A refined dining experience punctuated with exceptional steaks was enjoyed by Lawson Misquitta at the newly opened Big Texas Steakhouse.

Located in the heart of Adliya, Block 338 is the famous dining district home to a variety of restaurants that appeal to a broad range of tastes. Ever evolving, there’re always exciting eateries opening here. Recently, I had the pleasure of dining at one such place.

Stepping into the spotlight and raring to make its mark on the block is the new upmarket restaurant – Big Texas Steakhouse (BT Steakhouse).

On arrival, a favourable impression was made right off the bat owing to the fact that the outlet has its own private parking just beside the property.

Once inside, we were immediately grabbed by its elegant and classy décor. The mirrored walls, beautiful chandeliers and long draping curtains dressed the space with an effortlessly stylish and modern ambience. The room further extended to a moderatesized outdoor dining area. Then there’s an impressive first floor section that boasts a large bar with ample seating. Finally, BT Steakhouse also has a rooftop area that’s currently under works and is set to open post Ramadan.

As we took our seats, the warm staff attended to us and made suggestions from the exciting menu. We were first offered a breadbasket accompanied with delicious butter, followed by a colourful looking plate of Caprese. Generous servings of marinated bocconcini were carefully surrounded with slices of ripe, red heirloom tomatoes, a handful of rocca leaves and topped with sweetly herbaceous basil gel and tomato cream. Combined in a bite, it amounted to an artful balance of flavours.

Next came the lavish Lobster Bisque. Presented gracefully and constructed at the table, the waiter poured the soup into a bowl full of succulent lobster pieces. The wonderful theatrics were swiftly followed by us immediately relishing this smooth, buttery and deeply flavourful sauce that was elevated with the generous portions of lobster meat that delivered on both texture and taste. The final appetiser was the highly recommended Char-grilled Spanish Octopus. It took me one bite and I explicitly understood why this is certain to become a crowd pleaser. The octopus is painstakingly and carefully sous vide at a set temperature for several hours (the chef has this expertly figured out to the tee). It’s then rubbed in garlic butter and grilled on an open fire to achieve that optimum char that completely enhances the taste profile. It’s paired with celeriac purée that brings a subtly sweet and nutty flavour. But wait, it gets even better. Accompanying this was one of the best potato preparations I’ve ever had the chance to taste – layered potatoes. Beautifully fluffy on the inside and impossibly crisp on the outside, you’d genuinely have to taste this to believe it. Diverse and stimulating, the flavours here combined harmoniously into the perfect morsel.

We then received a round of refreshingly vibrant mocktails that were meticulously concocted using flavours such as passion fruit, kiwi, raspberry and peaches. The restaurant also offers a large selection of grape and special beverages for the discerning customer.

Back perusing the menu, we were gearing up for the reason we made this trip – to sample the steaks. While doing that, we were visited by BT Steakhouse’s Executive Chef and General Manager, Paul Gindra. Very friendly, he welcomed us to the restaurant, enquired about our experience so far and helped us decide on our steaks for the night, ensuring we made the best choice.

It didn’t take long, and we were soon served our delectable cuts. We opted for the 500g T-bone and the 450g Short Loin with bone-in. BT Steakhouse uses only USDA Prime Beef, ensuring high-quality with plenty of marbling, and then masterfully grills them on an oak wood open fire. The results speak for themselves, as both the steaks had a deeply browned crust, with a crackling crispness and a satisfyingly intense roasted flavour. This was achieved by basting the meat with a mixture of rendered dryaged fat, along with clarified butter. Cooked to medium-rare perfection and seasoned sublimely with just salt and pepper, the steak was rich, buttery and exquisitely tender on every bite.

For the T-bone, we added a little surf on the top with a delicious whole lobster tail, because why not? While for the Short Loin, we picked a special compound butter that’s prepared using smoked brisket, cut-up and then mixed with fresh truffles from Italy. Slathered on the steak right after it comes off the grill, it melts and imbues the meat with a deeply savoury and umami flavour. We also picked a few sides, including the smoked mushroom and layered potatoes, once again, but this time prepared using duck fat and a highly enticing Black & Blue sauce – made combining blue cheese and a variety of peppercorns. All of which were absolutely great.

With minimal space left for dessert, the Honey and Saffron Panna Cotta was the ideal light option. The soft, milky pudding was served atop a praline of roasted hazelnut and with a perfectly zesty citrus sorbet.

BT Steakhouse is a truly exceptional destination for steak lovers. Offering a great setting, wonderful service and outstanding food, you might soon find it becoming your favourite new meat spot. ✤

GO: CALL 3649 5222 FOR MORE INFORMATION OR TO MAKE A RESERVATION.