21 Best Steak Restaurants in Bali 2026: Prices, Cuts & Deals

Ubud's dedicated wood-fire steakhouse sits on Jalan Raya Pengosekan and opens for dinner only. Everything that matters happens over the flames: steaks, seafood and vegetables all come off the wood-fired grill with a smoky crust, and the room is low-lit and intimate.

It's rated 4.7 on Google from almost 3,000 reviews, which makes it one of the best-reviewed steak dinners in Ubud. The food, wine and drinks menus were updated in August 2026 and are on its website.

Sumizen, inside the AYANA Estate in Jimbaran, is a Japanese yakiniku restaurant rather than a classic steakhouse: Wagyu and other premium cuts are grilled at your table over binchō-tan, Japanese white charcoal, with staff cooking for you.

All dining is in eight private chambers, each with its own balcony over a Japanese garden, led by Executive Chef Takumi Kimura. For the full experience, order the omakase, which needs to be reserved a day ahead.

Open since 2013, Barbacoa is one of Seminyak's most loved restaurants and a regular on the 50 Best Discovery list. Its Latin American kitchen cooks on an open-flame asado pit, a parrilla grill and a wood-fired oven, all burning rambutan and coffee wood.

Premium Black Angus and Wagyu steaks are the stars, with plenty to share around them. Many of the staff have been here for more than ten years, and it shows in the service.

Above KU DE TA on Seminyak beach, SALTLICK is a modern steakhouse that dry-ages its beef in-house and grills every cut over oak and applewood. Executive Chef Jeremy Hunt runs a menu priced per 100 g, from Stockyard Black Angus on the bone (dry-aged 21–31 days) to Kiwami Wagyu MB9+ and Miyazaki A5.

Coming solo or on a budget? SALTLICK 500 is a full steak dinner, steak, fries, greens and sauces, for IDR 500,000 net. Wednesday is BYO night, with corkage at IDR 100,000++.

On the fourth floor of Double-Six Luxury Hotel, The Plantation Grill is the hotel's 1920s-style grill room, with marble finishes, a vaulted double-height ceiling and tall windows facing the sea. Its speciality is dry-aged, imported meat cooked over custom coal and wood grills.

Order the dry-aged New York striploin on the bone (300 g) or the 600 g dry-aged T-bone, both grain-fed Black Angus, with béarnaise or chimichurri. A solo saxophonist or a soprano performs from 7 to 10 PM every night, and the dress code is smart casual.

Argentinian head chef and owner Mariano Vignoli runs this wood-fired grillhouse in Pererenan, with vegetables from the restaurant's own garden. Steaks come in 200 g portions of Black Angus and Wagyu, or as a kilo T-bone to share.

The Wagyu picanha MB6 is a standout Wagyu cut; the Black Angus ribeye MB4 is the classic. It's open for lunch too, with its own menu, and rated 4.9 on Google.

Inside W Bali – Seminyak, FIRE dry-ages and wood-fire grills Australian Black Angus and Wagyu, from Stockyard striploin to Kiwami fullblood Wagyu picanha MB9+, with the beach just beyond the terrace.

Its Fridays on Fire night (from 6 PM) is an all-you-can-eat feast with live grill stations, acoustic music and fire dancers, from IDR 950,000++; book two weeks ahead for 20% off. At lunch, a two-course set is IDR 499,000.

Seminyak's big-name steakhouse dry-ages its beef on site for at least 30 days and cooks it on a charcoal gaucho-style grill. The cuts come from Australia, the US and Japan, from Stockyard Gold ribeye to L Grow Wagyu MB9 and Miyazaki A5.

Upstairs, a mezzanine lounge does cocktails and cigars. It's rated 4.8 on Google from almost 9,500 reviews, the most of any steakhouse in this guide.

Tucked into a candlelit garden in Umalas, a few minutes from Seminyak and Canggu, Uma Garden cooks almost everything over wood, charcoal and ember. Head Chef Daniel Wibowo runs the kitchen, and the steak list is split into prime cuts, premium Wagyu and 20-day dry-aged beef.

His signature is the Australian chateaubriand (300 g, IDR 350,000); for a group, the dry-aged Prime Black Angus tomahawk is sold by the kilo. The same menu runs from lunch to late, and live jazz (Tuesday) and blues (Thursday) start around 7:45 PM.

The Bali outpost of Chef Andri Dionysius's Jakarta steakhouse (MDA Restaurants) mixes an American steakhouse with Asian yakiniku: chefs grill your order at the table. Beef comes from its on-site dry-ageing room, from 21 days up to a full year for the Wagyu ribeye MS7.

The dry-aged range includes a crossbred F1 Wagyu T-bone aged 60 or 180 days, Kiwami MS9+ top sirloin and Kagoshima A5. Don't skip the steak tartare with roasted marrow.

