Bajamonti

Wagyu Steak in Split: Which Cut Should You Choose?

bajamonti-admin — Wed, 21 Oct 2026 10:18:29 +0000

Wagyu Steak in Split: Which Cut Should You Choose?

At Bajamonti, we serve Japanese A5 Wagyu steak in Split, on Prokurative Square in the historic center. Our selection includes striploin, ribeye and tenderloin, each with its own balance of richness, tenderness and texture. Which cut you choose depends on what you enjoy most, how much you want to eat and what else you plan to order. Wagyu is part of our steak selection, alongside dry-aged Croatian cuts and Irish ribeye.

What Is Wagyu Beef?

Wagyu means “Japanese cattle” and refers to four Japanese cattle breeds, including Japanese Black. Japanese A5 beef is known for its abundant marbling, the fine deposits of fat within the muscle. Other beef also has marbling, but the amount and distribution of fat in A5 Wagyu contribute to its characteristic richness and tender texture.

A5 is a grade rather than a cut or a brand. The Japan Meat Grading Association’s system combines two grades: the letter, from A to C, indicates estimated meat yield from the carcass, while the number, from 1 to 5, assesses marbling, meat color and brightness, firmness and texture, and fat color and quality. A5 is the highest grade in this system. This distinction matters because Wagyu cattle are also raised outside Japan, sometimes crossed with local breeds, and beef from these cattle can also be sold as Wagyu. At Bajamonti, all three cuts are Japanese A5 Wagyu.

Which Wagyu Cuts Can You Try at Bajamonti?

Our A5 selection includes striploin from Kagoshima, ribeye from Hokkaido and tenderloin from Iwate. Each cut has a different balance of tenderness, texture and fat distribution, although individual steaks can vary even within the same grade. Understanding these differences can help you choose the cut that best suits your preferences.

A5 Striploin from Kagoshima

Striploin comes from the back and combines tenderness with a more defined texture than tenderloin. The A5 striploin from Kagoshima is a good choice if you enjoy rich marbling with a slightly firmer bite.

A5 Ribeye from Hokkaido

Ribeye comes from the rib section and contains fat both within and between the muscles. This gives A5 ribeye its particularly rich flavor and texture. The A5 ribeye from Hokkaido is a great choice if you enjoy a richer, more generously marbled steak.

A5 Tenderloin from Iwate

Cut	Typical texture and richness	A good choice if
A5 striploin	Tender, with a slightly firmer bite and rich marbling	You enjoy richness with some texture
A5 ribeye	Particularly rich, with generous fat distribution	You prefer a fuller, fattier steak
A5 tenderloin	Very tender, with a delicate texture	Tenderness matters most to you

Tenderloin comes from a muscle beneath the spine that does relatively little work, making it one of the most tender beef cuts. The A5 tenderloin from Iwate has a delicate texture and generally less fat than ribeye. It is a good choice if tenderness is your priority, while striploin may appeal more if you prefer a firmer bite.

What Should You Know Before Ordering Wagyu?

Choosing the cut is only part of the decision. You also need to consider the portion size, how you want the steak cooked and whether Wagyu will be the main part of your meal or one of several dishes you order.

Portion Size and Price

Japanese A5 Wagyu is rich, so a smaller portion may be enough, particularly if you are also ordering starters and side dishes. The right amount depends on your appetite and whether Wagyu is the main part of your meal or something you plan to share.

The price reflects factors such as the cut, grade, production costs and the cost of importing the beef from Japan. When comparing options, look at both the weight and the listed price.

Our menu lists each A5 Wagyu cut at 100 g. If you would like a different portion, confirm the available weight and current price with your server. Before ordering, it is also worth checking:

the portion weight actually available for the cut you want
the total price for that weight, not only the price per 100 g
which sides and sauces come with the steak and which are charged separately

Our full menu also includes pizza, pasta and fish, so everyone at the table can choose a dish they prefer.

Choosing Your Doneness

Tell your server how you normally like your steak cooked and which Wagyu cut you have chosen. The cut and thickness affect how the steak cooks, so you can also ask what the kitchen recommends for your order. Longer cooking changes the texture and renders more fat, but there is no single level of doneness that works for everyone. Your preferred level of steak doneness can be a useful starting point when discussing your order.

Trying Wagyu as Part of a Sharing Plate

Our World Tour steak selection lets you try Wagyu alongside other cuts. It combines a T-bone or tomahawk of approximately 1.5 kg with 100 g of Wagyu and 300 g of striploin. It is an option for a table that wants to share several steaks and compare their textures and flavors. Confirm the current composition when ordering.

What Goes Well with Wagyu Steak?

Grilled vegetables or our arugula, lamb’s lettuce and tomato salad offer a fresh contrast to Wagyu’s richness. If you order a sauce, serving it on the side lets you decide how much to add to each bite. We recommend Cabernet Sauvignon Festigia with our A5 striploin. Other wines on our wine list give you plenty of options to choose from according to your taste and the rest of the meal.

Try Japanese A5 Wagyu on Prokurative

Bajamonti is at Trg Republike 1, on Prokurative square in Split’s Old Town. If you have a particular A5 cut in mind, contact us before your visit to confirm availability or discuss any dietary requirements. You can book a table at Bajamonti online.

Frequently Asked Questions About Wagyu Steak

Is Wagyu the Same as Kobe Beef?

Well-Done Steak: How We Cook It at Bajamonti

bajamonti-admin — Wed, 02 Sep 2026 10:59:11 +0000

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. That extra heat makes beef firmer and less moist, so the choice of cut matters from the start. We recommend a well-marbled, salt-aged rib eye because it retains more richness through a longer cook than leaner beef. We bring it up gradually away from the strongest heat, then move it over the open fire to build the crust. That is how we prepare well-done orders at our steakhouse on Prokurative.

What Well Done Means

A well-done steak finishes at 71°C (160°F), with no pink and a firm texture throughout. The challenge is reaching that centre temperature without pushing the outer layers too far beyond it, which is why the cut, heat level and probe reading all matter.

As beef approaches this temperature, its muscle fibres tighten and release more moisture. Marbling helps preserve richness and gives the cook more margin for error, although it cannot prevent moisture loss entirely.

Well done and overcooked are not the same thing. A steak brought deliberately to 71°C on a suitable cut is well done. One left over strong heat until it becomes unnecessarily dense and dry is overcooked.

Well Done Compared to the Other Doneness Levels

The doneness ladder is not a set of chef preferences. Each level corresponds to a different range of heat-driven changes in muscle proteins. Guests experience those changes as differences in firmness, moisture and colour.

Doneness	Final internal temperature	Centre	Texture
Rare	52°C / 126°F	Cool red centre	Soft and very juicy
Medium rare	54 to 57°C / 129 to 135°F	Warm red centre	Tender and juicy
Medium	60°C / 140°F	Warm pink centre	Firmer but still moist
Medium well	66°C / 151°F	Trace of pink	Firm and less juicy
Well done	71°C / 160°F	No pink	Firm throughout

Those are finished temperatures, not the readings you should wait for before taking the steak off the heat. Its internal temperature continues to rise while the steak rests, so the pull temperature must account for carryover cooking. Our steak temperature guide explains how this works across the different doneness levels.

What Happens to the Meat at Well Done

Muscle proteins denature in sequence as the temperature rises. Myosin begins to denature around 40°C and changes more sharply near 50°C, tightening the fibres across their width. Actin becomes particularly important here, denaturing between roughly 66 and 73°C. As this happens, the fibres shorten along their length, more liquid is forced out, and juiciness drops considerably.

Intramuscular fat softens as the temperature rises, helping preserve richness and a more lubricated mouthfeel even as the muscle loses moisture. Collagen also responds to heat, but meaningful conversion to gelatine takes time. During a conventional steak cook, the meat is not held at high temperature for long enough to convert much of it. At 71°C, marbling contributes far more to the steak’s richness and texture than collagen does.

Flavour shifts along with texture. As the centre temperature rises, the distinctive mineral and nutty character of aged beef becomes less prominent, while the roasted, caramelised and savoury flavours of the crust become more pronounced. At well done, the balance therefore shifts towards the crust.

