We love meat and where else to find a tender, juicy steak than a steakhouse? Bangkok has quite a few and most are exceptionally good but the price points always kept us from trying them all out.

So when we got the opportunity to try out one Bangkok’s newest steak joint (thanks to a generous silent auction at SEEK magazine charity launch) we couldn’t pass it up.

Halfway down Sukhumvit soi 16, is a quaint restaurant in the name of U.S. Steakhouse and is by far one of the best steak places we have been to in a long time. Sure, we haven’t been to many to really compare but it does the trick for us and we would definitely recommend it to everyone.

Here’s why.

Firstly, the place isn’t over-hyped or overdone. It was quite and not pretentious at all like some of the steak places in hotels that we’ve been to. The decor is elegant yet simple and doesn’t overpower the entire food experience. The ambiance was very relaxing, indeed. I wish we were dressed more because it turned out to be quite a romantic night (minus the music that didn’t really go with the mood).

Secondly, The U.S. Steakhouse specializes in Certified Angus Beef, a standard that only 1 in 5 cattle earn. The offer three types of cuts –  New York Strip Loin, Rib Eye and Filet Mignon, each that come with an option of side dish (loaded baked potato, au gratin, wasabi mashed potatoes, traditional mashed potatoes or hand cut fries) and a choice of sauce.

We opted for a Rib Eye 230 gram with mushroom sauce and traditional mashed potato. The beef was cooked to perfect at medium-well done. It was tender and juicy only to be complimented by the mushroom sauce. In fact, we could have done without the sauce as well.

Our second main dish was a supposedly succulent Sea bass with homemade tartar sauce. I say supposedly, because it was not. It was slightly dry and had that “fishy” smell. This required all the tar tar sauce and still we did not finish it. I think the “focus on what you do best” quote is appropriate here.

As side dishes, we ordered a plate of spicy crab cakes (oh my God, the best we’ve ever had), sauteed mushrooms and creamed spinach. All were pretty good and paired well with everything, including the complimentary bottle of house white vino.

Finally, the owner, Don James who introduced himself to us as DJ is an American expat with an extensive knowledge of all things meat. The way he spoke to us, with kindness and excitement, really showed his passion for food and his restaurant. His friendliness and attention to customer service was equally matched with the staff as our waiter was very attentive to our needs. He also overheard us discussing about which meat to try and what the difference was between the different grades so he came running to provide assistance. To us, customer service is always more important than the food/product itself.