BANKSIA

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Steak at Banksia

We don’t have a ‘steak night’
We decided that we wanted to serve great quality food at great value every night of the week.

MS8-9 rump, $40.

MS6-7 eye fillet, $55.

Part of the Spread. Served with House Baked Focaccia & Fermented Mushroom Butter, Twice Cooked Potatoes with Slow Roasted Garlic, and 1-2 salads. ⁠

We source our meat from Sher Wagyu.

Sher Wagyu was the first farm to bring Wagyu to Australia commercially, back in the 90s. Their cattle graze Victorian and Riverina pastures until 18 months old, then spend 400+ days on an exclusive barley ration. Slow and deliberate - and it shows in the marbling.⁠
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Here's what happens to it in our kitchen:⁠
1. Seared hard in a cast iron pan for the crust.⁠
2. Finished in the oven to your doneness - checked properly, thermometer on every steak.⁠
3. Onto the coals for a few minutes of smoke.⁠
4. Rested for 8, so the juices stay in the meat and not on your plate.⁠
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A dinner table with a glass of red wine, a plate of sliced steak with dipping sauce, mashed potatoes, and a bowl of meatballs in sauce. The scene is set with a fork and knife on a wooden table near a window with curtains.

Close-up view of glowing burning incense sticks with ash and particles around them.

A baked meatloaf is smoking on a wire rack inside an oven.

A dinner plate with slices of medium-rare steak, mashed potatoes, and a small bowl of gravy. A glass of red wine is beside the plate. A fork and knife are on the wooden table, with a curtain in the background.