The Best Cuts for a Well-Done Steak

Cut	At well done	Why
Rib eye	Works well	Heavy marbling preserves richness as the fibres tighten
Salt-aged rib eye	Works well	Marbling preserves richness, while the drier meat supports a crust
Striploin	Acceptable	Moderate fat cap, but it needs careful handling
Tenderloin	Poor	Very lean and loses its characteristic softness as the heat rises
Flank	Poor	Lean and fibrous, so it becomes tough at the higher temperature
Wagyu A5 cuts	Possible, with trade-offs	More fat renders and some of the signature softness becomes less evident

Cut and technique always work together, but a lean cut leaves much less room for error at 71°C. Careful temperature control can limit moisture loss, but it cannot give a lean cut the same margin for error as a well-marbled rib eye. That is why understanding the differences between steak cuts becomes especially important when ordering a steak well done.

Thickness matters too. A thick cut takes longer to reach temperature, and that only works against it if it stays over strong direct heat the whole time. Brought up gently first, the extra thickness turns into an advantage, because the centre has time to catch up before the outer layers overcook.

Marbled Cuts That Hold Up

Rib eye handles it best because its marbling is distributed through the muscle rather than sitting only around the edge. As the fibres tighten, that fat preserves richness and a more lubricated mouthfeel, which is why two steaks finished at the same 71°C can taste very differently. Our 300g salt-aged rib eye comes from Kettyle Irish Foods and is aged for 28 days. The salt-ageing process also reduces surface moisture, helping the steak form a stronger crust.

Lean Cuts That Do Not

Tenderloin, flank and cuts like them carry very little intramuscular fat. As the fibres tighten and moisture falls, there is little marbling left to preserve richness. Tenderloin loses the soft texture it is valued for, while flank, already fibrous, becomes tougher.

That does not make a lean cut the wrong choice. It simply means our team will explain what changes before the steak reaches the table, so you can stay with your choice or move to something with more fat.

Dry-Aged and A5 Cuts

Dry-aged beef and Wagyu A5 lose some of the qualities that distinguish them as the final temperature rises. Dry ageing concentrates the beef’s flavour, while A5 is valued for its exceptionally high marbling and soft texture.

You can see these differences across our steak selection. Our T-bone is dry-aged for 40 days, while the rib eye is salt-aged for 28. A5 is Japan’s highest combined yield and quality grade, not simply a marbling grade, and its fat has a lower melting point than the fat from many other cattle breeds.

Take either to well done and some of that marbling is lost. More of the Wagyu fat renders, leaving the steak rich but less soft than it would be at a lower final temperature. We will cook it that way if that is how you want it. The trade is worth knowing before you order rather than after the plate arrives.

How to Cook a Well-Done Steak Without Unnecessary Dryness

For well-done orders, we reverse the usual sequence. We begin with gentler heat to bring the centre up slowly, then finish over stronger heat for the crust. At Bajamonti, that means starting at the quieter end of the open fire. At home, a low oven or the cooler side of a grill follows the same principle.

Choose a thick, well-marbled cut. Rib eye gives you more margin for error than tenderloin or flank because its intramuscular fat preserves richness as the meat cooks.
Begin over gentler heat. At home, use a low oven or the cooler side of a grill. This brings the centre towards the target without forcing the outside too far ahead.
Finish over stronger heat. Move the steak over direct heat once the centre is close, giving the outside enough time to develop a proper crust.
Use temperature rather than time. Remove the steak just below its final target and allow carryover heat to bring the centre up to 71°C during the rest. The exact rise depends on the steak’s thickness and the intensity of the final sear.

What to Pair With a Well-Done Steak

We treat well done as a normal order and plan for it from the first minute. Tell us your preferred doneness first, and we can suggest a cut that retains more richness through the longer cook.

A firmer steak takes well to richness beside it. Among the sauces and sides on our menu, gorgonzola and black truffle both add richness, while BBQ brings sweetness against the crust. Truffle mashed potatoes give the steak something soft to pair with, and grilled vegetables or a salad keep the plate from turning heavy. We would avoid drowning the steak in sauce, because the crust is the best part of a well-done steak and everything else on the plate should complement it rather than cover it.

For wine, a firmer, more caramelised steak pairs well with red that has softer tannins and enough fruit to meet the crust. With less fat and moisture in each bite, a highly tannic red can feel more astringent than it would beside a medium-rare steak. A fruit-forward rosé can also work better than many guests expect. For a specific match, ask our staff for a suggestion from the wines on our list.

How We Cook Well-Done Steak at Bajamonti

Every steak is cooked to the doneness our guests prefer, including well done. What changes is which cut we suggest. The rib eye has both the marbling to carry a longer cook and, in its salt-aged form, the dry surface to build a crust while it does. The T-bone is our longest-aged cut at 40 days, and given both its aging and its thickness on the bone, it is not the cut we recommend for well-done orders.

On the open fire, we start the steak in a quieter zone and move it across for the final sear once the centre is close. We remove it before it reaches 71°C and let the rest carry the last few degrees. Those final degrees separate firm from unnecessarily dry.

Our four dry-agers are visible from the entrance, while Prokurative opens towards the sea just outside. Book a table at Bajamonti and tell us how you want it cooked when you sit down.

FAQ

How long does a well-done steak take to cook?

How to Cook The Perfect Steak: The Bajamonti Guide

bajamonti-admin — Mon, 31 Aug 2026 15:01:16 +0000

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. By the time a T-bone has spent 40 days in the dry-ager at our entrance, its surface is dry enough to brown faster and develop a deeper crust than fresh beef. Choosing between a ribeye and a T-bone is a separate question, and pull temperatures and thermometer technique have a guide of their own.

What You Need Before Cooking Steak

None of this requires specialist equipment. The same basic tools can be found in most home kitchens, and what makes the difference is how you use them rather than how much they cost.

A heavy pan or properly heated grill, cast iron, carbon steel or heavy-based stainless
High-heat cooking oil, refined sunflower, grapeseed or avocado
Butter for basting, unsalted
Salt, pepper and optional aromatics
Tongs for turning the steak
Instant-read thermometer
Cutting or resting board

How to Pan-Sear Steak Step by Step

The method assumes a steak between 2 and 3 cm thick, the size a domestic hob handles best. A 2 cm steak needs roughly six to eight minutes in the pan for medium-rare and a 3 cm steak closer to ten, though the thermometer decides it rather than the clock. Most of the damage gets done in the first two minutes.

1. Pat the steak dry and season it

Every steak that leaves our dry-ager gets patted dry on all sides, top, bottom and edges, before it goes anywhere near heat. This is not fussiness. Surface water cannot climb past 100 °C, so while the steak is wet it steams instead of browning. Only once that moisture is gone can the surface reach roughly 140 °C, where the Maillard reaction starts building crust and the deep, savoury aroma that comes with it.

Season generously with coarse salt. If you are cooking straight away, move directly to the pan. If you have time, salt at least 45 minutes ahead, ideally overnight, and leave the steak uncovered on a rack in the fridge so the surface can dry. Add cracked pepper just before cooking.

2. Preheat a heavy pan properly

Put the dry pan over high heat and give it time. This is where most home cooking goes wrong. Cast iron needs several minutes to heat evenly all the way through, and a grill deserves the same patience. The pan is ready when a drop of water skitters across the surface and vanishes almost instantly.

3. Add high-heat oil and begin searing

Film the base with oil, wait until it shimmers, then lay the steak down away from you. Press it gently so the whole surface makes contact, and then leave it alone for the first 60 seconds while the crust sets.

Give the meat room. Crowded steaks trap steam between them, and steam is the enemy of crust.

4. Flip regularly to cook the steak evenly

We turn steaks often, and there is a reason for it. Tests by America’s Test Kitchen found that steaks turned every minute developed a crisper crust and cooked more evenly than steaks flipped only once, while the Serious Eats Food Lab reached a similar conclusion independently. Each turn lets the hot side shed heat into the air while the cooler side takes its place on the metal. You end up with a thinner band of grey meat under the crust.