On Berawa Road in Canggu, Vore is a dark, low-lit grillhouse built around premium cuts and dry-ageing. Its Australian Angus is grain-fed MB2+ and dry-aged for 20 days, alongside Wagyu cuts up to MB9 and a 1.3 kg tomahawk carved at the table.

Share the 750 g rib eye on the bone with scorched bourbon butter, and add roasted bone marrow on the side. Cocktails are buy two, get the third free all night, and there's a kids' menu for younger diners.

On the second floor of LUXE Ubud, overlooking terraced rice fields 1.4 km from the Royal Palace, The Grill at LUXE is an intimate fine-dining steakhouse led by Chef de Cuisine Agus Kartika.

Every steak is served sliced with two sides and a sauce, from Australian Angus MB 3/4 to Wagyu MB 9+ striploin and Japanese A5 picanha from Tokushima. Cars stop 700 m away, so take the free scooter service from The Grill @ LUXE sign at the corner of Ubud Main Road and Kajeng Road.

Sanur's newest serious steakhouse opened in 2026 from the team behind Boy'N'Cow. Dry-aged Australian Black Angus and Wagyu and Japanese A5 cuts (Tochigi, Miyazaki, Kagawa Olive) go on the open grill, with Italian touches such as fresh pasta on the side.

There's a cocktail lounge on the second floor, and it already has a perfect 5.0 on Google from about 600 reviews.

A Sanur institution since 2000, Arena is an old-school pub steakhouse with 200 seats, pool tables, darts and live music on some evenings. It's the place for a hearty steak and a cold beer at fair prices.

The Beef Fillet Forestier with mushroom sauce is the crowd favourite; for something bigger, go for the Wagyu sirloin grade 5++ or the Steak & Prawn.

A smokehouse and grill on Petitenget that slow-cooks over aromatic coffee wood and makes its own sausages. Alongside the 12-hour smoked brisket, the steak list runs from Stockyard Gold striploin to King River Wagyu rump MB9+ and a kilo tomahawk for two or three.

It is rated 4.9 on Google.

The good-value pick in Seminyak: an Australian-style steak and burger house where most steaks are dry-aged Tokusen beef and come with potato wedges and a sauce. The Steak Frites, a 200 g dry-aged rump MB6 with fries, is one of the best-priced proper steaks in Bali.

At weekends its Steak & Sangria deal adds a glass of sangria for IDR 335,000++, and it's open late, until midnight.

Above the Ayung river valley in Kedewatan, Chupacabras is a South American steakhouse where prime cuts are slow-grilled over a two-metre Argentinian wood-fire grill. Argentinian-born Executive Chef Mauro Santarelli leads the kitchen.

Most of the meat is Australian. Come for sunset over the valley; it's rated 4.9 on Google from about 2,600 reviews.

ESKQ Bar Steak House is a steakhouse and wine bar on Babakan Road in Canggu, open since 2022. Its beef comes from Australia and the US, every cut is grilled over natural wood fire, and the cellar holds 50+ wines from 12 countries, many poured by the glass.

The Australian grain-fed striploin and ribeye are the best-value cuts. For a group, pre-order the 1.3–1.6 kg tomahawk, served with three sides and six sauces. The kitchen takes last orders at 1:30 AM, so it works for a late dinner.

Steaksmith is the steakhouse of Renaissance Bali Nusa Dua Resort, set in the resort's garden beside its Jungle Pool under a steeply sloped roof. Every steak is char-grilled over wood and natural charcoal, from Black Angus striploin and tenderloin to Carrara Wagyu rib eye MB7–8.

Each steak comes with one side and one sauce; the red wine bone marrow sauce and baked sweet potato on ashes suit the smoky cuts. For two or three people, share the Stockyard tomahawk, about 1.5 kg and priced per 100 g. It is dinner only, so book ahead.

The Big Meat is a steakhouse and butchery on Pererenan Beach Road in Pererenan. All of its beef is imported from Australia, and the menu runs from Angus and Wagyu cuts to 48-day dry-aged and 35-day wet-aged steaks, with chicken, pork, duck and burgers for anyone not on steak.

The 250 g Wagyu ribeye MB3 is the mid-range pick, and the Wagyu MB9 cut shows off the marbling. For a group, the 1.2 kg dry-aged bone-in ribeye MB6 is the showpiece. Sauces such as béarnaise and chimichurri are extra.

Facing Sanur beach from ICON Bali Mall, Blossom grills its steaks over an open wood fire and dry-ages its pasture-reared beef. The list is long: Australian Stanbroke and Kiwami, Indonesian Tokusen Wagyu, US cuts and Japanese A5.

The best deal is the daily lunch special from 12 PM, two courses for IDR 399,000++ including an Australian hanger steak, and there's an all-you-can-eat oyster hour from 4 to 6 PM.