Our Meat and the Cuts We Serve

At Steak Club Leidse the meat comes first. Every cut starts as Black Angus beef, hand-selected by Chef Bas Kloosterboer, dry-aged in house and cooked over fire in our kitchen at Leidseplein. Whether you are after a tomahawk steak in Amsterdam, a well-marbled rib-eye or a classic entrecôte, this page walks you through the cuts we serve and helps you choose the right one for your evening.

Chef Bas brings more than 25 years in Dutch kitchens, including Hotel V and Marathonweg, and he chooses each cut for the way it rewards patience. For the full story behind the process, read how dry-aging works.

Dry-aging gives beef time. Over several weeks, moisture slowly leaves the meat and its natural flavour becomes deeper and more concentrated, while the fibres relax into a tenderness a fresh-cut steak rarely reaches. The outside develops a savoury, slightly nutty crust and the inside stays rich and yielding. It takes space, patience and a kitchen willing to wait, which is why you will not find it everywhere.

That is the short version. Timings, temperatures and the difference with wet-aged beef are all on our dry-aged steak page.

We keep the selection focused on cuts that benefit most from dry-aging, and on cuts that reward sharing when the occasion calls for it. Each one has its own character, and each one shows a different side of what dry-aging can do.

Entrecôte

The everyday benchmark, and the steak our guests order most. Entrecôte is served off the bone, with exceptional marbling, a firm texture and an intense flavour that dry-aging only sharpens.

Choose it when you want a classic steak done properly. One plate, no carving and nothing standing between you and the beef. If you are new to dry-aged meat, this is the natural place to start.

Rib-eye

Rib-eye is the cut for people who love richness. It is well-marbled throughout, with a central cap of fat that melts and bastes the meat as it cooks over the fire. The result is buttery and juicy from the first slice to the last. That fat carries the flavour, so it is worth eating rather than trimming away.

Looking for a rib-eye in Amsterdam before a concert at Paradiso or a show at DeLaMar? This is the steak that makes a weeknight feel like an occasion, and it pairs beautifully with a glass of red from the bar.

Côte de boeuf

Côte de boeuf is a bone-in rib-eye made for two. It arrives at the table whole and is carved beside you, so the steak becomes part of the conversation rather than just the main course. Cooking on the bone keeps the meat succulent and adds depth to every slice. Give yourselves time for this one, because it is a steak to linger over.

It is one of the great shared experiences in dining, and it suits a date night as well as a table of friends. Planning something bigger? Our group dinner at Leidseplein gives you room for larger tables across two floors.

Tomahawk

If you are looking for a tomahawk steak in Amsterdam, this is the one that turns heads on its way out of the kitchen. A tomahawk is the full rib-eye with a long, frenched bone left on. It is dramatic to look at and exceptional to eat, with all the marbling of a rib-eye and the extra flavour that comes from cooking on the bone.

It is built for sharing, which is exactly why it sits at the heart of our Meat Lovers’ Experience. Every Tuesday and Wednesday you can order a dry-aged tomahawk for two with a house bottle of wine for €116 per table. Bring an appetite, and someone to share it with.

Which cut should you order

Dining on your own or keeping it classic? Go for the entrecôte. Craving something richer? The rib-eye is your steak. Sharing with one other person? Order the côte de boeuf and let it be carved at the table. Celebrating, or simply very hungry? The tomahawk is your centrepiece. Whichever you choose, the kitchen recommends dry-aged steaks served medium-rare to medium for the best juiciness and depth of flavour.

Not in the mood for steak at all? More to Meat means exactly that, with fresh fish, vegan dishes and sharing plates on the menu too. Our menu changes with the seasons and the availability of specific cuts depends on what Chef Bas has selected that week, so view the menu and book your table for the night.