5. Sear the edges and render the fat

Stand the steak on its fat cap with the tongs and hold it there for 30 to 60 seconds, until the fat turns golden and begins to melt. On a ribeye or T-bone we treat this as compulsory, while leaner cuts have far less to render, which is one of the differences between the main steak cuts. That rendered fat carries a large share of the flavour, and leaving it pale and rubbery can make even a good steak noticeably less enjoyable. Roll the steak onto its remaining edges for a few seconds each.

6. Add butter, garlic and herbs near the end

In the last minute or two, add a knob of butter, a lightly crushed garlic clove and a sprig of rosemary or thyme. Tilt the pan and spoon the foaming butter over the meat without stopping.

Butter goes in late for a reason: its milk solids burn well below searing temperature. Added at the start, they would be black and bitter long before the steak was ready.

7. Check the doneness with a thermometer

Insert an instant-read thermometer through the side of the steak into the thickest part, keeping the tip clear of bone and of any large pocket of fat.

Take the reading, then pull the steak off the heat below your target rather than at it. Our steak temperature guide explains the correct pull temperatures and how much the centre continues to warm during resting. A thin steak rises only slightly once it leaves the pan, while a thick bone-in cut climbs considerably further.

8. Rest the steak before slicing

Move the steak to a board and leave it there. As a working rule, rest it for around half its total cooking time, so three or four minutes for a 2 cm steak and five or six for a 3 cm one. A large bone-in cut off the grill needs closer to ten. Resting allows the temperature to even out across the cut and reduces the amount of juice lost when you slice it. It is also when the steak continues to cook, which is why you took it off the heat before reaching the final target temperature.

Tent it loosely with foil if your kitchen is cold, but never wrap it tightly. Trapped steam softens the crust you just spent ten minutes building.

Pan-Searing, Grilling and Reverse Searing Compared

No single method wins on every steak. Thickness decides most of it, followed by how much control you want over the crust and whether live fire is available.

Pan-searing for control and an even crust

The pan gives you the most control of the three. Heat is steady, contact is total, and edge-to-edge browning is straightforward. Butter basting is only really possible here, and you can see and adjust everything as it happens. For steaks up to roughly 3 cm thick, this is the most reliable method in a home kitchen.

Grilling for smoke and direct-heat flavour

Live fire brings what a pan cannot: smoke, char and the aroma of fat meeting hot coals. This is where the thickest, driest cuts belong. A 40-day T-bone or a well-marbled ribeye takes intense radiant heat and turns it into a deep exterior crust while the centre comes up more gradually, and that gap between outside and inside is exactly what a heavily aged cut wants. That contrast between a deep crust and a gradually warmed centre is central to the way we cook at our steakhouse in Split, where dry-aged steaks go over fire rather than metal.

Control is looser on a grill, so build a two-zone fire (hot side for searing, cooler side for finishing) before the first steak goes on.

Reverse searing for thick steaks

Reverse searing inverts the order. The steak goes into a low oven, around 110 to 120 °C, until it approaches target temperature, then takes a short, ferocious sear at the end. Because the interior rises slowly and evenly, you get a wall-to-wall pink centre under a very thin grey band.

It costs time, which is why it is not a weeknight method. It is what a thick bone-in cut needs when an ordinary sear would char the outside before the middle caught up.

Choose by thickness. Under about 3 cm, pan-sear. Around 4 cm and up, reverse sear or build a two-zone grill. With live fire and a heavily aged cut, grill it.

How to Slice and Serve Steak Properly

The last two minutes can undo the previous twenty. A steak cooked perfectly and cut carelessly eats tougher than a lesser steak sliced correctly, and what arrives alongside it changes how the beef itself tastes.

How to find the grain and slice across it

Look at the cooked surface and find the direction the muscle fibres run. They show as fine parallel lines. Turn your knife so the blade travels across those lines rather than along them, and cut at a slight angle. Slicing across the grain shortens every fibre in the slice, so your teeth do far less work and the same piece of meat eats noticeably more tender.

Watch the cuts where the grain changes direction. On a T-bone the strip and the tenderloin run differently, which is why we take both off the bone first and slice each on its own terms.

Finish the steak with salt, butter or sauce

Restraint wins. Flaky salt over the cut slices, a spoonful of the resting juices, or herb butter melting on top is usually all a good steak needs, and a sauce should stay in a supporting role.

We follow the same principle when choosing what goes alongside the beef. Sides should complement the meat rather than compete with it, which is why we keep them balanced and let the crust and rendered fat remain the focus of the plate. It holds across our full menu, from the wood-fired pizzas to the Adriatic fish.

Wine works the same way. Leaner cuts sit well with a white or a rosé, while a richer, well-marbled steak wants a red with enough structure for the fat. Our wine list covers both, and our staff will point you to a bottle.

Common Steak-Cooking Mistakes to Avoid

Most disappointing steaks fail for reasons that have nothing to do with the quality of the meat. The mistakes below are common, easy to avoid and often make a bigger difference than spending more on the cut itself.

Starting with a wet steak surface

The most frequent mistake and the most avoidable. Surface moisture holds the meat below browning temperature until it burns off, so the first minute in a hot pan goes on drying the steak rather than colouring it. Beef straight from vacuum packaging is the worst offender, because it arrives sitting in its own liquid and stays that way unless you deal with it.

Using a small or overcrowded pan

Two steaks squeezed into one small pan release moisture faster than it can evaporate, so they end up steaming each other instead of searing. A pan carrying that much cold meat also drops in temperature and struggles to climb back. Cook in batches, or use a pan with room to spare around each steak.

Choosing the wrong method for the steak's thickness

A 5 cm steak seared over full heat can become heavily charred on the outside long before the centre has warmed through. A thin steak given the slow-oven treatment goes grey throughout for the opposite reason, with no crust worth the name to show for it.

Forgetting to sear the edges and render the fat

Unrendered fat is chewy and bland, and on a well-marbled cut it accounts for a large share of what you paid for. Thirty seconds standing on the fat cap turns it golden and soft instead. Of all the steps, this is the one whose absence guests notice most.

Slicing with the grain instead of across it

You can cook everything else perfectly and undo it with the last cut, since fibres left long will make even a tender steak chew tough. Find the direction of the grain before the knife goes in, and check it again partway across on cuts where the grain shifts.

How Bajamonti Prepares and Serves Steak in Split

Time over the grill is only one part of what we do. What reaches the table is the result of a longer process: sourcing and ageing the meat, getting the sear right, allowing it to rest, carving it properly, and serving the sides and sauces at the right moment. Getting all of that to peak together is the part that is hard to stage at home.

Our large-format cuts show it most clearly. The 40-day dry-aged T-bone takes a long, committed sear and a full rest before carving. Our 28-day dry-aged ribeye for two is carved at the table, so the rest and the carve have to be judged to the minute.

If you would rather taste the method than practise it, book a table at our steakhouse on Prokurative and let our kitchen handle the timing.

Steak Cooking FAQs

Can you cook steak without a cast-iron pan?

Types of Steak: Bajamonti Guide to the Cuts Worth Ordering

bajamonti-admin — Tue, 18 Aug 2026 08:50:43 +0000

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. Ribeye brings richness, filet mignon is prized for tenderness, and T-bone offers two distinct textures on one plate.

The main types of steak have their own balance of fat, flavor, and structure. Knowing how dry-aging, level of doneness, and muscle composition affect the meat makes it easier to order a cut that suits the occasion, whether you are eating at our restaurant in Split Old Town or grilling at home.

How a Steakhouse Reads a Steak

A chef notices details that may not stand out at first glance. The pattern of fat reveals how rich the meat will taste, its anatomical position on the animal indicates its texture, and its thickness dictates how it should meet the high heat of the grill. Dry-aging adds another layer of depth before the cooking process even begins.

Marbling, the Fat That Carries Flavor

The fine white lines running through a steak are known as marbling. As they soften over the grill, they baste the muscle fibers from within and give the meat a fuller, juicier mouthfeel.

