Best Steak in Seattle

I AM NOT so much a meat eater. But a trip to Bateau could change that.


Here, you order your preferred cut off a long chalk board. All steaks are butchered in house, sold by weight and served á la carte.

The Dry Age Room

Since it takes 40 minutes to an hour to prepare the steaks, we wasted no time in placing our order. For a party of five we could either go with a couple of big cuts or a sampling of small cuts estimated about 6 ounce per person. We opted for the latter and entrusted our knowledgeable maître d for the selection.


Once that is out of the way, We proceeded to order drinks and appetizers. First came the amuse bouch – Beef short rib croquet topped with button mushroom truffle oil mousse, with a dollop of chive crème fraîche on the side. It was the perfect little bites.


For appetizer, we ordered Beef carpaccio with coffee aioli, celtuce, miner’s lettuce and onion ash.


Smoked Octopus with purple carrots, pine nuts, Arbequina olives and fried mint oil.


And the Bateau Salad – chickpeas, fresh & preserved vegetables, salami cotto, red wine-dijon vinaigrette.


The pickled salad won many praises.

With drinks and delicious appetizers, time flew. Before long, the steaks were delivered to our table. And they were perfect!


Here we have (from left to right)

(Gleason Ranch) 84 days dry -aged Sirloin Top smothered with Nori butter; (Ruby Range) 28 days dry-aged Ball Tip with Anchovy butter; (Ruby Range) Rump Tender with Preserved Lemon & Brown Butter; (Gleason Ranch) 21 days dry-aged New York Strip with Bone Marrow Butter.

We were in steak heaven! Each morsel was juicy, tender and flavorful.


Of course it won’t be Steakfrites without crispy crunchy fries.


And to throw in some greens – Cava-Butter Poached Cabbage, horseradish, chives and ikura.


As the evening progressed, the servers busy crossing out the already sold-out cuts. We were happy that we arrived early and had plenty of options.


For dessert,  whenever I see Boat Street‘s Amaretto Bread Pudding with Butter Rum Cream Sauce on the menu, I just have to have it.


Panna Cota rhubarb and pickled rose pedals was good, although I wasn’t keen on those pickled rose pedals.


Beignets came with a thick dark chocolate sauce so decadent that it qualified as a dessert on its own.


It was just another spring day in Seattle – started with rain followed by sunshine – the evening was cool but jubilant. We couldn’t believe that we actually felt good after eating so much meat (steak).


There are other good, more traditional steakhouses in Seattle. If you are looking for something more unique, I strongly recommend Bateau, I would go back in a heart beat.

Address: 1040 E Union St, Seattle, WA 98122
Phone: (206) 900-8699

21 thoughts on “Best Steak in Seattle

  1. Sitting here reading this right before lunch is hard, I am now so hungry and this all looks so delicious. Is it an easy walk from the Westlake Center area?

    Liked by 2 people

  2. I’ll have to remember this restaurant on a visit to Seattle. The steaks look wonderful but I’m afraid the Amaretto Bread Pudding with Butter Rum Cream Sauce had me drooling!

    Liked by 1 person

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