
08 Feb 2023
From ageing techniques to marbling scores, choosing a steak can be confusing but at these great Gold Coast restaurants you’ll be expertly guided towards the right steak for your palate (and your budget!)
The Glenelg Public House gets loud praise from its faithful clientele. It’s famous for its ambience and quick service, but you don’t need to rush. Take your time to savour all the courses, and don’t forget the cheese platter.
Start with the crowd-pleasing pumpkin arancini, pistachio and whipped goats curd or share roast bone marrow with onion jam, mustard and toast.
Move to the dry aged bone-in sirloin from Jacks Creek, or the Wagyu bavette (aka the butcher’s cut, so called because it’s the cut they keep for themselves). If you’re sharing, you can’t go wrong with the 1kg T-bone (Glen Innes) served with two sides and two sauces.
Make sure you book as the Glenelg is nearly always busy and for good reason too!
Dish Cult’s top pick: Wagyu meatballs, trofie, tomato, saffron, buffalo mozzarella ($26)
Cav’s Steakhouse is a Goldie institution but it’s moved to a new location. You get the same great steaks, but you also get fab views courtesy of the new rooftop bar.
Cav’s is an old school kind of place – you know, the ones that still serve oysters kilpatrick – and that’s exactly why we love it.
It might be famous for its steaks but it still caters to the family at large and you’ll find something for everyone, from vegetarians to kids. But the dedicated meat lovers are the main audience and they can’t lose here. Cav’s sources its meat as locally as possible to ensure the highest grades of meat make it to your plate. The wagyu rump is massive at 450 grams and perfectly aged at 45 days. If you like your meat closer to the bone, go for the T-bone from the Lockey Valley.
Definitely leave room for dessert. Chocolate and macadamia nut brownie with hot fudge sauce and vanilla bean ice cream anyone?
Dish Cult’s top pick: Eye fillet – Yambinya Station, Southern New South Wales, grass fed Black Angus and aged for 60 days ($45.90, 180g)
Seven Brothers Steakhouse is all about the steak. Let’s start with the rib on the bone – a marbled piece of meat that delivers flavour in buckets. It comes with onion rings and a crunchy pumpkin seed and rocket salad. The perfect meal for the meat lover.
Naturally they have sirloin (Angus), rump and eye fillet too. The meat is locally sourced and cooked the way you like it. In case you’re not sure, the steak temp ‘chart’ has pictures. But don’t be afraid to ask the friendly wait staff which is the best way for your chosen cut.
The sides make choosing difficult. Who doesn’t love garlic mashed potato? Or maybe chargrilled corn? How about garlic prawns as a topper? And you thought choosing the cut would be your biggest decision!
Don’t pass by the virgin cocktails, as it’s not licensed, to complement your hunk ‘o meat.
Dish Cult’s top pick: Wagyu rib eye ($69)
Ribs, did someone say ribs? Yes, Hurricane’s is the place for racks of ribs. They come in beef, lamb or pork and full or half racks – if you can’t decide then the mixed platter has all three.
The choices don’t stop there, do you want chips, baked potato or house slaw? Maybe it’s sweet potato chips or garlic roast potatoes you’re hankering after. You’re definitely spoiled for choice here.
If meat ain’t your thang, be tempted with the lamb shanks or twice cooked pork belly (with mash and peas). There’s also vegan gnocchi with a pumpkin cream sauce and roasted pine nuts.
For larger groups of more than six, Hurricane’s has mouth-watering set menus. Focusing on the menu favourites, groups can still enjoy starters such as garlic mushrooms followed by ribs or BBQ chicken and for a wee bit more finish with a Snickers-inspired gelato featuring caramel, chocolate syrup and roasted peanuts.
Dish Cult’s top pick: Tomahawk ($140, 1kg)
Beef is the star of the show at award-winning Moo Moo, and the menu is, in a word, epic, making it hard to choose, but we’ll help you out.
Start with the specialty steaks – there are nine, yes that’s nine choices. Is it going to be the Japanese Black Wagyu centre cut striploin, the full blood Wagyu tomahawk or will the Black Onyx rib on bone tempt you the most?
Then will you add mac and cheese, onion rings, or Wagyu fat fried new season potatoes? We highly recommend the skin-on-fries with truffle salt and parmesan.
For the not so steak inclined Moo Moo offers organic pork belly, a lamb rack or chicken scaloppine.
Don’t forget to stop in at the wine bar and select a glass of the perfect red accompaniment for your meal. The wine list is indeed a thing of wonder.
Dish Cult’s top pick: Spiced rubbed 1kg Wagyu rump cap roast ($175 for two; $195 for three)