Have you ever felt totally in love with a well-cooked steak? Rib-eye, tenderloin, T-bone, sirloin, porterhouse… Oh, the options are endless!
It took me a long time to figure out the best steaks in Dhaka. I’ve served up many overcooked, chewy steaks in my early exploring days! There are many variables for something that seems so basic, which might be confusing!
So, I am presenting you the best steaks in Dhaka you shouldn’t miss at any cost.
1. Ribs Steak
One of the nine primal cuts of beef, the rib steak is praised for its flavor and tenderness. It comes from the rib portion. It is ideally cooked over high heat, but due to its fat content, you can cook it to medium heat and it will still be juicy. I will recommend Meat Theory to get the best ribs steak experience in Dhaka.
Top and bottom sirloins are the two portions of the sirloin steak made from the cow’s back. The sirloin is the ideal thickness for many steak lovers, although not being nearly as tasty or soft as the Scotch filet. As we are talking about the best steaks in Dhaka, you can try the Sirloin steak from Bistro-E.
The Porterhouse is regarded as the King of Steaks and gives exceptional flavor because it includes both Tenderloin and Striploin. Porterhouse additionally offers a lot of generous marbling. You can try porterhouse/ premium porterhouse from the Wood House Grill.
4. New York Butterfly Steak
The steak now has two identical sides when you open it up, mimicking a butterfly. The steak will cook much more rapidly because it is now just half as thick. Meat Theory uses a special dry rub and herb seasoning, the meat is flame-grilled to the appropriate sear and smokiness.
The softest beef cut is tenderloin steak, popularly known as filet mignon. A long piece of beef known as the tenderloin can be used to make a whole roast or different steaks. This item originates from a region close to the animal’s back, beneath the sirloin, and in front of the round cut. Wood House Grill and Meat Theory are the best options to enjoy the tenderloin steaks.
6. US Black Angus Ribeye
The King of steaks, the US Black Angus Ribeye has great flavor and includes both Tenderloin and Striploin. To enjoy this you have to visit Wood House Grill.
This exquisite meat is a sizable ribeye steak that has been properly prepared with 8 to 12 inches of rib bone still attached. This imparts the steak with its characteristic flavor and gives it the shape of a tomahawk axe, a Native American axe.
The terms “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf” can also be used to describe it. To get the best steaks in Dhaka and the best tomahawk you must visit Wood House Grill and Lone Star Steakhouse.
T-bone one of the best steak cuts is steak, which has meat on both sides of a T-shaped bone. A caramelized crust with juicy meat in the center is produced by searing at a high temperature in the pan and completing in the oven.
T-bone is a quick and tasty steak dish that doesn’t need marinating! To have T-bone steak there are multiple options like Pit Grill, Wood House Grill, Lone Star Steakhouse, etc.
The primal cut of the cattle rib is used to make rib-eye, one of the most popular and excellent steak cuts. The rib-eye steak also called the “beauty steak,” is tender, flavorful, and has just the right amount of fat. There are two types of rib-eye steaks: boneless and bone-in. You can try rib-eye steaks from Tree House, Wood House Grill, and Lone Star Steakhouse.
10. Smoked Brisket
Beef chest or lower chest meat is used to make brisket. The brisket is smoked for more than 6 hours resulting in amazing flavor and true tenderness from the very first bite that melts in your mouth. I recommend Wood House if you want to try slowly smoked brisket.
Some people also like to have lamb steaks too. But lamb steak is not for me because a strong smell comes out of it. You can try the flame-seared lamb from Meat Theory which is imported from Australian lamb seasoned with their secret blend of dry rubs and smeared with extra virgin olive oil.
A well-known American dish called chicken steak is made using marinated chicken breasts that are then sizzled on a pan until they are cooked through and juicy. If you want an affordable steak you can try the chicken. Tree House offers multiple chicken steaks like lemon chicken, naga chicken steak and chicken steak, etc.
Compared to chicken, the duck has a thicker skin, more fat, and a meatier flavor. The heavy layer of fat that covers the breasts must melt while cooking for the skin to become crisp. For the duck, steak seasoning is a very important thing. If you want to get the best steak in Dhaka experience and you want to try duck steak, Meat Theory is one of the best places for you.
Millions of plants are killed by vegetarians daily. To help stop violence I recommend you eat a steak.
An overcooked steak is a mis-steak that cannot be fixed. So the quality and taste may vary depending on the cooking process and taste buds. I preferred medium rare doneness for the steak. What is your favorite doneness of the steaks?