The Best Steak Houses in Siem Reap

Steak houses are popular choices for tourists as well as those who want to enjoy a fine-dining experience. Choosing a good steak from your menu is not that easy, though, so read along.

Beef Steak Types

Porterhouse

A stellar steak house in Siem Reap is sure to serve the king of steaks. With a thick cut and a lot of tenderloin, this double steak is best grilled, though there are tasty sautéed versions of it too.

T-bone

With a smaller size of filet mignon and tenderloin, T-bone steaks have a longer cooking time. They need to be carefully guarded and grilled at a medium-rare temperature.

Top Sirloin

Lean steak with no bone and tenderloin, top sirloin needs to be carefully marinated to make it juicier. Cubed top sirloin skewered with vegetables makes for a great grill.

Tri-Tip

The Santa Maria steak is affordable, tender and tasty. Well-Cooked tri-tip needs to be marinated and not overcooked.

Flank

A popular choice, Flank is a lip-smacking steak thanks to its bits of connective tissue. As it’s not a tender piece of steak, it needs to be marinated, broiled and cut thinly for serving.

New York Strip

A classic, tender, juicy and mouth-watering steak, New York Strip is usually grilled blue or rare. Many restaurants list this type of steak with other names, like strip loin or shell steak.

Filet Mignon

A juicy steak with no bone, Filet Mignon isn’t the most aromatic steak on the market. However, top steak houses in Siem Reap will spice it with unique aromas, or serve it wrapped in bacon.

Rib-Eye

A tender, succulent choice, rib-eye is boneless and has a quick grilling time.

Hangar

Although it’s not tender, the hangar is extremely appetizing. It needs to be marinated to make it moist, then grilled to medium-rare at a high temperature.

Flat Iron

Flat Iron is part of the blade steak top and boasts plenty of marbling, though it’s the finest cut you can find. Flat Iron is best served broiled.

Types of Meat Available

There are various types of beef that steakhouses in Siem Reap use.

Local Beef

Local beef is usually the most affordable and the freshest because of the short transportation time. By choosing a steakhouse which uses local beef, you can also support the local economy. While most farmers use natural fertilizers, local beef isn’t organic, so this might be a downside to some tourists.

Australian Beef

Australian beef is a quality product, though it’s the most expensive. Australian cattle roam free on huge pastures, so many beef suppliers sell organic meat. This type of beef is usually served in posh restaurants.

Asian Beef

Asian beef has the best of both worlds. This is a value for money type of beef, which you’ll find in medium-priced steakhouses. Some Asian beef might not be organic, though. The Asian cattle breeds also have tougher meat, so they’re best served rare or medium-rare.