Ribeye Steak in Side: Grilled Over Wood Fire, Ask for It

📍 Side• 🕐 4 min lesetid •14 Nov 2026

Yes, you can order ribeye steak in Side at Hawaii Restaurant & Bar in Side old town. Ribeye is served but is not yet listed on the online menu, so ask your server for it and for today's price. It is grilled over wood fire and charcoal and cooked to the doneness you choose.

Ribeye at Hawaii: on the grill, not yet on the online menu

If you have scrolled through our online menu looking for ribeye and not found it, you have not missed anything. Ribeye is served at Hawaii, but it has not been added to the online menu yet. Simply ask your server for the ribeye when you sit down, and they will confirm availability and today's price. If you are coming specifically for it, mention it when you book or send a WhatsApp message to +90 533 930 12 83 so the team knows to expect you.

We do not quote a weight for the ribeye here, because cuts can vary. Ask your server and they will tell you what is on the board that day.

What makes ribeye different

Ribeye comes from the rib section of the animal, a muscle that does relatively little work. That gives it two qualities steak lovers look for.

Marbling. Ribeye carries fine threads of fat running through the meat. As the steak cooks, that fat melts into the muscle, keeping it juicy and giving it a rich, beefy flavour.
The eye and the cap. Many ribeyes have a central eye of meat and a looser, fattier section around it. The two parts eat slightly differently, which is part of the pleasure of the cut.

Compared with a lean fillet, ribeye is less about melting softness and more about flavour and juiciness. If you are weighing it against other cuts, our explainer on ribeye vs sirloin sets out the difference, and T-bone vs fillet steak covers the two other big names on our steak list.

Why wood fire and charcoal suit a ribeye

At Hawaii, meat and chicken are grilled over wood fire and charcoal. Intense, dry heat is ideal for a marbled cut. The outside browns and crusts quickly, the fat renders and drips onto the coals, and the smoke that rises back up gives the steak a faint, savoury edge you do not get from a flat pan. Our page on the wood fire and charcoal grill explains more about how we cook over it.

How to order your ribeye: doneness advice

Because ribeye relies on its fat for flavour, the doneness you choose matters more than with a leaner cut.

Doneness	What you get with ribeye
Rare	Very red centre; the fat may not have fully softened, so some find it chewy at the edges
Medium rare	Warm red centre with fat beginning to melt; a common choice for ribeye
Medium	Pink centre and more rendered fat; juicy, with a firmer bite
Medium well	Little pink left; still moist thanks to the marbling
Well done	No pink; the marbling helps it stay less dry than a lean cut would

Many people find medium rare to medium the sweet spot for ribeye, because the fat has time to melt without the meat drying out. That said, it is your steak: order it the way you enjoy it. Our guide to steak cooking levels explains each stage in more detail.

Sauces: mushroom, pepper or béarnaise

A well-grilled ribeye is excellent on its own, but our kitchen makes three classic steak sauces that appear across the steak and chicken menu: mushroom, pepper and béarnaise. Ask your server whether you can have one alongside your ribeye.

Mushroom is creamy and earthy, a gentle partner that does not overpower the beef.
Pepper adds a warm, peppery kick that stands up well to the richness of ribeye.
Béarnaise is a buttery, herby emulsion; rich on rich, so it suits those who like an indulgent plate.

For a deeper look at each sauce and which steaks they suit, read steak sauces explained. Ask the team what your ribeye is served with on the day.

Other steaks at Hawaii

If the ribeye is not for you tonight, the printed menu has plenty of steak choice: Fillet steak, Fillet Mignon, Beef steak, Pepper steak, Mushroom steak, Gorgonzola steak, Steak Diana, Tournedos Béarnaise, Plank steak, the 450 gr T-bone and Chateaubriand for two. Our steak in Side guide walks through them all.

A drink with your ribeye

Hawaii is a restaurant and bar in one, so a glass of red wine, a cold beer or a cocktail is never far away. Happy Hour runs daily from 19:00 to 20:00. Halal guests should note that all our beef, lamb and chicken is halal-slaughtered; alcohol is served on site.

Book your table

We are in Side old town, serving since 2000, and open daily from 10:00 to 02:00. Free return hotel pickup is available from selected hotels, with a paid two-way transfer from farther areas. Reserve a table, mention you would like the ribeye, and check the live menu for the rest of the steak list.

❓ Ofte stilte spørsmål

Yes. Ribeye is served at Hawaii Restaurant & Bar in Side old town, but it is not yet listed on the online menu. Ask your server for the ribeye and for today's price when you order.

Many people choose medium rare to medium for ribeye, because the marbled fat has time to melt and keep the meat juicy without drying it out. It is your steak, though, so order the doneness you enjoy.

The kitchen makes mushroom, pepper and béarnaise sauces, which appear across the steak and chicken menu. Ask your server whether you can have one alongside your ribeye and what it is served with on the day.

Meat at Hawaii is grilled over wood fire and charcoal. The strong, dry heat browns the outside of the ribeye quickly, renders the fat and adds a light smoky flavour.

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Ribeye vs Sirloin Explained (and Which Steaks Hawaii Serves)

Ribeye vs sirloin, which steak is most tender, and fillet vs ribeye, explained simply. Hawaii Restaurant in Side serves ribeye, though it is not yet on the online menu, so ask staff for it; sirloin is not named on the menu, but the T-bone has a sirloin side.