Steak in Canggu: Our Cuts, From Tenderloin to Tomahawk

A steak is a simple promise: a good cut, cooked with respect, served hot. In Canggu that promise is not always kept, so we thought it was worth explaining exactly what is on our grill, what each cut is for, and how to order it well. Prices are in Indonesian Rupiah, where K means a thousand; 670K is IDR 670,000, before 7% service charge and 10% government tax.

Beef Tenderloin: the clean, lean classic

The tenderloin is the most delicate muscle on the animal: lean, fine-grained and very tender, with a mild beef flavour that takes a sauce well. Ours comes with a black pepper sauce, steamed vegetables and mashed potatoes, so it is a complete plate.

• 200g, 350K: the right size for a dinner with a starter and dessert.
• 300g, 525K: for a proper appetite.
• 400g, 680K: for those who want the steak to be the whole evening.

Order it rare to medium-rare. Tenderloin has little fat, so beyond medium it loses what makes it special.

Rib Eye MB5: the new one, and the richest

We have just added a Rib Eye MB5 to the grill, and it is the cut for people who want flavour first. The rib eye is the opposite of the tenderloin: a working muscle with generous marbling, the fine threads of fat that melt as it cooks and baste the meat from the inside. MB5 is the marble score, a grading of that marbling; five is well into premium territory, rich and juicy without being heavy.

• 200g, 670K
• 400g, 1,200K

One thing to know: the rib eye is served as the cut alone, without sides. That is deliberate. It is the kind of steak you want on its own terms, and it lets you build the plate the way you like it from the rest of the menu: a Greek salad for freshness, hummus and warm pita, or a mezze board for the table. Order it medium-rare to medium so the marbling renders properly.

Tomahawk 800g: the centrepiece

An 800g bone-in rib steak with the long rib left on, the tomahawk is a piece of theatre as much as a piece of beef, and it is made for sharing. At 1,200K it feeds two comfortably, three with starters, and it is the cut we see most often at birthdays and group tables. It is served sliced on the bone, so everyone gets both the tender eye and the richer outer edge. See group dining and birthdays if you are planning the night around it.

The Wagyu Selection: Signature, Reserve, Trophée

For the top of the range we keep a Wagyu selection in three tiers, Signature, Reserve and Trophée, from 870K to 1,800K. Wagyu is defined by extreme marbling and a buttery texture; a little goes a long way, and it is best in smaller portions, cooked no further than medium-rare. Ask the team what is on the board that evening.

How to order a steak here

1. Say the doneness. Rare, medium-rare, medium. If in doubt, medium-rare for the tenderloin and rib eye, and let the tomahawk rest before slicing.
2. Build the table. A steak sits well among sharing plates: mezze to start, a salad alongside, and something sweet after. The menu has photos of every dish.
3. Pair it. Our red list runs from a Toscano Cabernet Sangiovese by the glass to Spanish Monastrell by the bottle, and if you prefer a cocktail with your beef, a Whiskey Sour or our Applewood Sour both stand up to it.
4. Come late if you like. The grill runs from 10 AM to 3 AM, seven days a week, and the house stays open around the clock, so a steak at midnight is a normal order, not a favour.

Berawa has plenty of places to eat; a serious steak, cooked properly and served late, is rarer. Reserve a table or message us on WhatsApp, and tell us if you want the tomahawk ready for the table when you arrive.