Steak lovers, this one’s for you. Black Hide Steakhouse truly offers the very best in farm to fork produce with the best steak in Brisbane on the menu.
Are you a steak aficionado? Then you probably already know that the best beef comes from Queensland. And the best Queensland beef, featured on the menu in Black Hide by Gambaro at The Treasury, comes from Stanbroke – a family owned company with eight cattle stations scattered around the pristine, remote Queensland Gulf region.
The relationship between Stanbroke and Black Hide has been a long and steady one, with Stanbroke beef first served at Black Hide Steakhouse when it opened in Caxton Street nine years ago. That relationship has continued to flourish, with Stanbroke also being the sole beef supplier at Black Hide by Gambaro at The Treasury.
Why local produce is king
“Apart from the quality, traceability and provenance are extremely important,” says Black Hide head chef Thomas Mumford. “It’s becoming an increasingly integral aspect of the restaurant industry for the teams to be well-informed as to where produce is sourced and the Menegazzo family do everything themselves – from farming the cattle to processing them. Championing local produce can only be a positive in my eyes and I feel very privileged to able to provide such a fantastic range of beef from Queensland.”
Stanbroke’s cattle are fed on the lush post-monsoon Flinders and Mitchell grasses of northern Queensland, with a percentage of the herd finished off on wheat and barley grown on properties on the Darling Downs, south-east of Brisbane. There is a strong focus on animal welfare, with the cattle moved only by horses and humans, their health and welfare constantly monitored by a veterinarian.
Dry-aging is the secret step
The final product arrives at Black Hide in half-cuts, to be broken down by kitchen staff, then aged in the custom-built dry-aging cabinet – an impressive feature of the restaurant and always a talking point. So what is it exactly about dry aging that makes the beef extra-special?
“During the dry-aging process the moisture content of the beef is drastically reduced,” Thomas says. “So when it comes to cooking it, it forms an amazing crust quickly as there’s less moisture to cook out when it hits direct heat. You definitely get an enhanced eating experience due to the development of the caramelised proteins. Dry-aging also allows the natural enzymes in the meat to tenderise it.”
Grass fed beef vs. grain fed beef
Stanbroke uses two breeds for their beef: Angus, producing a beef famous its intense flavour and consistent marbling; and Wagyu which is finished on grain, a meat with fine fat marbling throughout and a buttery texture.
“It’s really a matter of personal taste, but there are definitely people who have a soft spot for grass-fed, “ Thomas says. “Grass-fed beef tends to have a more complex flavour, especially in the fattier cut, while grain-fed beef has a naturally higher marbling and more of a buttery flavour.”
Black Hide embraces the philosophy of letting the produce shine when it comes to cooking this premium beef, simply seasoning it with Maldon sea salt and a little oil, then chargrilling it. It’s left to rest before serving, plated equally simply with crisp wagyu fat potatoes and a choice of red wine jus, peppercorn, béarnaise or mushroom sauce.
Signature steaks can’t be beaten
As for cuts, the ‘can’t beat tenderness’ of an eye fillet is always a winner with customers, but the Angus tomahawk steak – a Jurassic-looking rib cut, served on the bone and weighing in at a hefty 1.2 kilos – is the restaurant’s signature steak.
In all it takes 50 minutes to cook, rest and plate up, thus many regular tomahawk fans pre-order it when they book. “It’s perfect for up to three people to share, but I’ve seen diners who order it and eat the whole thing themselves!” Thomas says.
Personally, we’d recommend gathering a few friends and sharing, or alternatively having one of Black Hide’s equally delicious, but more modestly sized steak offerings all to yourself.
Natascha Mirosch
Natascha Mirosch is a food journalist, restaurant reviewer and podcaster who has tasted the best of what Queensland has to offer.
Discover more on our Farm to Fork series across our three world-class properties:
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- How The Farm To Fork Movement Is Thriving In 2021
- Sea To Table: How Australia’s Best Sustainable Seafood Lands On Your Plate At Sokyo
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- One Of The Best Steaks In Sydney Is Sourced From This NSW Farm