Distribution is key. Fine streaks running evenly across the cut ensure a consistently rich bite, while thicker seams of fat require precise heat management to render properly. A chef analyzes this marbling pattern before deciding on the ideal cooking technique for each portion.

Guests who enjoy a juicy steak with plenty of depth usually prefer visible marbling. Leaner cuts offer a cleaner profile and leave more room for sauces, richer side dishes, or a pairing from our wine list that complements rather than overwhelms the meat.

Tenderness and Where the Cut Sits

A steak’s tenderness is directly tied to how much work the muscle performs. Muscles near the legs and shoulders endure constant movement, developing stronger, denser fibers. In contrast, muscles running along the spine perform far less physical work, remaining remarkably fine-grained and tender.

Filet mignon comes from the tenderloin, which accounts for its delicate texture. New York strip also comes from the loin, although its tighter grain gives it a firmer, more substantial bite.

Proper resting after grilling and careful slicing preserve those natural differences, allowing each cut to keep the texture that makes it distinctive.

What Dry-Aging Does to the Meat

During the dry-aging process, large pieces of beef rest in a chamber where temperature, humidity, and airflow remain closely controlled. As moisture gradually evaporates, natural enzymes break down connective tissue, gently tenderizing the meat.

Over time, the flavor becomes more concentrated, developing complex, savory note and a riceher aroma. The texture also becomes remarkably tender, while a dark exterior forms during the process, which is trimmed away before portioning.

Longer aging does not automatically mean a superior steak. The ideal duration depends on the initial quality of the beef, chamber humidity, and the desired flavor balance. This is why our dry-aged steak selection focuses on bringing out the unique character of each cut rather than chasing aging times alone.

Popular Types of Steak (Cuts Explained)

Comparing different steak cuts becomes straightforward once you understand their individual characteristics. This quick guide breaks down popular cuts, while the detailed sections below explore what makes each option unique.

Cut	Signature Quality	Best suited to
Ribeye	Rich, well-marbled fat	Full-flavored, juicy bites
T-bone	Two textures in one cut	Variety on a single plate
Porterhouse	Larger tenderloin portion	Sharing with more filet
Tomahawk	Dramatic bone and thick ribeye	Centerpiece moments
Filet mignon	Exceptional softness	Pure tenderness lovers
New York strip	Firm, classic beef flavor	Traditional steakhouse experience

Ribeye

The ribeye rewards anyone seeking a steak packed with rich, robust character. Several muscle groups run through the cut, creating subtle changes in texture from the center to the outer edge.

The most prized part of this cut is the ribeye cap. Its loose grain and fine fat yield an insanely tender, buttery bite, while the center provides a meatier, deeply satisfying flavor.

A high-heat sear locks in flavor with a dark, savory crust, yielding a melt-in-your-mouth interior that stays incredibly juicy from the first slice to the last.

T-Bone and Porterhouse

T-bone places strip steak on one side of the bone and tenderloin on the other. The strip feels firm and beefy, while the smaller filet section offers a softer contrast.

Porterhouse follows the same layout, but with a larger tenderloin. The extra filet makes it a popular choice for two people who want variety without ordering separate steaks.

The two sides cook at different speeds, so careful grill placement keeps both close to their ideal texture.

Tomahawk

Tomahawk makes an impression the moment it arrives at the table. Featuring a long rib bone resembling an axe handle, this thick-cut ribeye allows the chef to achieve an exquisite caramelized crust while keeping the center cooked to perfection.

After resting, the steak is carved into broad slices that are easy to pass around the table. The format suits a slower meal with starters, side dishes, and enough time to enjoy the occasion.

Filet Mignon

Filet mignon is known for a soft, fine-grained texture that gives easily under the knife. Its low-fat content creates a milder taste than ribeye or strip.

Mushrooms, compound butter, or a reduced sauce add depth while allowing the beef to remain the focus. Bacon wrapping is another familiar preparation, bringing richness to the outside of this lean cut.

Filet is a perfect choice for diners who care most about tenderness or prefer a smaller portion with room for other courses.

New York Strip

The New York Strip delivers the signature beefy flavor and satisfying bite associated with classic steakhouse meal. Featuring a strip of fat along one edge, the interior muscle is tighter and leaner than a ribeye.

High heat creates a dark crust that complements the cut’s dense texture. The inside stays juicy when cooked with care and given enough time to rest before slicing.

Choosing the Right Cut

Selecting the ideal steak comes down to your personal taste priorities: richness, tenderness, portion size, or desired doneness.

Flavor or Tenderness?

If richness comes first, choose ribeye. Its marbling delivers deep flavor and a buttery mouthfeel.

For maximum tenderness, filet mignon is unmatched. New York strip offers a strong middle path with bold beef flavor and satisfying chew.

Want both textures? T-bone lets you enjoy strip and tenderloin side by side.

The Best Steaks to Share

Large bone-in cuts truly shine when shared during group dining. A T-Bone brings contrasting textures to the table, a porterhouse offers an expanded tenderloin section, and a tomahawk serves as a show-stopping centerpiece carved for easy sharing.

When ordering for the table, consider the entire meal. Pairing a generous large-format cut with appetizers and side dishes from our full menu creates a memorable feast for two or three guests.

Matching the Cut to Its Doneness

The level of doneness should highlight the natural strengths of each specific cut. Lean steaks dry out if overcooked, whereas marbled cuts require enough heat for the intramuscular fat to melt properly.

Rare or medium-rare suits filet mignon, preserving its delicate center. New York strip also shines at medium-rare, maintaining juice while preserving its firm structure.

Ribeye benefits from medium-rare or medium, especially in thicker portions. Thick bone-in cuts require expert timing on the grill due to their density.

Guests looking for personal recommendations are always welcome to reserve a table with us and discuss their preferences with our team on arrival.

The Steaks We Serve at Bajamonti

An impressive dry-aging cabinet greets guests at our entrance, showcasing prime cuts undergoing a meticulous aging process. Among our signature à la carte specialties, guests frequently praise our 40-day dry-aged T-Bone, dry-aged Ribeye, tender lamb chops, and marinated Black Slavonian Pork steak.

Our 40-Day Dry-Aged T-Bone

Premium Croatian beef rests in our dry-aging chamber for 40 full days – the longest aging cut on our menu. This extended maturation makes our dry-aged T-Bone a true flagship offering, giving guests both flavorful strip and soft tenderloin in one extraordinary cut.

Ribeye and Black Angus, Sourced With Care

Our prime ribeye is selected from Irish beef and aged for 28 days, intensifying its rich marbling and natural depth. We also serve Scottish Black Angus, aged for 28 days and served alongside wok-seared smoky vegetables. Both represent highlights of our steakhouse menu in Split.

Cuts Carved for Sharing

Our 28-day dry-aged ribeye for two is carved tableside and served medium-rare according to our chef’s recommendation. Sliced and ready to pass around, it allows everyone at the table to indulge effortlessly. For larger dinner parties or special celebrations, our private event options allow the menu and seating to be planned around the occasion.

FAQ About Types of Steak

What is the most tender cut of steak?

The History of Split: From Diocletian’s Palace to the Modern City

bajamonti-admin — Thu, 06 Aug 2026 13:20:45 +0000

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 its earliest recorded name, a Roman emperor built a magnificent fortified seaside residence, and medieval families gradually transformed that compound into a thriving permanent neighborhood. Later, Venetian rule, Austrian administration, and visionary Mayor Antonio Bajamonti shaped the streets expanding beyond the ancient palace walls.

Split’s history remains remarkably visible today because each historic era seamlessly became part of the living city. Ancient Roman gates open onto bustling public squares, former imperial rooms now house charming homes and shops, and Prokurative Square welcomes residents and visitors along the Adriatic coast. Right on Prokurative, Restaurant Bajamonti on Prokurative Square brings this rich historical legacy into an inviting, modern restaurant setting.

A Timeline of Split's History

Split developed through several pivotal historic periods. This timeline provides a quick overview of its evolution before we explore each key era in greater detail below.

