Best steakhouses in Prague: how to choose one and order the cut

The waiter puts down a wooden board and a knife. On the menu, the cuts are listed by weight and some are labelled with a number of days. You are about to spend real money on a piece of beef, and you want to get it right.

There is no ranking here, because we cannot verify one and menus change often. What follows covers the cuts, the cooking words and the questions that show whether a kitchen knows beef. Pair it with recent reviews and the restaurant's own page.

The cuts

Steakhouses usually list cuts by name, often in English. Tenderloin is the lean, tender cut. In Czech it is svíčková, which also names the famous dish of beef in a creamy vegetable sauce with dumplings, so context matters: on a steakhouse menu it means the cut, not the sauced dish. Our guide to svíčková explains the dish.

Sirloin (often roštěná on Czech menus) has more flavour and a strip of fat. Ribeye is richly marbled and juicy. T-bone and porterhouse combine two cuts on a bone. Larger cuts for sharing are listed by weight, and the price follows the weight. Ask the waiter what each cut is like and which they recommend.

How it is cooked

Doneness is the heart of the order. Many Prague steakhouses use English terms: rare, medium rare, medium, medium well and well done. Czech equivalents appear on some menus; the commonly used words include krvavý (rare), středně propečený (medium) and propečený (well done). Check how the restaurant defines each, as definitions differ. Ask what the kitchen recommends for the cut: lean cuts such as tenderloin suit a lower doneness, and fatty cuts such as ribeye benefit from a little more heat to render the fat.

Tell the waiter your choice and ask for the steak to be cut and checked if you are unsure. Good kitchens will rest the meat before serving, which keeps it juicy.

Ageing and origin

Some steakhouses age their beef, either dry or wet. Dry-ageing holds the meat in a controlled chamber for weeks, which concentrates flavour and tenderises. Menus may state a number of days. If it matters to you, ask how long, how it is aged and where the beef comes from. Origin may be listed on the menu, and the restaurant's staff should be able to tell you. A kitchen that is proud of its beef will say so.

Sides, sauces and drinks

Steak usually comes without sides, which are ordered separately. Common choices are chips, baked potato, grilled vegetables, salad and creamed spinach. Sauces such as pepper, béarnaise or mushroom are extras. Ask whether the price includes a side.

For drinks, a red wine is the classic partner, and Czech reds from Moravia are worth trying; our guide to Moravian wine explains the regions. A Czech dark lager also suits red meat; see Czech beer styles.

How to judge a steakhouse

Look at the menu: a short list of cuts is a better sign than a long list of everything. Look for notes on origin and ageing. Check recent reviews for comments on doneness accuracy and service. Notice whether the staff can explain the cuts. And look at the room: a grill in view or a counter with aged beef on display suggests a kitchen that cares.

Also note the price per weight, not just the headline. A large steak for sharing may be good value or not, depending on the cut and the number of people. We do not quote prices here, because they differ and change; compare menus yourself.

A worked example (hypothetical)

Say two friends go to a steakhouse, one who likes lean meat and one who likes rich, fatty cuts. The first picks the tenderloin at medium rare, which suits a tender, mild cut. The second picks the ribeye at medium, so the fat has time to melt. They share a side of chips and one sauce, and the waiter brings the steaks on separate boards. Nothing complicated, but each order matched the cut to the person.

Now imagine the same pair order two large cuts for sharing and a bottle of red. The weight and the price then depend on the cut and the cooking, and the waiter should explain how many it feeds. This is a hypothetical, not a recommendation of any venue, and the point is simple: ask before the meat is on the fire, not after.

Booking and timing

Steakhouses fill up at weekends, so book ahead. Tell the restaurant about allergies and dietary needs when you book. Steak takes time: allow for the cooking and resting, and do not rush the order. If you are celebrating, tell the restaurant when you book.

Tipping follows the usual Czech practice; see our guide to tipping in Prague. Check the bill for a service charge.

Not eating beef

If you or your group do not eat beef, many steakhouses offer chicken, pork, fish or vegetarian dishes. Check the menu before you book. Our guides to vegetarian food and Czech food may help you choose a place where everyone eats well.

If you want a Czech take on meat, a traditional pub offers roast pork, goulash and sausages instead of steak; see Czech goulash and vepřo knedlo zelo.

Frequently asked questions

What is the Czech word for tenderloin?

Svíčková, which is also the name of the sauced beef dish. On a steakhouse menu it usually means the cut.

How do I order a steak in Prague?

Name the cut, then the doneness. English terms such as medium rare are widely understood.

Is dry-aged beef better?

It is different: more concentrated in flavour and often more tender. Ask the kitchen how long it ages its beef.

Do I need to book?

Yes, especially from Thursday to Saturday. Book ahead and mention allergies.

Learn two words, svíčková for the cut and propečený for well done, and ask the waiter about the beef. A good kitchen will happily talk.