In search of the perfect steak, Bushra Hakim discovered The Don Steakhouse in Janabiya.

here was once a time when all I ate was chicken. Then, one day, I gave in to a bite of red meat and haven’t looked back since. My mission to try some of Bahrain’s best steaks led me to the local favourite, The Don Steakhouse. Located at District 1 in Janabiya, it’s a no-fuss spot that’s clearly built for people who take their meat seriously.

Inside, the industrial design theme runs throughout, with dark colourways of blacks and browns. A mural of sculpted bulls, backlit in gold, is central to the room. The dark wood tables, olive-green leather chairs and warm amber lighting give the restaurant a comfortable yet elevated atmosphere. Details like exposed black piping and a glass floor inlaid with wood slices add a rugged charm that fits perfectly with its spirit.

We started our meal with the Wagyu Chowder, a creamy, comforting soup dotted with diced corn, carrots and a hint of brininess from black olives. The seared Wagyu striploin added warmth and depth, with its fatty bits melting beautifully into the base. Topped with paprika and olive oil, it was a hearty and rather luxurious twist on a classic chowder.

From the appetisers, The Don Beef Chow Chow instantly stole the spotlight with its theatrical presentation. Skewers of Angus Beef, brushed with the restaurant’s signature basting, were brought to the table alongside a flaming hibachi, where our lovely server Wajid charred them to perfection. Each bite was tender, smoky and melt-in-your-mouth delicious.

From the sharing plates, Heaven Tenderloin Bites were one of my favourites. Imagine bruschetta but topped with soft pieces of grilled Angus Beef instead of tomato. The toasted baguette had the perfect crunch, while chimichurri added a herby kick and caramelised onions brought a little sweetness. It really did live up to its name.

The Brisket Tacos were another exciting offering. Bite-sized hard shells filled with slow-cooked brisket, shredded lettuce, jalapenos, truffle mayo and bits of beetroot for crunch and colour. A squeeze of lime pulled everything together and cut through the richness nicely. The Lamb Chops were soft, fatty and full of flavour. The use of Bahrain’s popular black lemon gave a tangy twist that balanced out the gaminess of the lamb. It was definitely one of the items we could’ve easily had more rounds of.

Then came something unexpected: meat sushi. It’s a clever idea for anyone who doesn’t eat fish but still wants to join in on the fun. The Wagyu Striploin Maki Roll was made with seared Australian Wagyu, a miso-yuzu glaze and a touch of wasabi that definitely woke up the taste buds. The Heaven Crispy Shrimp Maki Roll was a favourite at the table – crunchy shrimp with orange tobiko and togarashi powder on top, rolled with avocado, cucumber, carrots, lettuce and red tanoki. It was light, fresh and a nice break from all the heavier dishes.

Then came the main event: The Don’s famous steaks. The menu offers both Wagyu and Certified Angus Beef (CAB) cuts, each distinct in its own way. Wagyu, known for its marbling, has fat that melts during cooking, creating a buttery texture and deep flavour. CAB, on the other hand, is leaner and more traditional, prized for its bold beefiness and tenderness. Think of Wagyu as luxury and CAB as comfort, both equally enjoyable depending on your mood.

The Wagyu Striploin was a beautifully marbled 7-8 grade cut, tender and soft with just the right amount of fat. Medium doneness is the way to go here to enjoy it at its best. The Ribeye Wagyu was even richer, 300 grams of buttery goodness that leaned more towards indulgent than lean.

The Full Slab CAB Ribs was impossible to ignore, a whooping 1.2kg of slow-cooked meat glazed in house-made sauce, served with a baked potato. Sticky, savoury and smoky, it was extravagant in every sense. The Beef Cheek Wagyu arrived next, with a pair of metal claws, it revealed a gooey, fall-apart interior. The meat was incredibly soft, paired with a spicy-sweet barbecue sauce and served with corn ribs. Messy, rich but very satisfying. For those who prefer less fat, the Tenderloin CAB steaks were an excellent contrast. Lean, flavourful and perfectly seared, they’re ideal for anyone who finds Wagyu a little too rich.

My personal favourite, though, was the Skewer Wagyu. Sirloin Wagyu cubes hung from an upside-down skewer and were torched right at the table. Every bite burst (quite literally) with juices and flavour. It was downright addictive, and I had to stop myself from reaching for another one. The Skewer Picanha, the Brazilian cut known for its thick fat cap, followed. Charred and served with rice and sauce, it offered that satisfying crispiness that comes only from fire and fat working together. Finally, the 1.2kg Tomahawk CAB made its theatrical entrance, flame-thrown at the table, the fat practically falling apart with every slice. It was primal, indulgent and the perfect finale to a meat-centric feast.

By the end of it all, the table had gone quiet. Everyone was too busy savouring the flavours to speak. This only meant that The Don Steakhouse doesn’t do gimmicks, it simply celebrates good meat in all its glory.

GO: CALL 3975 3770 FOR MORE INFORMATION OR TO MAKE A RESERVATION.