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<span class="h2">Black Angus Bar and Grill</span> 46 The Promenade Sanctuary Cove 5577 9712 <b><a contentType="text" href="http://www.blackangusbarandgrill.com.au" shape="rect">www.blackangusbarandgrill.com.au </a></b>Black Angus Bar and Grill is one of the few Gold Coast restaurants to offer hot rock cooking. This is the concept of cooking and serving steaks on specially formulated hot stones — a technique that has been used for centuries. The finished product is tender steaks with no oil, natural flavours and minimal interruption. There is a chargrill option available for those who know what they like and stick to it, plus an extensive wine menu.
1/10Black Angus Bar and Grill 46 The Promenade Sanctuary Cove 5577 9712 www.blackangusbarandgrill.com.au Black Angus Bar and Grill is one of the few Gold Coast restaurants to offer hot rock cooking. This is the concept of cooking and serving steaks on specially formulated hot stones — a technique that has been used for centuries. The finished product is tender steaks with no oil, natural flavours and minimal interruption. There is a chargrill option available for those who know what they like and stick to it, plus an extensive wine menu.
<span class="h2">Clifford’s Grill and Lounge</span> 3032 Surfers Paradise Blvd Surfers Paradise 5588 8400 <b><a contentType="text" href="http://www.watermarkhotelgoldcoast.com.au/eat-and-drink/clifford-s-grill-lounge-site" shape="rect">WEBSITE HERE </a></b>Head chef Daniel Smith emphasises the grill part of Clifford’s Grill and Lounge. “The whole restaurant has been designed around the grill system, which was specially designed for Clifford’s. On a Saturday night we can have 30 steaks cooking at once and the grill keeps the perfect, even temperature. A unique grill means a unique taste. The whole team here, from the buffet to the restaurant ate steak every day for two to three weeks until we got it perfect. There were some serious meat sweats!” Their T-bone steak which is char grilled and sliced right off the bone, served with grilled broccolini and sesame sauce.
2/10Clifford’s Grill and Lounge 3032 Surfers Paradise Blvd Surfers Paradise 5588 8400 WEBSITE HERE Head chef Daniel Smith emphasises the grill part of Clifford’s Grill and Lounge. “The whole restaurant has been designed around the grill system, which was specially designed for Clifford’s. On a Saturday night we can have 30 steaks cooking at once and the grill keeps the perfect, even temperature. A unique grill means a unique taste. The whole team here, from the buffet to the restaurant ate steak every day for two to three weeks until we got it perfect. There were some serious meat sweats!” Their T-bone steak which is char grilled and sliced right off the bone, served with grilled broccolini and sesame sauce.
<span class="h2">Hurricane’s Grill</span> 4-14 The Esplanade Surfers Paradise 5503 5500<b><a contentType="text" href="https://www.hurricanesgrillandbar.com.au/surfers-paradise/" shape="rect"> WEBSITE HERE</a></b>Almost everyone who has stepped foot in Surfers Paradise — tourists and locals alike — has dined at Hurricane’s Grill at some stage. A Gold Coast staple, Hurricane’s has definitely earned a spot on this list. “All the steaks have to be fresh and each one is cooked on the grill,” said head chef Thanapol. “We have to make sure it’s cooked in the correct spot so it’s not too hot and not too cold and cooked exactly how the customer has ordered it. Tender is always important, it has to be tender.” Hurricane’s sources Australian beef and every restaurant uses the same supplier to ensure quality and consistency. You might have noticed a new Hurricane’s at Circle on Cavill. Thanapol says the second location is so people can experience food — especially meat — cooked in different ways including using charcoal for smoky flavours. .
3/10Hurricane’s Grill 4-14 The Esplanade Surfers Paradise 5503 5500 WEBSITE HEREAlmost everyone who has stepped foot in Surfers Paradise — tourists and locals alike — has dined at Hurricane’s Grill at some stage. A Gold Coast staple, Hurricane’s has definitely earned a spot on this list. “All the steaks have to be fresh and each one is cooked on the grill,” said head chef Thanapol. “We have to make sure it’s cooked in the correct spot so it’s not too hot and not too cold and cooked exactly how the customer has ordered it. Tender is always important, it has to be tender.” Hurricane’s sources Australian beef and every restaurant uses the same supplier to ensure quality and consistency. You might have noticed a new Hurricane’s at Circle on Cavill. Thanapol says the second location is so people can experience food — especially meat — cooked in different ways including using charcoal for smoky flavours. .
<span class="h2">Blue Olive </span>1/38 The Esplanade Paradise Point 5529 5850 <b><a contentType="text" href="https://www.facebook.com/The-Blue-Olive-Restaurant-Paradise-Point-1391311444467701/" shape="rect">FACEBOOK </a></b>While The Blue Olive is famous for their steak sandwich, they also offer up a melt-in-your-mouth prime rib, paired with a decadent red wine jus. This combination has proven to be a hit for Gold Coasters as this humble little cafe consistently exceeds expectations. The Blue Olive is owned and run by John (pictured) and Linda McCabe, the latter of whom calls herself the ‘mouthpiece’ for her deaf husband, who’s affectionately known as ‘The Deaf Chef’. “John spends an awful lot of time picking the meat. He always makes sure it’s the best steak and the best price — we like to keep our prices low and make sure the quality is always there for our customers. He keeps up to date with his suppliers, always talking to them and taking their advice — he’s very much informed on all local produce. We’re just a small place but people just absolutely love John’s food. We’re a family business and people love the warmth and the overall atmosphere.”
