The Steakhouse
Reykjavik's dedicated steakhouse — dry-aged Icelandic beef, a serious wine cellar, and the kind of dark, intimate atmosphere that makes a steak dinner feel like an occasion.
Sometimes you want a tasting menu. Sometimes you want a steak. When it is the latter, The Steakhouse on Tryggvagata is the answer. This is a restaurant that does one thing exceptionally well: dry-aged Icelandic beef, cooked to your specification, served in a dark and intimate setting that turns a simple steak dinner into something worth remembering.
The Steaks
The menu revolves around premium cuts of Icelandic beef, dry-aged in-house to intensify the flavour and improve the tenderness. The ribeye is the most popular choice — richly marbled by Icelandic standards, with a deep beefy flavour that the dry-aging process amplifies. The tenderloin is impeccably tender. The T-bone, when available, is a showstopper.
All steaks are cooked over high heat and arrive with the kind of caramelised crust that indicates a kitchen that understands its grill. Sides are ordered separately and are generous — the béarnaise sauce is properly made, and the roasted vegetables provide a welcome counterpoint to the richness of the meat.
The Setting
Dark wood, low lighting, leather seating, and the quiet confidence of a restaurant that has been doing this for years. The Steakhouse is not trying to reinvent the wheel — it is offering a classic steakhouse experience, executed with care. The wine cellar is taken seriously, with a selection of reds that pair well with aged beef.
Practical Tips
Reserve for weekend evenings. Order the ribeye if you are trying Icelandic beef for the first time — it is the best showcase of the breed. The wine list skews towards full-bodied reds, as it should. Allow two hours for a relaxed dinner.
For a straightforward, excellent steak in Reykjavik, this is the place.
Frequently Asked Questions
- What cuts are available at The Steakhouse?
- The Steakhouse offers a range of premium cuts including ribeye, tenderloin, New York strip, and T-bone, all dry-aged Icelandic beef. The dry-aging process intensifies the flavour and tenderness.
- How much does a steak dinner cost?
- Steaks range from ISK 6,500-12,000 (approximately €45-83) depending on the cut and size. With sides, starters, and wine, expect ISK 15,000-20,000 per person for a full dinner.
- Is Icelandic beef good?
- Yes. Icelandic cattle are a heritage breed raised on natural pastures. The beef is leaner than most continental breeds but deeply flavoured, and dry-aging brings out its best qualities.
- Do I need a reservation?
- Recommended, especially for Friday and Saturday evenings.
- Where is The Steakhouse located?
- At Tryggvagata 4-6, near the harbour in central Reykjavik, within easy walking distance of Harpa concert hall.
- Does The Steakhouse serve anything besides steak?
- Yes. The menu includes excellent seafood options, lamb, and a selection of starters. But steak is the reason to come, and the kitchen knows it.
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