Jun 22, 2017
Grilled to perfection.
Eye fillet, rump cap, sirloin, skirt, T-bone, rib eye – whatever your preference, there’s a Queensland restaurant serving it.
Black Hide Steakhouse
￼It ain’t cheap but that adage “you get what you pay for” certainly applies here. And when you’re tucking into the best steak you’ve had in a long time – possibly ever – you’ll believe it’s worth every cent. Black Hide sources a dozen hand-picked cuts from Queensland beef producer Stanbroke, prepares them with exacting attention and delivers flawless service. If it’s Angus you’re after, the rib on the bone is a hefty half-kilo feast of beautifully (3+) marbled meat, perfectly charred on the outside, rare and rosy inside. A slightly daintier Wagyu rump cap is also full-flavoured and incredibly tender, thanks to its generous marbling (5+). That serious-looking steak knife is superfluous in both cases, as the meat is butter-soft. All come with Wagyu-fat-roasted potatoes, roasted garlic and a choice of Béarnaise, peppercorn, red wine or wild-mushroom sauce.
36 Caxton Street, Petrie Terrace; (07) 3369 9500
“We regret to inform you we are no longer a brothel,” announces the large red neon sign above the bar. The former house of ill repute at the centre of the 1980s Fitzgerald Inquiry has been transformed into a convivial Parisian-style bistro that remains focused on good times – with fun cocktails, beer on tap and a decent wine list. Nowadays, however, pleasures of the flesh are limited to just one tasty option: steak frites (along with a daily vegetarian and pescetarian dish). There’s no agonising over cuts and no entrées or sides. While your grass-fed steak’s being cooked, a simple green salad arrives, along with a basket of sliced baguette and French butter. The steak is a decent-sized entrecôte served medium-rare with unlimited fries and a choice of Béarnaise, green peppercorn and cognac or Café de Paris sauce. At just $35, it’s a lot of bang for your buck.
144 Wickham Street, Fortitude Valley; (07) 3252 4119
The Dining Room, Port Office Hotel
In the heart of Brisbane city you’ll find this beautiful heritage-listed pub, recently restored to its former glory and serving some of the best steaks the city has on offer. The granddaddy of them all is the 500-gram Angus rib on the bone from the prime cattle country of Queensland’s Darling Downs, a couple of hours west of Brisbane. The bone marrow jus is the perfect accompaniment to The Dining Room’s 60-day grain-fed beef, which comes with wild mushrooms and creamed spinach.
40 Edward Street, Brisbane; (07) 3003 4700
Six Acres Steakhouse
Every August, Queensland farmers exhibit their best produce at Ekka, the Royal Queensland Show at the Brisbane Showgrounds. Six Acres Steakhouse, in the adjacent King Street dining precinct, showcases Queensland produce all year round. Bringing the country to the city, the restaurant focuses on prime beef from the heart of Queensland cattle country in Gympie and the Darling Downs. Whether it’s the mammoth 400-gram rib eye on the bone, or the more petite 300-gram Black Angus striploin, all cuts are rubbed with black pepper, fresh thyme and salt flakes to bring out the best flavour in the meat.
601 Gregory Terrace, Bowen Hills; (07) 3188 3000
Harry’s Steak Bistro & Bar
It takes inspiration from the classic Parisian dish, but at Harry’s Steak Bistro & Bar the steak frites is a celebration of beef from the green, grassy paddocks of Australia and New Zealand. While all steaks come with a green salad, bread, unlimited frites and Harry’s signature pat of delicious herb butter, it’s hard to go past the Jack’s Creek Wagyu from The Great Dividing Range in New South Wales, with a satisfying six-to-seven marbling score. The buzz in the unique dining room – which melds classic Parisian-style bentwood chairs and leather banquettes with contemporary coastal chic – makes for a fun dining experience.
1744 Gold Coast Highway, Burleigh Heads; (07) 5535 2699