In Amsterdam, you pay an average of between €18 and €75 for a steak in 2025, depending on the restaurant and the quality of the meat. At casual dining establishments, you can find a good steak starting from €18-25, while premium steakhouses charge between €45-75 for top quality such as dry-aged beef or Wagyu. Most mid-range restaurants charge prices around €28-38 for a standard ribeye or entrecote of good quality.
What Do You Pay on Average for a Steak in Amsterdam?
Steak prices in Amsterdam vary considerably, with clear differences between neighborhoods and restaurant types. In the center and South, you often pay 15-20% more than in North or Nieuw-West. A standard sirloin costs about €22-28 at an average restaurant, while the same steak at a prime location in Zuidas quickly costs €35-40.
Budget restaurants and grillrooms usually serve steaks between €18-25. These are often smaller portions of about 180-220 grams, prepared on a regular grill. In the mid-range segment, where most Amsterdam residents eat, prices range between €25-40 for a good steak of 250-300 grams. Premium steakhouses charge €45-75 or more, especially for specialties like dry-aged ribeye or imported Wagyu.
Location plays a major role in pricing. Restaurants in tourist areas like Damrak or Leidseplein often charge higher prices, while you’ll find better deals in neighborhoods like Amsterdam-Noord or Oost. The type of establishment also matters: a trendy food hall charges different prices than a traditional steakhouse with extensive service.
Which Factors Determine the Price of a Steak?
The most important factor determining steak price is meat quality. Grass-fed beef is more expensive than grain-fed meat because the production time is longer and the flavor is more complex. The difference can amount to €10-15 per steak. Origin also plays a role: local Dutch meat is often more affordable than imported meat from Argentina or Japan.
The aging method has a major influence on both taste and price. Dry-aged meat, which matures for weeks in special cooling chambers, loses moisture and develops an intense flavor. This process makes the meat 30-40% more expensive than wet-aged alternatives. Portion size usually varies between 200 and 400 grams, with larger portions being relatively more economical per gram.
Preparation method and restaurant location are also important price factors. Restaurants with charcoal grills or Josper ovens often charge more because these methods require craftsmanship and deliver better results. Seasonal influences play a role especially around holidays, when demand increases and prices can rise by 10-15%. International meat prices on the wholesale market also influence what you ultimately pay.
What Is the Difference Between a Budget and Premium Steak?
The difference between a budget and premium steak lies mainly in the marbling (fat distribution), tenderness, and flavor intensity. A budget steak of €20 often comes from younger cattle and has less marbling, resulting in a less juicy and less flavorful experience. Premium steaks starting from €45 come from older animals with better nutrition and have a richer, more complex flavor.
Budget steaks often use meat from standard dairy cows or young bulls. The meat is usually aged 7-14 days and has a simple, direct meat flavor. Premium steaks come from special beef breeds like Aberdeen Angus or Hereford, are aged at least 21-28 days, and have a deep, nutty flavor with a butter-soft texture.
Wagyu beef stands in its own category with prices starting from €65 per 100 grams. This Japanese beef has extreme marbling and literally melts on your tongue. Top-quality dry-aged steaks cost €50-75 but offer a unique flavor experience with hints of nuts, cheese, and umami. For these premium options, you get not only better meat but also expert preparation, extensive explanation about origin, and often a complete experience with matching garnishes and sauces.
How Do You Recognize Good Value for Money?
You recognize good value for money by transparency about origin and preparation. Restaurants that are open about their suppliers, the breed of cattle, and aging time usually offer fair prices. Look for menus that provide specific information like “28-day dry-aged Holstein ribeye” instead of just “steak.”
Feel free to ask your waiter about the origin of the meat, how it’s prepared, and which parts of the cattle they use. Good restaurants are happy to talk about their meat and can explain why certain steaks are more expensive. Be alert to restaurants that only use vague terms like “premium quality” without further explanation.
