Which cut of beef should I use in a curry?
A melt-in-your-mouth curry is a weeknight staple that feels just a little bit special. You’ll want to cook extra because it works just as well, if not better, for lunch...
Everything you need to know about beef bone broth
Bone broth is made by boiling the roasted bones and connective tissue over a long period of time. This method draws the gelatin and minerals out of the bones and...
What beef to use for your burger patties
When barbecue season comes knocking it is no surprise that you are suddenly craving a good burger. While you can opt to eat out, or buy pre-made patties, why not...
Recipe: The Perfect Medium Rare Mafia Steak – Reverse Sear Method
Recipe by Gareth Dosser from Barbecue Mafia What you need A Weber Kettle or Charcoal Barbecue, or you can use the oven and hot plate Hot pan or skillet if...
What cut of beef to use in a roast
Roast beef is a family favourite, and one of the simplest and tastiest ways to prepare beef. All it requires is picking your beef, seasoning it and letting the oven...
What beef to use for stir fry
A good stir fry is a quick and delicious meal for every day of the week, plus if you cook a generous serve it will act as excellent leftovers for...
Recipe: Salon De Co’s Coffee Marbled Wagyu
Andy Ashby - Head Chef of Salon De Co, Spring Hill, QLD Salon De Co’s Coffee Marbled Wagyu was designed to utilise every part of the striploin and showcase the...
How to corn your own beef
When whipping up a delicious corned beef recipe most opt to buy the beef already cured or corned, but did you know you can just as easily corn your own?...
The difference between jerky and biltong
Although jerky and biltong are often mistaken as the same tasty beef snack, these two on-the-go treats are actually very different. While both are dried meats, have a long shelf...
How to cook corned beef
Corned beef has been a family staple for years - and for good reason. It’s a crowd pleaser, and this hearty meal is perfect for those cooler months. When done...
How to make your own biltong at home
By Dallan Murphy of Bareback Biltong Bareback Biltong was born out of a passion for excellent food. It began with the desire to produce a quality on the go snack...
What’s in your beef sausages? A butcher explains the process
Sausages are a staple here in Australia, a food ingrained in our culture. The smell of a sizzling sausage (or snags, as Aussies call them) on the barbecue evokes childhood...
Recipe: Maeve Wine’s Steak Tartare
Jesse Stevens - Head Chef and Owner of Maeve Wine, South Brisbane, QLD Jesse Stevens is the brains behind three renowned Brisbane venues - Ol’ School, Hello Please and Maeve...
Recipe: 8 simple steps to a delicious red wine jus
Always wondered how to make a red wine jus that’s as tasty as the one from your favourite steak restaurant? The wait is over. We’ve developed the perfect red wine...
Steak School’s Guide to the Best Steakhouses in Australia
By Daniela Sunde-Brown – Food and Travel Writer More cows live in Australia than humans. Let that sink in as you salivate over the top steakhouses, bistros and gastropubs littered...
Steak School’s Top Barbecue Tips
Brisbane’s long summer is an opportunity to continue dining outdoors, especially using the barbecue. In the previous edition we touched on cooking the perfect steak on the barbecue, but this...
Bakehouse Steakhouse’s T-bone with Cafe de Paris Butter
Joshua Lawson – Head Chef at Bakehouse Steakhouse, Ipswich, Qld Bakehouse Steakhouse has quickly earned a name for itself as a meat lover's paradise, serving up some of the best...
6 tasty mince rissole recipes with a twist
The classic beef rissole has long been a staple at the family dinner table and BBQ gatherings big and small. And, considering how easy they are to whip up, like...
Top chefs share their best sides for steak
By Daniela Sunde-Brown – Food and Travel Writer There’s something magic about steak sides. Just a few lettuce leaves and a swipe of mustard can turn a hunk of seared...
20 of the best steakhouses in Queensland
By Daniela Sunde-Brown – Food and Travel Writer The statistics prove what we already knew in our hearts – Queensland is the beef state of Australia. The Australian Bureau of...
What are the best cuts of beef for slow-cooking?
If you love the kind of rich, tasty beef that melts in your mouth and leaves you wanting more, slow cooking should be one of your favourite moves in the...
Beef brisket 5 ways: Our favourite recipes to try at home
Beef brisket really is the gift that keeps on giving. It can be inexpensive, full of flavour, and really versatile as you will see with the recipes we’ve shared in...
Which cuts of steak have the least fat?
