Steakhouse.lu
The steak portal for Luxembourg
From the steer
to the crust.
Which cut sits where, which breed brings which flavour, at what temperature medium rare is reached — and where in Luxembourg you get it served properly. Steakhouse.lu gathers the knowledge and the addresses in one place.
54 °C Core temperature, medium rare
The map
Which cut sits where?
A steer yields around 25 primal cuts, but only a handful of them ever become steak. Click on a section — you will see straight away which cuts come out of it and what they are called in France, Germany and the United States.
Click a section or select it with Tab and Enter
Hindquarter · lean
Round
The hindquarter delivers big, lean muscles: topside, silverside, knuckle and rump. Steaks cut from here are affordable and full-flavoured, but they forgive not one second of excess heat.
- Rump steak — the sirloin alternative, juicy with a short cooking time
- Tri-tip and spider steak — the hidden muscles, surprisingly tender
- Knuckle — roulades, roasts, fondue
Hindquarter · versatile
Rump / top sirloin
Between the loin and the round sits the rump — home of the picanha in Brazil, the top sirloin in the United States. A good compromise between price, bite and aroma.
- Picanha — rump cap with its fat layer, the star of every rodizio
- Tri-tip — the Californian classic
- Rump steak / sirloin — the everyday cut
Back · the centrepiece
Short loin
The rear back. Striploin and tenderloin lie side by side here — cut straight through both and you get the T-bone and the porterhouse.
- Striploin / New York strip — firm bite, generous fat edge
- T-bone & porterhouse — two cuts on one bone
- Chateaubriand — the head of the tenderloin, for two
Back · the most marbling
Rib
The front back, the most heavily marbled steak section on the animal. It gives us the ribeye, the entrecôte, the côte de bœuf and the tomahawk with its long rib bone.
- Ribeye / entrecôte — the eye of fat, deeply aromatic
- Tomahawk — ribeye with the rib bone frenched
- Rib cap / spinalis — the best muscle on the whole animal
Forequarter · insider picks
Chuck & shoulder
The shoulder works hard and is therefore rich in connective tissue. Two muscles inside it are butter-tender all the same — and considerably cheaper than the back.
- Flat iron — top blade, tender with character
- Teres major — the "butcher's tenderloin", almost as tender as fillet
- Denver cut — from the neck end, powerful in flavour
Forequarter · braising meat
Neck
Plenty of connective tissue, plenty of flavour. Unsuitable for quick searing, but the basis for goulash, ragout and pulled beef — and for a genuinely good burger blend.
- Neck roast — braise it, don't sear it
- Chuck eye steak — the exception, right where the rib begins
Belly · coarse grain
Flank
Coarse, straight fibres and a very intense beef aroma. The flank is the cut of Argentinian and Mexican cooking — grilled briefly and sliced thinly against the grain.
- Flank steak — bavette de flanchet, ideal for fajitas
- Flap meat / bavette — loose structure, takes marinade well
Belly · pure aroma
Short plate
The rib belly. It yields the most aromatic and at the same time the cheapest cuts there are — provided you treat them correctly.
- Skirt steak — the hanger's neighbour, very intense
- Short ribs — beef ribs for braising or smoking
- Hanger / onglet — the butcher's classic
Forequarter · low & slow
Brisket
Not a steak cut, but the heart of American barbecue: twelve hours at a low temperature, until the connective tissue has turned to gelatine.
- Brisket flat — the lean part, sliced
- Point / deckle — the fatty part, for burnt ends
Under the loin · the most expensive
Tenderloin
The psoas muscle carries no weight and therefore has barely any connective tissue. The tenderest cut on the animal, but lean — the flavour comes from the crust, not from the fat.
- Head of the fillet — chateaubriand for two
- Centre cut — tournedos and filet mignon
- Tail — medallions, stroganoff, fondue
Knowledge
Seven chapters to the perfect steak
Beef cuts
The complete map of the animal: 30 cuts with their English, French and German names, weight, fat content and the cooking method that suits them.
