Which Large Steak Should You Order for Group?

Sep 17

Steak dining in Singapore is moving beyond single-portion cuts. Large steak cuts are meant for sharing across the table, offering higher meat volume, richer natural flavors, and an interactive dining experience for families and groups.

What Are Large Steak Cuts Best for Sharing?

Large steak cuts are heavy, bone-in or prime beef portions that usually weigh between 800 grams and 1.2 kilograms. Restaurants grill these large cuts whole and slice them tableside.

The two most popular large cuts for sharing in Singapore are the Tomahawk and the Porterhouse. Both cuts provide generous portion sizes, rich beef marbling, and distinct flavor profiles that satisfy groups of two to four diners.

What Is a Tomahawk Steak and Why Order It?

The Tomahawk steak is an extra-large, bone-in ribeye cut from the rib section of the cow. It gets its iconic name from the long, French-trimmed rib bone that resembles a axe.

Weight and Serving Size: Tomahawk steaks typically weigh between 800g and 1.2kg, making them ideal for groups of three to four people.
Flavor Profile: Cut from the rib primal between the 6th and 12th ribs, this steak features high intramuscular fat (marbling). As the fat melts during grilling, it produces a juicy texture and deep beef flavor.
Why Share It: Slicing the large ribeye tableside creates a visual centerpiece for group dinners, combining tender eye meat with a rich, flavorful outer cap.

What Is a Porterhouse Steak and Why Order It?

The Porterhouse is a classic T-bone cut taken from the short loin section of the cow. It features a iconic T-shaped bone that separates two completely different cuts of beef in a single serving.

Weight and Serving Size: A Porterhouse generally weighs between 600g and 1kg, making it perfect for two to three diners.
Flavor Profile: One side of the bone holds a flavorful, firm New York Strip, while the other side features a thick, tender Filet Mignon. To qualify as a Porterhouse, the Filet Mignon portion must be at least 1.25 inches thick.
Why Share It: It provides two distinct textures and flavor profiles in one dish, catering to diners who want bold, beefy flavor alongside those who prefer melt-in-your-mouth tenderness.

Where to Enjoy Large Sharing Steaks in Singapore?

One popular destination for large, shared steak cuts in Singapore is Barossa Steak & Grill, located at VivoCity. The restaurant focuses on charcoal-grilled Australian beef cooked in a high-heat Josper oven, which locks in juices while building a smoky outer crust.

Key Large Cuts at Barossa Steak & Grill

Australia Black Angus Tomahawk (1.2kg): A massive bone-in ribeye crafted for groups of three to four diners.
30-Day Dry-Aged Australia Black Angus Porterhouse (1kg): A thick-cut dual steak ideal for sharing between two to three people.

Why Dry-Aged Beef Tastes Better

Dry aging involves resting large beef cuts in a strictly controlled environment over several weeks. Moisture evaporates from the meat during this time, concentrating the natural beefy flavor while natural enzymes break down muscle fibers for maximum tenderness.

Frequently Asked Questions (FAQ’S)

How many people does a 1kg steak feed?

A 1kg bone-in steak typically yields around 600 to 700 grams of actual meat after accounting for the bone. This amount comfortably feeds two to three adults when paired with side dishes.

What is the difference between a T-bone and a Porterhouse?

Both steaks feature a T-shaped bone separating a strip loin and a tenderloin. However, a Porterhouse is cut from further back on the short loin and must feature a significantly larger portion of tenderloin (filet mignon) than a standard T-bone.

Is a Tomahawk steak just a ribeye?

Yes, a Tomahawk is a ribeye steak with the long rib bone left intact. While it tastes identical to a thick ribeye, the bone helps distribute heat during cooking and creates a visually impressive presentation.

How to Plan and Pre-Order a Sharing Steak

Because large cuts like the 1.2kg Tomahawk require precise heat management and longer grilling times, advance planning ensures the best dining experience.

Reserve Early: Book your table at least 24 to 48 hours in advance, especially for weekend dining.
Pre-Order the Cut: Inform the restaurant of your cut selection during reservation so the kitchen can prep and time your steak perfectly.