‹ The Steakhouse 50 › Koksijde
No. 39 in the world · November 2026
Carcasse
No. 39The cut to order
Beef from Hendrik Dierendonck's own butcher shop, over the fire
No. 23 in the world in 2026: the master butcher's restaurant by the sea.
Why it's here: robbreport.com
Make it at home
Wood-fired dry-aged sirloin with charred onions and herb butter
1 hour 30 minutes · Serves 2 to 3. How the new wood-fire rooms in Sydney, Singapore and Stockholm cook it: a well-marbled, dry-aged sirloin on the bone or off, grilled over a two-zone wood fire so it browns hard and then finishes gently in the smoke, with onions charred in the coals.
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Checked November 13, 2026. Hours and booking rules change; check with the restaurant before you go.
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