Koreans Danny Choi and JK are two steak disciples who have arrived in KL to sing the gospels of dry-aged beef. The boys ship in fresh beef from Australia before it’s dry-aged in a hanging cellar for a couple of weeks to ensure the meat’s natural juices are locked in before cooking. The ribeye in particular is stunningly executed when ordered medium rare; it manages to seal in the cattle’s complex flavours without any trace of gaminess. Have your beef with a side of grilled sweet corn, trust us.
An established player in KL’s competitive steak scene, PRIME’s signature Blackmore wagyu is celebrated for its high marbling score of 9+, allowing the fat to melt at room temperature. Meanwhile, Australian certified wagyu and Australian Black Angus are available in various sizes in tenderloin, sirloin and ribeye cuts. The restaurant also imports beef from specialty farms in Australia where cows are ethically raised on premium feed – Augustus beef from Queensland’s Stanbroke Cattles, Australian Black Angus from Victoria’s O’Connor farm, and cattle from the Organic Obe in Australia’s outback are just some of the meats that make up PRIME’s grand range.
This spacious Latin grill, replete with a wine bar, cigar lounge and alfresco courtyard, has been famed for its gorgeously charred steaks, exquisite cheeses and traditional tapas since it opened its doors in 2003. Complete your Latin American culinary experience with a choice of expertly executed premium cuts like wagyu, longhorn and Black Angus before delving into Qba’s vast catalogue of rums.
From the Josper grills of Mandarin Grill come some of the city’s most well-executed steaks. While you can pick from Blackmore wagyu (a whopping 10+ on the marbling score sheet) and Australian Black Angus in various cuts, a firm favourite among us is the hay-smoked Wagyu ribeye served with double-baked cheese soufflé and black truffle jus. The beef marbling is scored at an ideal six, allowing for a swoon-worthy balance of lean meat and fat.
This long-running steak specialist has garnered a cult following since it first opened in Ipoh’s Greentown Business Centre 15 years ago. Having made the trek down south to Damansara Perdana and more recently Bangsar, Maria’s continues to churn out noteworthy slabs like the marquee Aussie chilled Black Angus and pleasing desserts like the rum-accented tiramisu.
The way the chefs here work the beef will make you rethink how steaks should be. Aged in a Himalayan salt tile dry-ageing cabinet, the beef is cooked on lava stones, hot charcoal or skewered robatayaki-style. Because the meat is dry-aged for weeks before being strewn across the grill, the tenderised steak is both juicy and flavourful with little bloodiness. Those looking to spice things up can opt for the marinades but purists will appreciate the salt and pepper treatment as the beef’s seasoning of choice.
For a balanced dose of grandeur and premium cow, here’s your answer. Decked out in a sleek setting overlooking the twinkle of the Twin Towers, Marble 8 is where you eat steak in the company of the affluent. Australian wagyu and Angus are shipped in before being dry-aged in a cellar for a minimum of 21 days; we suggest you have your meats simply paired with béarnaise or beef jus with Shiraz. Complete the blow-out affair with a drink in the glittery confines of M8, the accompanying cocktail bar.
For sharing, Ril’s Bangsar serves hefty slabs of wagyu tomahawk. Paired with double-baked truffled potato, it’s a meal that’ll have you filled up for days.