What is a Steakhouse?
A steakhouse is a restaurant that primarily serves high-quality steaks.
It usually also offers various slices of meat, such as ribeye and fillet mignon. Some establishments may also serve poultry, seafood, and game. Expect to find curated options of alcoholic & non-alcoholic drinks, and side dishes to pair with your choice of steak.
If you are looking to visit one for a special occasion and delight in the richness of steak, read through this guide for tips on ordering your perfect steak. But first, let’s talk about how these came about.
History of Steakhouses
Steakhouses started in the 1690s in London because workers needed quick meals.
The first establishments were popular amongst men for their different meat portions, especially chops (cuts of meat that often contain a rib).These restaurants were in two categories:
- Chophouses: Dark, dusty restaurants for workers;
- Beefsteak banquets: Similar, though upgraded offers for wealthy individuals.
The latest steakhouses date to the mid-1800s, when women and children could enjoy meals in them too. This was when they became popular in the US, combining the best of both joints. They had permanent locations synonymous with chophouses, plus the better-quality atmosphere and meats of beefsteak banquets.
Today, modern-day steakhouses are a global sensation, and Bali is no different.
How to Order at a Steakhouse: Choosing Your Cuts, Meat, and Sauces
Steakhouses are known for sourcing quality, non-frozen cuts from young cows with excellent marbling and intramuscular fat. They also add lots of salt, spices, butter, and processes like dry aging to boost the flavor of their dishes.
Still, your choice of meat, and sauces will result in a different flavour profile. Knowing how to order the perfect steak for your tastes can elevate the experience even more. Here’s a short guide that can help:
Steak Cuts
| Steak Cuts | Description |
| Ribeye | A rich, savory, boneless steak with generous marbling from the beef rib primal. |
| Filet Mignon/Tenderloin/Beef Loin | Super-soft steak from the tenderloin with a buttery, beefy flavor. |
| T-Bone | A steak from the beef loin primal with a T-shaped bone. The flavor is a mix between fillet mignon and strip steaks. |
| Porterhouse/King | A rich, flavorful, juicy steak from the junction of the top loin and tenderloin. |
| New York/Kansas City Strip | Boneless lean and tender steak from the strip loin with a rich, beefy taste. |
| Top Sirloin/Baseball Cut | Tough, chewy, lean steak from the sirloin subprimal (between the ribs and butt and underneath the tenderloin). |
| Flat Iron | Tender, beefy, marbled steak from the chuck shoulder primal. |
| Tomahawk | Tender, well-marbled cut with intramuscular fat from the ribs that tastes like ribeye |
| Bone-In Strip | Steak from the beef short loin whose connective tissue adds a rich, flavorful taste. |
| Bone-In Filet | Most tender, buttery steak from the larger end of the tenderloin that melts in your mouth. |
Types of Beef
Wagyu Beef
Wagyu beef comes from Japanese beef cattle, which have intricate fat networks that make the meat appear marbled.
Wagyu grades depend on the marbling, with higher grades having a more intricate fat distribution network. In fine dining, Wagyu is at the pinnacle of beef produce.
Taste Profile: Rich buttery flavor, subtle hints of sweetness, and tender feel on your palate.
Recommended Cuts: Ribeye, New York strip cuts, Wagyu filet mignon.
Recommended sauces: Mushroom cream sauce, Béarnaise, truffle oil, Yakiniku sauce.
Recommended Alcohol/ Wine Pairings: Vintage cognac, full-bodied red wines like Cabernet Sauvignon or Bordeaux, or aged Japanese whisky.
Kobe Beef
Kobe is also from Japanese beef cattle, specifically reared in the Hyogo Prefecture.
Only cattle from the Tajima breed, reared in specific conditions, meet the cut to be Kobe beef. Notably, Kobe is a type of Wagyu. Kobe has incredible marbling and tenderness.
Taste Profile: Delicate, buttery, sweet.
Recommended Cuts: Ribeye and striploin for ultimate marbling.
Recommended sauces: Ponzu, soy, Yakiniku, sea salt and black pepper, mushroom cream.
Recommended Alcohol/ Wine Pairings: Bordeaux, Barolo, Pinot noir, sake, cognac, Japanese whisky.
Angus Beef
Another popular breed is the Angus, originating from Scotland. While not as high-end as Wagyu and Kobe, Angus beef provides a satisfactory steak experience.
Taste Profile: Earthy, tender, juicy.
Recommended Cuts: Ribeye and T-bone.
Recommended sauces: Blue cheese, Béarnaise, peppercorn, chimichurri, red wine reduction.
Recommended Alcohol/ Wine Pairings: Bold reds like Malbec, Shiraz, and Merlot, beer, bourbon.
Grass-fed Beef
Grass-fed beef is from cattle reared in a more natural environment, with grass, fodder, and legumes as the main diet.
Taste Profile: Gamy, earthy flavors.
Recommended Cuts: Flank, skirt, hanger, ribeye, New York strip.
Recommended sauces: Salt and black pepper, chimichurri, blue cheese dressing, horseradish cream.
Recommended Alcohol/ Wine Pairings: Lighter-bodied red wines like Grenache and Pinot Noir, Tempranillo, Beaujolais.
