The steaks are high in this week’s five of the best.
St Albi’s ST ALBI’S COX RUB STEAK
Named after head chef George Cox, St Albi’s signature steak features 10 different spices which combine to create a beautiful Texan flavour. The Cox Rub helped put St Albi’s on the food map, and is incredibly more-ish, drawing diners back time after time.
49 Albert Rd, Moonah
Landscape LANDSCAPE CAPE GRIM T-BONE
The unique 700g Cape Grim T-Bone steak at Landscape Restaurant & Grill is aged in-house, and the centre cut is used for the largest part of the eye fillet. A blend of Tasmanian hardwood and a selection of sherry, bourbon or port cask from the Tasmanian Cooper Company is used in the Asado Grill, creating a superb flavour. 25 Hunter St, Hobart
Ball & Chain BALL & CHAIN GRILL’S RUMP
Cooked in a charcoal grill, the Ball & Chain’s rump steak is packed with an incredible flavour punch. The steak is not preseasoned, which means the burst of flavour comes directly from the meat itself. It requires a little extra work in the jaw department because of its density, but diners agree the taste is well worth it. 87 Salamanca Pl, Salamanca
Black Cow BLACK COW BISTRO CAPE GRIM RIB EYE
With a range of sizes to choose from up to a mammoth 750g, the Black Cow Bistro’s flavoursome Cape Grim rib eye steak has a ‘wow’ factor that will leave you wanting more ... but not right away. It is served with a sumptuous Dijon potato galette, while the more adventurous — or hungry — can also choose from a selection of sides. 70 George St, Launceston