The round-up: eat your way through Brisbane’s best steaks
Apologies in advance to all of our vegan and vegetarian friends, but this one is for the carnivores. Steak. To most meat eaters, it doesn’t get much better than a juicy, succulent steak. Rare, medium rare, medium, well done – it doesn’t matter how you like it, steak is a staple for good reason. While we love an old-fashioned backyard barbecue, sometimes we like to let the professionals handle the cooking every once in a while. When it comes to steak, we are flush with stellar spots to get our incisors into some fantastic flame-grilled beef, so bring out your inner Ron Swanson and start ticking off this list.
Black Hide Steakhouse: Caxton Street’s Black Hide Steakhouse is a top-tier eatery for steak lovers. Don’t believe us? Believe the awards – Black Hide was awarded Australia’s Best Steak Restaurant in 2016, which is a big deal. The butcher’s block serves up beautifully cooked hunks of wagyu and Angus beef sourced from Stanbroke, including certified organic eye fillets.
The Breakfast Creek Hotel: The Brekkie Creek Hotel is a veritable steak institution, having been satiating salivating hordes for years. Patrons line up to order their own aged fillets from a dozen cuts, which are then chargrilled to perfection in plain view. The Breakfast Creek Hotel sources its beef from across southeast Queensland, only selecting cattle that are raised on natural pastures. The wagyu beef is sourced from the Darling Downs region, with the Japanese bulls crossed with Angus and Murray Grey to ensure a marble score of four to six, which is the kind of quality that keeps customers coming back decade after decade.
Blackbird Bar & Grill: Boasting some stunning river views and one of the best beef selections in Brisbane City, Blackbird Bar & Grill is much more than just a stylish nightspot. Blackbird’s Infierno 96 wood-fired grill has been imported from America to cook the dry-aged beef perfectly, with cuts sourced from Robbins Island, Rangers Valley and the Darling Downs.
The Norman Hotel: Brisbane’s ‘worst vegetarian restaurant’ is coincidentally one of Brisbane’s best steak spots. One glimpse at the meat cabinet is all you need to be assured of a fine feast ahead of you. The Norman serves up delicious cuts of Thousand Guineas, Riverina Angus, Great Southern, Royal, Beef City Black, Diamantina Platinum and Bindaree Vintage dry-aged beef, which is a who’s who of premium beef suppliers.
The Morrison Hotel: Woolloongabba has earned its reputation as Brisbane’s best steak suburb, and it’s thanks to pubs like The Morrison that such a status has been awarded. Sports fanatics flock to The Morrison for a pre or post-game feast at Fiasco’s Steakhouse, where eight different cuts are served with the famous mushroom sauce and twice-baked house potato. Every piece of meat served at The Morrison must pass some strict criteria to be deemed worthy of our plates, so you don’t need to worry about quality here – it’s all premium.
Madame Rouge: After seeing that its steak frites was a sure-fire hit with diners, Madame Rouge decided to dedicate an entire section of its new menu to a grill selection. Choose from premium Australian cuts (all aged for a minimum of 60 days) of sirloin, eye fillet and dry-aged rib on the bone, served with your choice of classic French sauces café de paris butter, bernaise, green peppercorn, and mushroom. Your hardest decision will be which potato accompaniment you want – crispy frites, gratin dauphinoise or creamy pommes purée.
Boatshed Restaurant: If you want to pair your steak with river views, then the Boatshed is a great spot for it. A two-metre long flame grill adds some stunning kitchen theatre, as dry-aged steaks are seared and cooked to mouth-watering perfection. Boatshed Restaurant’s dry-aged beef is aged for 40 days to create a fuller and sweeter flavour, with Diamantina wagyu and grain-fed beef from the Barkley Tablelands just a few of the brands featuring across the menu.
The Port Office Hotel: After its considerable refurbishment, the Port Office Hotel is again one of the best spots to get a satisfying feed in The City. Those that take a seat at the Port Office Dining Room can tuck into the offering being cooked on the grill, including Cape Grim rib fillets and sirloins, and Darling Downs eye fillets and rib on the bone, served with truffle butter, bone marrow or mushroom sauce.
Embers Restaurant: Milton’s Embers Restaurant is a top-notch steakhouse that has earned a spot on this list thanks to its amazing selection of grass-fed beef sourced from pastures across Queensland and northern New South Wales. Various cuts are wet-aged for up to 60 days, with varied weights of cuts available depending on your individual preference, which is then cooked to order on the kitchen’s custom-built char grill.
Les Bubbles: The French have contributed so much to modern cuisine, but in our humble opinion the best meal they ever invented was steak frites. Les Bubbles is a Parisian-inspired steakhouse that beckons eaters inside its lush interior with a vibrant neon sign. Steak frites is the centrepiece of the menu, with flame-grilled steak cooked to your liking and served with a leafy salad and bottomless fries. That’s right – bottomless fries! But don’t let that distract you from the steak – the grass fed, free-range beef is the star of the show.
Moo Moo Wine Bar and Grill: Nothing pairs with beef better than wine (except maybe more beef), and Moo Moo offers both in spades. The kitchen cooks all of its specialty beef over coal and wood in its impressive charbroiler, dishing up perfectly cooked cuts including Kobe wagyu from the Darling Downs, grain-feed beef from Liverpool Plains and Leyburn as well as dry-aged black angus sourced from Gippsland in Victoria. Diners can chow down while sipping on wines from Moo Moo’s award-winning wine list – a stellar combination for any serious eater.
Vintaged Bar + Grill: Although the selection of cuts are more curated at Hilton’s Vintaged Bar + Grill, the venerable restaurant takes pride in its meat offering. Eye fillets from the Western Downs, wagyu scotch fillets from Oakey and angus rump cap from Warwick are the top-notch selection here, served with the likes of caper and anchovy butter, chive cream sauce or red wine jus.
Cha Cha Char: Eagle Street boasts more than one prime steakhouse, and with a name like Cha Cha Char you’re not likely to forget which one is worth visiting. This venue specialises in high quality meats, with ten different cuts of grain-fed beef, cooked over a wood-fired grill until its sizzling and succulent. Sample the spice-rubbed fillets from the northern rivers of New South Wales or striploins served with tempura Tasmanian pacific oysters for a bit of surf and turf.
Kingsley’s Steak and Crabhouse: Eagle Street is home to one of the best high-end surf and turf restaurants in town, but for now let’s just focus on the turf. Kingsley’s serves everything from rumps and eye fillets to T-bones, with all beef sourced from some of Australia’s best beef regions. Your choice of cut comes with the likes of cafe de Paris butter, green pepper sauce or juniper berry jus. Don’t worry though – with steaks this good there’s no wrong choice as far as sauce is concerned.
The Hamilton Hotel: Brisbane’s northside is home to a well-regarded steak haven in the form of Graziers Steakhouse Restaurant and Bistro, found within The Hamilton Hotel. Quality steaks are cooked on a char-grill, with a range of succulent cuts accompanied by toppers such as creamy garlic prawns, wild forest mushrooms, garlic and rosemary seasoned potatoes, and Cajun chicken wings.
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