Restaurant Posts
By Daryll Williams | October 18, 2022

Chapter 4: Steak - Updated 2022

Butcher Shop and Grill

The busy 600-seater meat emporium has been serving great steaks to businesspeople, local celebrities, families and foreign visitors for 20 years.

Why go?

This old-fashioned butcher has traditions that run deep, with specialist blockmen who cut and prepare your meat as you like it.

Sample rump, sirloin, fillet, ribeye, T-bone and prime rib aged for 21-40 days, Image Credit: Butcher Shop and Grill


a: Shop 30 Nelson Mandela Square, Sandton
t: +27 11 784 8676
h: Monday to Sunday, 10h30–22h30

The Grillhouse

For many years this has been one of the city’s most popular steakhouses. They were among the first to prove that steakhouses can be upmarket and sophisticated. Keeping it simple and also offering fish, poultry and vegetarian options

Why go?

Come for the meat, stay for the view.

Reminiscent of the classic New York Grillhouse, Image Credit: The Grillhouse


a: Building 1, 11 Alice Ln, Sandhurst, Sandton
t: +27 011 783 6132
h: Monday to Saturday, 12h00–22h00

The Local Grill

For 20 years, the owner Steve Marescha – a beef obsessive – has been perfecting the art of the elevated steakhouse experience.

Why go?

Beef – both grain-fed and grass-fed – is sourced from local farmers and as far afield as Brazil. It is aged (wet or dry) on the premises and cooked to your heart’s desire.

Aged on the premises and cut to order, Image Credit: The Local Grill


a: 50 on 7th Ave, Parktown North, Randburg
t: +27 11 880 1946
h: Monday to Saturday, 12h00–22h00, Sunday, 12h00–16h00

The Blockman

The Blockman’s service model is highly focused on offering a unique steak experience for meat lovers. It’s a place where the people who work there know you by name. It’s a place for parties, a place to dine with family and friends.

Why go?

The Blockman cut out the middlemen and focus on the process of breaking down and ageing all their meat using the whole animal in celebration of its flavours and textures.

Unique steak experience for meat lovers, Image Credit: The Blockman


a: 33 on 4th Ave, Parkhurst
t: +27 10 900 3130
h: Monday to Thursday & Saturday, 12h00–23h00
h: Friday & Sunday, 11h00–23h00

Rodizio Brazilian Grill & Tapas

Designed with a new tropical feel, Rodizio Brazilian invites the fun vibe of Festa Fridays and Salsa Saturdays accompanied by live entertainment and a cocktail list that won’t disappoint. Enjoy laid back weekday dining or opt for a quieter dinner or celebration.

Why go?

The restaurant’s signature dish, the meat Rodizio, will be a carnivore’s dream come true, as diners can feast as much as they like on various cuts of slow-roasted prime beef, tender chicken, traditional chouriço, succulent pork or a leg of lamb.

Meat carvers slice and serve the meat off large skewers at your table, Image Credit: Rodizio Brazilian Grill & Tapas


a: Melrose Arch, 10A, The High St, Melrose North, Sandton
t: +27 11 483 1910
h: Monday to Saturday, 11h30–22h30, Sunday, 11h30–19:h30

Featured image credit: Valeria Boltneva

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