Steak is big business in our cow-loving land, and we've all have our old favourite steak restaurants in Brisbane, but lately we've noticed a bunch of new steak houses popping up that have made us reconsider our allegiances to the classics (sorry Brekky Creek!). There are the Brisbane restaurants who are doing a fine job of beef grilling and that you need to check out, pronto. We bring you our guide to the best steak in Brisbane.
Blackbird Bar and Grill
Home to the Argentinean-made Infierno Grill, the talented team at new river-side bar and restaurant, BlackBird, are serious about steak, and have a range of cuts to tempt you. There are the locally sourced T bones, sirloins, hangers, scotches and tenderloins, which are all exceptional. Then there's the standout steak — the Tomahawk — a full-blood Wagyu that can get up to 2kg in size. All steaks are served up with homemade sauces, mustards and chopped salads, and there's an impressive sides selection to complete your meal (hello, truffled cauliflower mac'n'cheese gratin!). One of the best steak restaurants in Brisbane, no question!
The newest Spanish steak house to win us over is Toro Bravo on Brunswick Street, who are grilling up a superior selection of steaks for Brisbane's carnivorous types. An impressive Black Angus chateaubriand (like, 600 grams impressive), sits alongside an eye fillet, sirloin, and one of the most succulent cuts, a rib-on-the-bone. All come with potato bravas or a potato, jamon Serrano and rosemary gratin.
Hatch & Co.
Gasworks eatery, Hatch & Co. does a fine piece of meat, and their two steak options will have you second-guessing your ordering like nobody's business. Luckily, both of the cuts on offer are great. The eye fillet comes with horseradish cream and smoked salt (yum?), and the prime rib with hot mustard and roasted garlic (see! Which to choose?!).
Cha Cha Char
Ok, Cha Cha Char isn't a new favourite, it's an old favourite. But there's a reason we return time and time again, and frankly, if you haven't been, this meaty icon had better be on your list of local steak restaurants to try — their steaks are some of the best in Brisbane. And now there's an added incentive to Cha Cha, because for a limited time you can sample Australia's most iconic single-vineyard shiraz along with your beef. The Henschke Hill of Grace, sold by the glass, is matched perfectly by Cha Cha Char's Wagyu rump, served with a blackberry and mushroom crumble, and a truffle, anise and white pepper caramel.
Kingsleys Steak & Crabhouse
The classic steak house gets a tasteful makeover at Kingsleys, where the only thing more inviting than the warm wooden tones, mood lighting and leather booths is the smell of perfectly cooked steak. All the great cuts make the menu here, with steaks ranging from 200 to 500 grams. The T bone is a favourite, and — when served with their roast garlic mashed potato and a hot mustard — one of the meals we'd gladly order on death row.
George Bar & Bistro
Bistro-style steaks are a guilty pleasure. Eagle Street newbie, George Bar & Bistro, does a classic tenderloin with Café de Paris butter and frites (note: this means chips in France).
Newstead Brewing Co.
Just a toddle down the road from us, Newstead Brewing Co. do many things well (the wings, the sweet potato fries, all that brewing), but their house steak is a — often overlooked — total winner as well. Your hunt for the best steak in Brisbane should not be complete without a stop here!
The Alliance Hotel
We've said it before and we'll say it again: The Alliance is Brisbane's best gastro pub. Their Clare Valley Eye Fillet steak, served with a blue cheese soufflé, holds a place in our hearts, and our guts, that can't be overtaken easily.
Belvedere Bar n Grill
An impressive steak selection (we counted eleven!) and a chilled atmosphere (which we believe is neccessary for optimal steak consumption) make Portside's Belvedere one of our beef-y faves. A rare T bone, glass of red, and dinner on the deck? Heaven!
Have we missed any of the best steak in Brisbane? Let us know in the comments below!
Image Credit: NY Times