Period	Key moment
Fourth to third century BC	Greek settlers established Aspálathos.
Roman era	Salona became the capital of Roman Dalmatia.
Around 305 AD	Diocletian retired to his seaside palace.
Seventh century	Refugees settled within the palace walls.
Middle Ages	The former residence grew into an old town.
1420 to 1797	Venice governed Split.
Nineteenth century	Austrian rule reshaped the expanding port.
1860 to 1880	Antonio Bajamonti led major civic projects.
1991 onward	Split became part of independent Croatia.

Before the Palace: Split's Ancient Roots

Settlement on the Split peninsula began long before Emperor Diocletian chose it for his retirement. A sheltered bay, easy access to neighboring Adriatic islands, and natural trade routes into inland Dalmatia made the location ideal for early travel and commerce. Anyone exploring Split, Croatia, enters a story that extends several centuries deeper than its best-known monument.

The Greek Colony of Aspálathos

Greek settlers established a small community called Aspálathos, also written as Spálathos, during the fourth or third century BC. Historians widely connect the name with a yellow flowering shrub found along the Dalmatian coast. The settlement likely supported trade between Greek island colonies and mainland communities.

Why is Split called Split?

The modern name evolved through centuries of linguistic transformation. The Greek Aspálathos morphed into the Latin Spalatum, evolved into the Italian Spalato, and ultimately became Split in Croatian.

What was Split called in Roman times?

Romans used Spalatum. An older theory connected the name with the Latin word palatium, meaning palace, but historical linguistics confirms that the ancient Greek name provides the true origin.

Roman Salona Next Door

Just a few miles inland, near modern-day Solin, lay Salona. As the thriving capital of Roman Dalmatia, it contained administrative buildings, public baths, basilicas, an amphitheater, workshops, and extensive residential areas. Its size and political importance made the nearby coast a logical location for an emperor’s retirement home.

When political instability, barbarian invasions, and eventual destruction weakened Salona during the 7th century, its fleeing inhabitants sought shelter inside Diocletian’s heavily fortified coastal estate. These refugees brought religious traditions, trades, civic knowledge, and family networks that supported the growth of a new community.

Diocletian's Palace: Where Split Was Born

The massive imperial compound provided the physical framework from which medieval Split emerged. Its formidable stone walls offered safety, imperial chambers became residential shelters, and Roman street grids dictated urban movement. Remarkably, much of this ancient Roman street layout continues to guide visitors walking through Split’s historic core today.

The Emperor Who Retired by the Sea

Diocletian ruled the Roman Empire from 284 to 305 AD. He reorganized the imperial government, strengthened the army, and introduced reforms across a territory that had become difficult for one ruler to control. Near the end of his reign, construction began on a residence close to his native Dalmatia.

Following his abdication in 305 AD, Diocletian retired to his coastal retreat. Positioned close to Salona and featuring direct maritime access to the Adriatic Sea, the complex seamlessly combined private apartments, military quarters, ceremonial areas, storage, and working spaces.

What the Palace Looked Like in Roman Times

The original compound covered about 30,000 square meters and followed an irregular rectangular plan. Thick walls, towers, and four monumental gates protected the site. Two main streets divided the interior into separate zones.

Diocletian’s apartments occupied the southern side, where windows and arcades faced the sea. Guards, servants, storage rooms, and workshops filled much of the northern half. At the center, the Peristyle formed a ceremonial courtyard beside the emperor’s mausoleum and the Temple of Jupiter.

Substructures beneath the private quarters supported the rooms above and leveled the sloping terrain. Their preserved layout now reveals how the imperial residence was arranged.

How a Palace Became a Living City

After Salona declined, new residents treated the palace as a secure haven to rebuild their community. Families divided large halls into smaller homes, opened passages through Roman masonry, and repurposed service rooms for work or storage.

Diocletian’s mausoleum became the Cathedral of Saint Domnius, while the Temple of Jupiter took on a new role as a baptistery. Houses filled open areas and leaned against older structures. Narrow lanes gradually replaced parts of the formal imperial layout.

People still live, work, worship, shop, and dine within the palace boundaries. Central Split remains a functioning neighborhood rather than an archaeological site separated from everyday life, which is part of what makes exploring Split Old Town so distinctive.

Life in Split Old Town Through the Middle Ages

Space was limited inside the Roman walls. In Split Old Town, medieval builders worked with what they inherited as the community expanded beyond the western walls. Ancient columns became part of later homes, corridors turned into lanes, and small churches appeared among imperial buildings.

Salona's Refugees and the First Old Town

The refugees fleeing Salona formed the resilient core of medieval Split. The palace’s formidable walls offered protection, while existing stone structures minimized the need for new construction. Church leadership also moved from the former regional capital, giving the settlement religious authority and continuity.

The Cathedral of St. Domnius became the center of public worship. Nearby spaces supported markets, meetings, and local government. Residents eventually built beyond the Roman boundary, especially west of the Iron Gate.

Everyday Life Inside the Palace Walls

A merchant might open a workshop along a former Roman passage, while a family could add an upper floor within a tall chamber. Builders reused carved stone in doorways, staircases, and smaller homes because suitable material already stood around them.

Markets supplied fish, olive oil, wine, grain, vegetables, and meat. Craftspeople worked close to home, religious processions filled public areas, and narrow lanes connected residents with the gates. Romanesque, Gothic, and Renaissance details gradually joined the ancient masonry.

Venice, Austria, and Centuries of Change

Split’s position on the Adriatic connected the city with regional powers that shaped its trade, architecture, government, and public spaces.

Four Hundred Years Under Venetian Rule

Split came under lasting Venetian control in 1420 and remained part of the Republic of Venice until its collapse in 1797. The port connected maritime routes with roads leading through the Dalmatian hinterland. Merchants traded salt, textiles, fish, wine, agricultural products, and goods arriving from other Adriatic cities.

Venetian influence appeared in civic institutions, noble residences, public squares, and local speech. Development moved beyond the palace toward People’s Square and nearby streets. Defensive construction remained important as conflict with the Ottoman Empire affected the surrounding region.

Writer Marko Marulić lived in Split during that period. His epic poem Judita, completed in 1501, became a landmark of Croatian literature.

The Austro-Hungarian City

Following the fall of Venice in 1797, Split fell under Austrian authority followed by French administration from 1806 to 1813. Officials improved roads, altered old fortifications, and opened the urban plan. Austrian control later returned and continued within Austria-Hungary until the end of World War I.

Under 19th-century Austro-Hungarian rule, Split rapidly modernized beyond its ancient perimeter. The city invested heavily in infrastructure – introducing gas street lighting, expanding the port, upgrading civic water supplies, and designing wide promenades. These public spaces gave residents new avenues for social life, dining, and cultural events.

Antonio Bajamonti and the Making of Modern Split

The introduction of running water, gas street lighting, and grand architectural projects highlights the ambitious spirit of 19th-century Split. Antonio Bajamonti, a physician and politician, served as mayor almost continuously from 1860 to 1880. Driven by a vision to transform the growing port into a modern European “city of the future,” he spearheaded transformative civic developments.

The Mayor Who Dreamed of a City of the Future

Mayor Bajamonti viewed modern infrastructure as the cornerstone of civic progress. Under his visionary leadership, Split gained gas-powered street lamps, an improved harbor, new financial and educational institutions, and iconic public structures.

One of his most ambitious achievements was restoring Diocletian’s ancient Roman aqueduct. Bringing fresh running water back into the city center modernized daily routines, freeing residents from relying solely on wells, springs, and local collection points. Roman engineering gained a new public role centuries after its original construction.

Though political debates over regional identity made Bajamonti a complex figure in Dalmatian history, his architectural and infrastructural achievements remain defining elements of Split’s urban landscape.

Prokurative Square and the Bajamonti Legacy

Republic Square, commonly called Prokurative, reflects the Italian architectural influence favored during Bajamonti’s era. Arcaded buildings frame three sides, while the open southern edge faces the seafront. The layout recalls formal public squares found across the Adriatic.

