Looking for the best halal steak restaurant in Leeds? Prepare for a big, meaty blowout at Gaucho, the Park Row steakhouse bringing Argentinian gastronomy to Leeds. At this stunning joint, they only work with a select few farmers committed to maintaining the highest quality produce. The cows graze on natural grass and are raised on fertile land, making for some seriously tasty beef. You'll get to feast on prime cuts of Angus beef from the Pampas region, accompanied by a carefully curated wine selection in sultry surroundings featuring cowhide walls and fancy lighting.

Possibly one of the best steakhouses in Leeds city centre, Blackhouse Grill On The Square is a trendy, New York-style restaurant on East Parade. What sets it apart is its commitment to meaty delights, which are aged for at least 28 days and then air-dried for a full day in a Himalayan rock salt chamber. Opt for a classic like ribeye and fillet, or treat yourself to their premium 500g Chateaubriand fillet for two — it comes with a portion of Blackhouse chips each, haricot beans with shallots, and béarnaise sauce. Yum.

Restaurant Bar & Grill, housed in the charming Old Post Office building, serves a selection of native British breeds like Hereford and grass-fed Black Angus, as well as far-flung cuts from around the world. This swish joint has built relationships with some of the finest producers from the British Isles, Australia, and Argentina; plus, they prepare meat in their own butchery, so you can be sure only the finest quality steaks are served to your table. The kitchen knows how to cook your meat exactly how you like it, whether it's rump, wagyu sirloin, bone-in prime rib or a 450g Chateaubriand.

Crafthouse does not mess around when it comes to meaty goodness. Offering spectacular views across the city and focusing on outstanding quality food and wine, the menu is designed by executive chef Lee Bennett and pays homage to local suppliers. It features impeccably sourced meat like dry-aged grass-fed Hereford beef from the world-renowned Ginger Pig butchers in North Yorkshire. The secret to their juicy steaks? They chargrill them at a blazing 300-350 degrees over charcoal for a unique flavour and plenty of succulence.