The Legend of Loetje’s Steak Bali: A Dutch Culinary Icon

This legendary recipe draws its inspiration from Loetje’s famous steak, a dish that began its journey to stardom in the 1970s. What started as a simple offering at Cafe Loetje in the Netherlands quickly evolved into a national phenomenon. People from all corners of the country, and even beyond, flocked to the cafe just to experience this uniquely delicious steak. Its reputation grew by word of mouth, solidifying its place as a must-try Dutch delicacy. By recreating this recipe, you’re not just cooking a meal; you’re bringing a piece of Dutch culinary history, a truly authentic Loetje experience, right into your own kitchen.

But what exactly is the secret behind this iconic Dutch Steak? It’s a combination of simple yet ingenious techniques and carefully chosen ingredients that elevate a basic beef steak into something extraordinary. Understanding these core principles is key to replicating the authentic Loetje taste.

Unveiling the Secrets of a Perfect Dutch Steak

• Premium Beef Tenderloin: The Foundation of Tenderness
  First and foremost, the choice of meat is paramount. Loetje’s uses beef tenderloin, and so should you. This cut is celebrated for its unparalleled tenderness and exquisite flavor, making it the most delicious choice for this recipe. While you can opt for round steak or regular steak as alternatives, be aware that they offer slightly less tenderness and more texture. The tenderloin ensures that melt-in-your-mouth experience that defines Loetje’s steak. Always aim for high-quality meat for the best results.
• The Margarine Magic: Crafting the Signature Brown Gravy
  Perhaps the most surprising secret lies in the fat used for frying. Instead of traditional butter, this recipe calls for margarine. The reason is simple and brilliant: margarine contains significantly less water than butter. This lower water content prevents the fat from splattering excessively and, more importantly, allows it to brown beautifully, creating a rich, deeply flavorful gravy that’s golden brown and utterly addictive. This brown gravy is a hallmark of Loetje’s steak and contributes immensely to its distinctive taste.
• The Art of Pan-Frying: Even Browning and Flavor Development
  When it comes to cooking the steak, Loetje’s technique involves more than just searing. As you place the tenderloin in the hot pan with melted margarine, the key is to keep it moving. Continuously shifting the steak ensures even browning on both sides, creating a beautiful crust and locking in the juices. This active frying method is crucial for developing a consistent flavor and texture across the entire surface of the meat.
• Achieving the Perfect Doneness: Medium-Rare Perfection
  For the ultimate Loetje experience, the steak should be served medium-rare. This doneness level ensures maximum tenderness and juiciness. While personal preference varies, aiming for medium-rare will allow you to truly appreciate the quality of the beef and the richness of the gravy. We’ll share a handy tip later to help you achieve your desired doneness every time.
• The Signature Sambal Gravy: A Taste of Indonesia
  And then, of course, there’s the gravy – the element that ties everything together. After the steak is cooked, the pan is deglazed, and the star of the sauce is added: Sambal Oelek. This Indonesian chili paste is unique because it’s mild yet vibrantly spicy, infusing the gravy with a wonderfully complex and flavorful kick. This savory and subtly spicy sauce is so delicious that you’ll want to finish every last drop. Many connoisseurs even dip slices of white bread into the gravy to ensure no flavor goes to waste – a truly essential part of the Loetje experience!

What You Need for the Perfect Dutch Steak Bali

Crafting this incredible Biefstuk Bali requires a concise list of high-quality ingredients. While the full, precise amounts can be found in the recipe card at the bottom of this article, here’s a breakdown of the key components and why they are essential:

