Beyond Meat and BOA Steakhouse just teamed up on a signature plate that feels right at home in a room built for prime cuts. The Club Room Style Steak Frites now features the brand new Beyond Steak Filet, and it rolls out at every BOA location on Thursday, July 24. Think steak night energy with a plant based switch that still gives you that first cut satisfaction.

What’s on the plate

The centerpiece is the Beyond Steak Filet, a whole cut that sears hard, releases savory plant based juices, and eats with a tender bite. BOA pairs it with familiar steakhouse touches so you get the aroma, the crust, and the moment where the knife slides through like it should. It is comfort food with a polished finish.

The filet is made with a short list of ingredients that includes protein from faba beans and avocado oil. That oil brings a high smoke point, which lets the kitchen build a deep crust and lock in moisture. Translation for the rest of us. Big sear, real caramelization, and flavor that hangs around for more than a minute.

Beyond Meat culinary director Diana Stavaridis says the filet performs like a premium cut but gives her team a cleaner ingredient set to work with. She points to the avocado oil for that hot pan sear and the texture that follows. BOA chef Brendan Collins sees it as a way to welcome more guests without giving up the bold seasoning that made the restaurant a favorite. The idea is simple. Keep the steakhouse experience and invite more people to enjoy it.

The Club Room Style Steak Frites with Beyond Steak Filet launched Thursday, July 24 at all BOA Steakhouse locations. You can find BOA in West Hollywood, Santa Monica, Manhattan Beach, and Austin. Las Vegas is on the way.

Austin loves a good twist on tradition. This one brings the theater of a steak dinner and swaps in a smarter protein. Bring your appetite, bring your curiosity, and maybe bring a friend who swore they would never try a plant based steak. Then let the crust do the talking.

To keep up with news from the brand, follow Beyond Meat on social at @BeyondMeat.