When it comes to finding a good piece of beef, the steaks are high. We’ve rounded up Brisbane’s best steak offerings to help you find one that’s a cut above the rest.

Black Hide Steakhouse

The Black Hide Steakhouse offers a range of cuts from three types of Stanbroke beef; certified organic, angus marble score 3+, or a wagyu marble score 5+. Steaks here are cooked using a high-speed Montague Broiler method which doesn’t use any charcoal, ensuring the natural flavours of the meat shine through. Cuts include a 1.2kg tomahawk, which is larger than a regular dinner plate and can serve up to three people. The succulent tomahawk has a rich taste that is extremely satisfying. All steaks come with a decadent side of wagyu fat roasted royal blue potatoes, cooked in rosemary and garlic.

36 Caxton Street, Petrie Terrace. Tel: 3369 9500.

Fish Lane Bistro

This French bistro in South Brisbane offers some of Brisbane’s best steak frites, allowing you to get your meat fix without breaking the bank. The steak used is a 300g Cape Grim eye fillet, which is seared perfectly, keeping the meat tender and flavoursome. It comes covered in a butter and herb house sauce and is served with shoestring fries. A Fish Lane Bistro butcher’s cut is also available at market price. If the shoestring fries aren’t enough carbs for your meat, a side of rich duck fat chips with sea salt is also available.

1 Fish Ln, South Brisbane. Tel: 3844 2883.

Cha Cha Char

An oldie but a goodie, Cha Cha Char has been serving up excellent quality steaks in Brisbane for a number of years now, and continues to wow with its produce. Steaks are cooked on a wood fired grill, adding a subtle earthy smokiness to your dinner. Steaks are aged from 18 to 42 months, and each cut comes with its own tasting notes. The wagyu rump has caramel undertones, while the master kobe sirloin is beautifully silken. Each cut also has comes with its own hand selected side, such as roast sweet potato, blue cheese and charred sweetcorn. Cha Cha Char house-made wagyu sausages are also available.

1 Eagle St, Brisbane. Tel: 3211 9944.

Vintaged Bar and Grill

A wide range of steaks are available from Vintaged Bar and Grill at the Hilton Hotel, with most meat sourced from local Queensland farms. A showstopper is the 2kg tomahawk dry-aged Rangers Valley black onyx beef, which is 270+ days grain fed. Made for sharing, this generous portion of beef is carved at the table, providing a bit of entertainment with your daily dose of iron. Other cuts include a pasture fed centre cut fillet from the Queensland’s Western Downs, and the 350+ days grain fed wagyu scotch fillet from Oakey in Queensland, which is cooked to perfection with crisp outside and tender meat on the inside. While the usual steak sauces are available, you can also get a salmoriglio here, which is a Southern Italian mix of olive oil, lemon juice, garlic, parsley and oregano.

190 Elizabeth Street, Brisbane. Tel: 3231 3265.

Belvedere Bar n Grill

Located at Portside in Hamilton, this riverfront steakhouse serves up quality meats while creating a relaxing ambience. Specialising in Queensland beef, the barcoo beef from the Mary River Valley is cooked superbly, with a crisp exterior while keeping the meat nice and succulent on the inside. This comes in a t-bone for one or two people to share and sides of roast potato, roast tomato, shallots and spinach. The pasture fed Chateaubriand from Dalby in central Queensland is also designed for two to share. If you prefer your own plate of meat, the 120 days grain fed rump from the Darling Downs is just the ticket.

39 Hercules Street, Portside. Tel: 3630 0411.

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