Prokurative became a setting for performances, celebrations, meetings, and political life. Its social role continues through concerts, festivals, restaurant terraces, and private gatherings.

Positioned right at Trg Republike 1, Restaurant Bajamonti occupies the heart of this historic square. Guests looking to experience this atmosphere firsthand can easily book a table at Bajamonti before visiting.

Split Today: A City Shaped by Its Past

Most residents now live well beyond the palace walls. Residential districts, university buildings, sports venues, beaches, shipyards, and port facilities show the city’s twentieth-century expansion. Despite this expansion, the historic center remains the beating heart of local daily life and cultural identity.

From Yugoslavia to Independent Croatia

After World War I, Split became part of the Kingdom of Serbs, Croats and Slovenes, later known as Yugoslavia. World War II brought Italian and German occupation, resistance, bombing, and heavy losses. Postwar decades produced rapid industrial growth and new housing across the peninsula.

Croatia declared independence in 1991. Split continued to develop as the country’s largest coastal city and an important center for transport, education, sport, culture, and tourism. Ferries from its port connect the mainland with Brač, Hvar, Vis, Šolta, and other Adriatic destinations.

A UNESCO World Heritage City

UNESCO added the Historical Complex of Split with the Palace of Diocletian to the World Heritage List in 1979. The protected area includes the Roman compound and later architecture that grew within and around it.

Recognition reflects the site’s unusual continuity. Imperial walls contain medieval churches, Gothic homes, Renaissance details, apartments, shops, and restaurants. Preservation involves a city center where historic spaces still serve practical needs. Visitors can experience that continuity, with the historic center active around them.

Where History Meets the Table at Bajamonti

A journey through two thousand years of Split’s history ends naturally at Prokurative. Restaurant Bajamonti stands on the square connected with the mayor whose name the restaurant carries. Arriving here, guests walk across Roman paving stones, medieval alleys, Venetian piazzas, and 19th-century arcades.

Whether you start your morning with a relaxed breakfast in Split, stop by to explore our pizza selection for lunch, or indulge in fresh Adriatic seafood, premium steaks, and fine Croatian wine, Bajamonti offers a front-row seat to Split’s living history.

Walking the Old Town's Landmarks

Begin your walking tour at the monumental Golden Gate and follow the ancient Roman Cardo straight toward the majestic Peristyle. Here, visit the Cathedral of Saint Domnius inside Diocletian’s mausoleum and the nearby Temple of Jupiter. Pass through the Iron Gate onto People’s Square, where later civic buildings show how the town expanded beyond its Roman core. After discovering these ancient wonders, it’s an ideal time to unwind over one of our signature dry-aged steaks in Split.

From Pjaca, stroll along vibrant Marmontova Street toward Prokurative. The route passes the fish market before reaching the nineteenth-century square, where the city’s Adriatic character continues through fresh seafood dishes inspired by the coast. Carved doors, reused columns, hidden courtyards, and stone passages make the short walk worth taking slowly.

Dining on the Square Antonio Bajamonti Built

Bajamonti Pizza, Steak & Fish House is located at Trg Republike 1, sitting directly on Prokurative. Its spacious terrace offers prime views of the elegant red arcades, putting you right at the center of Mayor Bajamonti’s lasting legacy.

Our menu brings several sides of local dining together. Seafood lovers can savor Adriatic fish, traditional Dalmatian gregada fish stew, sea bass, monkfish, octopus, shellfish, and pasta. Meat enthusiasts can choose from premium dry-aged cuts, including impressive T-bone and Tomahawk steaks. Wood-fired pizzas, handmade pastas, hearty breakfasts, artisan desserts, and an extensive list of top-tier Croatian wines round out the experience.

A meal at Bajamontiseamlessly bridges Split’s storied past with its vibrant present. The restaurant carries the mayor’s name, occupies the square linked to his plans, and gives visitors a welcoming place to experience modern Split. Reservations are useful during busy summer evenings and for larger groups.

FAQ About Split History

How old is the city of Split?

Steak Temperature Guide: Perfect Doneness Every Time

bajamonti-admin — Thu, 23 Jul 2026 07:31:13 +0000

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. Steak temperature decides everything that happens between those two mistakes: how the fat renders, how the juices settle, and how the first bite feels.

At our steakhouse on Prokurative Square, our chefs work daily with a range of dry-aged, salt-aged, and premium steaks. The numbers below pair that experience with the food safety figures every cook should know before serving beef on the rare side.

Learning the target for each level of doneness allows you to land the exact result you want, from a deep red center to a clean pink one.

Steak Temperature Chart: Doneness from Rare to Well-Done

Every level of doneness maps to a specific target you can measure with a probe. The steak temperature chart below lists the final internal reading for each one, the look of the center, and the safe minimum recommended for whole cuts of beef. Use it whether you are cooking at home or ordering off a menu.

Doneness	Internal Temperature	Center Appearance
Rare	52°C	Cool red center, soft and slick
Medium Rare	54 to 57°C	Warm red center, very juicy
Medium	60°C	Warm pink center, firmer feel
Medium Well	66°C	Trace of pink, mostly browned
Well Done	71°C	No pink, cooked through
Safe Minimum (USDA)	63°C, then rest 3 minutes	Recommended floor for whole beef cuts

The USDA lists 63°C with a three-minute rest as the safe minimum for whole cuts like steaks. Rare and medium rare both fall below that mark. On an intact, non-mechanically tenderized steak, contamination is generally concentrated on the surface rather than distributed throughout the meat, so searing every outer side reduces the risk. It does not, however, replace the USDA temperature recommendation.

Ground meat needs 71°C because the grinding process can spread surface bacteria throughout the blend. Anyone pregnant, very young, elderly, or immunocompromised should strictly follow the recommended minimum temperature.

What Is the Best Steak Temperature?

The best steak temperature for most cuts is medium rare, 54 to 57°C. At this range, the fat begins to soften, the muscle stays tender, and the juices remain inside the meat. Choosing the best doneness is partly personal, though, and a handful of cuts reward a different target.

Why Medium Rare Is Often Preferred

Medium rare hits the exact point where heat does the most good with the least damage. Fat and collagen begin to melt and coat the fibers, while the proteins have not yet squeezed out their moisture. A medium rare temperature of 54 to 57°C gives a warm red center that slices cleanly and tastes purely of quality beef rather than smoke. Steakhouses lean on this target for prime cuts because it flatters marbling better than any hotter option.

How Doneness Affects Texture and Juiciness

Heat changes a steak in stages, and each step trades a little juice for a little firmness. Around 49°C, the muscle is soft and yields easily under pressure. By 60°C, the medium steak temperature, proteins tighten and push water toward the surface, so the bite firms up while a touch of pink remains. Past 68°C, most of the moisture has cooked off, leaving a chewier, drier slice.

A home cook searing a five-centimeter ribeye notices this most near the top of the scale, where just three degrees can turn a juicy cut into a tough one.

Recommended Steak Doneness by Cut

The right doneness depends entirely on what you put on the grill. Lean cuts dry out quickly and require a lower target, while heavily marbled cuts hold up to more heat before they start to dry out. Here is where each popular option lands, while the Bajamonti menu provides the current selection available at our restaurant.

Ribeye

Ribeye carries the most fat of the common steaks, so it shines at medium rare to medium, 54 to 60°C. The extra marbling needs a little heat to render, and a ribeye pulled too rare feels waxy where the fat stays solid. The higher end of medium rare allows the fat to soften while preserving the red center.

Filet Mignon

Filet mignon is lean and naturally tender, with little fat to protect it, so medium rare at 54 to 57°C suits it best. Push past medium and the cut goes from butter-soft to dry in a hurry, since there is no marbling to mask the moisture loss. A clean sear and a short rest keep this one at its peak.

Sirloin

Sirloin runs leaner and firmer than the premium cuts, with real beef flavor and less fat. Keeping it at medium rare to medium, around 54 to 60°C, keeps it tender without turning it rubbery. Slice against the grain after resting and even this everyday cut becomes a standout dish.

