One of the most-ordered cuts. USDA Prime from the USA has excellent marbling. The ribeye cap specifically has more connective tissue and fat than the loin, making it ideal for charcoal cooking. The crust develops from high heat, the interior stays rare. Multiple reviews cite this as the perfect introduction to The Steakhouse's philosophy.
Tips from diners
The lunch set offers this cut at a reduced price. Best value for fine dining prime rib on the island.
The flagship beef of The Steakhouse. A5 Wagyu has the highest marbling grade and butter-soft texture. Amine selects these cuts first-hand during sourcing trips. Grilled over charcoal to a precise temperature that renders the fat while keeping the meat rare. Reviewers note this is the benchmark for what Wagyu can be when paired with charcoal cooking.
Tips from diners
Ask Amine to select the cut for you — the meat differs week to week and he knows which is prime that day.
An unusual feature for a steakhouse. Instead of simple greens, the salad bar offers cured meats, fresh seafood like crab and shrimp, seasonal vegetables, and house-made dressings (including a smoked vinaigrette that mirrors the charcoal grill philosophy). Reviewers note this is not an afterthought but a central feature designed to balance the heaviness of steak.
Tips from diners
Non-steak eaters can build a full meal from the salad bar alone. It's not 'sides' — it's a designed component.
Baked to order. A large plate-sized cake with a center that flows when you cut into it. The chocolate uses beans grown in volcanic regions, giving it a smoky undertone that mirrors the charcoal grill philosophy of the restaurant. Served with premium ice cream. Reviewers consistently note this is one of Hong Kong's finest chocolate desserts.
Tips from diners
Order at the start of dinner so it bakes while you eat — timing is essential to the molten center.
One of Amine's curated selections from Italy. The heritage breed has different fat distribution than American Prime. Dry-aging intensifies umami and concentrates flavor. The T-bone structure means you get two different muscles in one cut — tender loin and richflavor rib. Reviews consistently call this the most memorable cut on the menu.
Tips from diners
Order this if you want to taste how terroir affects beef — Italian heritage breeds taste distinctly different from American Prime.
The Steakhouse reopened under the Regent Hong Kong banner in 2024 with a refined yet fire-driven approach to fine dining. The restaurant holds one of Hong Kong's few licenses to operate a natural charcoal grill in a fine dining setting — a rarity that shapes the entire concept. Meat Master Amine Errkhis curates beef from Spain, Italy, USA Prime, Australia, Japan, and Korea. Dry-aged on premises, each cut is selected first-hand without middleman sourcing. The restaurant ranked 80th on the World's 101 Best Steak Restaurants in 2025.
Book 2-3 weeks ahead for dinner. Lunch reservations are easier to secure. The dining room fills quickly given the location and novelty of charcoal grilling.
Request a table by the window for views over Victoria Harbour. The setting is part of the experience — tall windows, sleek modernized dining room, and unobstructed harbor backdrop.
Plan HKD 1200-1800+ per person including appetizers, steak, salad, sides, and dessert. This is celebration-level dining.
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