The Legend of Loetje’s Steak Bali

This exceptional recipe is a homage to Loetje’s famous steak, a culinary phenomenon that originated in the Netherlands. Back in the 1970s, the owner of a simple Amsterdam cafe named Loetje started serving this unique steak. It quickly garnered a cult following, with people traveling from all corners of the country just to experience its distinct flavor. What began as a humble cafe dish transformed into a national sensation, eventually leading to a chain of popular restaurants across the Netherlands. By following this carefully crafted recipe, you can recreate that authentic Loetje experience right in your own kitchen, bringing a piece of Dutch culinary history to your dining table.

But what exactly is the secret behind this iconic Dutch steak? It boils down to a few key elements that, when combined, create a truly unforgettable dish:

• Premium Beef Tenderloin: The foundation of any great steak is the cut of meat. Loetje famously uses beef tenderloin, known for its exceptional tenderness and fine texture. This ensures a melt-in-your-mouth experience with every bite.
• Margarine for Browning: While butter is often the go-to for frying steak, Loetje’s secret lies in using margarine. Margarine contains less water than butter, which allows for a higher smoke point and a more consistent, rich brown gravy. This unique choice contributes significantly to the steak’s signature flavor and the luscious sauce.
• Dynamic Frying Technique: Instead of letting the steak sit untouched, the tenderloin is kept moving in the pan. This technique ensures even browning on both sides, creating a perfect crust while locking in the juices.
• Perfect Doneness: Loetje’s steak is traditionally served medium-rare. This level of doneness maximizes the tenderloin’s succulence and flavor, making it incredibly juicy and satisfying.
• The Signature Gravy with Sambal: And then, of course, there’s the gravy – the real star of the show. After frying the steak, an Indonesian chili paste, specifically Sambal Oelek, is added to the skillet. This paste, known for its mild yet distinct spicy kick, transforms the pan drippings into a wonderfully flavorful sauce that you’ll want to savor to the very last drop. Many aficionados, myself included, love to dip slices of white bread into this irresistible gravy!

What You’ll Need for Beef Steak Bali

To embark on your journey to creating this incredible Beefsteak Bali, you only need a handful of high-quality ingredients. The precise quantities for each ingredient can be found in the detailed recipe card at the bottom of this blog post. Here’s a closer look at the essential components:

1. Beef Tenderloin: This is the prime cut for a reason. The tenderloin is the most tender and arguably the most prized part of the cow, offering an unparalleled buttery texture. While tenderloin provides the ultimate experience, you do have options. You can also use round steak, which is slightly less tender but still a good choice, or a regular steak, which will have more chew and texture. Keep in mind that the price typically reflects the tenderness, with tenderloin being the most expensive and regular steak being the most budget-friendly. Whichever you choose, ensure it’s a good quality cut for the best flavor.
2. Margarine: As highlighted, margarine is crucial for achieving that authentic Loetje gravy. Its lower water content compared to butter allows it to brown beautifully without excessive foaming, yielding a richer, deeper flavored sauce. For the best results, opt for a full-fat stick margarine. However, if you absolutely prefer or only have butter on hand, you can substitute it, but be aware that the gravy might differ slightly in texture and color.
3. Sambal Oelek: This Indonesian chili paste is the secret ingredient that infuses the gravy with its characteristic mild heat and depth of flavor. Sambal Oelek is primarily ground fresh red chilies with a little vinegar and salt, offering a clean, bright spice without being overwhelmingly hot. If you enjoy a noticeable kick, a tablespoon (or even two, like I do!) is perfect. If you’re new to sambal or prefer less spice, start with a smaller amount and add more to taste. For those who crave intense heat, you might consider a hotter variety of sambal, though Oelek is typically the traditional choice for this recipe. You can usually find Sambal Oelek in the international aisle of most grocery stores or Asian markets.
4. Salt and Pepper: Simple yet essential. Good quality coarse sea salt and freshly ground black pepper are all you need to perfectly season your tenderloin, enhancing its natural flavors.