Strip Steak

Strip steak, also called New York strip, sits between ribeye and sirloin in fat content, making a medium rare temperature of 54 to 57°C ideal. Its tighter grain firms up faster than a ribeye, so overcooking shows quickly on the plate. Pull it on the early side and let carryover heat finish the job.

T-Bone & Porterhouse

A T-bone and its larger cousin the porterhouse carry two different cuts on a single bone: a strip on one side and a tenderloin on the other. The tenderloin side cooks faster and dries out sooner, so aim for a consistent medium rare across the steak, 54 to 57°C, and keep the smaller tenderloin section away from the hottest part of the fire. Positioning the steak carefully helps both muscles cook evenly.

Pull Temperature vs Final Steak Temperature

A steak keeps cooking after it leaves the heat, so the number you pull at is lower than the number you serve at. Plan for that gap and your steak temperature lands where you want it, not past the mark.

What Is Carryover Cooking?

Carryover cooking is the rise in internal temperature that continues after a steak comes off the grill. Heat stored in the outer layers keeps moving inward while the meat rests, so the center climbs with no flame underneath. Pull a steak exactly at your goal, and it will sail past it on the cutting board.

How Much Does Steak Temperature Rise While Resting?

Most steaks gain about 3°C as they rest, though a thick cut off a hot fire climbs closer to 5 or 6°C. For a medium rare finish of 54 to 57°C, pull the steak near 52°C and let it sit five to ten minutes. Thicker cuts hold more heat, so give them the longer end of that window.

How to Measure Steak Temperature Accurately

A thermometer removes the guesswork that can ruin good beef. An instant-read probe gives the true center temperature in seconds, making it far more reliable than poking the meat or slicing it open to peek inside.

Where to Insert a Meat Thermometer

Slide the probe into the thickest part of the steak, aiming for the dead center where the meat heats slowest. Go in from the side on a thinner cut so the tip lands squarely in the middle rather than poking out the far edge. Stay clear of bone and large fat pockets, since both register a different temperature than the muscle around them.

When to Check the Temperature

Check the temperature near the end of the cooking process, not the start. For a steak you expect to finish around medium rare, take a first reading a couple of minutes before you think it is done, then check again right before pulling it. Probing too early only opens extra holes for juices to escape, so wait until the timing feels close.

Common Temperature-Checking Mistakes to Avoid

A few habits throw off the reading more than any thermometer flaw:

Probing too shallow, which catches the cooler outer layer instead of the center.
Hitting bone or fat, both of which sit at a different temperature than the meat.
Reading once and trusting it, when a second check from another angle confirms the real center.
Forgetting carryover, so the steak overshoots while it rests.

Bajamonti's Approach to Steak Temperature and Doneness

At Bajamonti, numbers guide us, but preparing a great steak is part instrument and part instinct. We work with dry-aged, salt-aged, and premium beef, and each cut responds differently to heat. Here is how we approach doneness during every service on Prokurative Square.

How Open-Fire Grilling Affects Steak Temperature

Open fire runs hotter and less evenly than a kitchen range, meaning the surface chars fast while the center catches up. That fierce heat builds a deep crust and drives more carryover cooking, which is why we pull steaks earlier than a home cook might. Our grill chefs read the flame and shift cuts between hotter and cooler zones to land the core temperature exactly where it belongs.

What Dry Aging Changes About Cooking and Doneness

Dry aging concentrates flavor and tenderizes the muscle by drawing out moisture over time. At Bajamonti, our T-bone is kept in the dry-ager for 40 days, while the Tomahawk is aged for 28 days and the Rib Eye follows a 28-day salt-aging process. Each responds differently to heat, so the cut, marbling, and aging method all matter when choosing the right doneness.

How Our Chefs Know When a Steak Is Perfect

Experience helps a cook recognize when a steak is getting close by its firmness, surface color, and overall appearance. A thermometer provides the most reliable confirmation, particularly with thicker cuts, and removes any doubt before the steak is served.

And to experience that same care in person, you can book a table for your next visit to Prokurative Square.

Steak Temperature FAQs

Can I Cook Steak Without a Thermometer?

Exploring Split Old Town: What to See, Do and Eat

bajamonti-admin — Tue, 16 Jun 2026 10:09:44 +0000

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. The list of things to do in Split Old Town runs long for such a small footprint.

You can stand inside a 1,700-year-old palace, head up a bell tower for a view across the Adriatic, rub a bronze toe for luck, and end the evening over dinner by the sea. A day here moves at its own pace, easy to fill yet hard to rush.

What follows covers the sights that earn a stop, the quiet corners most visitors miss, and what to order once your feet need a break.

Why Split Old Town Feels So Special

Most historic centers fence off their monuments. Split does the opposite. People live inside Diocletian’s Palace, hang laundry between Roman columns, and run cafes from rooms an emperor once used. The Old Town grew through the ruins instead of around them, so the past and daily life share the same stone walls.

That mix gives the place its pull. You get layered history, a working harbor, narrow lanes that open onto bright squares, and the sea always close by. Morning light turns the limestone pale gold. By evening the same streets fill with music and the smell of grilled fish. Few small centers hold this much in such a tight space.

Best Things to Do in Split Old Town

The best things to do in Split Old Town sit within a few minutes’ walk of each other, so you rarely need a map for long. Roman gates, a cathedral built from an emperor’s tomb, statues by Croatia’s most famous sculptor, and a seafront promenade all fall on one easy loop. Here is where to point your feet.

Explore Diocletian's Palace

Diocletian’s Palace is the centerpiece of any visit. The Roman emperor built it around 305 AD as a retirement compound, and the walls still mark the eastern half of the Old Town. Entry to the palace grounds is free, though a few interior sites charge a small ticket. The Peristyle, the Vestibule, and the cellars each show a different side of it.

Step Into the Peristyle Courtyard

The Peristyle is the central square of the palace and its grandest room. Columns of pink granite frame the space, a black granite Egyptian sphinx over 3,500 years old still guards one corner, and the cathedral steps double as seating for a coffee. Diocletian once appeared here to crowds who treated him as a living god.

Today you sit on those same steps with an espresso while a busker sings. Arrive early and the courtyard is nearly yours.

Look Up Inside the Vestibule

The Vestibule was the grand entrance hall to the emperor’s private quarters. A round chamber once carried a dome covered in mosaics and marble. The top now opens straight to the sky, and the missing roof gives the room remarkable acoustics.

Klapa singers, performing the traditional a cappella harmony of Dalmatia, often stand here and let their voices fill the curve of the walls. Stop and listen for a minute. The sound alone is worth the detour.

Walk Through the Cellars of Diocletian's Palace

The cellars, or substructures, are the best-preserved part of the palace. Romans built these halls to support the imperial apartments above, and the layout below mirrors the rooms that once stood overhead. For centuries the space sat filled with rubble, which is partly why it survived so intact.

Game of Thrones fans will recognize the vaulted halls as Daenerys’s throne room and the place she kept her dragons. Market stalls and art shows fill parts of it now, while the main passage links the Riva to the Peristyle.

Climb the Bell Tower of St. Domnius

The Cathedral of St. Domnius began life as Diocletian’s mausoleum, which makes it one of the oldest buildings still used as a church anywhere. Its bell tower is the icon of the Split skyline. The climb runs up roughly 183 steps on open staircases, so skip it if heights unsettle you. The reward at the top is a 360-degree view over the red roofs of the Old Town, the harbor, and the islands beyond. Pick a clear morning and bring a steady hand for photos.

Visit the Temple of Jupiter

Down a narrow alley off the Peristyle stands the Temple of Jupiter, one of the most intact Roman temples on the Adriatic. A headless black sphinx, another of Diocletian’s Egyptian imports, guards the entrance.

Step inside to see the barrel-vaulted ceiling carved with rosettes and a baptismal font added when the building became the Baptistery of St. John. A bronze statue of John the Baptist by Ivan Meštrović stands at the center.

The alley itself carries the nickname Pusti me proć, meaning let me pass, because two people can barely squeeze by.

