Where to find the best steak in Brisbane
Whether you like a rib fillet or a rump, want it medium-rare or incinerated, and to eat it in a pub or restaurant, we’ve found Brisbane’s best steaks.
QWeekend
Don't miss out on the headlines from QWeekend. Followed categories will be added to My News.
Love a great steak?
Whether it’s a pub environment you want to eat yours in or a flashy restaurant, we’ve found the best steaks in Brisbane at all price points.
Here’s where to get your iron fix.
Black Hide Steakhouse
36 Caxton St, Brisbane City
This cosy den of white-clothed tables not far from Suncorp Stadium is a shrine to beef, with the 10-strong steak selection all from Stanbroke Beef. Diners can choose from Angus marble score three-plus, or wagyu marble score five-plus, both in a variety of cuts and sizes including eye fillet, sirloin and rib fillet. There’s also a 1.2kg Tomahawk that serves up to three for $165. All steaks are served with duck fat roasted potatoes and a choice of red wine jus, or peppercorn, bearnaise or mushroom sauce.
La Cache a Vin
215 Wharf St, Spring Hill
Pull up an upholstered chair at this historic wine cellar-turned French restaurant in Spring Hill and tuck into a perfectly cooked 250g eye fillet with house-made French fries, a green salad and a choice of pepper, bearnaise or roquefort sauce for $49. The French wine list offers plenty of options to accompany the meat and diners are in the hands of experienced, efficient staff.
lecacheauvin.com.au
Montrachet
1/30 King St, Bowen Hills
Steak frites has long been a staple at this French favourite with its red upholstery and brass fittings in Bowen Hills. Diners can still tuck into this classic Tuesdays to Thursdays and Friday lunchtime as part of an $85 two or $100 three-course menu, with Friday and Saturday nights now reserved for a six-course tasting menu. Stockyard’s 200g Black Angus eye fillet, which is 200-day, white grain-fed is flavoursome, tender and medium-rare as requested, with a bowl of green salad with a tangy vinaigrette, a good-sized pile of housemade French fries and a choice of bearnaise or green peppercorn sauce, which arrives in a small jug. For a $30 surcharge diners could opt for a 200g kiwami wagyu sirloin with a 9-plus marble score.
Herve’s Restaurant and Bar
Level 1, Craft’d Grounds, 31-37 Collingwood St, Albion
This newcomer in inner-northern Albion with a French accent takes its steak seriously, offering a 180g Black Angus tenderloin ($54) or two Queensland wagyu options with a marble score of seven in the form of a 300g chuck ($89) or a 1kg T-bone ($250) with horseradish mustard and shiraz jus. The tenderloin arrives tender and well-rested and cooked as requested with grill marks, a faint scattering of salt, a lush outcrop of watercress, half a lemon encased in muslin for ease of squeezing and a pot of the deeply flavoured jus.
Nota Restaurant and Bar
224 Given Tce, Paddington
In a heritage shopfront in inner-western Paddington, just up the hill from Suncorp Stadium, Nota offers a broad menu to suit either dedicated diners or wine drinkers in search of an accompanying snack. Steak lovers will adore the 200g Black Onyx steak from New England Black Angus stock with fries and a choice of peppercorn sauce or jus. It’s $62 but beautifully flavoured with a rosy interior, the sauce in a separate pot and a couple of huge handfuls of chips. There’s also the option of an 800g, six-week dry-aged T-bone with pan sauce for $155.
Blackbird Bar & Grill
Riverside Centre, 123 Eagle St, Brisbane
A firmly established hot spot on the CBD waterfront, Blackbird, with its plush decor, views downriver to the Story Bridge and adjacent bar, offers an array of steaks that are given the full wood-fired treatment to emerge in charry glory. The Thousand Guineas Australian Shorthorn 300g sirloin ($48) is outstanding, the flavour and aroma of the grill a visceral presence in the meat served sliced to reveal its blushing interior.
