 590 per 100g and carves a beef Wellington for the table at THB 2,990.

Where can I get a tomahawk steak to share in Phuket?

For a sharing tomahawk in Phuket as of July 2026, Ember on Bang Tao Beach cooks an Ebony Black Angus tomahawk over wood fire, Wagyu Steakhouse at Surin sells an Australian Darling Downs wagyu tomahawk at THB 650 per 100g, CHAR'D in Karon grills a 1.4 kg Black Angus tomahawk, and Baba Hot Box at Sri panwa serves one from its Josper oven.