BLT Steak San Juan
A meal at BLT Steak can now be enjoyed after a day under the sizzling Puerto Rican sun at The Ritz Carlton San Juan Hotel. Relax with a drink in the expansive lounge before settling into one of the dining room’s cozy banquettes. Start with our signature warm popovers then choose from specially selected, Certified Angus Beef, fresh seafood, or blackboard specials to create the ultimate BLT meal. An array of mouthwatering sauces and decadent desserts complete this impeccable dining experience in San Juan.
The menu, organized by category, and complemented with corresponding savory sauces, guides diners to steakhouse bliss. In addition to the Certified Black Angus or USDA Prime steaks, BLT Steak also offers American and Japanese Kobe Beef, Lamb, Chicken, Fish and an extensive Raw Bar. Island flavors and local products are featured in the daily specials. Generous side dishes grace the table in Staub cast iron cocottes and must have desserts vary seasonally, but one can always count on the perfect finish.
Our award winning wine list features both New and Old World wines and a “short list” accompanies it, showcasing a smaller, bistro-style selection for convenience and ease.
Chef de Cuisine, Jose Ballester
Jose Miguel Ballester, affectionately known as Chelo, moved to Carolina, Puerto Rico at age 12. Admiring his grandmother’s techniques in the kitchen impressed upon him that food and love are synonymous terms. It was then that he made a commitment to make food his life’s work. Following his dreams, Chelo earned an associates degree from Escuela Hotelera de San Juan which guided him to an internship at The Ritz Carlton San Juan. From 1999 – 2011 he held many positions in the hotel’s restaurant–Garde Manager; from line cook to Banquet Sous Chef.
Chelo is ecstatic to join the ESquared Hospitality team at BLT Steak San Juan as Chef de Cuisine. As the first local chef at the restaurant he plans to incorporate island flavors to the American steakhouse using sweet plantains, papaya, coconut, root vegetables and of course, his grandmother’s sofrito.