From Wagyu ribeyes and Angus tenderloins to dry-aged Tomahawks, here’s where I found the juiciest steaks in Bali.
If your inner caveman is screaming for a premium, juicy steak, I’ve got good news. Bali is full of award-winning steak restaurants and steakhouses that are a cut above the rest. From whopping Tomahawks to marbled Wagyu tenderloins, you’ll want to dig out your best steak knives for this one. And because Bali is known for its incredible restaurants, these dry-aged hunks come grilled, smoked and paired with fine wines and great cocktails too.
My top steakhouses in Bali right now:
- For steak and seafood: Blossom Steakhouse
- For sunset drinks and stunning views: Chupacabras
- For date night: Vore
12 BEST STEAK RESTAURANTS IN BALI
1. Blossom Steakhouse – Sanur
Premium global cuts meet ocean views, cocktails and live music at Sanur’s swish new steakhouse.
Steak lovers, you’re in for a real treat at Blossom Steakhouse in Sanur. Located inside Icon Bali Mall (complete with valet service!), Blossom boasts premium cuts from around the globe, including Australian Stockyard Gold T-bone, Japanese Kagoshima striploin and the show-stopping 30-day dry-aged Tomahawk from the USA.
Every steak is expertly cooked over charcoal to lock in the delicate smoky flavours – best paired with a fine wine or Blossom’s list of signature cocktails. And with gorgeous ocean views, private dining rooms and daily live entertainment, I can’t think of a better place to tuck into a tender-to-the-touch tenderloin, or a perfectly marbled ribeye.
Best for: Ocean views, premium cuts and live entertainment.
Must-try dishes: 30-day dry-aged Tomahawk, Japanese Kagoshima striploin.
Good to know: Blossom has private dining rooms for special occasions.
Local tip: Arrive early to snag a table with the best views.
Where: Icon Bali Mall, Jl Danau Tamblingan, Sanur.
Opening hours: Daily, 12pm – 10pm
Book Blossom Steakhouse Blossom Steakhouse Menu
2. Chupacabras – Ubud
Argentinian-style steaks, a roaring wood-fire grill and lush jungle views in Ubud’s Sayan Valley.
Perched on the hillside of Ubud’s Sayan Valley, is Chupacabras – an elegant steakhouse surrounded by misty jungle. It showcases the traditional flavours of South America (thanks to Chef Mauro Santarelli), so the meaty specialities here are as impressive as you’d expect from an Argentinian steakhouse.
Wander down the spiral staircase, and you’re greeted with rugged natural stone, a flickering fire and succulent meats sizzling in the open kitchen. Taking centre stage is the prime Wagyu beef which comes in the most tender cuts, from ribeye to T-bone – all cooked over the two-metre-long Argentinian brick wood-fire grill. Pair your meat feast with a rich Chilean Malbec, or make your way upstairs to Arriba for a nightcap cocktail.
Best for: South American-style steaks with lush Ubud jungle views.
Must-try dishes: Prime Wagyu ribeye, Saturday Wagyu brunch.
Good to know: On a Saturday, Chupacabras hosts an all-you-can-eat Westholme’s Wagyu beef brunch.
Local tip: Grab a cocktail at Arriba upstairs before or after dinner.
Where: Kedewatan, Ubud.
Opening hours: Daily, 12pm – 11pm.
Book Chupacabras Chupacabras Menu
3. Vore – Canggu
A sultry, modern steakhouse serving dry-aged ribeye, a chef-curated menu and off-menu cocktails.
When the flames fire up at dusk, the show begins at Vore. This is Canggu’s modern steakhouse where the kitchen doubles as a stage – every flicker of fire and hiss of smoke sets the rhythm for the night. The lights are low, the velvet-lined lounge hums with deep music, and the drama of the grill steals the spotlight.
For me, the headliner is the dry-aged beef. The 750g ribeye is fine Australian Angus, aged for 20 days then charred on the bone to lock in its rich flavour. Finished with red wine jus and scorched bourbon butter, it’s a cut that shows the grill team at their best.