How to Make Authentic Dutch Steak Bali

Creating this delicious Dutch Steak Bali is surprisingly straightforward, and with our detailed step-by-step guide, you’ll be serving a restaurant-quality meal in no time. For a comprehensive recipe with precise ingredient amounts and an easy-to-print format, please refer to the recipe card located at the very end of this blog post.

1. Bringing to Room Temperature & Seasoning:
   The first crucial step for a perfectly cooked steak is to remove it from the refrigerator at least 30 minutes before you plan to cook it. This allows the meat to come closer to room temperature, ensuring more even cooking throughout and preventing the outside from overcooking while the inside remains cold. Once at room temperature, pat the steak completely dry with paper towels. This is vital for achieving a good sear. Season one side generously with freshly ground black pepper and both sides with sea salt. The salt will draw out moisture, but then reabsorb into the meat, enhancing flavor.
2. Frying Your Steak to Perfection:
   Melt the margarine in a heavy-bottomed pan or cast-iron skillet over high heat. Wait until the foam subsides and the margarine begins to turn a light golden brown – this indicates it’s hot enough for searing. Carefully place the seasoned steak into the hot pan. A unique aspect of Loetje’s technique is to continuously move the steak back and forth in the pan. This constant movement helps to brown the tenderloin evenly on both sides, creating a beautiful crust through the Maillard reaction, which develops complex, savory flavors.
   Now comes the critical part: achieving your desired doneness. There’s a handy trick using your hand to gauge how cooked your steak is.
   1. Rare: Open your palm and relax your hand. With the index finger of your other hand, press the fleshy area between your thumb and wrist. This soft, yielding sensation is how a rare steak should feel when gently pressed in the pan. It should be soft but not completely spring back.
   2. Medium Rare: Gently touch the tip of your thumb to the tip of your middle finger. Now, feel the same fleshy area between your thumb and wrist with your other hand. It will feel firmer and spring back slightly. This is the ideal texture for a medium-rare steak, which is traditionally preferred for Loetje’s.
   3. Well-done: Bring the tip of your pinky finger to the tip of your thumb. Press the fleshy area once more. The meat will feel quite firm and offer little to no spring-back. This is the indicator for a well-done steak.

   Adjust your cooking time based on your preferred doneness, typically 2 minutes per side for rare, 3 minutes per side for medium-rare, and 4+ minutes per side for well-done, adjusting for steak thickness.

3. The Essential Resting Period:
   Once your steak has reached your desired doneness, immediately remove the tenderloin from the pan. Wrap it loosely in aluminum foil to create a warm tent. Allow the meat to rest for at least 3 to 5 minutes (or even up to 10 minutes for thicker cuts). This resting period is absolutely crucial. It allows the juices, which have been pushed to the center of the steak during cooking, to redistribute throughout the meat. The result is a much juicier, more tender, and flavorful steak. Skipping this step often leads to dry, tough meat.
4. Crafting the Famous Gravy:
   While the steak rests, it’s time to make the legendary gravy. Return the pan to the heat if it has cooled down. Add a tablespoon of hot water or a splash of beef broth to the skillet. Use a wooden spatula to scrape up all the flavorful brown bits (known as “fond”) from the bottom of the pan. These caramelized bits are packed with intense flavor and are essential for a rich gravy. Once the fond is loosened, stir in the Sambal Oelek. Mix thoroughly until the sambal is fully incorporated into the sauce. This quick process transforms the pan drippings into the iconic, spicy, and savory gravy that perfectly complements the tenderloin.
5. Serve Immediately:
   Unwrap your rested steak from the aluminum foil and place it onto your serving plate. Generously pour the warm, flavorful sambal gravy over the steak. Serve immediately with your chosen accompaniments.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I absolutely love seeing your culinary creations and frequently share the most beautiful photos from my followers! Did you enjoy this recipe? Then please consider leaving a rating on the recipe card below! Your valuable feedback helps not only me but also countless other home cooks searching for their next favorite meal.

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Dutch Steak Bali

Andréa