El Toro Grill is the safe answer. Charcoal, imported cuts, a kitchen that knows what medium-rare means, and more than a thousand reviews at a 4.7 average. Book it if you want a steak that would pass in any city.
36
Grills ranked
3
Styles compared
$1–$5
Mains from
There are two completely different things happening under the word steak in Siem Reap, and confusing them is how people end up disappointed. The first is the western steakhouse: imported Australian or American cuts, a charcoal or cast-iron sear, chips or rösti on the side, and a bill between $18 and $35. The second is Khmer charcoal BBQ, where beef arrives raw and thin-sliced, you cook it yourself over coals set into the table, and four people eat for the price of one steak. Both are good. They are not substitutes.
This ranking scores each grill on its Google rating weighted by review volume, then splits the list by which of those two things it actually is. Fourteen made the cut, and the middle group is the one worth reading if you have already done Pub Street and want to eat where the room is entirely local. Cambodian beef is leaner and more worked than imported beef, which is why it suits skewers, thin slices and long marinades better than it suits a thick steak, and why the best local grills lean into that rather than fighting it.
Looking for the wider list?
Steak is one slice of the Siem Reap food scene. Our main ranking covers Khmer kitchens, French bistros, Italian, Japanese and street food across every budget.
See the 14 best restaurantsImported cuts, proper sears, wine lists. Where you go when you want a steak rather than an experience.
12 cafes →
Coals in the table, beef by the plate, four people fed for the price of one imported ribeye. Where the town actually eats.
12 cafes →
The hybrids and the outliers. Grills that do not fit either group cleanly but earn a place anyway.
12 cafes →
Map of all 14 grills
The steakhouses
Imported cuts, proper sears, wine lists. Where you go when you want a steak rather than an experience.
| # | Grill | Style | Price | Rating |
|---|---|---|---|---|
| 🥇 | El Toro Grill | Argentinian grill | $$ | (1,000+) |
| 🥈 | Arin's Fire & Grill | Smokehouse & grill | $$ | (10+) |
| 🥉 | Ox Club Restaurant | Modern steakhouse | $$ | (150+) |
| 4 | Tell Steak House | Swiss steakhouse | $$$ | (700+) |
| 5 | La Ferme De Bassac | Farm steakhouse | $$ | (50+) |
| 6 | Bonfire Grill | Grill house | $$ | (200+) |
1El Toro GrillEditor's pick
blog.bestSteakhouses.col_bestFor: Charcoal-grilled imported cuts, the reference
2Arin's Fire & GrillNew opening
blog.bestSteakhouses.col_bestFor: Wood-fired smokehouse, the newest grill in town
3Ox Club RestaurantBest atmosphere
blog.bestSteakhouses.col_bestFor: Highest-rated steakhouse in town
4Tell Steak House
blog.bestSteakhouses.col_bestFor: Old-school steaks and rösti, an institution
5La Ferme De BassacBest atmosphere
blog.bestSteakhouses.col_bestFor: Cambodian-raised beef, near-perfect rating
6Bonfire Grill
blog.bestSteakhouses.col_bestFor: Open fire, generous plates
Khmer charcoal BBQ
Coals in the table, beef by the plate, four people fed for the price of one imported ribeye. Where the town actually eats.
| # | Grill | Style | Price | Rating |
|---|---|---|---|---|
| 7 | Yi Nget BBQ Beef Sticks | Khmer BBQ | $ | (200+) |
| 8 | Meng BBQ Restaurant | Khmer BBQ | $ | (200+) |
| 9 | 7Makara Charcoal BBQ | Charcoal BBQ | $$ | (200+) |
| 10 | Tokyo BBQ | Japanese BBQ | $$ | (50+) |
| 11 | JERNG KRANN BBQ & Soup | BBQ & soup | $$ | (50+) |
7Yi Nget BBQ Beef SticksBest value
blog.bestSteakhouses.col_bestFor: Beef skewers over charcoal, a dollar a stick
8Meng BBQ Restaurant
blog.bestSteakhouses.col_bestFor: Cook-your-own beef, local crowd
97Makara Charcoal BBQ
blog.bestSteakhouses.col_bestFor: Charcoal table grills, late hours
10Tokyo BBQ
blog.bestSteakhouses.col_bestFor: Yakiniku, thin cuts, table burners
11JERNG KRANN BBQ & Soup
blog.bestSteakhouses.col_bestFor: BBQ and hotpot on the same table
Worth knowing
The hybrids and the outliers. Grills that do not fit either group cleanly but earn a place anyway.
| # | Grill | Style | Price | Rating |
|---|---|---|---|---|
| 12 | AKA Cambodia | Grill & bar | $$ | (200+) |
| 13 | Ptes Kbeung Siem Reap | Khmer BBQ | $$ | (150+) |
| 14 | Khmer Grill and Soup | Khmer grill | $$ | (50+) |
12AKA Cambodia
blog.bestSteakhouses.col_bestFor: Steaks with a bar attached
13Ptes Kbeung Siem Reap
blog.bestSteakhouses.col_bestFor: Garden BBQ, almost no foreigners
14Khmer Grill and SoupBest value
blog.bestSteakhouses.col_bestFor: Grilled meat and soup, entirely local
Imported beef or Cambodian beef
Almost every steak above $20 in this town is imported, usually Australian grass-fed, occasionally American grain-fed at the top end, and the price reflects air freight more than it reflects the kitchen. That is not a criticism, it is arithmetic. Cambodian beef is a different product: leaner, darker, more worked, with far less intramuscular fat, because the animals are draught cattle before they are dinner.
