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Other · Hoàn Kiếm · Hanoi
Steakout
Five producers on one menu, each named with its feeding days, and a T-bone hung for 15 days or more.
OpenNot yet visited · facts from 3 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Start with the animals, because the menu does. Steakout names its sources on one page: Greenlea Premier Meats from New Zealand; Coorong Black Angus, fed on grain for 100 days; Black Onyx from Rangers Valley, fed for 250 days; Teys Black at marble score 4+; Portoro for the tomahawk; and A5 Wagyu from Kumamoto, Japan. Two cuts, the T-bone and the tomahawk, are dry-aged for 15 days or more, and the Fiorentina T-bone is carved at the table. Everything goes over charcoal, per the menu. The house sits on Trần Hưng Đạo, in Hoàn Kiếm, and calls itself "Steak, Wine & Dining".
What to order02
Ribeye AU, Coorong Black Angus- Ribeye AU MB3+, Black Onyx (Rangers Valley)
- Fiorentina T-bone, dry-aged
02What to order
- Ribeye AU, Coorong Black Angus100 days on grain. 200 g for 599,000 ₫ or 300 g for 799,000 ₫ on the menu read on 27 October 2026.
- Ribeye AU MB3+, Black Onyx (Rangers Valley)250 days on grain. 200 g for 759,000 ₫ or 300 g for 1,099,000 ₫.
- Fiorentina T-bone, dry-agedTeys Black, 15+ days dry-aged, served at the table. 500 g for 1,099,000 ₫ or 1 kg for 1,999,000 ₫.
Tomahawk, dry-agedAustralian Portoro MB4+, 15+ days, 1.2 to 1.4 kg; 2,400,000 ₫ per kg.
Wagyu A5 tenderloin, Kumamoto150 g for 1,399,000 ₫. The A5 rump, from WAOH, is 699,000 ₫ for 150 g.- Tenderloin NZ, Greenlea150 g for 359,000 ₫ or 250 g for 599,000 ₫.
- Beef RossiniBeef with French foie gras, named as the signature by VinWonders (December 2025).
03The beef
Three countries: New Zealand, Australia and Japan. The New Zealand tenderloin is from Greenlea Premier Meats. The Australian beef is Black Angus, each line with its feeding: Coorong, 100 days on grain; Black Onyx from Rangers Valley, 250 days on grain and marble score 3+; Teys Black, more than 100 days on grain and MB4+; Portoro at MB4+ for the tomahawk. The Japanese beef is A5 Wagyu from Kumamoto, the rump credited to WAOH. Dry-ageing applies to two cuts only, the Teys T-bone and the Portoro tomahawk, for 15 days or more. In January 2026 the house's blog added that its beef has a clear origin and is stored at controlled temperature and humidity. The number: 15+ days.
04The fire
"We grill over a traditional charcoal fire", says the steak menu. It also has a section of flame specials: the dry-aged tomahawk finished as a "Whiskey Flambé" (2,990,000 ₫), an A5 Wagyu striploin (3,690,000 ₫) and the dry-aged Fiorentina T-bone (1,990,000 ₫); the specials list no weights. The Fiorentina is carved at the table. A January 2026 post on the house's blog, on why its steak is different, credits the searing; it does not describe the grill.
05The story
The founding year is not stated in any source found. Steakout's own site carries blog posts from January 2026 on doneness, wine and its steak, and a menu in four parts: steak, "The Silk Road" (dishes the house describes as an East–West journey), a lunch set and wine. VinWonders described it in December 2025 as a trendy Western-themed restaurant with imported premium meats, and named its Beef Rossini, beef with French foie gras, as the dish to know.
06The practical
24 Trần Hưng Đạo, Hoàn Kiếm (now Cửa Nam ward); the menu page writes 24C. Hotline 096 555 52 22, also on Zalo and Messenger. The menu page gives 10:00 to 22:00; VinWonders (December 2025) gives 11:00 to 14:00 and 17:30 to 22:00, so check before lunch. The house takes private dining and events, and accepts Visa, Apple Pay and VNPay. The prices here are from the steak menu read on 27 October 2026; the menu does not say whether VAT is included.
- Address
- 24C Trần Hưng Đạo, Hoàn Kiếm, Hanoi
- Website
- steakout.vn
- Directions
- Google Maps ↗
Does Steakout dry-age its steaks?
Two cuts: the Teys Black T-bone (Fiorentina) and the Portoro tomahawk, dry-aged for 15 days or more, per the menu.
How does Steakout cook its steaks?
Over charcoal: "We grill over a traditional charcoal fire", says the menu.
How much is a steak at Steakout?
On the menu read on 27 October 2026, from 359,000 ₫ for a 150 g NZ tenderloin to 2,400,000 ₫ per kg for the dry-aged tomahawk.
Where is Steakout?
24 Trần Hưng Đạo, Hoàn Kiếm, Hanoi (24C on the menu page). Hotline 096 555 52 22.
07In Hanoi’s selections
08Sources
menu.steakout.vn · vinwonders.com · steakout.vn
Last verified 27 Oct 2026.