Or, if you really want to go all-out, try the chef-led Carni-Vore menu. It’s a smart five-course menu, made even better with Vore’s cocktail program. There’s a solid wine pairing too, but I’d nudge you toward the off-menu cocktails that the bartenders quietly shake up behind the bar.
Best for: The 5-course chef-curated Carni-Vore menu with inventive cocktail pairings.
Must-try dishes: Ribeye on the Bone (750g), house-smoked brisket, lager-glazed pork belly.
Good to know: Despite the dark, imposing facade, the atmosphere inside feels more like an intimate bistro.
Local tip: Head in on a Friday for live music that adds even more atmosphere.
Where: Jl Pantai Berawa No. 34, Berawa, Canggu.
Opening hours: Daily from 5pm.
4. SALTLICK – Seminyak
KU DE TA’s sleek steakhouse with dry-aged Black Angus, sunset views and smoky cocktails.
Perched just above KU DE TA in Seminyak is SALTLICK – the meatier, more grown-up sibling of this iconic Bali beach club. I was lucky enough to try this restaurant when it first opened, so I went big with the 31-day dry-aged Black Angus porterhouse. It was deeply flavoured, perfectly charred, and aged on-site.
What I love is how intimate the space feels compared to the bustle downstairs. The lighting is low, the service is sharp, and the cocktails are brilliant (don’t miss the Saltlick Smoky Margarita). This is where I’d head for a date, or a sunset steak-and-cocktail combo when I want to escape the Seminyak chaos.
Best for: Dry-aged steaks and sunset cocktails above KU DE TA.
Must-try dishes: 31-day dry-aged Black Angus porterhouse, beef tongue fritters.
Good to know: SALTLICK is located above KU DE TA with ocean views.
Local tip: Time your dinner with sunset for the best tables.
Where: Jl Kayu Aya No. 9, Seminyak.
Opening hours: Daily from 5pm.
5. BatuBara – Ubud
Romantic wood-fired dining where Argentinian flair meets locally-sourced Wagyu and Angus beef.
My first visit to BatuBara was with a group of friends, but actually, it would be the perfect spot for date night in Bali. It has warm lighting, hushed corners, and the aroma of smoke from the open grill. I loved watching the chefs cook over locally-sourced coffee wood, which gives the meat a softer, earthier smokiness than your usual charcoal.
I started with empanadas (crispy, golden, dangerously moreish), then moved onto the Wagyu ribeye. It came perfectly charred on the outside, still juicy inside – paired beautifully with a glass of Argentinian Malbec. This isn’t a big, bustling steakhouse; it’s intimate, cosy, and ideal if you want dinner to feel like an occasion.
Best for: Wood-fired Wagyu with Argentinian flair.
Must-try dishes: Wagyu ribeye, coffee-wood grilled Angus beef.
Good to know: Coffee wood is used for a distinctive smoky flavour.
Local tip: Arrive early for aperitivo and empanadas. And bring a date!
Where: Jl Raya Pengosekan No. 108, Ubud.
Opening hours: Daily, 5pm – 11pm.
6. Boy’N’Cow – Seminyak
Bali’s first “meat boutique” with in-house dry-aged steaks and a chic yet relaxed Seminyak vibe.
Boy’N’Cow has been around for years, and for good reason. It was Bali’s first dry-aging “meat boutique”, and the team still nails it. I love that you can see the dry-aging fridge as you walk in – it’s a reassuring sign that they’re serious about their beef.
The ribeye is my go-to here: rich marbling, charred edges, and plenty of flavour thanks to the 28-day dry age. I also appreciate that the vibe is a little more casual than some of Seminyak’s glossier restaurants – it’s stylish without being stuffy, and the cocktails are spot-on. If you want a steakhouse where you can both impress a date and hang with friends, this is it.
Best for: Bali’s first “meat boutique” experience.
Must-try dishes: In-house dry-aged ribeye, striploin.
Good to know: Cuts are aged for up to 28 days on site.
