Ageing Well Like Fine Steak - AB Steak Jakarta

Salt Bae, move over! Your antiques have captured world attention, but Asians look just as hot (if not more) cooking steak...This post will make vegetarians & vegans hate me...but oh well, steak connoisseurs, hold and behold, for this is a must-try modern Korean steakhouse that you should make a point to visit...

One word: Perfection!

Chef de Cuisine Joel, live cooking the steak at our table

Michelin-starred Chef Akira Back must have a special connection to Indonesia, because he's chosen to open his first ever steak house, AB Steak, in (no need to guess) Jakarta (what a delightful news for the local foodies!) My first visit to AB Steak some time ago, had been an evening of blissful feast and arousal of all senses. From the finely decored interior, adorned with Chef Back's mother's artwork, to the intoxicating smell of grilling dry-aged steak over different types of wood chips, to the live cooking "show" at each tables that may have been popularized by Salt Bae, but really it's nothing new here at AB Steak and of course the delicious feast!

AB Steak Jakarta is special, because all of the premium meat are dry-aged in-house, in its own meat chamber. Ask the Chef for their special cut and you might just get lucky to sample their longest dry-aged meat! So what's all the fuss about dry-aged steak? It's a meat maturization technique that allows the natural enzymes slowly tenderise the meat, to result in more intense flavour & enhanced texture. The longer it's dry-aged, the more intense the flavour gets, as the meat loses more water content. And such premium treat are best enjoyed simply, with a dash of salt, at AB Steak, there are assorted salt from yuja, garlic, truffle, kimchi, etc to go with your steak! Or if you're a sauce person, there's no shortage of sauce types that you could ask for here...

Any kind of salt to go with the steak!

1 year-old dry-aged cut from the Chef's secret 'meat reserve', sprinkled with just salt & pepper

Assorted condiments at your disposal, if you prefer...

Now, time to drool over the food here...

Starters & Signature Dishes

If you ask me which Starter you should choose, sorry I can't help much, because all of them are just too good! Chef Back's creativity in creating tantalizing fusion dishes, while remaining rooted to his Korean background is clearly shown in each and every single items here...

Alcoholic & non-acoholic beverages

Starters & Signature Dishes

Left: Croquette - uni (sea urchin), sweet shrimp gejang, smoked potato foam & caviar IDR 195,000
Right: Tuna Yukke - cucumber, sesame sauce, scallion muchim & seaweed bugak IDR 95,000

Steak Tartare - roasted bone marrow, wagyu tartare served on brioche toast IDR 185,000

Left: Mussels & Meatballs - Chilean blue mussels, wagyu meatballs, crispy tteobokki, gochujang butter sauce IDR 135,000
Right: Corn & Cheese - roasted bonw marrow, parmesan IDR 135,000

Left: Roasted brussel sprouts - garlic confit, rice puffs IDR 85,000
Right: Duck fat fries - mushroom bulgogi, truffle oil, parmesan IDR 90,000

Mains

Choose from the in-house dry-aged cuts (21 / 45 / 60 / 90 days) or premium cut steak, live Canadian lobster, Australian Lamb Rack & Organic Chiken Breast. You just can't go wrong. If you're feeling a little under the weather, the Yaki-Shabu, served with Australian Wagyu brisket / duck breast, bulgogi sauce & onsen egg would definitely be a perfect tummy-warmer! Steak prices range from IDR 150,000/100gr (Obe Grass-fed Striplon) up to IDR 1,100,000/100gr (Hokkaido Rib Eye / NY Strip).

Flame-grilled using different types of wood chips, right before your eyes

Corporate Chef Andri Dionysius, who's been in Chef Akira Back's team for many years

Check out that perfectly pink and barely cooked core & beautifully seared outer rim!

Premium Cuts are served with assorted condiments: sesame oil, habanero ssam jang, bulgogi sauce, fresh wasabi & garlic chips, chimichurri sauce

Yaki Shabu (Australian Wagyu Brisket / duck breast) IDR 180,000/100gr

Dessert

Another not-to-be-missed experience when dining at AB Steak, full as you may be, but trust me, it's worth saving space for. I was especially blown away by the divinely crafted Valrhona souffle

"Lemon" - sherbet, yuja crumbs & raspberry coulis IDR 85,000

Left: complimentary dessert taster - mini raspberry sponge cake
Right: Valrhona Guanaja Molten Souffle with Frangelico Ice cream IDR 150,000

It has definitely been one of the most memorable steak feast I've ever had in my life. And I know exactly who I would love to have it with me on my next visit...someone special, for a lovely dinner over amazing steak, premium wine and impeccable service. And the romantic evening is a wrap!

Open Hours: 5.30pm - 10.30pm (daily)

* Reservation is required on weekends, as they are always fully booked

AB Steak Jakarta

Jl. Setiabudi Selatan No. 7

MD Place Mezzanine Level

Kuningan 12910

South Jakarta - Indonesia

+62 21 29669272

Click here to open location in Google Maps

absteakjakarta.com

Facebook: AB Steak By Chef Akira Back

Instagram: @ABSteakJakarta

For live and regular updates,

stalk my Instagram: @ellynatjohnardi