Feast on filet mignon, ribeye, porterhouse, and New York strip dinners from these restaurants.
On some nights, nothing beats a steak feast. A huge, juicy steak typically fits the bill whether commemorating a significant life milestone or simply treating oneself to an extravagant, meaty lunch. From gigantic plates of ribeye and centre cut steak to dimly lit clubs and underground lairs where the classic steak and martini combo reigns supreme, Atlanta has it all. Here are a few eateries in Kuala Lumpur that serve excellent steak dinners.
Vantador
Photo By Vantador
Vantador is everything you want in a steakhouse, led by the masterful skill of Chef Ramiro, a native Argentinian who employs various ethnic skills and techniques.
Vantador's dry-aged beef is hung for at least 30 days in German-built, near-freezing refrigerators (which you'll notice as soon as you walk in), allowing natural enzymes to effectively break down muscle tissue, improving softness and concentrating flavour.
For the dry-aged range, there are tomahawk, T-bone, porterhouse, and ribeye with bone options, with prices ranging from RM40 to RM75 per 100 grammes. Wet-aged cuts of striploin, ribeye, tenderloin, short ribs, back ribs, oyster blade, flank, and Wagyu brisket MB9 start at RM30 per 100 grammes for cuts of striploin, ribeye, tenderloin, short ribs, back ribs, oyster blade, flank, and Wagyu brisket MB9.
Optional sauces on the side include chimichurri, which comes as no surprise given the executive chef's Argentinean background, as well as chilli jam, parsley verde, and crème fraiche flavoured with smoked paprika and mint (RM5-RM8). Smoked tomato relish and orange-glazed baby carrots with caraway seeds are two of our favourites among the side dishes (starting from RM12).
Maria’s Steakcafe
Photo By Maria's Steakcafe
Maria's SteakCafe, which originated in Ipoh, has become a popular steakhouse in KL, with three locations and a signature restaurant to prove it. The family-owned restaurant takes pride in its motto, "nothing fancy... just terrific cuisine," and offers a broad variety of cuts of Australian, American, and Japanese beef to suit different tastes. Apart from steak, the menu also includes a variety of appetisers, chicken, seafood, desserts, and a wine list to round out your dinner.
The wagyu is amazing — rich decadence in every bite, It's a completely different experience. The cow was given a natural diet of grass, this is a lean cut of meat with a richness and depth of flavour not found in grain-fed animals. The steak have a great char on the edges that contrasted with a vibrant pink centre. You couldn't ask for better-cooked steaks.
Marble 8 is regarded as one of the best steakhouses in KL, specialising in carefully selected cuts. They're known as Marble Eight cuts, and they've been dry-aged in the restaurant's own dry-age cellar. A great dining experience awaits you here, accompanied by stunning views of Kuala Lumpur's skyline. Its dry-aged beef is aged for at least 21 days, with options such as Dry-aged Bistecca Fiorentina and the classic Tomahawk Steak.
The most affordable option in the dry-aged category is boneless fillet mignon (Marble Score 5+, RM280 before taxes for 180 grammes). Other choices include boneless rib-eye (RM420 for 350 grammes), New York short loin on the bone (RM480 for 450 grammes), tenderloin on the bone (RM650 for 450 grammes), and tomahawk (RM650 for 450 grammes) (RM2,100 for 1.8 kilograms).
The Beato Steakhouse, which opened in 2012, is known as the city's first steakhouse that specialises in dry-aged steak. After establishing a presence in Publika, the restaurant has now established a presence in Bangsar. Customers can select from Rib Eye, Sirloin, or T-Bone cuts, with the option of dry-aged or wet-aged Angus or Grain-Fed beef.
330gm of juicy and tender Ribeye goodness (RM38 per 100gm), served with honey, wholegrain, and sweet mustard on the side is not to be missed.