It’s almost a deadly treat. Of courses, steaks are good sources of protein, but many cuts are generally very high in fat and calories. Steaks are some of the unhealthy meats around. But this has not prohibited many from enjoying it. And this has not prevented many steakhouses in Singapore from finding more healthy options.
Traditionally, in many Singapore steakhouses, the classics have remained customer favorites. There are the American steak selections: prime stakes, tenderloin, boneless USDA prime rib, the five peppercorn rubbed prime strip, the petite filet, T-bone, New York strip, rib eye, and porterhouse which are staple in any Singapore steak restaurants. And then there are the Australian variety: Rangers Valley Angus T-Bone straight from Australia’s finest beef ranch in Rangers Valley usually seasoned with black lava sea salt and masterfully grilled over an open-flame charcoal grill to evoke that unique smoky, Australian outback feel and flavour. For those with European taste-buds, there are steak restaurants in Singapore that serve Italian bistecca alla Fiorentina, sliced bite-sized pieces, cooked medium-rare and served with roasted potatoes and cannellini beans with sage and chilli. For those with considerable appetite, there are Fiorentina style steak houses that serve massive wagyu steak served with a trio of sauces perfect for a group of hungry meat lovers. There are also French variants like Steak Frites, stake cuts smothered with secret sauce and paired with deliciously seasoned fries and fresh salad.
Recently, there are also new steak restaurants in Singapore that serve Japanese-inspired steaks like Japanese wagyu beef like succulent and tender Myazaki Grade A4 strip loin served with lightly salted, shoyu sauce or the ultimate mouth-watering A5 Kobe beef straight from the Hyogo Prefecture in Honshu, Japan for that authentic Asian taste and texture.
And there are the newer combinations. The OP rib, cuts that are dry-aged somewhere between 14 to 36 days, the Australian Angus beef filet mignon, the wagyu tomahawk and the royal treat of beef Wellington best enjoyed with Australian mushroom duxelle, parma ham and foie gras wrapped with puff pastry. For the meat-obsessed, fine beef cuts of Bedrock pepper steak and American grass-fed ribeye served with siding of mac and cheese plus a choice of drink from among a great selection of European whiskey or Italian wine labels that are now widely served in many steak restaurants in Singapore.
Recently however, steak house in Singapore have gone healthy most of them now serving 95 to 97 % lean cuts of flank, tenderloin, sirloin, filet mignon or top round roast. There are also a variety of more healthy preparations. The oven-cooked Philly Cheesesteak stuffed with Portobellos which replaces bread and mushroom with healthier ingredients like virgin olive oil, bell peppers, kosher salt, ground black pepper, provolone and parsley. Hibachi Steak Lettuce Wraps puts together choice Sirloin lean steak cuts with sesame seeds, sriracha, choled green onions, and rice wine vinegar. Many Singapore steak restaurants are now offering healthy side dishes like baby potatoes, minced garlic cloves, freshly chopped rosemary springs, babay argula, lemon slices, peaches, crumbled blue cheese, broccoli, arugala greens, watermelons, crutons, and assorted corn, vegetable salads or fruit salads.