Chateaubriand in Dublin: The Classic Steak for Two
A thick centre-cut fillet carved for two. The classic celebration steak.
Chateaubriand is a thick centre-cut of fillet, the most tender part of the animal, carved at the table for two. It is the classic celebration steak, and these Dublin steakhouses do it properly.
BrookwoodIrish owned
€€€ · Dublin 2
Baggot Street steak and seafood spot, serving Dublin’s finest Irish beef since 2014 – loved for its Sunday roast. Beef is 100% Irish grass- and grain-fed, dry-aged and butchered in-house; has a private “Club Room” for up to 16.
Bull & CastleIrish owned
€€ · Dublin 2
F.X. Buckley’s Christchurch steakhouse and craft beer bar, opposite Christ Church Cathedral – a dual-concept building with a ground-floor steakhouse and an upstairs beer hall known for its Irish and international craft selection.
F.X. Buckley – Pembroke StIrish owned
€€€ · Dublin 2
Classic Georgian-street steakhouse celebrated for its Irish dry-aged beef and old-school service. The Buckley family’s first steakhouse, opened 1987, beef dry-aged on the bone for a minimum of 28 days.
F.X. Buckley – Temple BarIrish owned
€€€ · Dublin 2
The Temple Bar outpost of Dublin’s favourite steakhouse group, billed as “our second restaurant, but not second to any.” Open-kitchen concept with 100% Irish beef dry-aged a minimum of 28 days.
Hawksmoor DublinUK owned
€€€€ · Dublin 2
The acclaimed UK steakhouse group’s Irish flagship, occupying the former National Bank building with a restored 40-foot cast-iron dome. Opened May 2023 – Hawksmoor’s first location outside the UK and US. Beef dry-aged 35 days.
Marco Pierre White Courtyard Bar & Grill
€€€ · Dublin 4 & 6
MPW’s second Dublin steakhouse (2013), set around a covered courtyard garden. It is the sister restaurant to the Dawson St flagship, popular for private events and weddings.
Marco Pierre White Steakhouse & Grill
€€€ · Dublin 2
Dublin’s original MPW steakhouse, open since 2008 at the same Dawson Street address. TripAdvisor 2025 Travelers’ Choice “Best of the Best,” with chefs trained under Marco Pierre White in London.
Oxhorn Grill
€€€ · Dublin 2
Josper charcoal-grill steakhouse opened in 2023, with cuts from an 8oz fillet up to sharing cuts like a 34oz côte de bœuf, plus oysters and seafood.
The Butcher GrillIrish owned
€€€ · Dublin 4 & 6
Intimate Ranelagh neighbourhood steakhouse known for its wood-smoked grill and côte de boeuf, open since 2010. Runs a distinct midday Sunday Roast sitting separate from its evening steakhouse menu.
Quick answers
Chateaubriand is a thick centre-cut of beef fillet, usually roasted and carved for two. Because it comes from the tenderloin, it is the most tender cut you can order, and a traditional choice for a special occasion.
Several, including FIRE Steakhouse & Bar, Hawksmoor, Marco Pierre White and F.X. Buckley, list a chateaubriand or centre-cut fillet to share.
New to the cuts? Read our full guide to steak cuts, or browse the complete directory of Dublin steakhouses.