The Black Angus Ribeye

$21.00 ยท 67 Reviews

I always feel bummed when my steaks are so fatty. I'm the kind of person that takes time to cut away the fats that I can remove.... This was the fattiest steak I've eaten in my life & we're not taking marbling. #sad

The previous seared Black Angus Ribeye Steaks ($22++) I'd eaten here were alright; great texture - & today's was no exception in that regard, but dat fat tho.

The free raclette promotion also wasn't great - the cheese having hardened already when I tucked in. But, no matter - since it's free & a solid piece, I just moved it to one side.

๐Ÿ’ณ Accepts credit cards
๐ŸŒฌ Air-conditioned seats only
๐Ÿ–ฅ Accepts reservations - I used Chope
๐Ÿ“ฑ FavePay 10% rebates

Amazing steak at a reasonable price. Perfectly cooked to medium rare and it is almost melts in our mouth. Definitely feel the Mooo Mooo here.
A touch truffle mustard is good, however the steak with a sprinkle of Maldon salt is already good enough.
I just wish there was some fries to dip with the generous truffle mustard sauce. Yum yum.
#chubbybotakkoala #burpple #whati8today #whatiate #singaporerestaurant #hungrygowhere #igsg #igsgfood #sgig #sgigfood #sgblogger #instafoodsg #instafood_sg #instayum #lifeisdelicioussingapore #sgfoodporn #sgfoodies #sgeats #singaporeinsiders #huffposttaste #steak #STfoodtrending #thebetterfield #blackangus #ribeyesteak #ribeye #steakporn

Following in the footsteps of that one place which shall not be named that committed suicide by social media, the Betterfield is letting you slide some golden sticky icky onto anything you so desire for an additional charge of $10.

Of course, since it's the Betterfield, I had to have it on their exquisite Black Angus ribeye. While I was a little disappointed that the cheese had already hardened into a semi-coagulated blob atop the steak and was no longer runny liquid gold, there was no denying that it was still absolute cheesy deliciousness, being thick, creamy and slightly bitter as I stretched it out upon the steak.

As for the Black Angus itself, it has upheld standards well, being tremendously tender and juicy at a perfect medium rare, while the exterior was charmingly crusted, imparting even more flavor and a mildly crisp texture to the steak, which was just chock full of heavy, beefy sumptuousness.

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Pretty good though not as great as I expected. We also ordered the mushroom risotto which everyone liked, and the duck fat potatoes which were just alright, kinda dry. Wish we ordered the brie for starters instead. There was an event in one half of the resto when we went so service was a bit erratic. The chef was really friendly though! The place was huge but lacking in ambience.

Really liked the food and environment. The tables were very spaced out which I like because you're not too near strangers. Ordered the duck fat potatoes ($16) and the sauce, nacho cheese and potatoes was great. If you like crispy shredded duck meat, you'll like this extra much. Then I got the 200g of black Angus ribeye ($22) which I think started of good but the portion was way to big for 1 person. So got too full and tired of chewing in the end.

#betterfield #burpple #howtonotbefat

The dish looks awfully simple.. Yet again, steak is best served simple :). I got my steak medium rare (best way to have steak)..the meat was tender and flavourful but I would have definitely preferred it more moist.
But the mustard (was it mustard? Truffle mustard?) was super good that my dear friend @happypositiveangel finished hers and stole from my other colleague. Haha.. Overall 3.7/5 and service could have been much better but certainly worth it for $17.90.

#steak #betterfield #burpple

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Apparently, as I've been told, The Betterfield fares better in the steak department than the risotto department, and I'm glad to prove this rumor right.

They field two excellent types of steak, one being Australian wagyu with a MBS of 4, and sublime black angus steak that's been fielded on this plate. This is undoubtedly one of the better beef offerings that's being fielded in Singapore, thanks to the tremendous tenderness of the steak, and the marvelous truffle mustard flanking the steak.

The black angus is rich and full flavored, thanks to all that marbled fat within, and every bite is packed full of juicy, fatty and tender bovine, bringing untold amounts of joy to my inner carnivore. The sea salt that's been evenly sprinkled atop the steak doesn't just add saltiness, it brings out the beefy flavors and richness of the steak even more. And when paired up with that decadent truffle mustard on that side, one gets catapulted onto the peaceful plains of beef nirvana in a bite or two.

Make no mistake, on the beefy battlefield between establishments fielding their own steaks, one is hard pressed to find a place that does divine bovine better than The Betterfield.

Loving the new spacious location! But I felt that the standard of the beef has dropped though :/ my beef was unevenly cooked - outside was slightly brown but inside was raw and chewy - had to bring it back to be cooked for a little longer. Meat was also a bit too beefy ๐Ÿ˜” my mom was saying that the cut of the beef was not very good so hopefully this was just an off day! Truffle mayo is as good as always though. -
HTW: 3 / 2 / 4 โ€ข
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โ€‹Beefy, bloody and bizarrely hard to get right, steak has an appeal far beyond the average piece of meat for me. The best steak I ever ate was my first Wagyu steak. The year was 2007, and it was served at a little-known diner called Astons Specialties at East Coast Road that would soon become a household name synonymous with quality and affordability steaks. Weighing 250g and priced at $150, the Grade 11 Wagyu striploin steak arrived perfectly pink in the middle, and it delivered flavour, tenderness and juiciness in a combination. Nearly a decade after eating it, I'm still moved by the memories of the experience.

So when I heard about the wallet-friendly ribeye steaks of quality at The Betterfield, I couldn't help but be reminded of Aston and its humble beginnings. And I knew I had to check this place out.

Recently relocated from Waterloo Street to High Street, the down-to-earth joint is sparse-to-brutal, with plain walls done in white, the service counter is canteen-ish, the square table on a single pole with four chairs around it just isn't the inviting place to spend time. In restaurant terms, it leaves something to be desired.

I ordered the MBS 4 Australian Wagyu Ribeye, and was surprised when told the dish would be finished by the chef at the tableside - a service often reserved for fine dining. The hefty piece that arrived at the table was carved into thick slices and torch-flamed. Trust me, there's nothing quite like a meal and a show. But here's the thing - it was pulled off with a feeble presentation on a metal trolley. To make matter worse, instead of enjoying the delightful aroma wafting from the torched meat, I had to suffer the stink of cigarette smoke from the server. Anyone can put on a suit but wearing it well is another story.

And the taste of this ribeye? Unctuously tender but lacking in flavour. Typically a ribeye would pack a 'beef-y' flavour because it's marbled with fat. And we know fat is flavour. Is it why the truffle mustard and sea salt were offered to complement the meat, I wonder.

๐Ÿ—’ MBS 4 Australian Wagyu Ribeye - 200g, ($42)