The Boatshed
543 Coronation Dr, Toowong
Inside the iconic Regatta Hotel, this sprawling steakhouse is busier than Santa on Christmas Eve. Nautically themed with a modestly masculine leaning, the bustling restaurant turns out hundreds of premium grass and grain-fed steaks each night, from their signature OP rib on the bone to a monster 1.2kg Angus Tomahawk.
Specialising in dry-aged beef, the kitchen team runs regular events to show off their work. While for those not into steak, the restaurant steers away from more traditional pub favourites in favour of mod Oz fare such as confit duck gnocchi, seafood linguine and chargrilled pork loin with nduja butter.
SK Steak & Oyster
The Calile Hotel, 48 James St, Fortitude Valley
At the base of the glamorous Calile Hotel, this swanky New York and LA-inspired grill restaurant is for those who want to feel a little fancy. Sink into one of the plush, crescent-shaped booths along the window and peruse the seafood and steak dominated menu which includes everything from their signature seafood cocktails to seafood platters and a 600g Black Angus chateaubriand. Ten steaks range from an 180g Black Angus petit fillet to 400g Kiwami nine-plus premium wagyu. A 400g sirloin with a marble score of four to five ($70) is expertly cooked, very tender and a beautiful piece of meat, arriving solo on a plate, with sides (there’s a potato menu for starters) and sauces an extra cost. Well-drilled, white coat-clad staff can assist with wine pairings from the extravagant, champagne-heavy list that moves from the approachable to the revered and elite.
Rosmarino
6 McLachlan St, Fortitude Valley
The beef ($59), in this case, tri-tip with a nine-plus marbling score, ages for up to seven days in white chocolate. The resulting slices of meat are soft and meltingly delicious, with a slight caramel note but there’s no particularly obvious chocolate presence. Showcased simply with a small pond of garlic and anchovy-heavy bagna cauda sauce, a hillock of finely diced rockmelon and red wine jus, it’s pretty amazing. No vegetables are included but a side of thrice-cooked potatoes ($12) proves a winner, the spuds flaunting a crispy exterior with almost impossibly fluffy insides.
The Pineapple Hotel
706 Main St, Kangaroo Point
Just a ball toss from The ’Gabba, this almost 160-year-old family owned pub has become a hotspot for catch-ups with the crew and drinks with groups. But it’s their restaurant out the back overlooking the peaceful neighbouring Raymond Park where you’ll always find the biggest crowds. The menu runs from salad, pizzas and burgers to musts like a chicken parmigiana and, of course, a wide variety of steaks. Almost all the beef is from Queensland, including a four-five score wagyu rump, with grain and grass-fed options both available. While the steaks won’t punch you in the face with flavour, the Hulk-sized complimentary sides of steamed vegetables, chips and salad, plus the extremely keen prices are what has guests returning.
Norman Hotel
102 Ipswich Rd, Woolloongabba
Billing itself as “Brisbane’s worst vegetarian restaurant”, this iconic hotel takes its meat seriously. So seriously, in fact, that a glassed-in grill is the centrepiece to the courtyard-style restaurant, alongside a bursting cabinet of the raw cuts so diners can choose their exact piece of meat and then watch it be cooked before them. There are more than a dozen steaks on the menu, including the “extreme beef” selection, which features a variety of prized wagyu. Though their regular cuts, starting at just $39.90 for a 250g rib fillet, accompanied by two of your choice of baked potato, chips, mash, salad or coleslaw, plus sauce, will suffice most tastes and budgets.