4/10Blue Olive 1/38 The Esplanade Paradise Point 5529 5850 FACEBOOK While The Blue Olive is famous for their steak sandwich, they also offer up a melt-in-your-mouth prime rib, paired with a decadent red wine jus. This combination has proven to be a hit for Gold Coasters as this humble little cafe consistently exceeds expectations. The Blue Olive is owned and run by John (pictured) and Linda McCabe, the latter of whom calls herself the ‘mouthpiece’ for her deaf husband, who’s affectionately known as ‘The Deaf Chef’. “John spends an awful lot of time picking the meat. He always makes sure it’s the best steak and the best price — we like to keep our prices low and make sure the quality is always there for our customers. He keeps up to date with his suppliers, always talking to them and taking their advice — he’s very much informed on all local produce. We’re just a small place but people just absolutely love John’s food. We’re a family business and people love the warmth and the overall atmosphere.”
<span class="h2">Mike’s Kitchen</span> 2 Gooding Dr Merrimac 5530 5236 <b><a contentType="text" href="http://www.mikeskitchen.com.au/" shape="rect">mikeskitchen.com.au</a></b> Mike’s Kitchen is proof that consistency is the key to keeping customers satisfied. Restaurant manager Tom Spalding said, “We’re really happy with our steaks; we’ve been operating for more than 25 years and have a really good system in place. We book out almost every night and the volume is never a problem because we have gun chefs in the kitchen. Kevin Smith (co-owner) is our meat man and head chef and Nathan Eldridge is his right-hand man — between them they’ve been in that kitchen for decades so they definitely know what they’re doing.”
5/10Mike’s Kitchen 2 Gooding Dr Merrimac 5530 5236 mikeskitchen.com.au Mike’s Kitchen is proof that consistency is the key to keeping customers satisfied. Restaurant manager Tom Spalding said, “We’re really happy with our steaks; we’ve been operating for more than 25 years and have a really good system in place. We book out almost every night and the volume is never a problem because we have gun chefs in the kitchen. Kevin Smith (co-owner) is our meat man and head chef and Nathan Eldridge is his right-hand man — between them they’ve been in that kitchen for decades so they definitely know what they’re doing.”
<span class="h2">The Fireplace </span>InterContinental Sanctuary Cove Resort, Manor Circle Sanctuary Cove 55301234 <b><a contentType="text" href="http://www.intercontinentalsanctuarycove.com/dining/the-fireplace" shape="rect">intercontinentalsanctuarycove.com </a></b>The Fireplace sets itself apart with its commitment to high-quality local suppliers. “There is no compromise on quality; we use wagyu BMS grade 5 as our signature cut,” says InterContinental Sanctuary Cove Resort’s director of food and beverage Roberto Salicio. “Everything we do is crafted with passion and theatre. Our guests love the open mis en place and wood-fire oven for a sense of drama and authenticity, while guests are able to interact with the chefs in the open restaurant.”
6/10The Fireplace InterContinental Sanctuary Cove Resort, Manor Circle Sanctuary Cove 55301234 intercontinentalsanctuarycove.com The Fireplace sets itself apart with its commitment to high-quality local suppliers. “There is no compromise on quality; we use wagyu BMS grade 5 as our signature cut,” says InterContinental Sanctuary Cove Resort’s director of food and beverage Roberto Salicio. “Everything we do is crafted with passion and theatre. Our guests love the open mis en place and wood-fire oven for a sense of drama and authenticity, while guests are able to interact with the chefs in the open restaurant.”
<span class="h2">Kirra Beach Hotel </span>Miles St &amp; Marine Parade Kirra5536 3311 <b><a contentType="text" href="http://www.kirrabeachhotel.com.au" shape="rect">kirrabeachhotel.com.au </a></b>To go through 1500 steaks every week, Kirra Beach Hotel must be doing something right. That’s the number of $12 steaks this family friendly eatery goes through on a normal week, and they attribute their success to local butchers and really good chefs. Sous chef Dallas Cazatto said it comes down to the char grill: “grilling the steaks on a good, clean grill and seasoning each and every one with some simple salt and pepper and a little bit of garlic in the oil. Then we cook it for two minutes and let it relax — it’s important to let it rest for a bit before sending it out. We like to keep it simple but make sure each one is perfect.”
7/10Kirra Beach Hotel Miles St & Marine Parade Kirra5536 3311 kirrabeachhotel.com.au To go through 1500 steaks every week, Kirra Beach Hotel must be doing something right. That’s the number of $12 steaks this family friendly eatery goes through on a normal week, and they attribute their success to local butchers and really good chefs. Sous chef Dallas Cazatto said it comes down to the char grill: “grilling the steaks on a good, clean grill and seasoning each and every one with some simple salt and pepper and a little bit of garlic in the oil. Then we cook it for two minutes and let it relax — it’s important to let it rest for a bit before sending it out. We like to keep it simple but make sure each one is perfect.”