Local tip: Pair your steak with a signature craft cocktail.
Where: Jl Raya Kerobokan No. 138, Seminyak.
Opening hours: Daily, 12pm – 10pm.
7. Yen Social – Canggu
A sultry Japanese yakiniku spot in Berawa, specialising in premium steaks grilled at your table.
In the heart of buzzing Berawa is Yen Social – a sophisticated Japanese yakiniku restaurant centred around premium steaks, fine cuts, and seafood, charcoal-grilled right at your table. Think Japanese Wagyu oyster blade, Australian Wagyu short ribs, Angus tenderloin, and 30-day dry-aged specialties, like the Koji Australian Wagyu ribeye grilled with Kavalan whisky for maximum umami.
I ordered a few of the Asian-inspired sides to make a feast out of it. I couldn’t stop munching on the spiced Gobo Chips, before I took a fresh bite of the Beef Tataki Salad. The Kimchi Fried Rice went perfectly with the tender beef, while the Japanese-inspired signature cocktails rounded off my evening on a truly high note.
Best for: Asian-spiced steak grilled at your table.
Must-try dishes: Beef Tataki Salad, 30-day dry-aged Koji Australian Wagyu Ribeye, Kimchi Fried Rice.
Good to know: Expect the best quality meats and grilling techniques, because Yen Social is part of Singapore’s Yen Yakiniku family.
Local tip: Though its ambiance is sultry and intimate, this place is great for groups of friends and shared dining.
Where: Jl Tegal Sari No. 5, Berawa, Canggu.
Opening hours: Monday to Saturday, 12pm – 11pm.
Book Yen Social Yen Social Menu
8. Smoke – Canggu
Low-and-slow barbecue restaurant, with fire-pit dining, smoky steaks and rice field sunsets.
If you love barbecues as much as I do, Smoke is worth the pilgrimage to Batu Mejan. It’s all about low-and-slow cooking here – some cuts spend more than 18 hours on the smoker. When I went, the Angus ribeye was the star: beautifully seared, melt-in-the-mouth, and served with roasted onion and Nashville oil.
The vibe is very “Bali backyard party”, with communal tables under a canvas tent, fairy lights strung up, and a firepit at the centre. At sunset, the rice fields glow golden around you – it feels worlds away from Canggu’s main drag. It’s relaxed, smoky and memorable – just how a barbecue should be.
Best for: Low-and-slow barbecued meats with rice field views.
Must-try dishes: Angus ribeye, steak-of-the-day with red wine jus.
Good to know: Some cuts are smoked for over 18 hours.
Local tip: Book a table for sunset to catch the glow over the paddies.
Where: Jl Batu Mejan No. 69, Canggu.
Opening hours: Daily.
9. The Grill at Luxe – Ubud
Fine Wagyu and lobster surf & turf, served with panoramic rice terrace views.
This is one of those hidden Ubud gems you’d never know about unless someone told you. The Grill at Luxe is a seriously good grill restaurant within a boutique hotel. Even the journey there (you can be picked up on a scooter through rice paddies!) sets the tone for dinner.
Chef Agus Kartika plates up some of the best Wagyu I’ve tried in Ubud. The striploin Kiwami (marbling score 9+) is the definition of indulgence, and the Surf & Turf with buttery lobster is perfect if you’re sharing. Sitting with a glass of red, watching the light fade over the terraces, I couldn’t imagine a better setting for a steak.
Best for: Elevated dining with a scenic ride through Ubud’s rice fields.
Must-try dishes: Wagyu striploin Kiwami, Surf & Turf.
Good to know: You can be picked up by Luxe’s scooter transfer, which takes you through rice fields.
Local tip: Book a table just before sunset for magical views.
Where: Jl Kajeng AT Juwuk Manis, Ubud.
Opening hours: Daily.
Book The Grill at Luxe The Grill at Luxe Menu
10. The Butchers Club – Seminyak
Bold, grilled Australian beef in a cosy, industrial-chic setting from Bali’s butchery experts.
