Steersons Steakhouse Sydney Unveils Its New Look

Steersons Steakhouse is located along King Street wharf in Sydney Harbour with a view of Darling Harbour. It has reopened after a 4 month refurbishment with a new menu, chef and philosophy of Salt, Fire and water. Come and take a look at what it is like now.

I'm that person. The person that has studied the menu online because when you're the one responsible for ordering (because your husband hates looking at menus) you want uninterrupted time choosing what to order. And my eyes landed on a citrus fed Wagyu steak on the Steersons menu. Ever since hearing about how some Japanese farmers feed their cattle particular foods to create unique tasting steak, I am interested in how this impacts the resulting steak.

It's early when we arrive at Steersons Steakhouse - 5 o'clock is very early but it's nice to watch the sunset and the ferries chug past in the distance. Executive Chef Thai Sams (formerly of Bentley and Botanica) has put in more seafood items in place on the menu. However tonight we are focused on the steak.

The menu at Steersons has seafood forward entrees and a whole range of steaks from 5 main suppliers. And even if you're not feeling like steak this evening there's also an aged crown of duck, lobster or Murray Cod. The dry ageing fridge also holds tomahawk steaks if you feel like going for something huge. And for people booking events there, they can also dry age cuts for you with advanced notice.

While we're waiting, we enjoy the AP bread with soft butter that has a crunchy, thin crust and a soft spongy centre.

We also enjoy the bone marrow, which is one large half bone marrow bone topped with fried shallots, cornichons and kombu butter. The topping is absolutely divine balancing the unctuousness of the bone marrow perfectly. It also comes with thin toast (although there is probably double the amount of toast for the amount of bone marrow.)

Now onto the steaks. The Chauvel citrus steak that I was so intrigued by comes in three different cuts: rib eye, rump and T-bone. We order the rib eye with a marbling score of 6+. The Chauvel wagyu is a purebred Wagyu raised for more than 430 days on a grain and citrus diet in Queensland's Southern Downs. This is both of our favourite steak for its luscious flavour and texture. So how does citrus feed affect the beef? While you cannot taste any citrus, it gives it a lower melting point and a sweet butteriness. In fact I wish this steak was bigger because every time I went to get a piece I noticed it was rapidly disappearing as Mr NQN and I were sharing it. We ordered it with the chimichurri sauce which is my favourite sauce for steak.

I also love dry aged meat on the bonme and there is one dry aged steak on the menu: the O'Connor Ox Steer Grass Fed, MBS 2+ Dry Aged steak served on the bone. Their cattle graze year round on coastal pasture in Gippsland. We ordered it with a round of cafe de Paris butter made with saltbush which is nice but I don't even think this needs it. This is also very juicy and succulent. It is a very rich steak and because the fat distribution is different, it feels somehow richer. Both steaks also come with your choice of 4 mustards: Dijon, seeded, horseradish or hot English mustard. I particularly like the steaks with chimichurri and a little bit of horseradish.

We order a couple of sides. The first is a Paris mash with leek ash which is beautifully creamy and buttery. The leek ash adds a lovely, light touch.

We also order a side of Brussels sprouts that are caramelised and then served with a mustard cream. This is a great accompaniment to the steak and a generous size.

We have just enough room to share one dessert and this one sounded the most intriguing with a Basque Brulée which is basically a white chocolate crème brûlée on the base topped with segments of mandarin and on top of this piped basque cheesecake cream and toasted milk ice cream. This is certainly creamy with the three layers of cream but it's broken up with the freeze dried mandarins and the segments of mandarins. It's the sort of dessert that you say that you're too full to finish but then finish in its entirety.

So tell me Dear Reader, have you ever tried a citrus fed steak or a steak where they've been fed something different?

NQN and Mr NQN were guests of Steersons but all opinions remain her own.

Steersons Steakhouse

King Street Wharf Darling Harbour

Address: 17 Lime St, Sydney NSW 2000

Phone: (02) 9295 5060

Open 7 days 11:30am-9.30pm