Grain-fed Beef
This beef comes from cattle fed on different grains like soy and corn. Grain-fed beef is available in most steakhouses globally.
Taste Profile: Grains give this beef a nutty and buttery flavor.
Recommended Cuts: Ribeye, T-bone, filet mignon, New York strip.
Recommended sauces: Creamy peppercorn, red wine reduction, Béarnaise, truffle butter.
Recommended Alcohol/ Wine Pairings: Full-bodied red wines with robust tannins like Merlot, craft beer, bourbon, Zinfandel.
Dry-aged Beef
Dry-aged beef is selected cuts placed under controlled temperature and humidity for extended periods to bring out their flavors. The meat loses significant moisture during aging, heightening the flavor profile.
Taste Profile: Nutty, umami flavor
Recommended Cuts: Prime cuts, often with marbling, including the tenderloin, ribeye, and New York strip, to handle the aging process.
Recommended sauces: Peppercorn sauce, Béarnaise, horseradish sauce
Recommended Alcohol/ Wine Pairings: Full-bodied red wines like the Bordeaux and Syrah
Most Popular Types of Steakhouses
Steakhouses have common types, but they are not entirely clear-cut. Here are some of the most popular types of steakhouses you can find:
Family Steakhouses
Family steakhouses have everyone in mind, including children. These steakhouses offer diverse menu options, a welcoming atmosphere, comfort, and affordability. Some characteristics of family steakhouses include:
- A kid-friendly environment, including kid-friendly side dishes and furniture.
- Diverse menu options to cater to different tastes, including vegetarian options.
- Affordable dining options for all.
- A setting that favors huge gatherings.
- Family-friendly activities, such as arcade games, playgrounds, etc.
- A casual atmosphere with a relaxed and welcoming ambience.
- Efficient services to deal with family needs.
For example Blossom Steakhouse in Bali, redefines family dining, creating an elegance that welcomes everyone. Our steakhouse appreciates the moments our customers make with their families, including having multiple first experiences while interacting with our menu. Chef Brenton and his team are out to create happiness through your dining experience at Blossom Steakhouse.
Chain Steakhouse
Chain steakhouses are steakhouses characterized by multiple locations under one name and brand. The outlets offer the same menu, environment, and service in various regions. In fact, this factor is vital for their success in capturing consumer demand; there is a need for predictability in the dining experience.
Some common characteristics of chain steakhouses include:
- Standardized Menu: Chain steakhouses typically offer a consistent menu across all locations, letting customers know what to expect.
- Efficient Service: These restaurants prioritize speed and efficiency, often employing standardized operating procedures.
- Consistent Quality: Chain steakhouses strive to maintain consistent quality in their food and service.
- Expansive Locations: They often have multiple locations across different cities or even countries.
- Target Audience: Chain steakhouses typically cater to a broad audience, offering a range of price points and menu options.
While chain steakhouses offer a broader geographic reach, customers can find their menus limited compared to independent steakhouses. Still, you can expect top-notch services that match every location.
High-end Steakhouses
High-end steakhouses are a statement of luxury, opulence, and culinary excellence. Beyond the sophisticated air around them, these steakhouses offer more than impeccable services and exceptional dining quality.
High-end steakhouses also make dining an occasion, not simply enjoying a meal. While the price point is typically higher than at other types of steakhouses, the emphasis on quality and luxury justifies the investment for many diners.
Some characteristics of high-end steakhouses include:
- Prime Cuts: High-end steakhouses are renowned for their selection of premium beef cuts, often dry-aged, for enhanced flavor and tenderness.
- Extensive Wine Lists: A curated selection of fine wines, often with a sommelier to guide diners in their choices.
- Luxurious Ambiance: Opulent decor, attentive service, and a focus on creating a sophisticated atmosphere.
- Exceptional Service: Highly trained staff, including knowledgeable servers and skilled sommeliers.
- Premium Sides: A selection of exquisite side dishes, often featuring high-quality ingredients.
Other Types of Steakhouses
Here are some other types of steakhouses worth mentioning:
- Teppiyanki (The Japanese Steakhouse): While not strictly a steakhouse in the traditional sense, the Japanese steakhouse deserves a mention due to its popularity. The theatrical dining experience, where chefs cook food on a hot griddle in front of guests, is a key feature of this restaurant type.
- The Steakhouse Grill: A more casual and affordable option, the steakhouse grill offers a relaxed dining experience, focusing on grilled meats. While the quality of the beef may not match that of a high-end steakhouse, the emphasis is on generous portions and good value.
- The Butcher Shop Steakhouse: This type of steakhouse brings a farm-to-table ethos to the dining experience. Often located within a butcher shop, these establishments prioritize sourcing high-quality, locally-produced beef. The menu may feature a wider selection of cuts, including less common options, and the atmosphere is typically casual and welcoming.
Visit The Most Exquisite Steakhouse in Bali
If you are ready to explore the world of exceptional steak, visit our restaurant for an evening you’ll never forget.
Award-winning chef Brenton Banner helms the kitchen here, and ensures you experience nothing short of true gastronomical delight.
Find us in Sanur at the newly opened Icon Bali mall.
