The words running through my head as I take another bite of the steak au poivre at Black Hide Steakhouse are ‘this is one of the best steaks I’ve eaten’.

Meltingly tender Angus eye fillet with a marble score of 3+, it comes accompanied by bone marrow removed from the bone onsite and wrapped in potato.  I’m alternating between the marrow and the steak and combining the two, luxuriating in the smooth texture and greasy goodness against the buttery flesh.

Handpicked by Stanbroke from their Queensland farms, the grain fed eye fillet was cooked medium rate on a Montague Broiler, a piece of cooking equipment imported from the US.  Unfortunately, steak au poivre is no longer on the menu at Black Hide, but you can have the same 250gm Angus eye fillet for $52.50 with wagyu fat roasted potatoes and a choice of sauces.

Black Hide Steakhouse is located in the position formerly occupied by Gambaro’s fish and chip outlet.  As Black Hide Director John Gambaro admitted, the family knows plenty about seafood but opening a steakhouse was always going to be a challenge.

What evolved was a partnership between the Gambaro family and the Menegarzzo family who as Stanbroke Beef is one of Australia’s highly regarded beef breeders, producers and exporters. Black Hide is not shy in claiming “our exclusive partnership with Stanbroke Beef bring you’re the finest export quality beef to Brisbane.”

Strawberry roulade

Try different steak cuts

The Black Hide menu, crafted by Head Chef Lukas McEwan (ex-Rockpool, Sydney) includes 11 different beef cuts across Angus, Wagyu and organic breeds. It is cooked on a high-speed Montague Broiler which does not use charcoal to flavour.

McEwan chose the dishes to display his food passions and favourite cuts, the things he doesn’t get to cook as often as he likes.  Sides include smokey beer battered onion rings, hand cut chips, brussel sprouts with lardons and chestnuts, and turnips with potatoes.

You can turn your steak into a surf ‘n turf with an extra of roast split prawns or go for more of the unctuous bone marrow combined with bacon, onion and mushrooms.

If steak is not on your mind, there are worthy alternatives such as fresh fish from Gambaro’s or a stuffed saddle of rabbit.

Black Hide’s list of awards speaks for itself – Queensland’s Best Steak Restaurant 2o17, Australia’s Best Steak Restaurant 2016, and a Good Food Guide Chef Hat 2016.

Black Hide Steakhouse

Find Black Hide at 32 Caxton Street, Petrie Terrace, Brisbane.

Bottom line:  Steak prices range between $38 and $70.

Best tip:  Try the Wagyu, Angus and porter pie with mushy peas special which comes paired with a Margaret River Cab Sav for $32.

Disclaimer:  Ed+bK was a dinner guest of Black Hide.