02 — BreedCattle breeds
Angus, wagyu, simmental, charolais, limousin, rubia gallega: which delivers marbling, which delivers flavour, which delivers both — and what of it appears on menus in Luxembourg.
03 — QualityMarbling & grading
The BMS scale, USDA Prime, Japanese A5 and the European EUROP grid — explained clearly at last.
04 — AgeingDry aged beef
Why 28 days on the bone change the flavour, what the weight loss costs and how dry aged differs from wet aged.
05 — FireCooking
Pan, charcoal, reverse sear, sous vide and 800 °C infrared — five routes compared on crust, control and effort.
06 — The pointDoneness
The core temperature chart from blue to well done, plus carry-over cooking, resting time and the touch test for emergencies.
07 — CompanySauces & wine
Béarnaise, chimichurri, Café de Paris and peppercorn — plus wine pairings all the way to Luxembourgish pinot noir.
+ — ReferenceGlossary A–Z
Ageing, bavette, BMS, Maillard, sous vide, wagyu: every term explained briefly and without detours.
+ — Eating outDirectory
Steakhouses, grill restaurants and rodizios across Luxembourg — filterable by region and cuisine.
On the money
The doneness levels in one line
What matters is the core temperature in the middle of the steak, measured with a probe thermometer — not the time in the pan. Take the meat off the heat about 2 °C before the target, and carry-over cooking does the rest.
Directory
Eating steak in Luxembourg
From the charcoal grill on Kirchberg through the hot stone in Esch to the Brazilian rodizio in Hesperange: we collect the places where meat is not a side dish. Currently in the directory: 33 restaurants and 5 butchers across the country.
Luxembourg City
Kirchberg, Ville-Haute, Gare and Grund — from the steakhouse chain to the Argentinian parrilla tucked into a courtyard.
South & Minett
Esch, Belval, Dudelange, Leudelange, Hesperange: hot stones, rodizio and a new steakhouse in the old industrial setting.
North, west & Moselle
Diekirch, Ettelbruck, Vianden, Echternach, Mersch and Kehlen — often family-run, often with their own ageing cabinet.
For restaurateurs
Your place is missing here
Restaurants, butchers and meat traders in Luxembourg can list themselves free of charge. A listing includes a profile, contact details, opening hours and a link to your website.
Frequently asked
Answered briefly
Which steak is the best?
There is no best steak, only suitable ones. If you are after aroma and juiciness, take a ribeye or entrecôte from the rib. If you want maximum tenderness, take fillet. If you like bite and a fat edge, reach for the striploin. And if you want flavour for little money, try flat iron, hanger or bavette.
How thick should a steak be?
Three centimetres at the very least, four is better. Thin steaks are cooked through before a crust forms on the outside. At 3–4 cm you have enough buffer to sear hard and still keep a pink centre. For two people, share one thick piece rather than cooking two thin ones.
Does meat need to come to room temperature first?
Not necessarily. The effect is smaller than is often claimed: in an hour on the worktop, a steak warms by only a few degrees at the core. A dry surface matters more — pat the meat thoroughly before searing, otherwise it steams instead of browning.
When should you salt?
Either immediately before searing or at least 40 minutes beforehand. In between lies the window in which salt draws water to the surface without it being reabsorbed — and that is exactly when the crust browns badly. Pepper goes on after cooking, otherwise it burns.
How long should a steak rest?
About half the cooking time, but at least three to five minutes for a 200-gram piece, eight to ten for a tomahawk. Rest it on an upturned small plate or a rack, not on a board — otherwise the crust goes soft underneath.
What does good steak meat cost in Luxembourg?
At the butcher, Luxembourgish or German ribeye and striploin usually sit between 35 and 55 € per kilo. Dry aged tends to start at 60 €, US Prime and rubia gallega run around 80 to 120 €, Japanese A5 wagyu considerably above that. In a restaurant you will generally pay 35 to 60 € for a 300-gram steak.