Walk Through the Golden Gate

The Golden Gate was the main northern entrance and the grandest of the palace’s four gates. Romans called it Porta Aurea, and it faced Salona, the regional capital of the day. Stonework above the arch still shows the niches where statues once stood.

Pass through it to reach the quieter northern edge of the Old Town. One of Split’s most photographed landmarks waits a few steps beyond.

See the Gregory of Nin Statue

Right outside the Golden Gate towers the Gregory of Nin statue, a bronze giant by Ivan Meštrović from 1929. Gregory was a 10th-century bishop who fought to hold church services in Croatian rather than Latin, a stand that made him a national figure. The figure rises more than 8 meters.

Local custom says rubbing his left big toe brings good luck and a return trip to Split, and decades of hands have polished that toe to a bright gold. Join the line and give it a rub.

Stroll Along the Riva Waterfront

The Riva is the palm-lined promenade between the palace and the sea, and it works as the city’s open-air living room. Cafe tables face the water, ferries slide across the harbor, and locals walk its length most evenings. Morning brings quiet coffee and soft light. Late afternoon fills the benches and the bars.

For a first sense of Split, ten minutes on the Riva tells you most of what you need to know.

Explore People's Square and Fruit Square

Two squares anchor the social life of the Old Town. People’s Square, known locally as Pjaca, sits at the western edge of the palace and hums with cafes under a Venetian Gothic clock tower. A short walk south brings you to Fruit Square, named for the market that once filled it.

There a statue of the writer Marko Marulić, another Meštrović work, stands beside an octagonal Venetian tower. Grab a table at either one and watch the city pass.

Take in the Atmosphere of Prokurative

Prokurative, officially Republic Square, breaks from the medieval lanes around it. Three sides of arcaded Neo-Renaissance buildings open toward the sea, modeled loosely on St. Mark’s Square in Venice. The square owes its look to Antonio Bajamonti, the visionary 19th-century mayor who reshaped much of the city.

Concerts and festivals still fill the space through summer, so an evening here often comes with live music.

Hidden Corners of Split Old Town

The famous sights draw the crowds, but the Old Town keeps plenty in reserve. Step off the main routes and you find shaded courtyards, working markets, and views the tour groups never reach. A few favorites are below.

Quiet Alleys and Courtyards

Behind the Peristyle and around Veli Varoš, the lanes narrow until two people barely pass. Many open without warning onto small courtyards with a single cafe, a stone bench, or a fig tree pushing through the pavement.

Wander without a destination for half an hour. Getting mildly lost is part of the appeal, and the palace stays small enough that you surface near a landmark within minutes.

Local Markets Worth Visiting

The green market, called Pazar, spreads along the eastern palace wall and sells the produce locals actually cook with: tomatoes, figs, olive oil, cheese, and herbs from the hills. Nearby, the Fish Market, or Peškarija, runs every morning with the day’s catch laid out on marble slabs.

Both reward an early visit before the heat. Even if you buy nothing, a walk through them shows how Split eats.

Lesser-Known Photo Spots

Skip the obvious angles for a while. The view from the bell tower gets all the attention, yet the rooftop terrace bars near the Peristyle frame the cathedral well with a drink in hand. The Matejuška fishing harbor at the western end of the Riva catches the best sunset light.

For a quiet shot of the palace gates, come back after dinner once the day-trippers have left and the stone glows under the lamps.

Where to Eat in Split Old Town

A day on your feet earns a proper Dalmatian meal. We run a few kitchens in and around the Old Town, each suited to a different craving once the walking is done.

Steak and Dalmatian Cuisine at Bajamonti

At Bajamonti, we cook the food we want to eat after a long day in the sun. Our kitchen built its name on dry-aged steaks, with several cuts hung for 40 days, alongside Dalmatian classics, homemade pasta, and fresh fish from the morning market.

We bake our own bread, and we source olive oil, prosciutto, and cheese from local farms. The setting helps.

We sit on Prokurative square, in the old Teatro Bajamonti, with a terrace open to the sea and live music most nights. The same setting can also work for private events. And a chilled glass of homemade Pošip pairs with almost anything on the menu.

Fresh Seafood at Adriatic

When you want a meal built around the catch of the day, restaurant Adriatic is where to book. The kitchen keeps things honest in the best Dalmatian way: grilled white fish, black risotto, octopus salad, and shellfish dressed with little more than olive oil, lemon, and parsley.

Settle in near the sea with a bottle of local white and let the evening stretch. For the sea on the plate and in the view, that is the table to take.

Wood-Fired Pizza at Skipper

Some nights call for pizza, and Skipper sends it straight from a wood-fired oven. The crust comes out blistered and chewy, the toppings stay simple, and the prices suit a relaxed family dinner. It hits the mark after a long walk when you want something quick that still shows real care. Order a pie, pour a cold beer, and call it a good day.

How to Spend One Day in Split Old Town

One unhurried day covers the highlights with room for a swim and a long dinner. The route below keeps the walking short and the pace easy.

A Simple Walking Route Through the Old Town

Follow this loop to hit the main sights in order:

Start at the Peristyle and the Cathedral of St. Domnius early, before the crowds.
Duck into the Vestibule and the Temple of Jupiter close by.
Head down to the cellars, then out to the Riva for a coffee.
Walk north through the Golden Gate to the Gregory of Nin statue.
Loop back through People’s Square and Fruit Square.
Finish on Prokurative for dinner as the sun drops.

Best Free Things to See

Most of the Old Town costs nothing to enjoy. Walking the palace grounds, the Riva, and the main squares is free, as is admiring the Golden Gate and rubbing the toe on the Gregory of Nin statue. The cellars’ central passage carries no charge, and the markets cost only what you choose to buy. Save your tickets for the bell tower climb and the cathedral interior.

Where to Stop for a Relaxed Dalmatian Dinner

By evening, the day points back toward the water. We keep a terrace on Prokurative for exactly this moment: steaks off the grill, fresh fish, local wine, and the square filling with music as the light fades.

Book ahead in summer if you want a table outside. After a full day on foot, dinner is the part you slow down for.

Practical Tips for Visiting Split Old Town

A few practical notes make the Old Town easier to enjoy. Timing, footwear, and a parking plan tend to matter most.

Best Time to Visit

May, June, September, and early October bring the best balance for visiting Split Old Town: warm days, a swimmable sea, open terraces, and thinner crowds. July and August turn hot and busy, with the palace packed by midday. Spring and early fall let you walk the lanes in comfort, start slowly with breakfast in Split, and book a dinner table without much notice.

How Long You Need to Explore

Half a day covers the main sights at a steady pace. A full day adds the bell tower, the markets, the hidden lanes, and a proper dinner without any rush. Two days give you time to fold in a swim, a second meal, and a slow morning coffee on the Riva.

How to Get Around Old Town

The Old Town is car-free and built for walking. Stone lanes, steps, and polished pavement fill the center, so comfortable shoes beat any other transport. The ferry port and bus station sit a five-minute walk east, handy for island trips and day journeys. Inside the walls, your own two feet are all you need.

Parking Near Split Old Town

Cars cannot enter the Old Town, so park outside and walk in. The closest options are the garage under the Koteks-Gripe center and the lots near the ferry port, both close to the palace. Street parking near the center fills fast and costs more in summer. For a longer stay, a garage saves the daily hunt for a space.

Accessibility in the Old Town

The Old Town presents some challenges for visitors with mobility needs. Roman streets mean uneven stone, the odd step, and a few steep lanes, though the Riva, the Peristyle, and the main squares stay mostly flat and reachable. Wheelchair users can manage the core with care, and our restaurant on Prokurative offers step-free access. Call ahead anywhere you plan to dine to check the entrance.

Is Split Old Town Worth Your Time?

Split Old Town is absolutely worth your time. Few places let you walk through a working Roman palace, climb a tower for an island view, and eat fresh fish by the sea all in one afternoon. The center stays compact, walkable, and full of life from morning coffee to late dinner.

Spend a day, leave room for a long meal, and the Old Town gives back more than the hours you put in.

FAQ About Split Old Town

What to Do in Split Old Town?