Think the tastiest cuts of beef are the ones with the most fat and so off limits once the weight-loss mission begins? Not necessarily. Making a change for health or...
Burger Night: 5 recipes to try at home
Burgers can be as simple or complicated as you want them to be. Whether it's the sum of all of the ingredients in your fridge or just a couple of...
Porterhouse steak: Australia Vs Europe
By Daniela Sunde-Brown – Food and Travel Writer Advertisement Advertisement What is a porterhouse steak? It’s easy to ask, not so simple to answer. Here in Australia we commonly know...
Recipe: Wood-fired Bistecca alla Fiorentina
By Lorenza Andreazza – The Cut Steakhouse A love of steak and wine led this young Italian owner to swap a career in real estate for hospitality. The 29-year-old opened...
Recipe: House made beef mince burger
Making your beef patties at home is easy. Use this recipe to craft your own beef patties, and mix and match burger ingredients to make your new favourite burger. Serves...
Every way to cook a steak – Your ultimate guide
Everyone knows what they want: the perfectly cooked steak. But there are so many different paths to get there, and we want to lay them all out in front of...
Recipe: Roasted cube roll with roasted pumpkin and salsa verde
There's no need to overcomplicate a roast. In this recipe, the cube roll roast is the star, the pumpkin adds some sweetness and the salsa verde rounds it off nicely....
Recipe: Waygu steak with carrot puree, mushrooms
Wagyu beef wins hearts wherever it's used, but the quality of the meat really deserves a dish that puts it in the centre. This method suggests grilling the steaks to...
Recipe: Roasted rib eye with café de paris butter
Step up your steak game with this roasted rib eye with café de paris butter, served with preserved lemon and pea puree. Ingredients 3.2kg OP rib – weight can be...
Recipe: T bone steak with roast capsicum salsa and quinoa salad
Is there anything better than a steak on the barbecue on a hot summer afternoon? Add a beer and it's about as close to perfection as you can get. This...
Recipe: Beef rendang with pickled cucumber
Beef curries are a family favourite, and this Malaysian rendang is no exception. Make it at home to master a weeknight staple with herbs and spices that fill the dish...
Recipe: Red wine and port braised beef cheeks on soft polenta
Beef cheeks are a great cut of beef that are super tender when cooked correctly. This method seals the outside and then slow cooks the middle, making the dish juicy...
Recipe: Lemongrass and ginger short ribs with daikon salad
This recipe for lemongrass and ginger beef short ribs is a sure way to impress guests with tender beef and lots of flavour. Serves 6 Ingredients 40 ml vegetable oil...
Recipe: Stir fried beef with asparagus and bamboo shoots
This recipe for stir fried beef with asparagus and bamboo shoots is a great summer meal and super quick to put together. Serve on its own or with rice or...
Recipe: Beef stir fry with garlic shoots, eggplant and mushrooms
This recipe for beef stir fry with garlic shoots, eggplant and mushrooms is a quick and easy fix for a week night that incorporates meat and veggies and lots of...
Recipe: Aged Wagyu Beef Burger
By Ash Marcantelli from The Meating Room Ingredients 300g Wagyu beef mince 100g aged beef fat (see Peter Augustus or any good butcher for this) 200g beef chuck coarsely minced 2 brown onions...
Recipe: Eye fillet steak tartare
By Ash Marcantelli from The Meating Room Ingredients 150g beef eye fillet, cut into 5mm dice 15g golden shallots, peeled and very finely chopped 20g small salted capers, rinsed and drained 20g...
Recipe: Simon Street’s sous vide delmonico with roast vegetables and homemade jus
Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel This dish showcases a lesser known cut of beef called the delmonico, which comes from a...
The ‘best cut of beef’ you’ve probably never heard of
There are well-known cuts of beef that even a vegetarian could identify – rump, rib, sirloin, T-bone, eye fillet, the list goes on. But have you heard of the Delmonico?...
Why do steak and red wine go so well together?
There’s no denying how good a velvety drop of red goes with a big, juicy steak. Even if you’re not a wine buff, most people know that red wine and...
Recipe: Texas beef short ribs
By Mister Ling BBQ @misterlingbbq When it comes to the ultimate barbecue show stopper, it's hard to beat a beautiful rack of beef ribs. With long bones, meat 2 inches...
Recipe: Handmade pici with white Tuscan ragout
Ivan Barone – Executive Chef at NAMO Italian Restaurant, Ho Chi Minh City This classic Italian ragout is a great dish for a dinner party as it can be prepared...
