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BC Steakhouse.....

A real steakhouse!

BC Steakhouse is just that! Hundreds of Bali restaurants, of varied cuisines, offer a steak on their menu. I have been asked on numerous occasions if Bali has a dedicated steakhouse? For a short time we did, back when Raymond Saja was cooking at Karma Jimbaran.

BC Steakhouse does not just serve ordinary steaks. They import quality Angus carcasses from Australia, butcher them locally and then dry-age them on site.

What is dry ageing? The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

At BC Steakhouse the Rump is dry-aged for 21 days, whereas the beef on the rib is dry-aged for 35days. The Rump is butchered and served using 300gm, the Rib-eye is served in portions of 350gm, whilst what is left and served 'on the bone', what they call here the Rib Chop is 800gm and big enough for two persons to share. The Black Angus has been grain fed for 200 days prior to slaughtering in Australia. In Bali it is dry aged in glass fronted refrigeration units which are on display behind the bar and on the walls. To dry age the beef the units are set at 65% humidity, you can see the beef at various stages of the ageing.

All the steaks are grilled to your particular liking and served with Fries [big ones], Salad and your choice of sauce; peppercorn jus, horseradish cream, beer mustard or chimichurri [an uncooked Argentinian sauce consisting of chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar]. Normally horseradish would always be my choice with rare quality beef but I found the beer mustard to be irresistible.

The steaks are perfectly marbled, they retain their texture yet cut easily, the taste is amazing, a steak-lovers dream! There is also a Dry Aged Striploin, 300 grams of it, served with a charred onion mash.

Amongst the starters there is one that I often have trouble with, Calamari, or call them squid rings if you prefer. They are on so many menus and for me usually akin to chewing rubber. I tried such a dish here, done Japanese style, and was very surprised. These are crunchy but chewable, crumbed with Japanese Panko [as is the barramundi in the fish burger] sprinkled with bonito and kewpie mayo [Japanese Kewpie is a smoother, creamier mayonnaise, made with rice vinegar rather than distilled vinegar]. No wonder they are their no. 1 seller!

Just feel like a snack with a bit of substance, then stop by for one of BC?s dry-aged Corn Dogs. Any resemblance to those Hot Dogs sold on the street is purely coincidental. A beef sausage is dusted with chilli powder and served with smoked onion mustard. Grilled Chicken Wings are another option, with lemon zest, cracked pepper, chilli and coriander. They are served with a spicy aioli. Want a healthier option, then try a Kale Caesar, with charred croutons, grated parmesan, roasted garlic dressing, white anchovies and pumpkin seeds.

You want more than a snack but not a full steak meal? There are always the island's most original hamburgers. Initially developed in Hong Kong to make use of the lesser cuts, The Butchers Club Burger Bars now outnumber the original steakhouses [Hong Kong and Singapore]. At BC Steakhouse they have retained the most popular of the Burgers on the menu, again dry-aged, beef patties of chuck, rump and brisket mixed. The standard burger is large and more than a meal for me, that perfect beef patty with glazed bacon, mature cheddar cheese, tomato, pickles and an onion spread. I am amazed that they also offer a 'double' burger which many customers are able to consume. Double Happiness is its name, a monster burger for those who never know when they have had enough! The normal burger is large [200 gms] but this one had two of them, plus double cheese and everything else, The burger bun has its top sliced off, which is then inverted and placed on top. A whopper of a whopper!

I also like their fish burger, it uses a crisp bread-crumbed slab of perfect barramundi, encased in crunchy Japanese Panko breadcrumbs. It is served with their own tartar sauce and what they call 'spicy' coleslaw, although what they call spicy in Hong Kong is very tame for Bali. There is also a Veggie Burger, the patty of chickpea and vegetables with fried feta, spiced yoghurt, tomato and lettuce.

However BC Steakhouse is not only about beef options, there is always someone in any dining group who wants something different. Half a chicken is one option, done Portuguese style, flattened and grilled on the BBQ. Or a simple pasta; Bucatini Carbonara, with mushrooms, smoked cheddar, shaved parmesan and sweet peas in a garlic cream sauce with black truffle oil.

Quality comes first here! The place is a must for real steak-lovers as well as those who appreciate hamburgers totally assembled using only the highest quality ingredients, on the premises?. not bought in piece by piece.

Beef as it should be.

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BC Steakhouse
Jln. Raya Petitenget,
11.00 a.m. to 11.00 p.m., daily.
Large area at rear of restaurant.
Rp.500,000 for two [+ drinks]
Credit Cards:
- Mastercard
- Visa
Dry-aged Steaks and gourmet burgers.
Wine, Beer and Bourbon
A real steakhouse.
Perfect burgers, what more could you want?
Last Reviewed:
January 2017
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