Dry aged steaks in KL – rib eye and sirloin at Beato Steakhouse, Publika

After tasting my first dry aged steak in Skirt at W Singapore, I couldn’t get dry aged beef out of my mind. My plan was to visit Skirt monthly for my steak fix. Unfortunately that didn’t happen, with sudden work load and too many media trips.

Barely a month later from my trip, I read an online article that Beato Steakhouse at Publika offers dry aged meat on their menu. Shortly after, my friend Rainier showed me a FB post from his friend that Chambers Grill in Hilton KL has dry aged meats too.
Just a month back I sampled the aged angus at The Steakhouse on Changkat Bukit Bintang. While the steaks at The Steakhouse are good, I didn’t think it was really dry aged.

Below: If you do not know what’s dry-aging is all about, read this! 🙂

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My first visit to Beato was in April 2013. I went twice and was pretty satisfied with our ribeye and a sirloin. Friends who ate with me was contented too.
The sides were very well prepared – very fresh, correct amount of seasoning (if any) and even the complimentary bread rolls served with olive oil was good.
Service was superb, attentive but not obtrusive and dining environment is casual and cosy; just as ideal for families as it is for business dinners and couples.

Dry aged steaks in KL - rib eye and sirloin at Beato Steakhouse, Publika

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Alfresco dining just outside the restaurant are offered for those who wish to coat their lungs with tar and while inside is air conditioned with soft, warm lights.

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You may wonder why would be writing about it now, considering that my visit was a while ago. There are 2 reasons to this; one was I wasn’t very impressed with what I ate and two, I just revisited recently so I decided an update of sorts is required. 🙂
A lot of people who had been to Beato had left impressed, and each time I walked pass Beato when I’m in Publika I noticed the restaurant is busy with patrons. Everyone that I knew that had visited Beato sang praises of it.
Don’t get me wrong, the steaks are good, but nothing compared to the one I had in Skirt, W Singapore, dollar for dollar.

My dry aged Ribeye, 268 grams.

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Done medium rare of course. With sides of asparagus, one of my favourite vegetables.

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Dry Aged Sirloin – 296gm. I love how each cut of meat served here is so thick! 🙂

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The happy owner of the sirloin.

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Just last week was my most recent visit.
This visit we had a ribeye and a sirloin again. I ordered the  Philly Cheese Steak Roll RM27++ since I was curious about it.

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It was a damn good beef sandwich, delicious strips of beef, lovely sweet onions and thick cheese with nicely toasted bread.

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Our ribeye and sirloin was somehow tastier than the ones on my previous trip. Perhaps it was a change of produce, or the days of aging.
Anyhow both steaks were flavourful and has deeper complexity of flavour. The cooking involved was just olive oil, pepper, and some sea salt, exactly how all steaks should be. Dipping sauces offered are wholegrain and dijon mustard and horseradish. Salt and pepper bottles (Jamie Oliver’s no less!) as well as no fructose added tomato sauce are left at the side of the table should you require it.
The sides are now served on separate plates instead of on the main plate.

Ribeye (288gm). RM109.44. Medium rare.

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Sirloin. 294gm. RM94.08. Medium.

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Our sides:
Grilled Asparagus – RM13
Corn – RM8
French Sweet Potatoes Fried – RM14

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Dipping sauce (from left to right): Wholegrain, horseradish and dijon mustard.

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Jamie Oliver’s salt and pepper.

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The sides are definitely worth paying for. The fries were superb, the corn naturally juicy and so sweet and the asparagus fresh and crunchy.
The complimentary buns are served crusty and warm with in-house butter and olive tapenade, instead of olive oil and balsamic like my previous visits.

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For value, taste and price,Beato’s hard to beat. Once you’re seated, a whiteboard depicting the cuts and weight which comes in limited portions (ranging from 900gm Porterhouse to 250gm ribeyes) is brought table-side for you to select your meal.

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The dry aged options here are Ribeye, Sirloin Porterhouse and T-Bone while the Tenderloin comes only in wet aged version. Prices are based on the weight; RM37/100g for Porterhouse, RM26/100g for T-Bone, RM38/100g for ribeye and RM32/100g for Sirloin.

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Wines are available too, both by glass and by bottle.

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The Beato Steakhouse (same row as London Town, Coffee Stain by Joseph, Coffee Societe)
D2-G3-9 Solaris Dutamas, Jalan Dutamas 1, Kuala Lumpur.
Tel: 03-6206 2405, 010-760 0423

Like I have said to the owner, I wish he could offer Japanese beef (which is good enough without having to dry age) and US beef. He said he would consider it. Oh, I can’t wait to re-visit if there’s dry aged US beef! 🙂

PS: Beato is opening a new branch in Telawi 3, Bangsar TODAY! I’ll be there for dinner so say hi if you see me! 🙂

Beato Steakhouse Telawi bangsar

Category : Food