Once in a while, I find myself craving a thick, juicy slab of steak. And not the budget kind you find at chain restaurants like ASTONS Express. Sometimes a girl just needs tender, melt-in-mouth steak, you know?

I can’t always justify splurging on a meal that’s way more than S$50 just because I’m in the mood to #treatmyself. Luckily for my gluttonous self, SEAR is running a (semi-)permanent promotion.

SEAR is known for exceptional cuts of steak, grilled to perfection and paired exquisitely with wines, whiskies and more. Of course, the steaks are cooked in the PIRA charcoal oven for that perfect sear.

We headed over to try out their promotional dinner menu — which they’ve hinted that they might keep as a monthly thing!

Before we even got started on the food, we were served two glasses of wine. If you really want to treat yourself, get a bottle of wine (either red or white) for S$40. I’d suggest the red, which pairs well with a hearty steak.

Moving on to the starters, we had the Smoked Burrata (S$28). Meant for sharing, the portion was truly generous.

A mound of smoked burrata took centre stage, with a selection of heirloom tomatoes and two fingers of toast on a bed of rhubarb-strawberry jam. This entire creation was drenched with olive oil for fragrance and flavour.

Smoky and savoury to the point that it tasted like prosciutto, the burrata was creamy, smooth and absolutely delectable. I’d recommend enjoying it with a dollop of rhubarb-strawberry jam. The sweet and tart jam complemented the cheese well, deepening the flavour profile.

Don’t forget the tomatoes for a juicy burst of refreshing sweetness!

If you’re not a huge fan of cheese, order the Lump Crab Toast (S$14) to share with your dining companion. The sourdough toast came with a mountain of shredded crab meat, mashed avocado and green chilli aioli. It’s topped with horseradish shavings and dill for a refreshing touch.

I really loved the combination of the juicy shredded crabmeat and creamy avocado. But I have to say, this isn’t for everyone. The combination of horseradish and dill created a prominent “green” scent, though it helped to keep this dish light on the palate.

We were also fortunate enough to try a sharing starter that wasn’t on the promotional menu — though you can still order it during dinner if you wish.

This portion of Prime Angus Tenderloin “Steak Tartare” (S$18) was the largest I’ve seen so far. Served with minced onions, chopped chives, truffle emulsion and topped with horseradish shavings, the dish even came with a side of toast fingers.

Word of advice: share this with one or even two other diners, because it’s just that rich. You can choose to mix everything on the plate together and pile it on the toast fingers. Or you can sample the tartare with each of the toppings to see which you prefer.

Tender and slightly fatty, the tartare was delectable down to the last spoonful. This may not be for everyone though, since steak tartare is made from raw ground beef.

If it’s near sunset, pause and head over to the terrace for a spectacular view.

Moving on to the part of the meal I was the most excited about: the mains. In hindsight, we should’ve slowed down a little on the starters. By the time the steaks were served, I was feeling pretty stuffed.

For their dinner promotion, SEAR offers two different cuts of steak. The cuts will change on a regular basis, so you can head back after a month or so for different cuts at a discounted price.

When we tried the menu in mid-July, the choice was between Wagyu Rump Cap (S$18) or the USDA Prime Ribeye (S$28).

You can choose to add on Sides (S$8) and Sauces (S$3) too.

For sides, choose from Creamed Spinach, Horseradish Mashed Potatoes and Sauteed Mushrooms. My favourite has to be the Sauteed Mushrooms, which was bursting with juices and fragrant earthy and nutty notes.

There are four different sauces (Chimichurri, Bearnaise, Bordelaise, Whole Grain Mustard) to choose from, depending on your palate.

I’d recommend getting the steaks medium-rare — after all, that’s the best way to enjoy the flavour and texture of the meat.

At S$18, the Wagyu Rump Cap might be the most-value-for money steak I’ve ever tried. Evenly marbled with fat, this was a really soft and flavourful cut. Since it’s already served in strips, digging into the steak was simple.

For a more decadent bite, I’d go for the Bearnaise sauce. Rich, creamy and buttery, this will definitely up your steak game. This is definitely my favourite of the two cuts, and the price makes it even more attractive.

If you prefer something a little chewier, then go for the USDA Prime Ribeye (S$28).

The fine-grained beef definitely had more bite, though I found the fat marbling a little uneven. Some mouthfuls had more lean meat while other bites were full of melt-in-mouth fats.

I’d recommend getting either the Bordelaise or Whole Grain Mustard with the prime ribeye. The sharp mustard helped to cut through the fattiness, while the red wine-based sauce added some tartness to the steak.

We ended our meal on a sweet note with the Dessert Of The Day (S$8). Do note that the dessert available varies from day to day, so be sure to ask first!

The dessert we tried isn’t on the usual a la carte menu, so if you’re lucky, you might get this slice of heaven. The chocolate fudge cake with a salted caramel base was absolutely decadent, and each sticky mouthful was sinfully indulgent.

If it gets too rich, the dollop of passionfruit puree on the side will help to cut through the sweetness.

For now, their promotion is running until theend of July 2019 — but they’re looking to extend it or make it a permanent part of their menu.

I’ll definitely want to head down again when the steak cravings hit, because where else can you find such affordable and high-quality steaks?

Expected Damage: S$20 – S$60 per pax