Cook that like a ribeye and it goes tough. Slice it thin, marinate it, put it over charcoal for ninety seconds and it is excellent, which is precisely what the BBQ places do. La Ferme De Bassac is the interesting exception, sourcing Cambodian-raised beef and treating it as a steak anyway, and its near-perfect rating suggests they have worked out how.
How Khmer charcoal BBQ works
You order plates of raw meat, a domed metal grill goes over coals set into the middle of the table, and a moat around the dome fills with broth for the vegetables and noodles. You cook, you dip, you keep going. Beef is the default but pork, squid and offal all appear, and the sauces on the table matter as much as the meat.
It runs $4 to $7 a head, it takes two hours, and it is loud. Yi Nget, Meng BBQ and 7Makara are the ones with the volume; Ptes Kbeung is the one with a garden and almost no foreigners. Nobody will explain the mechanics to you in English, and nobody needs to, because watching the next table for thirty seconds covers it.
How to order a steak here and get what you wanted
Say the temperature in French or by number rather than in English adjectives, because saignant and à point survive translation better than rare and medium in kitchens trained by French chefs, which most of the good ones here were. Ask what the cut is and where it came from: the kitchens that import will tell you the country immediately, and the ones that hesitate are serving something local at an imported price. Expect the sear to be better than the resting, which is the usual weak point in this town, so ask for it to rest if that matters to you.
And check whether the price includes sides, because at El Toro and Tell it usually does and at the newer rooms it often does not.
What a steak costs in Siem Reap
An imported steak with sides runs $18 to $35 depending on cut and weight, which puts a good Siem Reap steakhouse at roughly half the price of the same plate in Bangkok and a third of the price in Singapore. Cambodian-beef steaks land between $12 and $20. Khmer charcoal BBQ is $4 to $7 a head including the vegetables and noodles, and that number barely moves with the season.
Wine is where the bill escapes: import duty on wine is heavy here, so a bottle that costs $12 in Europe lands at $35 on a Siem Reap list. Beer is a dollar and pairs with charcoal better than a mediocre Shiraz does anyway.
Grills by area
The western steakhouses cluster in the centre, within walking distance of the Old Market and Pub Street, because that is where the customers with $30 for dinner are staying. El Toro, Tell and Ox Club all sit in that band. The Khmer BBQ places are spread along the ring roads and the northern approaches, where land is cheap enough for a car park and neighbours are far enough away not to mind the smoke, which means a two-dollar tuk-tuk each way and a much better evening.
Nothing on this list is more than fifteen minutes from the river. If you are choosing by convenience you will end up in the centre; if you are choosing by dinner, go north.
Published by Siem Reap Hub
The community guide for expats and travelers in Siem Reap, Cambodia.
Built by a French engineer based in Siem Reap since 2025, combining AI analysis (Claude, RAG pipelines) and Google Maps data to assemble the most complete local directory — 5,300+ verified businesses. No sponsored placements, no paid content.
How we ranked these 14 grills
Directory data
Ratings, addresses, opening hours and coordinates come from our own Siem Reap directory, refreshed from Google Places.
Weighted scoring
Each grill was scored on its Google rating weighted by the logarithm of its review count, so a near-perfect score on a small base does not displace a 4.7 across more than a thousand.
Local correction
The list was then split between western steakhouses and Khmer charcoal BBQ, because the score alone puts them on one list and they answer completely different questions. One recent opening, Arin's Fire & Grill, was added by hand: it is too new to carry the review volume the scoring needs, so it is marked as a new opening rather than ranked against it.
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Open the directoryFrequently asked questions
What is the best steakhouse in Siem Reap?
El Toro Grill, on the weighted score. Charcoal-grilled imported cuts and more than a thousand reviews at a 4.7 average. Ox Club rates higher on a smaller base and is the better room.
How much is a steak in Siem Reap?
An imported steak with sides runs $18 to $35. Cambodian-beef steaks are $12 to $20. Khmer charcoal BBQ is $4 to $7 a head.
Is the beef imported or local?
Almost everything above $20 is imported, usually Australian. La Ferme De Bassac is the notable exception, using Cambodian-raised beef and rating 4.9 on it.
What is Khmer BBQ and how does it work?
A domed grill over coals set into your table, with a broth moat around it. You cook plates of thin-sliced raw meat yourself. Two hours, $4 to $7 a head, and no explanation needed beyond watching the next table.
Where do locals eat beef in Siem Reap?
At the charcoal BBQ places on the ring roads: Yi Nget, Meng BBQ, 7Makara and Ptes Kbeung. Almost no foreigners, and that is the appeal.
Do I need to book a steakhouse?
Between December and February, yes, for the centre steakhouses. The BBQ places do not take bookings and do not need to.
Is there Japanese BBQ in Siem Reap?
Tokyo BBQ does yakiniku, thin cuts over table burners. It sits between the two styles and is the closest thing to a middle path.
Why is the wine so expensive?
Import duty. A bottle that costs $12 in Europe lands around $35 on a list here. Beer is a dollar and works better with charcoal.
How do I ask for a steak cooked the way I want?
Use the French terms, saignant or à point. Most of the good kitchens here were trained by French chefs and those words survive translation better than the English adjectives.
Is Cambodian beef any good?
Yes, but not as a thick steak. It is lean and worked, so it suits thin slices, marinades and ninety seconds over charcoal, which is exactly what the BBQ places do with it.