1. Beef Tenderloin – As mentioned, this is the most prized and tender cut from a cow, ensuring a luxurious texture. Its fine grain and minimal connective tissue make it ideal for quick cooking and a truly melt-in-your-mouth experience. While pricier, the tenderloin delivers the authentic Loetje’s experience. If budget is a concern, you can use round steak (slightly less tender) or a good quality regular steak (more texture), but be aware that the final texture will differ.
2. Margarine – The secret to that exquisite brown gravy. Margarine has a lower water content than butter, allowing it to brown beautifully and create a rich, flavorful sauce without excessive splattering. If you must, unsalted butter can be used as a substitute, but the gravy might not achieve the same depth of browning.
3. Sambal Oelek – This Indonesian chili paste is the heart and soul of the gravy’s unique flavor profile. It provides a balanced heat and a depth of savory taste that is crucial for the Biefstuk Bali. For those who enjoy a moderate spice level, a tablespoon or two is perfect, just as I prefer. However, you can start with less and adjust to your taste. If you’re a true chili enthusiast and prefer a significantly spicier kick, consider using Sambal Badjak for a more intense heat and a slightly different flavor complexity.
4. Salt & Ground Black Pepper – Essential for seasoning the steak to perfection. Simple yet vital, they enhance the natural flavors of the beef and create a delicious crust when searing.

Ensuring you have these five core ingredients on hand is the first step towards recreating this magnificent Dutch classic. Each plays a critical role in developing the distinct taste and texture that makes Loetje’s Steak Bali so memorable.

How to Make Authentic Dutch Steak Bali: A Step-by-Step Guide

Preparing this famous Dutch steak is surprisingly straightforward, and with our detailed steps, you’ll be serving up a restaurant-quality meal in no time. For the exact quantities and a printer-friendly version of this recipe, please refer to the comprehensive recipe card located at the very end of this blog post.

1. Bring to Room Temperature and Season – The first crucial step for a perfectly cooked steak is to remove it from the refrigerator at least half an hour, or even an hour, before you plan to cook it. This allows the meat to come to room temperature, ensuring that it cooks more evenly from edge to center. Pat the steak dry with paper towels to remove any excess moisture; this helps achieve a better sear. Then, season one side generously with freshly ground black pepper and both sides with a good pinch of salt.
2. The Searing Process – Place your frying pan over high heat and add the margarine. Allow it to melt completely. You’ll know it’s ready when the foam disappears and the margarine starts to turn a delicious nutty brown color. This indicates it’s hot enough for searing. Carefully place the seasoned steak into the hot pan. The key here, just like Loetje’s, is to keep the steak moving. Don’t let it sit still; gently slide it back and forth to ensure it browns evenly and develops a beautiful crust on both sides. Once a good sear is established, reduce the heat to medium. Now, cook for your desired doneness:
   1. Rare – Cook for approximately 2 minutes per side. To check, open your palm and press the index finger of your other hand between your thumb and the fleshy area at the base of your wrist. The steak should feel similarly soft but without completely springing back.
   2. Medium Rare – Cook for approximately 3 minutes per side. To check, gently press the tip of your thumb against your middle finger and feel the area between your thumb and wrist. It should feel firmer and spring back slightly. (For medium, use your ring finger instead of your middle finger).
   3. Well-done – Cook for approximately 4 minutes per side. To check, hold the tip of your pinky finger against your thumb and feel the area between your thumb and wrist. The meat should feel very firm and hardly spring back at all.
3. The Essential Resting Phase – Once your steak has reached your desired doneness, immediately remove it from the pan. Wrap the tenderloin loosely in aluminum foil to create a warm tent. Allow the meat to rest for at least 3 to 5 minutes. This resting period is critical as it allows the internal juices, which have been pushed to the center during cooking, to redistribute throughout the entire steak. The result is a much more tender, juicy, and flavorful piece of meat.
4. Crafting the Signature Gravy – While the steak rests, it’s time to make the magical gravy. Return the pan to medium heat. Add a tablespoon of hot water to the pan to deglaze it, using a wooden spatula to scrape up all those flavorful browned bits (fond) stuck to the bottom of the pan. These bits are packed with flavor and are essential for a rich gravy. Once deglazed, stir in the Sambal Oelek. Mix it thoroughly with the pan juices and fond. This creates the wonderfully savory and subtly spicy sauce that defines Biefstuk Bali.
5. Serve and Enjoy! – Unwrap the rested steak and carefully place it onto your serving plate. Generously pour the rich, aromatic sambal gravy over the tenderloin. Serve immediately and prepare for an unforgettable meal!

Following these steps will ensure you create a Biefstuk Bali that rivals the famous original. Enjoy the process of cooking and the delightful reward!

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

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Dutch Steak Bali

Andréa