For the best value, look for these points:
- Portion size in relation to price (200-250 grams is standard)
- Garnishes included or priced separately
- Type of grill or preparation method
- Reviews that specifically mention meat quality
- Consistency in quality according to returning guests
A steak of €30-35 can offer excellent value if the meat is well-aged, expertly prepared, and comes from a reliable supplier. If you pay €50 or more, you can expect every detail to be perfect: from selection and aging to preparation and presentation.
Where Do You Find the Best Steaks in Amsterdam for Your Budget?
For budget-conscious meat lovers, there are excellent options in Amsterdam-Noord and Oost, where you get a decent steak for €20-30. Look for local grillrooms and bistros that work with Dutch suppliers. In the mid-range segment, you’ll find good steakhouse Amsterdam options spread throughout the city, particularly in De Pijp and Oud-West, where hip meets classic.
For a premium experience, you have various top locations. In Amsterdam-Noord, for example, you’ll find our restaurant, where we focus on the very best meat quality. We work with top quality like USA Prime, Scottish Angus, and Japanese Wagyu. With us, you know exactly where your meat comes from and how it’s prepared on our charcoal grill. Our meat sommeliers are happy to tell you everything about the different steaks on the menu.
Other premium options can be found in Zuid and the Center, where international steakhouses have established themselves. For special occasions, it’s worth making reservations at one of the well-known names, where dry-aged specialties and exclusive imports are the norm. Want to try the very best? Then visit our location in Amsterdam-Noord where, as host of the World Steak Challenge, we set the international standard for meat quality in the Netherlands.
Whether you choose a casual steak or an exclusive Wagyu experience, Amsterdam offers good options for every budget. The most important thing is that you know what you’re looking for and are willing to pay for the quality that matches your expectations.
Frequently Asked Questions
Do I Always Need to Make Reservations at a Good Steakhouse in Amsterdam?
For premium steakhouses and popular restaurants on weekends, reservations are strongly recommended, especially if you're coming with a group. Casual grillrooms usually have space for walk-ins, but call ahead to be sure. At top locations like Vlees & Co in Noord, it's best to reserve 1-2 weeks in advance for weekend evenings.
Which Side Dishes Are Usually Included in the Steak Price?
This varies greatly per restaurant - budget establishments often charge €3-8 extra for fries or salad, while some mid-range restaurants include a small salad or bread. Premium steakhouses usually serve à la carte, with side dishes like grilled vegetables or potato garnishes costing €6-12. Always ask beforehand what's included with the steak to avoid surprises on the bill.
How Do I Know if a Restaurant Really Serves Dry-Aged Meat?
Real dry-aged steakhouses often have an aging cabinet visible in the restaurant or show photos of it. Ask about the exact aging time (minimum 21 days for real dry-aged) and look for the characteristic dark color and nutty aroma of the meat. Be skeptical if a restaurant claims dry-aged but can't provide details about the aging process or supplier.
Is It Cheaper to Eat During Weekdays?
Yes, many steakhouses offer lower prices or special menus during weekdays, especially Tuesday through Thursday. You can save 10-20% during 'early bird' times (5:00-7:00 PM) or with weekday menus. Some restaurants also have lunch steaks that are €5-10 cheaper than the same steak during dinner.
What Is a Reasonable Tip at a Steakhouse in Amsterdam?
In the Netherlands, tipping is not mandatory but is appreciated - 5-10% is customary for good service. At premium steakhouses where the bill is higher, €5-10 per table is fine. If you've had exceptional service or the sommelier has provided extensive advice, feel free to give more. If you pay by card, ask if you can give the tip in cash so the staff receives it directly.
Can I Come Along to a Steakhouse as a Vegetarian?
Modern steakhouses in Amsterdam increasingly offer good vegetarian options like grilled portobellos, cauliflower steaks, or even plant-based alternatives. Premium restaurants usually have 2-3 vegetarian main courses around €18-25. Call ahead to check the options, especially at smaller grillrooms that may have more limited choices.