Five of the Best sizzling steaks

There are a number of eateries in Tasmania that can stake a claim to having the best cooked beef. Here’s a look at five of the best.

There are a number of eateries in Tasmania that can stake a claim to having the best cooked beef. Here’s a look at five of the best.

The Astor Grill, 157 Macquarie St, Hobart

Astor Grill uses Cape Grim natural cuts for their steaks. One of the bestsellers is the 500g rib eye served on the bone with seasonal veggies ($55). The weight of this huge cut doesn’t include the bone and young customers have been known to order an entree and then share a steak. The house specialty is The Steak Astor, a 220g grass-fed eye fillet stuffed with stilton and served with a blue cheese sauce ($43.50). Another specialty is The Steak 157 — a 220g eye fillet in streaky bacon with field mushroom and cognac cream sauce (gluten-free, $43.50).

Cape Grim Rib Eye from The Astor Grill. Picture: NIKKI DAVIS-JONES

Landscape Restauarant and Grill, 23 Hunter St, Hobart

Landscape sources its beef from the clean-aired and rain-abundant Cape Grim in Tasmania’s North-West. The asado grill is fuelled by wood from wine casks. The most popular steak is the lean and delicate eye fillet ($42 for 200g/$54 for 250g). Other steaks include scotch fillet, rib eye, T-bone and dry aged sirloin on the bone. From Robbins Island there is also a pure wagyu eye fillet ($84 for 200g). The steaks are served with grilled baby gem lettuce and a choice of sauce; béarnaise, cafe de Paris, cabernet jus, pepperberry and cognac and onion confit.

Black Cow Bistro, 70 George St, Launceston

Black Cow Bistro specialises in premium Tasmanian Beef, aged, free range, grass-fed and artificial hormone-free. The dishes are designed around fresh local produce. Dishes using Robbins Island wagyu include, grass-fed scotch fillet served sliced with lemon and wasabi ($35 per 100g) and the 450g rump cooked pink and served sliced with roasted garlic jus, sauerkraut and leaves ($110). You can also choose from a range of Bass Strait Pure Southern Beef and Cape Grim beef cuts from the grill.

Frank Restaurant, 1 Franklin Wharf, Hobart

In keeping with the theme of this restaurant, the charcoal grilled steaks at waterfront restaurant and bar, Frank, have a South American twist. The most popular are the Hanger Thick skirt steak (small $32.50/large $53.50) and the Entrana inside skirt steak (small $49/large $89.50). There is also the Tira de ancho, rump cap, lamb rump, wagyu flank steak, wagyu thin skirt steak and spiced local venison. They all come served with chimichurri (a uncooked South American herb condiment) and salsa picante except the wagyu, which also comes with a jalepeno salsa.

Stillwater, 2 Bridge Rd, Launceston

The steak seared and served at Stillwater by the River Tamar is grown in the pristine conditions of Robbins Island off Tasmania’s far northwestern tip. The free-range, grass-fed beef is tender, succulent, natural, and free of artificial hormones and antibiotics. The 200g koji aged Robbins Island wagyu rump cap appears on the seasonal mains menu served with roasted corn, black tahini and smoked wagyu fat jus for $48.

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