Let's face it. Sydney can be a bit of a meat market. But hey, if we're talking about steak, then who's complaining? The menu at Steersons Steakhouse reads like a matchmaking site for carnivores, providing detail on the origin of each candidate, its breeding credentials, prior diet and minimum weight. Oh if only it was always this easy...
Inside Steersons at King St Wharf
We arrive at Steersons King Street Wharf to find a surprisingly swish dining room, a combination of polished floorboards, heavy linen and wooden chairs that hovers somewhere between fancy and businessmen's club. The menus are bound in cow hide that is impressively soft to the touch.
Most of the diners are men, although a few couples dot the room. The outdoor balcony offers a bit more privacy as well as twinkling views of the harbour and city skyline.
One kilo T-bone (90 day grain fed) $59.50
Nolans Private Selection, Gympie, Queensland
Does size really matter? It does when the words "kilo" and "T-Bone" sit next to each other on the menu.
One kilo T-bone medium rare
The one-kilo T-bone steak is a substantial hunk of meat, seared with grill marks and cooked to medium rare as requested. The meat is juicy and succulent but not as charred or smoky as I would have expected, given the size of the cut.
All steaks come with red wine jus (alternative sauces are an additional cost) and your choice of chips, mashed potato or baked potato.
400g Riverina rib on bone (pasture fed) $47.50
Havericks dry aged beef (limited) (dry aged for 6-8 weeks)
We also order the 400g Riverina rib on bone, primarily as a flavour comparison of grain-fed versus pasture-fed.
Riverina rib on bone medium rare
It's hard to note a huge difference in flavour between pasture-fed and grain-fed, although the pasture-fed has a slightly firmer resistance, presumably a result of the 6-8 week dry aging process.
Is there a ladylike way to pick up a one-kilo T-bone and gnaw on the remnants? I like to think I did so. The best part is the pocket of marrow fat at the base.
Banoffee pie $14.50
Banana, coffee, caramel, mascarpone cream and chocolate with vanilla ice cream
Finding bananas on a menu these days is like encountering truffles without a surcharge. It makes our dessert order much easier to decide. Banoffee pie has always been a good friend of mine - tart shell, banana, caramel and cream? What's not to love? Especially when there are chocolate shavings on top. The scoop of vanilla ice cream is the only detraction here, incredibly sweet and cloying.
Fillet mignon or one-kilo T-bone? There's a perfect hunk out there for everyone.
Grab Your Fork and companion dined as guests of King Street Wharf.
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Related Grab Your Fork posts:
Steak - Chophouse, Sydney (1.7kg tomahawk)
Steak - Rockpool Bar and Grill, Sydney
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10/27/2011 02:15:00 am