Working with knives: 7 things you need to know
Recipe by Dan Hernandez – Personal Chef With origins from South America, Dan Hernandez earned his formal qualifications in cookery right here in Brisbane. From the get go, Dan’s attention to finer...
Recipe: 30-day dry-aged Stanbroke Porterhouse steak with mushroom sauce
Recipe by George Bloomfield – Head Chef at Stoker Woodfired Grill This recipe for 30-day dry-age Stanbroke Porterhouse steak really lets the steak be the star. Smoking or grilling the steak...
Recipe: Wood-fired bone marrow with chimichurri, caramelised onion and herb crumb
Recipe by George Bloomfield – Head Chef at Stoker Woodfired Grill This recipe for wood-fired bone marrow with chimichurri, caramelised onion and herb crumb can be prepared in a wood...
Recipe: e’cco Bistro’s whole grilled Angus flank steak with horseradish cream and roasted garlic
Recipe by Gert Pretorius, Head Chef at e'cco Bistro Flank steak is one of my all time favourite cuts of meat. As a lesser known cut, it is often overlooked...
Recipe: Dry aged rump cap with smoked wagyu fat mash, roast mushrooms and black garlic oil
Recipe by Damon Porter, Head Chef at Vaquero Brisbane Ageing is everything With media surrounding the food industry and shows such as Master Chef, My Kitchen Rules and celebrity chef...
Recipe: Slow-cooked pulled beef brisket
Beef brisket really is the gift that keeps on giving. It’s inexpensive, full of flavour, and low effort as far as making a mean meal goes. In this recipe, the...
Video: What’s the best way to reverse sear a steak? Oven VS Barbecue
There's no denying that reverse searing is one of the best ways to cook a good quality steak. The slow cooked beef paired with a crunchy crust from the sear...
Recipe: Beef tongue tacos with salsa verde
By Gabriel Escalante-Gafau Seeing his grandmother’s wide smile and warm glow as family members thanked her for cooking Sunday lunch inspired Gabriel to make feeding people his job. Born and...
Recipe: Beef heart anticuchos with herbed mayo
By Gabriel Escalante-Gafau Born and raised in Peru, chef Gabriel Escalante-Gafau draws on his humble origins for inspiration in the kitchen. Arriving in Australia nearly a decade ago via the...
Why you should always rest your steak after cooking
By Another Food Blogger As someone who has been cooking for years, I have come to realise that not many people know the importance of resting meat. Read next: How...
A guide to lesser known cuts and tasty ways to cook them
Even a vegetarian would know what a T-bone is compared to a rump steak or scotch fillet, but these popular cuts are derived from a small percentage of the animal, and...
Recipe: Beef, fennel and radish salad
This beef, fennel and radish salad is great as a light lunch or dinner, or an addition to a summer barbecue. Serves 4 Ingredients 2 tbsp olive oil 2 tbsp...
Video: How to reverse sear a steak on the barbecue
Recipe by Hot Diggity Barbecue If you haven’t had a reverse seared steak you haven’t lived, and I guarantee after you try it, you won’t eat a steak any other...
Recipe: 24-hour Sous Vide Beef Short Ribs
Recipe by Another Food Blogger This recipe for 24-hour Sous Vide Beef Short Ribs is accompanied by delicious truffle cauliflower purée, shiitake mushrooms and spiced raspberry jus. Use the recipe...
Video: Salt Baked Angus Tomahawk with Amber Ale sauce
This recipe for Salt Baked Angus Tomahawk was developed by the head chef at Newstead Brewing Co, Taita Olsen. The video was made in collaboration with New Farm’s boutique butcher,...
Recipe: Paprika and anchovy butter
Recipe by Another Food Blogger Want to add an extra kick to your steak? Then look no further than this compound butter with paprika and anchovy butter. Ingredients 100g softened...
Recipe: Braised beef cheeks with cheesy polenta, dutch carrots and kale pesto
Recipe by Another Food Blogger Beef cheek is a versatile, delicious, melt-in-your-mouth piece of meat that is best cooked slowly in order to break down the fat and connective tissue...
What’s the difference between Beef Taurus and Beef Indicus?
Well, this isn’t a question you would hear raised over a barbecue or at a Sunday family roast, but if you’re interested in knowing more about the origins of your...
Is it a cardinal sin to freeze steak?
We love to cook and eat our favourite cuts here at Steak School pretty fast, but it’s not always ideal when you buy bulk or have more than you thought....
