Ruki’s KitchenPhotograph by The Sintoses Steak doesn’t come only as a seared single cut. Atlanta’s diverse restaurants feature countless takes on steak that incorporate all manner of preparations and accompaniments. Here are a few of our favorite international specialties:  Lomo saltado Tio L ucho’s (Peruvian), Poncey-Highland Chef Arnaldo Castillo’s lomo saltado is coated with baking soda and egg whites, stir-fried with red onions, then simmered in lomo sauce (a blend of soy sauce, seasonings, and Peruvian chili pepper paste) and tomatoes. It’s served over crispy fries. Sega tibs Ruki’s Kitchen (Ethiopian), Peoplestown Inside Terminal South’s food hall, Ruki’s Kitchen begins preparing its sega tibs by marinating sirloin steak for 24 hours. Chef Ali Lemma then sautees it and finishes it with niter kibbeh (an Ethiopian ghee). The meat is served with injera or basmati rice. Beef bulgogi Bene Korean BBQ (Korean), Lindbergh/Morosgo Bene’s bulgogi is cooked by marinating beef with soy sauce, fresh pears, garlic, onion, ginger, and sesame oil. The dish comes with steamed rice and Korean banchan (side dishes such as pickled radish slices); the beef can be wrapped in rice paper or lettuce (the latter is called ssam). Big beef nilaga Estrellita (Filipino), Grant Park To prepare his nilaga, chef Walter Cortado chargrills and then simmers short ribs with cabbage, potatoes, sweet plantains, garlic, green onions, and fresh crushed peppercorn. He serves it with patis (a Filipino fish sauce). Arrachera Casi Cielo (Mexican), Sandy Springs and Old Fourth Ward Arrachera is a skirt steak, cooked here in a charcoal-fired Josper oven-grill hybrid. It’s topped with sauteed onions, chimichurri, and salsa macha, a spicy Mexican condiment. The dish also comes with avocado, onions, tomatoes, roasted potatoes, and cotija cheese. Wagyu menchi katsu sando Koshu Club (Japanese), Buckhead Chef J. Trent Harris prepares menchi katsu by breading ground A5 and American wagyu beef in panko and frying it. The cutlet is served on Japanese milk bread with house tonkatsu sauce, Dijon, mayo, and pickled cucumber. Back to Atlanta’s 10 Best Steakhouses. This article appears in our October 2026 issue. The post 6 global takes on steaks in Atlanta appeared first on Atlanta Magazine. ...read more read less