<span class="h2">Glenelg Public House</span> 9/2454-2460 Gold Coast Hwy Mermaid Beach 5575 2284 <b><a contentType="text" href="http://www.theglenelgpublichouse.com.au/" shape="rect">theglenelgpublichouse.com.au</a></b> Glenelg Public House aims to do the simple things really well. “If you have the right cow, the right grain, the right breeding process and minimal interruption between paddock and plate you’ll have a brilliant steak,” said owner and head chef Aaron Smith. “We’re set apart by this as well as offering some steaks that can be quite uncommon. They require a lot more care and attention to make perfect, like our flatiron steak which we buy as a whole shoulder and prepare on-site. We keep it simple with our pricing too. We offer a fine dining experience in a laid-back environment for 40 — 70 per cent less compared to other places.”
8/10Glenelg Public House 9/2454-2460 Gold Coast Hwy Mermaid Beach 5575 2284 theglenelgpublichouse.com.au Glenelg Public House aims to do the simple things really well. “If you have the right cow, the right grain, the right breeding process and minimal interruption between paddock and plate you’ll have a brilliant steak,” said owner and head chef Aaron Smith. “We’re set apart by this as well as offering some steaks that can be quite uncommon. They require a lot more care and attention to make perfect, like our flatiron steak which we buy as a whole shoulder and prepare on-site. We keep it simple with our pricing too. We offer a fine dining experience in a laid-back environment for 40 — 70 per cent less compared to other places.”
<span class="h2">Cav’s Steakhouse</span> 30 Frank St Labrador 5532 2954 <b><a contentType="text" href="http://www.cavssteakhouse.com" shape="rect">cavssteakhouse.com</a></b> Not many butcheries have a history as rich as Cav’s Steakhouse, and owner Maree Cavill said their methods are equally tried and tested. “The longer you age the meat, the tastier it is. Richard (Cavill) figured this out when we just had a little butcher around the side — he just realised that the better tasting cuts of meat were the ones that had been aged.” In the future, Cav’s iconic location will be transformed into a multipurpose high-rise, but Maree assures us we’ll still be able to get our Cav’s steak fix. “The butchery will definitely be staying. We’re not sure about the restaurant yet but we’re hoping we might cater for people staying in the building.” Pictured is Richard Cavill with one of the eateries famous T-bones.
9/10Cav’s Steakhouse 30 Frank St Labrador 5532 2954 cavssteakhouse.com Not many butcheries have a history as rich as Cav’s Steakhouse, and owner Maree Cavill said their methods are equally tried and tested. “The longer you age the meat, the tastier it is. Richard (Cavill) figured this out when we just had a little butcher around the side — he just realised that the better tasting cuts of meat were the ones that had been aged.” In the future, Cav’s iconic location will be transformed into a multipurpose high-rise, but Maree assures us we’ll still be able to get our Cav’s steak fix. “The butchery will definitely be staying. We’re not sure about the restaurant yet but we’re hoping we might cater for people staying in the building.” Pictured is Richard Cavill with one of the eateries famous T-bones.
<span class="h2">Moo Moo the Wine Bar + Grill</span> 2685 Gold Coast Hwy Broadbeach 55399952 <b><a contentType="text" href="http://www.moomoorestaurant.com" shape="rect">moomoorestaurant.com </a></b>Moo Moo has hung on to the carnivore crown, topping our Best of the Gold Coast steak poll for the second year running. Owner Steve Adams (pictured with venue partner JP Duitsch) attributed their success to constant evolution. “We’ve been open 11 years now and the steak menu in particular has definitely evolved,” he said. “I go out myself and continually source Australia’s best produce to develop the menu. We source a lot from boutique farms that people haven’t heard of because they don’t have massive yards — amazing beef but nobody has heard of them.” Having designed and tasted the menu extensively, Mr Adams is well-positioned to offer first-timer visitors his recommendations.
10/10Moo Moo the Wine Bar + Grill 2685 Gold Coast Hwy Broadbeach 55399952 moomoorestaurant.com Moo Moo has hung on to the carnivore crown, topping our Best of the Gold Coast steak poll for the second year running. Owner Steve Adams (pictured with venue partner JP Duitsch) attributed their success to constant evolution. “We’ve been open 11 years now and the steak menu in particular has definitely evolved,” he said. “I go out myself and continually source Australia’s best produce to develop the menu. We source a lot from boutique farms that people haven’t heard of because they don’t have massive yards — amazing beef but nobody has heard of them.” Having designed and tasted the menu extensively, Mr Adams is well-positioned to offer first-timer visitors his recommendations.
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Original URL: https://www.goldcoastbulletin.com.au/lifestyle/special-features/toplists/best-of-the-gold-coast-2016-top-10-steaks/image-gallery/7eab24e3e0b1e9890c748b25de833b27