Where to find the best steaks in Brisbane
Got a beef with Brisbane? We didn’t think so. Our world-class Australian steak is served fresh from the paddock to the plate, and the River City has plenty of restaurants that more than deserve their licence to grill. Visit Brisbane has herded together the city's best choice cuts.
The first test you'll face at Brekkie Creek is whether to duck into the Spanish Garden Steakhouse or sit in the laid-back, open-air surrounds of the Staghorn Beer Garden. Either way, you're destined for some quality cuts in a pub that is a Brisbane icon to its core.
Eat: The dry-aged rib eye on the bone ($47), which the pub calls "the king of beef".
Drink: You'd be mad to not get a XXXX from the freshly tapped wood cask (one of the few pubs in Australia that still has it).
If you're heading to Suncorp Stadium and on the prowl for an amazing piece of beef after the game, Black Hide is the place to go. The famous Gambaro name – a family dynasty synonymous with incredible Brisbane food – is on the restaurant's sign, so you know there's a wealth of experience manning the grill. And if that doesn't convince you, all of Black Hide's steaks come with Wagyu fat roasted potatoes.
Eat: The Wagyu eye fillet ($71.50) or the Angus rib eye ($47.90) are the perfect post-game cuts.
Drink: The wine list is...extensive, so be sure to tap on your waiter's shoulder and ask for the best fit.
Most patrons want to do a little cha-cha-cha after dining at this riverside establishment. Grazier John Kilroy put this restaurant on the menu and map back in 1997 and introduced Brisbane diners to exquisite Wagyu beef. The location at Eagle Street Pier makes for an exquisite grazing experience.
Eat: Look, the highly marbled Kobe striploin ($90) is the obvious candidate but for a bit less coin the 200g eye fillet ($46) is a tantalisingly tender alternative.
Drink: A glass of the St Hallett Old Block shiraz is hard to pass up.
We couldn't put together a list of Brisbane's best steaks without including relative newcomer Les Bubbles. You won't find kilo monsters or hulking slabs of beef on the bone taking up the grill space here. Instead, the house specialty steak frites (cooked medium rare, unless you specify otherwise) with bottomless frites (drool) is what the punters come back for time and again. That and the extensive list of bubbles and champagne. Sacre bleu.
Eat: The steak frites with Sauce Cafe de Paris ($29.90). Extra frites please.
Drink: All les bubbles.
If a hotel claims it is a city’s “worst vegetarian restaurant”, then its steak had better be good. Fortunately, this is the case at Woolloongabba’s Norman Hotel. Better still, you can take a Master Steak BBQ Cooking Class in this 1889 establishment, where, for $95 and two hours, you’ll enjoy beer, wine and a main dish, learn how to sear a steak, and leave with an apron.
Eat: Get the 400g OP rib on the bone ($42.90) and thank us later.
Drink: A bottle of the Orlando St Hugo Cabernet Sauvignon ($94) for the table.
No guesses here for what this wine bar and grill prides itself on. Located in the city at the Port Office Building (opposite the Port Office Hotel), it’s premium quality export beef you’ll be served here, along with some sensational Australian and international wine.
Eat: Try the spice-rubbed 1kg Angus rump roast – if you dare. It's carved at the table and serves two for $135.
Drink: A glass of the Jim Barry "First Eleven" cabernet sauvignon (if you can fit it in).
Some locals reckon the steak at Woolloongabba’s Morrison Hotel is the best in town. The menu is packed with tasty options, including the Wagyu sirloin or the Morrison rib eye, and you’ll have plenty of reasons to taste-test. Throw some prawns or mushrooms on top of your steak and really see it sing.
Eat: The premium eye fillet wrapped in bacon (go for the 360g model at $43) is a must-try.
Drink: Louisiana oyster shooters with basil, tomato, bourbon, tabasco and the hotel's secret ingredient (which could well be the tears of an angel, it's that good).
Kingsleys is serious about steak (and crab). Its steak philosophy is to serve premium quality beef in a simple manner, char-grilled and lightly seasoned, allowing the true flavour and texture to be appreciated. Waterfont views, a relaxed vibe and sensational steak. Count us in.
Eat: The Wagyu rib eye ($84.90) or New York striploin ($39.90) will keep you more than satisfied, and you can add some soft shell crab or half a Moreton Bay bug for $9.90. Splendid.
Drink: Sup on a Golden Grove Estate Joven tempranillo, made just down the road in the Granite Belt.
Vintaged, Queen Street Mall, CBD
There’s nothing old hat about Vintaged, situated in the swish Hilton Brisbane Hotel on Queen Street Mall. There’s grain-fed, pasture-fed, Wagyu and dry-aged beef on the menu here, sourced from premium producers around the country.
Eat: For a taste of Queensland, try the 300g Wagyu scotch fillet from Oakey, on the Darling Downs.
Drink: A bit of everything. For $20 you can do a tasting at Vintaged's impressive wine room, including a Q&A session.
Ooh la la! A French chef telling the Aussies how to cook steak? Rest assured, the Filet De Bouef (eye fillet) at this Paddington establishment is die for. You also have a choice of either bearnaise or green peppercorn sauce. But book in advance – this French restaurant is tres popular.
Eat: The Filet De Bouef.
Drink: Whatever you choose, ensure it's French.
Traditional dry-aged beef is on the menu at this heritage hotel on the river at Toowong. There's a huge selection, including the 1kg rib eye on the bone – recommended for two. Just as well this modern dining room is as friendly as it is functional, as you’re likely to find a mate or two here.
Eat: The 1kg monster is tempting, but the signature 450g OP rib on the bone ($43.90) served on slate is hard to go past.
Drink: We're at the Regatta – anything less than a crisp 150 Lashes Pale Ale on a sunny Brisbane afternoon won't do.
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