Best of the Gold Coast 2017: The 10 best steaks in the city

YOU’RE probably expecting a horrible steak pun here, but you’d be ‘misteaken’. What you will find is 10 of the best steaks on the Gold Coast, as voted by you.

Where can you get the best steak on the Gold Coast? We have the ultimate list right here!

YOU’RE probably expecting a horrible steak pun here, but you’d be misteaken.

What you will find is 10 of the best steaks on the Gold Coast, as voted by you.

FLASHBACK: THE BEST STEAKHOUSES FOR 2016

10. HURRICANE’S GRILL AND BAR

LOCATION: Level 1, 4-14 The Esplanade, Surfers Paradise

This Surfers Paradise staple takes their steak seriously, with 12 options to choose from, all with comprehensive breakdowns of what beef it is, where it came from, feeding patterns and cooking recommendations.

Their pride and glory is the wagyu steaks, with a marbling beef score of six or seven (with the maximum grading being nine).

If you’re looking for something not quite as rich, the premium steaks are all Australian-sourced and flame grilled.

Hurricane's Bar and Grill Surfers Paradise cook up a mean steak.

9. KIRRA BEAC HOTEL

LOCATION: Corner Miles St and Marine Parade, Kirra

“You get what you pay for” is a common mantra when it comes to dining out, but at Kirra Beach Hotel you actually get much more.

That’s probably why Kirra’s friendly local goes through around 1500 or more of their $12 steaks every week.

They don’t employ the typical trap of charging extra for chips and salad, either — it’s all included and on the plate with the 200g rump, sourced from a local butcher.

Low prices and high volume isn’t an issue for this busy kitchen, which is why so many of those steaks go to satisfied return customers.

Not bad for 12 bucks!

8. STEAMPUNK, SURFERS PARADISE

LOCATION: Level 1, 3113 Surfers Paradise Blvd, Surfers Paradise

A recent and unmissable Surfers Paradise addition, Steampunk have a few top notch steak dishes on offer, but owner Grant Rodgers says one stands out.

“Our most popular steak is our Eye Fillet — 220g beef tenderloin wrapped in bacon with a red wine jus and your choice of bad boy chips or duck fat roasted potatoes,” he says.

“We source our meats from local supplier Son of a Bunn and order the eye fillet and scotch fillet cuts, which are grass fed Angus and Hereford Beef.”

Steampunk’s bacon-wrapped beauty.

7. BLACK ANGUS BAR AND GRILL

LOCATION: 46 The Promenade, Hope Island

Along with juicy, quality cuts of meat, hot-rock cooking is part of the allure at Black Angus Bar and Grill.

While of course you can leave your beef in the capable hands of the Black Angus kitchen, diners have the option to cook it themselves with the assistance of the stonegrill, heated to 440C. Cooking with the hot rock means no added fats, so you can skip the guilt when you load up on those sides.

Black Angus Bar and Grill at Sanctuary Cove use hot rock stone grill cooking.

6. GLENELG PUBLIC HOUSE

LOCATION: Corner Glenelg St and Gold Coast Highway, Mermaid Beach

Owner and head chef of Glenelg Public House Aaron Smith has a serious passion for steak.

Not just any old steak — great steak. His primary objective is minimal interruption from the paddock to the plate so the protein’s flavour shines through in all its natural glory. If you’re keen to try a piece of the GPH menu for a bargain price, the MB3+ sirloin and sides is included in the nightly sunset menu where you can nab two courses for $35 or three courses for $40.

Glenelg Public House, fronted by Aaron Smith, cook a mean steak.

5. CAV’S STEAKHOUSE

LOCATION: 30 Frank St, Labrador

The fate of this Gold Coast icon was unsure for a while, but it’s confirmed that exciting times are on the horizon for the beloved Cav’s Steakhouse.

While the current site will soon make way for a 12-level, $20 million tower, the steakhouse will still have a spot at the base, in a space labelled Cav’s Emporium.

