Sink Your Teeth Into 12 Of Brisbane’s Best Steaks

By Urban List Writers
23rd Aug 2021

A T-bone steak on a plate.

A good steak is literally the most Australian thing there is. While just about every Brisbane restaurant and bar worth its salt has steak of some description on the menu, for some it is something of an afterthought, while others treat it as an art form.

If meat is on your menu, here's where to tuck into the best steaks in Brisbane. 

Walter's Steakhouse

Brisbane CBD

Walter’s Steakhouse is unlike other steak restaurants in Brisbane, with Chef Pete Clarke cutting and dry-aging all of their steaks in-house. The menu features a niche selection of cuts, but the one to opt for is their signature dry-aged porterhouse—full as you are after polishing it off, you'll want to go back for seconds. The sides to pair it with are just as drool-worthy—think creamed spinach that's definitely more butter than spinach, dutch potato and warm pecan pie to finish. 

SK Steak & Oyster 

Fortitude Valley 

One from the team behind Hellenika, you'll know you're going to get a good steak at SK Steak & Oyster as soon as you catch sight of the massive glass-walled dry-aging cabinet neighbouring the kitchen. Behind the glass you’ll spot the gloriously marbled sirloin, prime rib and eye fillet steaks just begging to be ordered. Whichever you choose, you’ll also want to make a few selections from one other section of the menu: the potato menu. Listing jacket potatoes, olive oil roasted kipfler, potato and gravy and romanoff potatoes, it’s a carb-lovers dream.

Black Hide Steakhouse

Paddington and CBD

As far as awards go, being named Australia’s Best Steak Restaurant is pretty much one of the best ones you can get. So it’s not surprising then that Black Hide serve up amazing steaks. They work exclusively with Stanbroke Beef to get the very best quality beef on Brisbane plates, which includes delectable wagyu cuts like eye fillet, rib eye and sirloin. For a big hunger, try the Tomahawk, a 1.2kg Angus cut.

The Morrison


A Woolloongabba institution, The Morrison has been serving perfectly grilled meats to Brisbane's steak loving masses since long before your parents were born, so they know how to do it right. The 400g Rib on Bone goes for $50 whereas the melt in your mouth 350g Porterhouse is $44. Along with a range of sauces, there are a number of mustard options you can opt for, along with a nice choice of salads. For a few extra bucks there are some interesting toppers, too, like oysters kilpatrick, 60-second calamari and mac 'n' cheese croquettes. You might want to check out the premium char-grilled eye filled wrapped in bacon as well.

Breakfast Creek Hotel 

Breakfast Creek

Another legendary establishment that simply cannot be ignored when talking about the steak restaurants Brisbane has to offer is the Brekky Creek Hotel. The Hotel is mostly famous for two things; its impressive Victorian architecture and its steaks, which have been coming off the grill since 1967. The beef is mostly sourced from South East Queensland, and you get to go up and select your own cut, which is char grilled and served with an Idaho potato or chips, coleslaw or veg, and your choice of sauce. 

A steak with chips and sauce.Les Bubbles

Fortitude Valley

Les Bubbles does one thing and they do it well—steak frites. Their entire menu is centred around the signature French meal, with a juicy steak cooked to medium rare perfection and accompanied by an unlimited supply of fries (yes, unlimited fries). All you have to do is choose your steak sauce and away you go. Don't fill up on those fries though—they do a mean crème brûlée for dessert as well.

Fat Cow Steak & Lobster 

Brisbane CBD 

Taking over the space left behind by Cha Cha Char, Fat Cow Steak & Lobster had big shoes to fill—and fill them they have. Giving the whole white tablecloth fancy dining thing a funky makeover, they’ve added a whisky bar to the Eagle Street Pier venue, and embraced the luxe with a gold leaf-topped rib fillet on the menu. As you can probably guess from the name though, steak isn’t all they do well, and the signature dish is a 200g eye filled steak paired with half a woodfired butter and garlic lobster for the best of both worlds.

Blackbird Bar & Grill 

Brisbane CBD

When you think Blackbird, you might think cocktails and good times on their balcony looking over the Storey Bridge, but they also happen to do a mean steak in their restaurant. More than one actually—you'll find everything from a Black Angus tenderloin to Wagyu rum, scotch and hanger steaks on their list of cuts. Be sure to get a side of Dutch cream potato baked in clay with parmesan butter. 

The Boatshed 


Contrary to what the name might suggest, The Boatshed at The Regatta actually specialises in a damn good steak. Grain fed eye fillet, rib fillet and sirloin are all on the menu, but if you want to go all out, settle into your seat and unleash your inner cave-man on their opt for the OP rib on the bone. Best of all you can add on a steak topper like blue cheese wedges, grilled local prawns or beer battered onion rings.

The Norman Hotel


Long regarded as the benchmark when it comes to steak restaurants in Brisbane, The Norman maintains its extremely high standards to this day, producing a wide range of sumptuous cuts of meat cooked to perfection. All the options on the menu are Australian beef. They keep things interesting with by offering various premium varieties throughout the year, though, which can be viewed in the raw when you head up to the counter to make your selection. 

Moo Moo 

Brisbane CBD

With 51 awards under their belt, it’s safe to say Moo Moo’s is pretty knowledgeable in the beef department. Cooked over coal and wood, there’s no shortage of interesting and indulgent steak dishes at here. As well as T-Bones and tomahawks, these steak experts dish out Wagyu striploins and rump caps too. Be sure to check out their specialty steaks like in-house dry aged Black Angus and marbled selections well worth raising your fork to. 

Prefer your meat slow-cooked? Check out Brisbane's best American BBQ spots.

Image credit: Grace Elizabeth Smith

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