Indonesia

Indonesia's steak scene centres on Jakarta and Bali. Jakarta leans towards polished chophouses, dry-ageing specialists and international brands in its business districts, while Bali mixes beach-club grills, wood-fire restaurants and resort steakhouses, many cooking Australian beef and Japanese wagyu.

In Jakarta, Meatguy Steakhouse in SCBD Park is known for its Hanging Tomahawk, AGED+BUTCHERED ages beef in its own room at MD Place, and Altitude Grill serves 29-day dry-aged ribeye 46 floors above Thamrin. In Bali, Boy'N'Cow runs a dry-ageing room in Seminyak, Chupacabras grills Wagyu over a two-metre wood fire above the Sayan Valley, and Steaksmith cooks at the Renaissance Bali Nusa Dua Resort.

Book ahead in Jakarta for weekday dinners and in Bali for sunset tables. No Indonesian listing is confirmed halal and several are not halal, so check with the restaurant. Prices run from casual Bali grills under US$25 to upscale wagyu rooms at US$50–100 for a main steak.