Brisbane’s best steaks | Gourmand and Gourmet

Brisbane's best steaks

  • Food & Booze
There’s nothing quite like a nice, juicy steak to sink your teeth into, right? But even though we’re a nation of carnivores and have some of the best tasting meat in the world, sometimes it feels like the perfectly cooked cut is as rare (#punny) to come by as a sabre-tooth tiger. But there’s no need to hunt around looking for somewhere that will satisfy your steak-craving, because whether you like yours served up with a side of crispy chips or a la carte and looking like art on a plate, we’ve herded together the best steak in Brisbane for you to feast on.   Black Hide | Petrie Terrace With more awards than a champion bull, Black Hide has a reputation for being nothing short of perfect, and it’s well deserved. Only the best cuts of prime Angus, Wagyu and organic beef make it to their grill. If your appetite is insurmountable, then the only thing that that’s going to fix it is the Tomahawk: a massive 1200g Angus cut. Share with a few others, or devour it yourself if you dare. Moo Moo | CBD Meat goes completely upmarket at Moo Moo. With a superb selection of wine and special attention paid to sides, this place makes cave-style cooking stylish again by roasting all the hand-selected, all-Australian beef over coal and wood. The pasture fed, in-house dry aged Black Angus rib eye on the bone is spot on when cooked to medium rare, put some herby Wagyu fat potatoes on your plate as well, and tuck in! The Waterline Restaurant | CBD For a steak with a side of million dollar views, you can’t go past a juicy sirloin at The Waterline Restaurant. Serving up nothing but the best Australian angus beef, whether you’re partial to a rump, rib on the bone or eye fillet, with plenty of sides, this spot will make those business lunches feel like pleasure, not a chore. brisbanes best steak 2 The Fox Hotel | South Brisbane The offerings at the Fish Lane Bistro on the ground floor are anything but fishy, with a focus on fresh local produce to pair with your choice of beer. What could go better with a cold brew than a 200g grass fed eye fillet, cooked to a tender medium, and served with bacon wrapped roasted vine tomato, béarnaise sauce and fries? Nothing except Fish Lane Bistro’s sticky short ribs! Vintaged Bar + Grill | CBD The same says it all: Vintaged serves up the tastiest aged steaks, wine and cheese, because like George Clooney, the best things in life just get better with age! We like the sound of the hefty 300g Wagyu scotch fillet from right here in Queensland. It’s best dished up with a side of grilled eggplant with garlic and goats cheese (in case you can’t deal with anymore potato products). Mix it up a bit when it comes to the sauce: skip the mushroom and try the Mediterranean anchovy with capers. brisbanes best steaks 3Toro Bravo | Fortitude Valley For steak with Spanish flair, you can’t go past the fiery Toro Bravo on Brunswick. Where else can you start a meal with baked bacon wrapped dates and move on to Black Angus steaks with chimichurri sauce? With a few margaritas on the side, of course. Fiasco’s Steakhouse | Woolloongabba Dining at Fiasco’s is almost a right of passage growing up in Brisbane. Whether it was a first date, a Father’s Day dinner or a pre-cricket feed with the boys, this is one steakhouse we’ve all got a memory of. And with a long history behind them, these guys know what they’re doing when it comes to a good steak. But the real reason we love them? You can get an eye fillet wrapped in bacon and char grilled to perfection. Embers | Milton With plenty of chargrilled local goodness and boutique beverages, Embers is the kind of place that warms our hearts while feeding us. If you don’t know whether an eye fillet or a sirloin steak is what you’re after, go with the T-Bone: it’s the two of them in one! Like all of Embers’ steaks, it’s aged for at least 28 days for maximum flavour. We suggest adding a side of crispy fried onions for a classic combo. Stick to our list of the best steak in Brisbane and there’ll be no ‘misteak’ on your plate! Words by Kate Bethune