Fiasco’s Steakhouse at The Morrison Hotel
640 Stanley St, Woolloongabba
You’ll need to book early for a weekend reservation at this steakhouse institution. While the all-brown interior could perhaps do with a freshen up, customers happily overlook the dated decor for some of the best value and quality steaks in Brisbane. The menu includes 10 steaks, all from Queensland’s Darling Downs, with the most expensive only $56 for a 400g rib on the bone. At the other end of the price scale is the 200g eye fillet ($36) which, as the menu says, is “simply sensational”, packed with flavour and tender as a bruise; while the 400g rump – also brilliant value at just $39 – boasts a beautifully charred exterior and moist, pink interior. With each steak accompanied by a choice of house-made sauce (try the diane) and a baked potato or chips, plus a salad, this is a restaurant great for the wallet and the palate.
Rothwell’s Bar & Grill
235 Edward St, Brisbane City
Inspired by the great grill restaurants of Los Angeles, New York and London comes this classy, old-world restaurant and bar from two of Brisbane’s most revered hospitality names: Ben Russell and Dan Clark. As Aria Brisbane’s former head chef, Russell has a passion for using the best quality produce. That means sensational seafood, great pasta dishes, a signature beef Wellington and five cuts of premium beef ranging from a full-flavoured grain-fed 250g fillet ($49) to an 800g dry-aged T-bone large enough for two for $140. All steaks come generously seasoned and expertly charred to enhance the cut’s natural flavour, with a stack of onion rings and tangle of leaves. Meanwhile, Clark – owner of revered hospitality wholesaler Addley Clark Fine Wines – ensures there’s the perfect vino match available for your steak whether it be a Barossa shiraz, WA cab sauv or a premium Burgundy.
Breakfast Creek Hotel
2 Kingsford Smith Dve, Albion
It’s been open since 1889 but going for a steak in the hotel’s Staghorn Beer Garden could not be more suited to the times. Tables are well-spaced in the open air and there’s an on-table app for ordering and paying and meals are delivered to tables. Twelve cuts of beef sourced from all over Queensland are available from the $36 300g rump to a $110 1.2kg tomahawk served with double sides. A 350g porterhouse ($40) is cooked as requested, the meat tender though mild in flavour, with a choice of sauces (jus, pepper, mushroom, chilli, dianne, bearnaise and chimichurri) and an idaho potato filled with minced bacon or chips, with coleslaw garden salad or broccolini, as well as white bread rolls and butter, all adds up to good value.
Port Office
40 Edward St, Brisbane City
Relaxed but efficient service is a highlight of dining in the historic CBD hotel, which offers seven steak options. The cheapest of which is a 250g striploin from Five Founders, Northern Australia ($38), which comes with carrot puree, blistered truss tomatoes and salsa verde; while the most expensive is a Tomahawk to share priced at $125kg, which includes three sauces, a cos lettuce salad, and the choice of two additional sides such as chips or mash. The striploin can be a little chewy but the experience and value is terrific.
Walter’s Steakhouse
219 Alice St, Brisbane City
It’s a steakhouse but Walters limits its selection to the 300g New York Strip ($62), the 200g eye fillet ($55) or the house specialty for a minimum of two people, the hugely popular signature grain-fed, dry-aged porterhouse (market price). Each is served with a little shredded cabbage, a wedge of lemon and a selection of mustards and horseradish, although sides are extra, with guests able to choose from a host of vegetables options, salads or four types of potato, including quality French fries. The strip comes pre-sliced and packing more flavour than the cooked-as-requested but subdued eye fillet. Surrounds are ambient in an old-school New York steakhouse kind of way with red leather banquettes and well-drilled staff.
For more great restaurants, see Part 1 of the delicious. 100 here where we reveal the 51-100 top restaurants in Queensland here. Then come back Friday at noon for the reveal of the top 50 eateries in the state, including the No.1.
Behind-the-scenes secrets of Channel 7’s real-life romance
After sparks flew in the newsroom five years ago, this TV couple has gone onto travel the world together and don’t plan on slowing down.
Restaurant reviewer loses it over $215 piece of fish
A piece of fish for $215? We may be in a cost of living crisis, but it seems somebody has forgotten to alert the owner of this new Aussie restaurant.