The Butchers Club in Seminyak really does know its way around a grill. Cuts are sourced from Australia, then cooked over a custom-built charcoal set-up that gives just the right sear. I tried the dry-aged ribeye here, and it was rich, smoky and exactly what you’d want from a proper steakhouse.
The vibe is laid-back but elevated. Think exposed brick, leather booths and a continual buzz. It’s a place where you can go big with a Wagyu tomahawk, or keep it classic with a ribeye and fries. Either way, you’re in good hands.
Best for: Bold flavours and expert butchery.
Must-try dishes: Signature dry-aged ribeye, Wagyu tomahawk.
Good to know: The custom charcoal grill ensures a perfect sear.
Local tip: Order sides family-style to share.
Where: Jl Petitenget Jl Cendrawasih No. 1, Kerobokan, Seminyak.
Opening hours: Daily from 8am.
Book The Butchers Club The Butchers Club Menu
11. Uma Garden – Umalas
A rustic-chic garden restaurant serving flame-grilled Black Angus beneath the stars.
Uma Garden feels like stepping into a secret dinner party. The tables are set in a lush open-air garden, flames flicker from the open kitchen, and the whole atmosphere is rustic, relaxed but a little bit magical.
The flame-grilled Black Angus is superb. It’s smoky, juicy, and has just the right amount of char. The 30-day dry-aged cuts are worth a try if you’re after something extra special. Pair it with a bottle from their wine list, and you’ve got one of the most romantic dinner experiences in Bali.
Best for: Romantic wood-fired dining beneath the stars.
Must-try dishes: Dry-aged Black Angus, Wagyu striploin.
Good to know: Some seating is communal and outdoors. Check out my full review of Uma Garden here.
Local tip: Book a late dinner for the most romantic setting under the stars.
Where: Jl Umalas 1 No. 8, Umalas, Seminyak.
Opening hours: Daily, from 1pm.
Book Uma Garden Uma Garden Menu
12. The Plantation Grill – Seminyak
1920s-style glamour, Wagyu and sommelier-led wine pairings at Double-Six Hotel.
The Plantation Grill is where you go when you want to escape Bali for a minute and transport to a 1920s lounge. The setting is all old-school glamour, with leather booths, staff in tuxedos, and a dramatic spiral staircase leading you into the dining room.
On the plate, the Japanese Wagyu striploin and USDA prime tomahawk are the standouts. The sommelier helps you pair them with wines that you don’t normally find in Bali. It’s sophisticated and almost a little bit theatrical, so it’s one of those Bali restaurants I never hesitate to recommend to meat-lovers for a special night out.
Best for: Old-school glamour and fine Wagyu striploin.
Must-try dishes: Japanese Wagyu striploin, USDA prime tomahawk.
Good to know: The Plantation Grill is part of Double-Six Luxury Hotel.
Local tip: Dress up – this is one of Bali’s most glamorous dining rooms.
Where: Fourth Floor, Double-Six Luxury Hotel, Seminyak.
Opening hours: Daily, 6pm – 11pm.
Book The Plantation Grill The Plantation Grill Menu
Did I miss any? Send us a DM on Instagram or email me on vici@thehoneycombers.com to share your favourites!
But hold your steak knives! Let’s get familiar with the terms you’d often find on a steak menu to help you decide what to order.
Common cuts you’ll find on the menu at Bali’s best steakhouses
Ribeye is a cut from the rib section of the cow, famous for its marbling (the white streaks of fat that run through the meat). That fat melts during cooking, giving ribeye its rich, juicy flavour and tender texture.
Striploin or sirloin is taken from the back of the cow, just behind the ribs. Striploin is leaner than ribeye but still well-flavoured. It has a firmer bite and less fat, which makes it a good choice if you like a balance between tenderness and beefy taste.
Tenderloin comes from the short loin and the back of the cow. This muscle does very little work, which is why it’s the softest cut of all and melts in your mouth. Fun fact: The famous Filet Mignon comes from the most tender part of a tenderloin, giving you the most buttery texture.
