Meat Bar 31

This new steakhouse serves a variety of premium cuts from the US, Japan, Australia and England prepared by owner Itthi Voranate, a Le Cordon Bleu-trained chef who is also the main guy behind Silom's Bitterman and Ari's Barka. The highlight has to be the Australian grain-fed tomahawk steak (B2,950), a 1kg bone-in rib cut which serves at least three. Other picks are the platter of six different cured meats (B800) and lobster mac’n cheese (B240). Dessert include a cup of double chocolate brownie with marshmallow cream (B280), while drinks range from TWG tea (B150) and coffee (from B85) to French house wine (from B200/a glass, B980/a bottle).

El Patio, Sukhumvit Soi 31, 095-778-2617. Open daily 6:30-11pm; Sat-Sun 11am-2pm

El Toro

The owners of Grand Beef Farm in Pitsanulok and Birdie’s Bread Boutique (which makes buns for restaurants like Chef Bar and Crab and Claw) have opened up a butcher-slash-eatery right on Sukhumvit. El Toro may look like a bare-bones pizza joint, but the main focus is actually on cuts of wagyu from their own farm, as well as imported beef from Australia, New Zealand and Argentina, along with some house-made bacon and Brazilian-style sausages. Select cuts can be charcoal-grilled in-house, staring from B636 for 250g Australian grass-fed striploin. The thin-crust pizzas (B149-199 for 10-inch, B199-299 for 12-inch) are a whole lot more affordable, though. 

519, Sukhumvit Soi 29, 02-662-2880. Opening daily 10am-10pm

Arno's

People are calling it the best steak in town—and that means there’s a three-week wait to eat here. French butcher and chef, Arnaud Carre, and his two Thai partners, Supanit Chaiyawiwat and Siripong Luengvarinkul, buy whole carcasses and dry-age them for at least 45 days at the butchery. They offer pretty much every cut you could wish for with no extra charge for cooking and eating in. Prices start at B1,200/kg for T-bone, tomahawk and strip steak, and B1,500/kg for ribeye. On top of beef, he stores lamb chops, pork chops, chicken and some seafood. Here’s how it works: pick your cut at the counter, tell the chef how you want it prepared and then sit back and wait for your grilled meat. 

2080/2 Narathiwas Soi 20, 02-678-8340. Open Tue-Sun noon-11pm (butcher); 6-11pm (restaurant)

Butcher Beef & Beer

Butcher lets you cook your own meat in a brass wok while sinking beers outdoors. Specializing in local beef, recommended cuts include hump (B99), tongue (B99) and knuckle (B89), but our favorite has got to be the twice-a-week-delivered premium diced super steak (B800-900), which offers a balanced chewy bite. They also offer various pork cuts (from B69) and seafood like shrimp, squid, scallop and mussel (from B79). There is a long list of bottled beers from around the world, from the classic Beerlao white and black (B80/B100) to Vedett Extra White and IPA (both at B190).

3695/57 Charoen Rat Rd., 086-030-5953. Open daily 6pm-midnight