Best aged steaks in KL

Le Méridien KL’s PRIME is known for serving up consistently good steaks at reasonable prices. Aside from their regular selection (Blackmore wagyu, O’Connor beef, Augustus beef and more), there’s also an aged steak range which includes three new premium items – Australian Red Gum, Japanese Kyushu and Margaret River (available both wet-aged and dry-aged). Each choice is available in multiple cuts; if you’re not sure about the tasting notes, consult with the waiters. The most tender of the lot is the Margaret River beef with either the sirloin dry-aged for 24 days or wet-aged tomahawk. For something with a little more bite, go for the Japanese Kyushu beef (aged for 36 days) – its marble score of 10 makes it one of the pricier options on the menu, but the flavourful meat makes it worthwhile. The Red Gum (aged for 68 days) is also a great choice, with its strong meaty flavours and bite.

Koreans Danny Choi, Je Kyung Lee and Doohyung Kim who run Beato Steakhouse know their stuff when it comes to aged beef, having taken the gutsy route to open the city’s first steakhouse specialising in dry-aged steak in 2012. The steaks here are treated with the reverence they deserve, seasoned with only salt and pepper before being cooked and served with mustard, horseradish and chimichurri sauce. Customers have the option of choosing the weight of the day’s available dry-aged cuts (200 grams to 700 grams) which includes the porterhouse, T-bone, sirloin and three different rib-eyes (grain-fed, Angus and Wagyu). Beato also does wet-aged steaks, but only the tenderloin is available.

At Chambers Bar & Grill, selected Black Angus beef cuts are dry-aged for 14 to 28 days in a custom-designed Himalayan Salt Block dry-ageing cabinet. Prior to being aged, the Black Angus cattle are fed with quality grain for a minimum of 100 to 150 days, for a marble score of two and three – translating to meat that have light streaks of fat and are better than any USDA Prime Grade steak. They offer a selection of cuts, including T-bone, NY strip, tenderloin and more, each accompanied with sides of buttered corn, garlic confit and a choice of sauce (if you really need it).

Like its name suggests, you’ll only find prime cuts of meat with a high marbling score here. Since opening in 2014, Marble 8 has established itself as one of KL’s elite steakhouses, and now specialises in both wet- and dry-aged steaks. Their cuts of Wagyu and Angus, sourced from Australia, are dry-aged in an in-house ageing cellar that allows the beef to retain its freshness while enhancing the flavours of the meat; and wet-aged steaks are vacuum-sealed to retain the natural juices of the meat. Both wet- and dry-aged steaks are stored for at least 21 days, the time at which a steak sheds about 30 percent of its total weight and develops a strong meaty flavour.

At The Steakhouse, your options of dry-aged beef are simple – Black Angus or grain-fed beef in several cuts including rib-eye, striploin, medallion, porterhouse and T-bone. The steaks, which are a minimum of 200 grams per cut, are grilled over a charcoal fire for that extra flavour and aroma and comes with a potato side dish of your choice. Your options for sauces here are chimichurri, red wine, black pepper, mushroom, béarnaise, lemon butter and lamb jus.