The restaurant’s 33-year legacy will continue with what Richard Cavill says will be a major butchery expansion and smaller-scale, boutique restaurant of about 30 seats.

Construction is estimated to start in about three months, so get in and experience the original signature steaks while you can.

Richard Cavill owner of Cav's Steakhouse with one of his iconic cows. Pic by David Clark

4. MIKE’S KITCHEN

LOCATION: 2 Gooding Dr, Merrimac

Mike’s the name, meat’s the game. Meat-eaters far and wide have heard word of Mike’s famous ribs, but that’s not the only drawcard.

The steak menu boasts a healthy and well-researched selection, with Australia MSA grain fed rump, tenderloin, prime rib and T-bone options available, weighing in from 250g to a whopping 500g.

If you think that, plus the customary sides, won’t satisfy, add on an extra topping such as the cheesy “Cheddarmelt” or classic surf ’n’ turf with prawns, calamari and creamy garlic sauce.

You won’t go hungry at Mike's Kitchen.

3. MOO MOO WINE BAR AND GRILL

LOCATION: 2685 Gold Coast Hwy, Broadbeach

This restaurant hardly needs an introduction, being one of the most highly praised restaurants on the Gold Coast — and Queensland — for 12 years now.

This is certainly no average steakhouse. Moo Moo combines the highest quality steak with elements of fine dining to create an experience that’s satisfying but sophisticated.

Many of Moo Moo’s cuts come from boutique farms, such as the Master Kobe beef, which according to Moo Moo is among the country’s rarest and most luxurious varieties.

Plus, if you’re hosting celeb royalty including Elon Musk and Amber Heard (and many more over the years), you must be doing something right.

The Moo Moo Signature 1kg wagyu rump roast for two. Picture: Richard Gosling

2. SHANNON’S STEAK AND SEAFOOD

LOCATION: Harbour Village Parade, Coomera

We might be discussing cows right now but 2017’s second place is somewhat of a dark horse. Established in 2001, longevity is clearly not an issue but owner Shannon O’Malley has had to continually up the steaks — sorry, stakes — to stay relevant in a booming suburb.

But having more people around is never a problem for a business and Shannon’s has a horde of happy customers to prove it.

With offerings including certified black angus rib fillet, aged grain fed king island eye fillet and a 400g MSA grain-fed angus T-bone gracing the menu, it’s clear to see why the carnivores are content.

Shannon O'Malley knows a thing or two about steak. Picture: Jerad Williams

1. HARRY’S STEAK BISTRO AND BAR

LOCATION: 1744 Gold Coast Hwy, Burleigh Heads

Seriously, is there anything Adam Haralampou can’t do? After being open just over six months in the heart of vegan central, he and venue partner Pete Tayler have created an award-winning European-style steakhouse.

The secret, Adam says, is picking the market.

A round of applause for our 2017 Best of the Gold Coast steak winner — Harry's Steak Bistro and Bar at Burleigh Heads. Co-owner Pete Tayler with a scotch fillet steak. Picture Mike Batterham

“It’s based on the traditional French dish steak frites and I suppose I wanted to redefine the steak experience,” Adam says.

“In my opinion you’ve got surf clubs and pubs then your higher end steakhouses and I didn’t believe there was anyone in the middle where you can get quality steaks for reasonable price.

“So Harry’s is really aimed at giving people a great experience, great food and pretty exceptional value.”

A lot of venues harp on about value but Harry’s is something else.

For $19.95 diners can nab a 230g certified angus grain-fed rump steak with bread, salad, unlimited frites and herbed butter sauce — even the most frugal spenders have to admit that’s a bovine bargain.

There are four different cuts on the menu that increase in price and quality as expected, starting with the aforementioned rump and finishing up at the 300g wagyu sirloin at $49.95.

Adam says the majority of their meat is Australian, but quality comes first, so if there’s a juicy cut from New Zealand they won’t discriminate.