At Elements Brasserie, crafting the perfect steak isn’t luck, it’s precision, patience, and a deep respect for premium Australian beef. From grass-fed eye fillet to marbled Wagyu sirloin, every cut on our menu is treated with the same care and technique. The result? Steaks that are tender, juicy, and rich in flavour, every time.

It Starts with Quality Cuts

Our chefs begin with locally sourced beef from the finest producers across Victoria and Tasmania, from British breeds and Angus & Hereford cattle to Black Opal Wagyu. Each cut, from sirloin to tomahawk, is selected for its marbling, grain feed, and natural flavour.

Before any steak meets the grill, it’s allowed to reach room temperature for even cooking. This simple but essential step ensures the meat cooks evenly from edge to centre, producing a consistent texture throughout.

Learn more about how to choose the ideal cut in our guide on what is the best cut at a steakhouse.

Seasoning & Preparation: Let the Meat Speak

Simplicity is at the heart of every great steak. Our chefs season each cut generously with salt and black pepper, allowing the natural flavour of the beef to shine. A touch of olive oil or a high smoke point seed oil ensures a clean, even sear without overpowering the meat.

Just before cooking, the grill is brushed lightly with garlic rosemary rendered beef fat, a Brasserie signature that enhances aroma and depth while creating a crisp crust.

Each steak is finished with our house garlic herb salt, fresh thyme, and a touch of grilled lemon to balance the richness.

The Art of the Perfect Sear

Our chefs work over high heat, using both cast iron pans and open flame grills to achieve a flawless sear. The surface must be piping hot before a steak ever hits it. This caramelises the exterior and locks in juices, producing that irresistible golden crust.

• Cast iron delivers consistent heat.
• Minimal movement ensures a perfect sear.
• Butter basting at the end enhances tenderness and flavour.

Want to understand how temperature affects texture? Read our blog on the difference between steak doneness to see how our chefs achieve precision every time.

Mastering Temperature with the Reverse Sear

For thicker cuts like our t-bone, tomahawk, or Wagyu sirloin, our chefs often use the reverse sear method. The steak is cooked slowly at a low temperature, then finished over high heat for a crisp crust and perfect medium rare centre.

Doneness	Internal Temperature	Colour & Texture
Rare	49–52°C	Cool red centre
Medium Rare	54–57°C	Warm red centre
Medium	60°C	Pink throughout
Medium Well	63–65°C	Slightly pink centre
Well Done	68°C+	Fully cooked, no pink

Each steak’s internal temperature is checked with a meat thermometer, ensuring every guest receives their order exactly as requested.

The Signature Finish

Every steak at Elements Brasserie is plated with precision and balance. Guests can enjoy their choice of mascarpone and parmesan potato purée, steakhouse chips, or a garden salad garnished with fried leek.

Before serving, the steak is brushed with our garlic rosemary rendered beef fat glaze, then sprinkled with garlic herb salt and drizzled with herb oil for a final burst of flavour. A wedge of grilled lemon adds brightness and contrast, the perfect finish to a rich, buttery cut.

Curious about what makes our premium beef stand out? Explore our feature on comparing Wagyu to other types of beef for insights into marbling and grain feeding.

Resting & Presentation

After searing, each steak is rested briefly on a warm plate, allowing the juices to redistribute evenly. This step ensures every bite is juicy, tender, and perfectly cooked.

Learn more about the quality behind our beef in the Angus beef complete guide, featuring insights into the heritage and texture that define our cuts.

Experience the Craft at Elements Brasserie

From the buttery eye fillet to our show-stopping tomahawk, each steak we serve embodies precision, care, and craftsmanship. Whether you pair yours with our surf ’n’ turf prawns, a side of creamy purée, or a crisp garden salad, you’ll experience the dedication our chefs bring to every plate.

FAQs

How do Elements Brasserie chefs cook steak perfectly every time?

Through precision temperature control, professional searing, and finishing with our signature garlic rosemary glaze and herb salt.

What sides come with your steaks?

Choose from mascarpone and parmesan potato purée, steakhouse chips, or a garden salad with fried leek, each designed to complement the richness of the beef.

Why do your steaks taste so flavourful?

We use locally sourced beef, simple seasoning, and finish each steak with butter, herbs, and our signature rendered beef fat glaze for maximum flavour.

Taste the craft behind every perfectly cooked steak. Reserve your table at Elements Brasserie Belmore and experience the signature flavours that define our kitchen.