The round-up: sink your teeth into the Gold Coast’s best steaks
Carnivores, this is for you. Whilst there are plenty of Gold Coast establishments that serve a mean steak, we’ve taken the liberty of rounding up a few of the standouts. Here are some of the Gold Coast’s best steaks that you should absolutely sink your teeth into.
Harry’s Steak Bistro & Bar, Burleigh Heads: If you’re a sucker for a stellar steak, then you’ll want Harry in your circle of friends. Renowned for its take on Parisian steak frites, the Harry’s team sources top-quality cuts, with a shine toward grass-fed and free-range varieties. You’ll also find a weekly steak special, featuring something fancy to treat yo’self – like the massive tomahawk steak, which makes an occasional appearance in the meaty line-up.
Glenelg Public House, Mermaid Beach: Known for specialising in meat, Glenelg boasts an impressive selection of top-end steaks, which are prepared with minimal intervention. The steaks here are next-level, and are served simply, with an array of plant-based sides (the dirty sebago fries are the bomb), sauces, mustards and butter.
Nineteen at The Star, Broadbeach: Nestled on the top floor of luxury hotel The Darling at The Star Gold Coast, this elevated dining establishment boasts a fine selection of delectable steaks, ranging from the 200-gram grass-fed fillet steak to the kitchen’s signature rare slow-roasted prime rib. Keen to step it up? Go for the full-bodied highly marbled wagyu sirlion ‘Kiwami’ for two.
Gotham Grill & Rooftop Bar, Runaway Bay: This moody New York-style steakhouse and grill features a refined menu driven by succulent cuts that are served with sides like baked potato gratin, life-changing creamed corn, sauteed wild mushrooms, and broccolini with roasted garlic and lemon dressing. There’s everything from an affordable grass-fed rump through to a premium full-blood wagyu strip – this bad boy will set you back around $110. If you’re into sophisticated steaks and fine wines, get in here.
Moo Moo Wine Bar & Grill, Broadbeach: Since 2005, this Broadbeach institution has built a long-standing reputation for its premium steaks. The serious steak connoisseurs among us will want to experience Moo Moo’s signature steak – a spice-rubbed one kilogram wagyu rump roast. This fine feast is sealed on the grill and oven roasted, then carved at the table and served with rocket and parmesan salad, duck fat potatoes and a selection of sauces.
Carmody’s Restaurant & Bar, Southport: With a menu that is driven by sustainability and local produce, Carmody’s utilises ethical and organic farmers to offer a range of certified organic steak cuts, alongside its selection of wagyu and kobe varieties. The organic Fig Tree rib fillet with duck fat and sage kipflers is a great vibe.
Bondi Grill’e, Burleigh Heads: Burleigh Heads edition of Bondi Grill’e is larger and more upmarket than its Coolangatta sibling venue, and it’s known for its juicy steaks. There’s a solid selection on off, ranging from a Darling Downs rib eye to a one-kilogram Cape Grim tomahawk, which are all smothered in a top-secret baste before being grilled and served with either chips or a baked potato.
Black Angus Bar & Grill, Sanctuary Cove: If you’re looking to quash a mighty hunger, then the Black Angus’ selection of top-notch steaks will be all kinds of satisfying. You can choose from a selection of premium cuts, which are either chargrilled to your liking, or you can get all theatrical and cook it yourself at your table on the hot rocks.
Kiyomi, Broadbeach: This innovative dining space, well-regarded for bringing intricate flavours of Tokyo to the Gold Coast, incorporates a very sophisticated steak offering into its cutting-edge menu. Here you’ll find steaks that are exclusive to Kiyomi’s kitchen – the David Blackmore full-blood wagyu inside skirt with a koji marinade and Tasmanian wasabi is a true delight, or you can treat yo’self and opt for the striploin cut served with Siberian Blackpearl caviar.
Beachside Pavilion, Broadbeach: Steak by the seaside? Yes please. Here you’ll find everything from a 500-gram ribeye on the bone from Northern Rivers through to a 300-gram scotch fillet from Greenstone Creek in New Zealand – all prepared under a Mibrasa charcoal oven and served with duck fat potato, broccolini, baby carrot and parsnip.
The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.