How to cook steak like an expert on the campfire
Toasting marshmallows or wrapping some spuds in foil and pushing them into the coals is about as creative and daring as a lot of us are willing to be when...
Recipe: Simple savoury beef mince
This recipe for savoury beef mince can be used to make tacos, quesadillas, nachos, or a simple spaghetti bolognese. Add some chilli flakes or fresh chilli if you prefer a...
Recipe: Apple Wood Smoked Beef Brisket
Nick Lockyer, Executive Chef, Sandstone Point Hotel Smoked meat is a style of cooking that really fascinates me, and the American style of BBQ cooking is really popular at the...
Recipe: Quick and easy spaghetti bolognese
This recipe for spaghetti bolognese is a weeknight staple and quick and easy to make. Serves 4 Ingredients 500g lean beef mince Olive oil 1 can diced tomatoes 2 tbsp...
Recipe: Colombian style marinated tenderloin with confit quail eggs
Recipe by Dan Hernandez – Personal Chef With origins from South America, Dan Hernandez earned his formal qualifications in cookery right here in Brisbane. From the get go, Dan's attention to...
Recipe: Black Angus Tomahawk Steak in a Coffee Peppercorn Crust
By Simon Sperling – Executive Chef at The Kunlun Jing An, Shanghai This recipe for Black Angus bone-in tomahawk in a coffee peppercorn crust is served with herb jus, béarnaise...
A guide to sous vide: How to do it at home
If you’re a regular viewer of cooking shows and the antics of celebrity chefs, you have probably seen the trendy cooking method known as sous vide. Sous vide is a...
What is Angus beef and why is it in so many burgers?
Photo by @Eddie_Eats at @RedHookBrisbane Have you noticed the word Angus on your burger or steak packaging recently? It seems everyone from fast food chains to high-end restaurants have started...
Video: How to make the ultimate Aussie beef burger
We hit the streets to find out everything that needs to be on the perfect burger. From cheeses to meats, to sauces and extras, it was a hearty debate where...
Recipe: Slow-Roasted Herb-Crusted Ribeye Roast
Simon Sperling – Executive Chef at The Kunlun Jing An, Shanghai Step up your Sunday roast game with this slow-roasted Beef Cube Roll and some of your favourite side dishes. For...
5 things you should know when buying mince
Beef mince is a staple ingredient for home cooks. It’s one of the biggest sellers at the butcher shop, and a key part of most family’s weekly meal plan. It’s economical, easy...
Recipe: Brissie Basters’ Beef Bacon
Recipe by David (‘Hilly’) Hill from the Brissie Basters BBQ team Beef Bacon is a real treat. Although ‘meatier’ and tougher than pork bacon it has the allure of jerky...
Why steak lovers flip out over wagyu beef
Most beef aficionados will be familiar with wagyu. For some it conjures up a vision of a fatty yet flavoursome cut of beef, and others have ideas of pampered cows...
Grass-fed versus grain-fed beef: How does it affect the taste?
From the outside, the basics of the question seem obvious. Grass-fed cattle have eaten grass and grain-fed cattle, well, you get the picture. But the reality is more nuanced and...
Video: How to pan-fry a medium-rare steak fast
It doesn’t have to be an ordeal to get that perfect medium-rare steak on to the plate in record time. You don’t need the latest in grill, smoker, barbecue or...
Recipe: Kick-ass Kansas City Barbecue Sauce
Recipe by Michael Page – Owner at Heavenly Hell Hot Sauces Heavenly Hell Hot Sauces is a multi award-winning family-owned business, based in Currumbin Waters. All of its sauces are...
The best barbecue sauces you need to know about
Sauce, glorious, sauce. From mustard to tomato, or a jalapeno hot sauce – it’s the one thing that can take your barbecue beef from 1 to 100. There’s some pearlers...
Recipe: Steak and Lager Pie
Michael Elfwing – Executive Chef at Conrad Hotels & Resorts This recipe for Steak and Lager Pie is a really hearty winter dish and can be eaten alone as a stew...
Recipe: Ale and Onion Jam
Recipe by Dominique Rizzo – Putia Pure Food Kitchen Banyo Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire people...
Recipe: Grain fed ground beef burger
In this recipe, the quality of the beef is really showcased. The burger pattie is comprised of three cuts – brisket, chuck and striploin. The brisket and chuck are secondary cuts of meat, and the striploin gives the pattie a different flavour profile.
