By Net Geek
The Two Taste Buds were lucky enough to be invited North of the bridge by The Oaks to give their new steaks a whirl. They have received much press and publicity in recent times, being donned with the best steak in NSW for 2013! The typical pub steak experience for me is a thrifty $10 meal in the CBD which is great for the price but isn’t going to be winning any awards.
Bloggers invited to learn about meat!
A lovely dining area where we all awaited our delicious steaks
The Oaks really does step it up to the next level, as explained to us by their meat suppliers, Havericks Meats. Their representative walked us through each of the cuts and explained how different sellers get their meats from the farm to your plate. It was quite eye opening to say the least, but the take away was that at The Oaks, it might not be as cheap as a $10 steak special at some pubs, but you can bet your top dollar that the steak you get on your plate is a fine cut (and actually what it claims to be on the menu).
Explaining the importance of a good salt to rub on your steak
I really did appreciate this fixation on product quality; and I think it is only because of this the steak to come was so damn delicious!
After our master class in different meat cuts, we were lead by the chef to oil and season our own steaks! Each of us was invited to pick, oil and season our own raw cut of meat, after which the chef guided us through how to cook them to perfection on the communal grill. He gave wonderful pointers which could be applied to home cooked steaks; including:
- Not cooking a cold steak straight from the fridge
- Using a good quality authentic salt and lots of it
- The importance of not shifting it around too much once it is on the pan
- Giving adequate resting time after cooking
How to steak, 101!
I’ll admit that The Greedy Financier and I aren’t the most expert of cooks and the chef did take over at some point, but in the end all was good and we had a delicious steak on which to nom!
Our steaks ready to go!
Communal grills! Such fun!
Greedy Financier eyeballing the condiments!
Once back at our tables with our steaks, we were presented with a lovely array of sides and slices from a blue steak (the chefs favourite style which he prepared a few minutes earlier).
Blue steak cooked for us by the chef!
I think anything cooked in duck fat is bound to be delicious, and these roast potatoes were no exception. Along side a creamy coleslaw and served to us with a glass of red, this was classic meal done exceptionally well! Even the tomato sauce was made in house with an extra spicy kick. The steak itself was perfect; the communal cooking factor making it all the more fun and even more personal.
Magic! All my by self… with a little help from the chef!
Duck fat makes everything awesome
Bone marrow exploding with juicy goodness!
The Rib Eye (when ordered from the menu) comes with a side of bone marrow, so they kindly let us try that too. The bone is halved to reveal the gloriously oily and delicious marrow within; seasoned and cooked to perfection! Nomming on this was like nomming on the essence of flavour in a fatty well cooked steak!
Checking out some sweet layerage!
We topped off the night with a Banoffie Pie. A scoop of caramel gelato served alongside, the pie was three layers of heaven; banana, caramel and a biscuit base. Lathered with a sweet thick cream and sprinkled generously with chocolate flakes, this is the way to cap off your meal if you come by!
We once again can’t be thankful enough to The Oaks for inviting us to try their new menu in all its glory! It was a night to remember and we will back for more in the near future!
Bar and Grill @ The Oaks Hotel
Monday to Wednesday 10am - midnight
Thursday to Saturday 10am - 1:30am
Sunday midday - midnight
Ph: +61 2 9953 5515
118 Military Road