Delicious 100: Top 5 steak restaurants in Queensland
There’s nothing like tucking into a juicy steak. We’ve picked the best steak restaurants in Queensland. Here are the top 5.
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There’s nothing like tucking into a juicy steak.
We’ve picked the best steak restaurants in Queensland. Here are the top 5.
Queensland’s Delicious 100: 10 must-east dishes
BLACK HIDE BY GAMBARO AT TREASURY
Brisbane’s first family of seafood have switched to high-end beef with staggering success.
The new Black Hide at Treasury Brisbane casino offers industrial-strength beef in a sophisticated setting. Three handsomely decorated rooms offer views to the Brisbane River and South Bank. There is a cowhide print carpet, and large butchers’ knives on the door handles.
The service is warm and accommodating. The beef menu is powered by Stanbroke Pastoral Company, whose 1200g Angus tomahawk (feeds three) was named beef steak of the year, outscoring the highfalutin wagyu beef chased by the great chefs from Asia to the USA.
The tomahawk is richly flavoured with a herbal juiciness that lingers on the palate like an aged cabernet sauvignon. Try also the dry-aged rib eye, T-bones, sirloin, rib on the bone and eye fillets.
Or feast on Italian meatballs or house-made bangers, served with sides of steamed vegetables, sauteed mushrooms and lentils.
Start with oysters. Finish with rhubarb brulee or sticky caramelised apple with quince and creme fraiche ice cream.
The wine list is replete with everything from Grand Cru Burgundies to local heroes.
Must-eat dish: The tomahawk
Price: more than $80 for two courses
Chef: Thomas Boisselier
Cuisine: Steak
Bookings: Yes
Open: Lunch Tue-Fri; Dinner Sat-Mon
Address: Treasury Brisbane Casino, Level 1, Queen Street Mall, Brisbane
Ph: 07 3306 8420
Website: treasurybrisbane.com.au/casino-restaurants
THE GLENELG PUBLIC HOUSE
They don’t make a fuss about things at The Glenelg Public House.
The fitout is that of a sophisticated steakhouse, as comfortable as the time-mellowed leather of its chesterfield lounge. The prices are very reasonable and the menu unpretentious.
So it’s a very pleasant surprise when it delivers a level of service that’s far above its pay grade, alongside simply delicious food.
What the wine list lacks in volume it makes up for in considered recommendations. Venture away from the tried and tested and leave pairings in these capable hands - they’ll introduce you to some lovely lesser-known labels.
That same trust will be repaid on the food front.
Tempted to go for the usual sirloin or eye fillet? Let the team talk you into the underrated hanger steak - you won’t eat better.
Or get a few friends together and put the 1kg T-bone in the centre of the table with a few supersized, super-tasty sides, such as wagyu-fat roasted kipfler potatoes, or yoghurt and dukkah dressed carrots.
There’s more choice than usual for gluten-free diners, and plenty to please less committed carnivores: gooey-centred golden roast raclette with pear, fig relish and hazelnuts; smoked ham hock terrine with spiced apple chutney; and kingfish given a quick turn in the pan. Above all, it’s the service that shines.
Must-eat dish: Hanger steak
Price: $41-$80 for two courses
Chef: Aaron Smith
Cuisine: Steak/Gastropub
Bookings: Yes
Open: Daily for Dinner, Fri to Sun for Lunch
Address: Cnr Glenelg Ave, 2460 Gold Coast Hwy, Mermaid Beach
Ph: 07 5575 2284
Website: theglenelgpublichouse.com.au
Instagram: @theglenelgpublichouse
WALTER’S STEAKHOUSE
The star plate at Walter’s Steakhouse is, not surprisingly, steak – dry-aged porterhouse cooked for two, three or four diners.
And it arrives, like a platter of Mongolian beef, sizzling aboard a hot, hot plate. It’s a nice bit of theatre.
It is also a wonderful piece of meat with the intensity that comes with dry-ageing, the double bonus of pink insides and the reduced, deliciously fatty, baked exterior.
