The difference between a good and a bad steak can be huge, which is why you need to find a chef who knows what they’re doing. It’s hard to deny the sheer pleasure of digging into a giant steak. The perfect one should be juicy with just the right amount of pink, while remaining melt-in-the-mouth tender.
These days, KL is brimming with some pretty excellent places for these slabs of meat with tomahawk steaks and Japanese wagyu beef taking over many restaurant menus. If you’re looking for a good spot, read on for our selection for the best steaks in KL.
Set in a discreet mansion just off Jalan Kia Peng lies the coveted French fine dining restaurant, Maison Francaise. Led by Florent Lescouezec, the no-fuss menu maintains the integrity of each ingredient. Order the French aged sirloin that’s grilled with mesquite wood and served with an anchovy, horseradish and celeriac puree with an onion tart.
Maison Francaise, 5 Changkat Kia Peng, Kuala Lumpur, +60 3 2144 1474.
In addition to its cocktails, Ril’s Bangsar serves up a mean selection of steaks. For long dinners and conversations, you’ll want to go with the porterhouse or the Tomohawk to share. It’s doused with bone marrow jus — artery-clogging goodness that’ll keep you going back for more.
Ril’s Bangsar, 30, Jalan Telawi 5, Bangsar Baru, 59000 Kuala Lumpur, +603-2201 3846
Bistro à Table
Said to be one of the pioneers in bringing the dining scene to Section 17, Bistro à Table, headed by the fiery chef Isadora Chai puts forward French comfort food. With that comes some of the finest produce including none other than prized Japanese beef — opt for the Miyagi A4 Wagyu kaburi or the winter Kobe zabuton. Note that menu rotations are frequent at Bistro à Table.
Bistro à Table, 6, Jalan 17/54, Seksyen 17, 46400 Petaling Jaya, Selangor, +603-7931 2831
Specialising in dry aged steak, done in a glass drying room on site to tease diners as they walk in, Marble 8 offers the whole experience from sight to taste from the glass showroom to its steak presentation served on a wooden board for that extra fuss-free rustic feel. Don’t bother with the steak sauces though and just add a touch of pink Himalayan salt to taste. Let the meat speak for itself.
Marble 8, 163 Jalan Binjai, Persiaran KLCC, 50088, Kuala Lumpur, +60 3 2386 6030.
Under the expert grill of Chef Sebastian Barcudes, Mandarin Grill remains one of the choice places for the best steaks in KL. Chef Barcudes brought his Argentinian flair into Mandarin Grill’s extension menu list, focusing on meat for the mains (Argentina was once a big exporter of beef) and an emphasis on heavier flavours. This Black Angus Beef Short Rib and also the Tomahawk Steak BMS 6-7 are part of their many menu highlights.
Mandarin Grill, Mandarin Oriental Kuala Lumpur, Jalan Pinang, Kuala Lumpur City Centre, Kuala Lumpur, +603-2380 8888.
Like any traditional steak restaurant, Prime offers traditional dishes to accompany the steak, including creamy clam chowder, applewood smoked Norweigan salmon and of course, the unmissable Pacific oysters. The steaks are available as different cuts, including Wagyu beef, Black Angus 200 days grain-fed steaks and Australian 120 and 8o day aged steaks.
Prime, Level 5, Le Meridien Kuala Lumpur, 2 Jalan Stesen Sentral, Kuala Lumpur, +60 3 2263 7888.
Beast serves up exactly what it sounds like — giant slabs of steak. If you can handle it, we recommend ordering the Porterhouse steak, which is served on a board and ordered by the 100 gram. The steak is grass fed Black Angus beef but don’t be deceived, you won’t just be tucking into a plate-full of beef. Sides are equally as tempting, ranging from steak fries and duck-fat potatoes. Enjoy this with a number of sauces including chimichurri, salsa para or a truffle béarnaise, or you can go for the delicious gravy of natural beef jus or bone marrow.
Beast, Ground floor, The Intermark, Jalan Tun Razak, Kuala Lumpur +60 3 2163 5732.
Thirty8 specialises in Australian Wagyu and you can choose from rib-eye, sirloin and tenderloin at different grades of marbling at 200 – 350 grams. But here, it isn’t just about the steak, it’s also about the experience, and chef’s recommendation for a select few of these dishes is to share them as the portions do come a little hefty.
THIRTY8, 38th floor, Grand Hyatt, 12 Jalan Pinang, Kuala Lumpur, +60 3 2182 1234.
The Beato Dry Aged Steakhouse
Established in 2012, this steakhouse is one of the first to introduce dry-aged steaks in Malaysia. Each steak is treated with the utmost reverence, only seasoned with salt and pepper. The meat is then served with mustard — only to enhance its natural flavours. All of the meats here are either grass or grain fed. There are currently two outlets: Bangsar and Publika.
The Beato Dry Aged Steakhouse, 24, Jalan Telawi 3, Bangsar Baru, 59100 Kuala Lumpur, +603-2202 2405
Steaks & Lobsters
This steakhouse specialises in two things: steaks and lobsters. Have a go at their Canadian lobster dishes or choose their premium halal steaks. The Miyazaki A5 Wagyu Sirloin (Marble 10+) is a must-have from this eatery as it’s lightly grilled on a lava stone grill. With only two cattle farms in Japan that currently holds a Jakim-Halal certificate, this rare meat is indeed limited so be sure to check on its availability first before dining.
Steaks & Lobsters, 42, Jalan 24/70a, Desa Sri Hartamas, 50480 Kuala Lumpur, +6012-743 7167