For Tables that Love to Share
Large-format steaks are particularly suited to group dining because they offer both scale and variety. At SALTLICK, several cuts from the Josper and Parilla grill are specifically designed to be enjoyed collectively, whether between two guests or a full table
The restaurant’s menu focuses on premium beef, carefully sourced and aged, then cooked over woodfire to highlight natural flavour.
31-Day Dry-Aged Porterhouse
One of the most popular steaks for sharing at SALTLICK is the 31-day dry-aged Porterhouse on the bone.
This cut combines two distinct muscles:
- Tenderloin — delicate and buttery
- Striploin — firmer with deeper beef flavour
Because the porterhouse contains both sections, it allows diners to experience contrasting textures within the same steak. The dry-ageing process intensifies flavour while maintaining tenderness, making it a natural centrepiece for group dining.
When grilled over the Josper oven at SALTLICK, the porterhouse develops a deep crust while preserving the juiciness inside.
21-Day Tomahawk on the Bone
For diners seeking a dramatic presentation, the 21-day Tomahawk steak is one of SALTLICK’s most impressive sharing cuts.
The long rib bone gives the steak its signature appearance, but the true appeal lies in its marbling. As the steak cooks over fire, the intramuscular fat melts gradually, creating rich flavour and remarkable tenderness.
Tomahawk steaks are typically large enough for several diners, making them ideal for celebrations or relaxed group dinners at SALTLICK.
31-Day T-Bone Steak
The 31-day T-bone sits somewhere between the porterhouse and striploin in structure and flavour.
Like the porterhouse, it contains two muscles separated by bone, though the tenderloin portion is slightly smaller. The striploin side delivers bold beef flavour, while the tenderloin adds a softer, more delicate bite.
When sliced and served across the table, the T-bone offers variety without overwhelming richness, making it a balanced option for groups dining at SALTLICK.kitchen, allowing steaks to develop the rich crust and smoky depth that diners associate with a classic steakhouse experience
Ribeye Pureblood Black Angus
Another standout option at SALTLICK is the Ribeye Pureblood Black Angus.
Ribeye is prized for its marbling, which produces a luxurious texture and deep flavour when cooked over flame. Unlike leaner cuts, ribeye remains juicy even when sliced and shared between several diners.
The ribeye served at SALTLICK comes from carefully selected Angus cattle and is grain-fed for extended periods to enhance both tenderness and flavour.
Chateaubriand for Elegant Sharing
For a more refined group experience, SALTLICK also offers Chateaubriand, a thick centre-cut portion of tenderloin designed specifically for sharing.
Chateaubriand is known for:
- exceptional tenderness
- subtle, refined flavour
- elegant presentation when carved tableside
Because it contains very little fat, this cut emphasises the natural quality of the beef and the precision of the grill.
At SALTLICK, Chateaubriand is often chosen by couples or smaller groups who prefer a leaner steak without sacrificing tenderness.
Japanese Wagyu Cuts for Special Occasions
For diners seeking something truly indulgent, SALTLICK also offers Pureblood Japanese Wagyu genetics, including cuts such as Craft Striploin Japanese Black Wagyu and Pillow Steak.
Wagyu beef is renowned for its intense marbling and buttery texture. When grilled over woodfire, the fat renders gently, producing an exceptionally rich flavour.
Because Wagyu is highly luxurious, it is often best enjoyed shared in smaller slices, allowing everyone at the table to experience its unique texture without overwhelming the palate.
At SALTLICK, these Wagyu options provide an elevated alternative to traditional steakhouse cuts.aration straightforward, chefs allow diners to experience the full spectrum of flavour that well-raised beef can provide.
Picanha: A Favourite for Steak Enthusiasts
Another distinctive option on the SALTLICK menu is Picanha Pureblood Black Angus.
Picanha is a cut traditionally celebrated in South American grilling culture. It is recognised by its thick fat cap, which renders slowly during cooking and enhances flavour.
When sliced against the grain, picanha produces tender pieces with a pronounced beef character. For groups who appreciate robust flavour without excessive marbling, this cut offers an excellent balance..
Beyond Steak: Woodfired Seafood for the Table
While steak is the highlight of SALTLICK’s grill menu, the restaurant also offers woodfired seafood designed for sharing.
Options such as:
- Freshly Caught Line Fish
- Jumbo Prawn Platter
- Ocean Mixed Grill with octopus, scallops and prawns
Sharing Steak as a Dining Experience
Large cuts encourage diners to slow down and enjoy the process of eating together. Plates are passed, slices are compared, and conversation flows naturally around the table.
Restaurants such as SALTLICK embrace this philosophy by offering steaks that are intentionally generous, designed to be carved and enjoyed collectively.
Rather than ordering individual dishes, guests can choose one or two impressive cuts and experience the meal as a shared centrepiece.
Frequently Asked Question
Which steak is best for sharing at SALTLICK?
The 31-day dry-aged Porterhouse and 21-day Tomahawk are two of the most popular sharing steaks because of their size, flavour and presentation.
What is the difference between a T-bone and a porterhouse?
Both cuts contain tenderloin and striploin separated by bone. The porterhouse has a larger tenderloin section, making it slightly more luxurious.
Is Wagyu suitable for sharing?
Yes. Because Wagyu is very rich, it is often best served in small slices shared among several diners.
What makes woodfire cooking special for steak?
Cooking over charcoal allows the steak to develop a caramelised crust while absorbing subtle smoky flavour.
Can groups order seafood alongside steak at SALTLICK?
Yes. SALTLICK offers several woodfired seafood platters that complement the steak menu and work well for sharing.
Reserve your table via the links below and enjoy Bali’s best dry-aged steaks.
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