Balance the onslaught of protein with sides of German potatoes (sauteed cubes with bacon and onion) and creamed spinach.
Aside from the porterhouse in its various sizes, there are only two other steaks on the menu – eye fillet and striploin (sirloin); the two cuts that combine to make up the prize porterhouse. Then there are pork striploin, a lamb chop and a salmon steak: succinct and sweet.
Among the earlier dishes are pierogi – Polish potato and cheese dumplings, pan-fried until just a tiny bit crunchy outside, onion jam adding sweet hits, a decent pool of nut-butter at their feet. And veal tongue set amid a copious, slightly overdressed mountain of curly endive. Walter’s Steakhouse has taken over the space that was once Restaurant Two.
The feel is gentleman’s club meets French bistro. Its quirky looks, attentive and well-mannered staff, and its big, sizzling steaks, make Walter’s a winner.
Must-eat dish: 30-day dry age New York strip
Price: $41-$80 for two courses
Chef: Adam Herbert
Cuisine: Steakhouse
Bookings: Yes
Open: Lunch and Dinner Mon-Sat
Address: 219 Alice St, Brisbane
Ph: 07 3012 8640
Website: waltersbrisbane.com.au
Instagram: @waltersbrisbane
BLACK HIDE STEAKHOUSE
Beef is the lingua franca of the Australian menu, and the original Black Hide Steakhouse at Paddington holds its own among this nation’s very best.
Indeed, it has been judged the best steakhouse in the nation - more than once. Not bad for a re-engineered fish and chips shop with a nest of cosy private eating rooms behind the main dining room.
There is an epic line-up of beef from the Stanbroke pastoral company, which regularly delivers at least five wagyu and six angus cuts in the form of T-bones, rumps, rib eyes, sirloins, eye fillets, and the celebrated tomahawks.
There is export-quality wagyu with marble scores of 5+. An entree treat is the raw steak tartare with shallots, cornichons, and a hint of chillies. Or try the bone marrow. Eat mains with an assortment of side dishes, including mushy peas, sauteed mushrooms and creamed spinach.
There’s a set menu of two courses for $85, or three for $89.50, including the wagyu rump. The helpful staff have plenty of wine options to suggest.
Must-eat dish: OP Angus rib on bone
Price: more than $80 for two courses
Chef: Thomas Boisselier
Cuisine: Steak
Bookings: Yes
Open: Tue to Sat for Lunch, Dinner
Address: 36 Caxton St, Paddington
Ph: 07 3369 9500
Website: blackhidesteakhouse.com.au
Instagram: @blackhidesteakhousebne
PONY DINING
Dining on the terracotta-tiled terrace with views across the river to the Story Bridge is terrific, but sitting inside is no lesser option; there are still views as well as an attractive combination of lashings of plants, cowhide rugs, a curving concrete bar and a busy open kitchen where chefs tend the wood-fired grill.
Staff are well-drilled and drinks from a very decent Australian-focused list appear almost instantly after ordering, even on a busy Friday night.
Sweet barramundi collar flesh is enhanced by a seasoning of lemon myrtle salt, with burnt butter for dipping while creamy, and a stack of mini toasts are on hand ready to dig into creamy grilled bone marrow with a coating of anchovy persillade.
Mains are similarly appealing with soft, succulent pork jowl matched with fermented garlic, charred pear, mustard leaf and turnip while the wagyu flank is a fine example of grill cooking. A side of chips with confit garlic emulsion is a worthy extra.
Coconut sorbet with roast pineapple and roast white chocolate, maintains standards to the end.
Must-eat dish: Wagyu flank
Price: $41-$80 for two courses
Chef: Michael Crosbie
Cuisine: Modern Australian
Bookings: Yes
Open: Lunch and Dinner daily
Address: 18/45 Eagle St, Brisbane
Ph: 07 3181 3400
Website: ponydiningbrisbane.com
Instagram: @Ponydiningeaglestreetpier
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