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Well-Done Steak: How We Cook It at Bajamonti
When a guest orders a well-done steak, we plan the cut and the fire around a final target of 71°C (160°F), with no pink left in the centre…
How to Cook The Perfect Steak: The Bajamonti Guide
Cooking a steak well comes down to four things: a dry surface, high heat, a sear you can control, and enough patience to rest the meat before slicing.
Types of Steak: Bajamonti Guide to the Cuts Worth Ordering
The scent from the grill and the first cut through a browned crust set the tone, but the ultimate dining experience begins with the steak you choose…
The History of Split: From Diocletian’s Palace to the Modern City
A walk through central Split crosses more than two thousand years of vibrant urban life. Greek settlers gave the area…
Steak Temperature Guide: Perfect Doneness Every Time
A great steak comes down to a single number on a thermometer. Pull it too early and the center stays cold; leave it too long and a beautiful cut turns gray and dry.
Exploring Split Old Town: What to See, Do and Eat
Split Old Town packs Roman ruins, sun-warmed squares, hidden chapels, and sea views into a few blocks you can cross on foot in twenty minutes.