Top 5 steaks in Prague according to a Czech MasterChef

While Prague is known for its classic Czech comfort food, there’s a growing appetite for something different, with the city’s steak offerings steadily taking center stage. Whether you’re craving a juicy cut from local farms or a tender international steak, the capital is home to a growing number of steakhouses that are redefining what it means to dine on beef. 

We asked Marek Fichtner, a former MasterChef Česko judge, current president of Bocuse d’Or academy, and executive chef of Prague's Červený Jelen, for his recommendation on where to get some of the best steaks in Prague. 

Červený Jelen’s diverse Wagyu steak offer has been enticing locals to brave the Old Town dining scene for the past six years. Fichtner’s kitchen serves juicy cuts from Japan and Australia, including tenderloin, sirloin, and ribeye. The menu also includes a burger stacked with foie gras, truffle mayo, and onion marmalade if you want something extra. Can’t decide? Order the Wagyu tasting board, which feeds three to four and lets you sample it all. Everything hits the wood-fired grill for that smoky finish, and it’s all served with seasonal grilled vegetables. 

Craving a proper American-style steakhouse experience? George Prime Steak delivers. This Old Town favorite serves USDA Prime beef — top-tier marbling and flavor, sourced straight from Midwest farms in the US. Think tender cuts cooked just right, with rich flavor in every bite. The menu goes beyond steak, with options like grilled fish, hearty sides, and house-made desserts, plus a wine list full of California standouts. It’s a place that does the classics well, without trying to overdo what’s already good.

Čestr takes local meat seriously, and it shows on the plate. This Vinohrady mainstay works with Czech breeds like Fleckvieh cattle and Přeštice pork, roasting whole cuts low and slow in a smoke sauna until they’re tender and packed with flavor. Everything’s done in-house—from choosing the animal to aging the meat, so you know exactly where it comes from and how it’s been handled. The beef here is grilled over wood charcoal, stewed, or seared, depending on the cut. If you want to try a bit of everything, the three-course menu is a good place to start.

Dock House serves a long list of cuts—ribeye, hanger, striploin, picanha, and more—all grilled over an open lava flame that fills the room with that unmistakable steakhouse sizzle. This Michle spot is relaxed and welcoming, with an open kitchen, helpful staff, and a menu that works whether you’re out with friends, coworkers, or the whole family. Steaks are cooked to order, paired with your choice of sauces and sides, and there’s plenty on offer even if not everyone at the table is craving beef.

The focus at this popular Old Town steakhouse is on USDA-certified steaks from Angus cattle, aged and grilled over charcoal in an open kitchen so you can glimpse how it all comes together. Cuts are rich and flavorful, and the grillmasters here know how to treat them right without overcomplicating things. The vibe is straightforward and unfussy, and while steak is the star, the menu covers more ground if you're not fully committed to beef. The wine list’s worth a look, especially if you’re into California reds.