Tomahawk is essentially a bone-in ribeye with the long rib bone left intact – hence, its dramatic, eye-catching look. It’s made for sharing, often served in hefty 1kg portions. In some steak restaurants in Bali you can find lesser known cuts like porterhouse, hanger, or even the oyster blade.
FAQs on where to eat the best steak in Bali
What are the best steak restaurants in Bali right now?
Some of the best steak restaurants in Bali right now include Chupacabras in Ubud, Saltlick in Seminyak, and Boy N Cow – Bali’s first meat boutique. For all of these popular steakhouses, it’s always worth booking ahead.
Where are the best areas in Bali for steak?
The top areas for steakhouses in Bali are Seminyak and Canggu, home to the island’s most famous steak restaurants. Ubud has a few upscale options too, as well as Sanur and Uluwatu. Wherever you stay, you’ll find at least one good Bali steak restaurant nearby.
How much does a steak cost at steakhouses in Bali?
Steak prices vary depending on the type of beef, which cut and whether they’ve gone through a special ageing process like dry-ageing. At Bali’s best steak restaurants, an individual portion of steak (between 150g to 300g) usually starts from IDR 400,000. Large sharing cuts like tomahawk or porterhouse (weighing up to 1kg) can cost upwards of IDR 2,500,000.
What are dry-aged steaks?
Dry ageing is a process where beef is hung in a humidity- and temperature-controlled cabinet, typically for 20 to 30+ days. The natural enzymes break down the muscle fibres, making the steak more tender while concentrating the flavour into a nutty, umami-rich profile. Many steakhouses in Bali now showcase their ageing cabinets in-house.
Can I get dry-aged and Wagyu steak in Bali?
Yes, many of the best steakhouses in Bali now offer in-house dry-aged beef, often matured for 20 to 30+ days. Wagyu is also common, with Australian Wagyu and Japanese Wagyu available at several top steak restaurants in Bali.
What are the most common types of beef in Bali’s best steakhouses?
You’ll often see Angus or Wagyu on steak menus across the island. These terms refer to the breeds of the cow. Angus is a Scottish breed, raised to medium size, grass- and grain-fed, and have a high fat content. As such, Angus steaks often have excellent marbling. Meanwhile, Wagyu breeds are said to live stress-free and are extremely well-fed to ensure maximum body fat and therefore marbling. These two breeds sound similar, but they differ in taste. Additionally, Angus is single-bred, while some Wagyu can have a mix of breeds.
Do I need to book a steakhouse in Bali in advance?
Yes, you should book Bali steakhouses ahead of time. The most popular steak restaurants in Seminyak, Canggu and Ubud often fill up quickly, especially on weekends and during the holiday season. Many steakhouses in Bali will release your table if you’re late, so make sure to reserve and confirm your booking.
Is tipping expected in Bali steakhouses?
Most steak restaurants in Bali include a 5 to 10% service charge in the bill. Extra tipping at Bali steakhouses is optional, but appreciated if service goes above and beyond. Always double-check your receipt to avoid tipping twice.
Which steak cuts are most common in Bali?
The most common cuts at steak restaurants in Bali are ribeye, striploin (sirloin) and tenderloin. Many steakhouses in Bali also serve large sharing cuts like tomahawk or porterhouse, which are great for groups.
Which steakhouse in Bali offers the best ocean views?
Blossom Steakhouse in Sanur provides ocean views from the Ground Floor of Icon Bali Mall, with a wide selection of dry-aged steaks and fresh seafood. Another one of my top picks is Saltlick. Located on the upper floor above Ku De Ta Beach Club, Saltlick gives you a stunning view of Seminyak Beach that gets prettier at sunset.
Which steakhouses serve grass-fed or ethically sourced meat?
Most steak restaurants in Bali are mindful about where they source their meat. Some of our all-time favourites include the organic and free-range meats in Batubara Ubud, and Boy’N’Cow which emphasises the use of grain- and grass-fed beef from sustainable farms.
Love this list of steakhouses in Bali? Try these top seafood restaurants too!