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.
SK Steak & Oyster, Fortitude Valley: Luxurious elegance and supreme quality combine at SK Steak & Oyster at The Calile. The sibling venue to Hellenika is all about the finer things – seductive seafood, satiating sips and succulent steaks. The latter is our primary focus here – head chef Kelvin Andrews and his team have amassed an impressive array of grain-fed cuts from Stockyard Beef. Eye fillets, prime ribs, chateaubriand, Kiwami sirloin with a marble score of nine-plus, and a one-kilo sirloin on the bone (dry-aged for 35 days) are lovingly grilled over two kinds of wood – ironbark for the heat and applewood for the flavour. The results speak for themselves.
Walter’s Steakhouse, Brisbane City: If you love a bit if old-world opulence to pair with your steak, Walter’s Steakhouse has an interior that needs to be seen to be believed. Inspired by Euro brasseries and high-class New York eateries, Walter’s boasts red-leather booth seating, marble tables and the warm glow of brass-bottomed lamps. As for the fare Walter’s specialty grain-fed porterhouse is the hero of the menu, but if sharing isn’t your thing you can opt for the 30-day dry-aged New York strip or the 200-g eye fillet.
Black Hide Steakhouse, Petrie Terrace: 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, sirloins and tomahawks.
Black Hide by Gambaro at Treasury Brisbane, Brisbane City: The Black Hide team opened its second luxe steakhouse in the heart of Treasury Brisbane in 2018. While the menu is similar to Black Hide’s Caxton Street sibling, diners can experience new additions including an eye fillet and sirloin cut of wagyu with a marble score of nine – the highest by Australian industry standards – as well as five, three and dry-aged cuts.
Blackbird Bar & Grill, Brisbane City: 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 including Darling Downs Angus cross, Jack’s Creek wagyu sirloin, Icon XB wagyu rump and “1000” Guineas Australian shorthorn rib eye.
Fatcow Steak & Lobster, Brisbane City: When lauded steakhouse Cha Cha Char closed, we feared that Eagle Street would be deprived of a reliable steak spot, but thankfully the team behind Opa Bar + Mezze and Rico Bar & Dining gamely stepped in to fill the void. Fatcow’s selection of woodfired beef features prime cuts like wagyu rump cap with a marble score of nine-plus, a top-tier Satsuma wagyu striploin boasting a marble score of A5 12+ (the highest mark wagyu can attain), a whopping one-kilo T-bone and an ultra-luxe wagyu tomahawk. Each steak comes with your sauce of choice and a selection of premium sides, such as smoked butter mashed potato, baked mac’n’cheese, creamed spinach, battered onion rings and cos salad.
The Norman Hotel, Woolloongabba: 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.
Boatshed Restaurant, Toowong: 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 Morrison Hotel, Woolloongabba: 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.
Otto Ristorante, South Bank: Perched up on the banks of the Brisbane River at South Bank, Otto Ristorante is known for offering stellar views, but it’s also got a mouth-watering steak that is worth seeking out as well. The Otto Reserve is a formidable piece of meat, sourced from Rangers Valley. This 270-day grain-fed Black Angus slab boasts a marvellous marble score of 7+.
The Breakfast Creek Hotel, Albion: 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.
The Port Office Hotel, Brisbane City: 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 Darling Downs wagyu rumps, six and seven marble score wagyu eye fillets, a truly sensational wagyu rump cap with a marble score of nine plus, and sizeable Darling Downs tomahawk.
Les Bubbles, Fortitude Valley: 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, Brisbane City: 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, Brisbane City: 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.
The Hamilton Hotel, Hamilton: 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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