It had been a long 6 weeks since the Sydney Steakboyz last gathering. The anticipation was growing, the pre dinner banter escalating to new levels. We were well overdue for a good night out, but would the chosen venue prove to be a gem or a dud?
Steersons has been in operation since 2004, originally operating as Kingsley’s Steakhouse (and co-owned by the original Kingsley’s Steakhouse - refer our third restaurant review). It differentiates from its sister restaurant with a relatively sleeker more modern presentation with the added bonus of providing views over Darling Harbour.
The Steakboyz were warmly greeted upon arrival and were quickly escorted to our seats, which pleasingly were located in the middle of the long balcony over-looking the harbour. The evening was mild for the start of Spring and for those of us that arrived on time, were treated to a spectacular sunset which was a sure sign we were off to a good start!
Steersons is well frequented by “suits” during the busy lunchtime trade, which I suspect is their target market, with the clean and crisp décor and orderly layout designed to allow efficient service with plenty of space between tables for private conversations. At night the trade transitions to tourists, business regulars and diners looking for a good quality steak. The feel at night remains formal, with tables covered with white table cloths complimented by well-groomed professional waiting staff. However, the delicate balance between formality is juxtaposed a little against some absence of atmosphere, which to some extent is compensated by the harbour views.
As we were directed to our seats, our waitress for the night, Anastasia, quickly and efficiently took control of proceedings and attended to our demanding needs. With over two years of experience at Steersons, Anastasia certainly gave us comfort that she could address any of our requirements. One particular request, was to choose our own individual steak knives, which can be hand selected from a hand delivered wooden case. This little known service is usually reserved for very special guests or VIP’s, but there was no hesitation in offering this fine selection to the table. In short time the case arrived and the Steakboyz selected their weapon of choice, carefully weighing up the balance, weight, and feel (wooden, bone or metal). A nice touch, that we had not experienced before and an important tool knowing what we were about to tackle.
There was a wide variety of Australian and imported beers to choose from, with everyone’s preferences well accommodated. The more interesting and most popular option chosen was to drink out of a Schmiddy, apparently a glass of beer that in size fits somewhere between a Middy and a Schooner! A great novelty and a bit of fun to start the night.
The discussion quickly turned to our raison d’etre, meat. What type of cut and size and how cooked? The options are extensive, with a choice of pasture or grain fed from New South Wales and Queensland. Cuts included, Fillet, T-Bone, Sirloin, Eye Fillet, Rump on the bone and Wagyu Rib-eye, with sizes ranging from 160g to a massive 1kg.
One of the crew spotted the October special, the 1kg T-Bone challenge, which once conquered would ensure the Steakboyz joined the 2017 hall of fame. This challenge proved too tempting with a one in all in approach taken for the 90 day grain fed Nolan’s private selection T-Bone. Medium rare the recommended cooking temperature, leaving our only decision, chips or potato (mash or baked) with the ever helpful Anastasia suggesting a little salad “for the look”! Too easy.
As we waited for our T-Bone’s to be heated through to the bone, we opted for some starters, chorizo and damper bread, which we quickly demolished, ensuring we left sufficient room for the whopping T-Bone to come. The red wine was selected from an extensive list of good quality Italian, Australian and New Zealand wines, multiple varieties and prices to suit differing price points
The T-Bones arrived in unison with a level of nervous anticipation around the table. Talk quickly turned to how best to approach, the fillet or the striploin first, and how long the massive serving will take to devour. Apparently the record is an amazing 7 mins, but more typically between 20-30mins being more customary. The T-Bone was well presented and perfectly cooked being a little pinker closer to the bone as expected. The chips were crisp, golden yellow and of medium size, and like the salad, served in an unpretentious manner.
Seventeen minutes in and the first of our eight 1kg T-Bones was cleaned to the bone. It took a further 16 minutes for the last Steakboy to place his designer knife on the table to signal the final steak devoured. An impressive accomplishment indeed.
Of note, whilst scoring a healthy 7.7 out of 10, the rating was potentially adversely impacted by the sheer quantity of steak. This was more excessive than we would usually consider and did leave everyone thinking they had overdosed and would not need another serving of red meat for at least a week. On the plus side however, the value rating consistently scored 5 out of 5 across the board, reflecting the incredible value for money given the 1kg of meat was priced below $70.
From the warm welcoming, professional service throughout our sitting, deep knowledge of the cuts of steak and how best to cook them, we concluded on our first ever perfect score of 5 out of 5 for service. Anastasia certainly looked after a demanding group and was instrumental to ensuring we had an enjoyable night.
In the true Steakboyz tradition, we passed on dessert and indulged in a 15 year old Balvanie single malt whiskey to help wash down the meat.
Steersons certainly ticks the boxes when it comes to quality, variety and service which is no surprise given they have been operating this successful business for 13 years. Whilst the T-Bone was flavoursome and cooked to perfection we certainly met our match given the sheer quantum of meat. This no doubt helped with the strong value rating, however had a slight adverse impact on the overall steak rating.
The atmosphere and ambiance is a little more targeted towards the business clientele, but on a warm night watching the sunset and harbour traffic, combined with first class service, makes this a great night out.
17 Lime Street
King Street Wharf
Tel: 02 9295 5060