Why bother with a cheap steak?

Trying to save money by dining cheap and cheerful when it comes to steak is a recipe for disaster.

The odds are against you when you select the random steak on the menu and expect to bite into something tender and flavoursome. Mostly you are going to be disappointed because finding the right beef and then cooking it to perfection is something that takes a lot of effort and practice.

My next beef when it comes to steak (pun intended) is paying $40 to $50 for a meal when I have to stand in a line to order and then sit with a buzzer on my table so I can collect it when it ready. Yes, I’m looking at you pubs with steakhouses.

Maybe you enjoy the relaxed ambience of the beer garden and live for the moment when you peel back the alfoil on that Idaho potato, but if for the same price I can dine with tablecloths and table service, I know where I would rather be.

Moo Moo Restaurant Group owner, Steven Adams, and executive chef, Trent Robson

One man who knows meat is Steven Adams, owner of Moo Moo The Wine Bar + Grill restaurant group with venues in The Port Office Building outside Stamford Plaza and at Broadbeach on the Gold Coast.

At the recent new menu launch, Steven shared that the restaurant’s beef supplier, Jack’s Creek – a Wagyu and Black Angus specialists based in Gunnedah, was recently named the world’s best beef producer in the World Steak Challenge for the second consecutive year.

“We actively choose the best beef product that is available for our customers,” Steven said.

Steven also said that there is always a quality steak on the Moo Moo menu for $40 so everyone can enjoy their fine dining restaurant.

However, keen that Moo Moo is not labelled as purely a steak restaurant, Steven and group executive chef Trent Robson have put great effort into creating extraordinary non-beef options as well as lighter dishes with female clients in mind for this new menu.

“We wanted to freshen up the menu while achieving an excellent balance to it,” Steven said.

“It was a collaborative effort that saw our ideas come together quite seamlessly and the result is an evolution rather than a revolution of the menu.”

Steven is particularly excited about the Moo Moo Spicy Chicken Hot Pot, a fresh arrival on the venue’s increasingly popular list of shared mains.

With fresh seafood delivered daily, new lighter options include a delicate Yellowtail Kingfish Sashimi accompanied by samphire, okra, chickpea miso and sake vinaigrette as a cold entrée.

Hervey Bay Half Shell Scallops with dukkah mayonnaise, coleslaw and sausage pork cheek
Hervey Bay Half Shell Scallops with dukkah mayonnaise, coleslaw and sausage pork cheek

Bringing, even more, variety to the hot entrée selections was a magical combination of Hervey Bay Half Shell Scallops with dukkah mayonnaise, coleslaw and sausage pork cheek or butifarra.

While dining at Moo Moo is the main event, the secret pleasure here is the bar which includes private sitting areas and a verandah overlooking Edward Street. It’s a great spot to enjoy a twilight drink.

Ed+bK rating 4 stars - Moo Moo is a consistent leader in quality food, particularly steak and offers fine dining at an affordable price.

Bottom line: entree $15 to $26, steak $39 to $89

Best tip: Check out the aged beef cabinet near the entry.

Moo Moo The Wine Bar + Grill is located in The Port Office Building, Stamford Plaza at 39 Edward Street in Brisbane's CBD.