How to reverse sear the perfect medium-rare steak
Article by Dean Bradley, Nobull BBQ Competition Barbecue Team You’ve probably heard people talking about reverse searing, and it really is the best way to cook a perfect medium-rare steak every...
Video: Why does my steak look that brown colour?
We’ve all seen it on the shelf at the supermarket. That piece of beef that’s turned an odd colour. Or the steaks you’ve just taken home from the store are...
Where every cut of beef comes from [INFOGRAPHIC]
Ever wanted a chart that explains where every cut of beef comes from? Keen to know the exact origin of that sirloin, that brisket or that rib-eye steak you eat?...
Recipe: Char Grilled Coriander Beef
Recipe by Nut Siri – Venzin Group Nut Siri runs classes at Mon Ban Sabai restaurant in Brisbane. His recipes are inspired by traditional Thai street food from his childhood,...
Recipe: Sweet Beef Mince with Crispy Tofu
Recipe by Nut Siri – Venzin Group Nut Siri is an ambitious young chef who swapped a career as an engineer, for one in the kitchen. His recipes are inspired...
Recipe: Tomahawk baked in clay
Michael Elfwing – Executive Chef at Conrad Hotels & Resorts This dish was first served at dinner with Vega Sicilia – one of Spain's most highly sought-after wines, from winemaker Xavier...
Recipe: How to cook the perfect Roast Beef
Michael Elfwing – Executive Chef at Conrad Hotels & Resorts This recipe for roast beef can be prepared with cuts such as rib, ribeye, tri-tip, tenderloin, and sirloin. Serves 4 Ingredients...
Beef marbling: Everything you need to know
You can’t help it. Your eyes light up at the sight of it and your taste buds start tingling, and it’s all because of that incredible piece of beef with...
Recipe: Beef cheeks in red wine with creamy mashed potato
Nick Lockyer, Executive Chef, Sandstone Point Hotel When you get them right, beef cheeks melt in your mouth like butter. I’ve spent time in France, travelling around, visiting the markets...
How to dry age beef at home
Dry-aged beef has been the go-to on steak house and restaurant menus for years. And there’s a darn good reason why. The melt-in-your-mouth texture, the flavour profiles, the tenderness, the...
Rare cuts: What to do with beef navel
Article by Dean Bradley, No Bull BBQ Anyone who claims to be a barbecue lover knows beef brisket is pretty much the holy grail cut when it comes to smoking...
4 super fast sauces any steak lover can make in minutes
Every time you walk into a pub for a steak you generally know the drill when it comes to the sauces on offer. Mushroom and pepper sauces are a given,...
Recipe: Messy Benches’ Beef Short Rib Pastrami
Recipe by the team at Messy Benches Let me start by saying this beef pastrami recipe is a combination of a sourced recipe, advice from various sources and our own...
Recipe: Dominique Rizzo’s Steak Italian Style
Recipe by Dominique Rizzo – Putia Pure Food Kitchen Banyo Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire...
Recipe: Soft Tortillas with Grilled Spiced Sirloin
Recipe by Dominique Rizzo – Putia Pure Food Kitchen Banyo Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire...
Recipe: Italian Style Slow Braised Beef Brisket
Recipe by Dominique Rizzo – Putia Pure Food Kitchen Banyo Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire...
Recipe: Italian Beef Ragout
Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel This ragout is a rustic, peasant dish, which I regularly make at home. I use beef chuck -...
Recipe: Simon Street’s Korean Beef Ribs
Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel These ribs are a great way to showcase cuts of meat that are not as well-known...
Recipe: Red Hook’s Special Brisket Burger
Recipe by Vinny Clist – Red Hook Not one to shy away from a challenge, Vinny has cooked in kitchens all over the world – from the French Alps, to...
Recipe: Beef Carpaccio with Goat’s Cheese, Watermelon Radish, Orange and candied walnuts
Recipe by Vinny Clist – head chef at Coppa Spuntino From a little seafood restaurant in Cambridge, England, to three seasons cooking in the French Alps, Vinny’s life in the...
Recipe: Vinny Clist’s Classic Beef Tartare
Recipe by Vinny Clist – Coppa Spuntino A blow in from the UK, Vinny first started at a small seafood restaurant and has worked in chalets in the French Alps,...
Recipe: Simon Street’s Tomahawk Steak with Chimichurri
Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel This steak is a real head turner. This recipe allows the steak to be the star....
