High Steaks
A Steak Workshop
The Que Club
3-7 Syme St, Brunswick 3056

Get ready for a meaty, mouthwatering experience with High Steaks – our beefiest BBQ workshop yet! We’re bringing together some of the finest steaks from Australia’s top producers, it might be Rump Cap from Black Opal Wagyu, dry-aged Rib-Eye from O'Connors, Tri-Tip from Mayura Station, and Hanger from Sher Wagyu. These premium cuts are not only a treat for your taste buds, but they also offer a chance to explore the incredible diversity of beef.

In this 3-hour hands-on session, you’ll cook multiple cuts of steak using a variety of BBQs, learning exactly how each cut behaves on the grill. Our expert team will guide you through the process, teaching you how different cuts look, taste, and cook, so you can develop a deeper understanding of what makes each piece of beef unique. From the rich marbling of Wagyu to the robust flavors of dry-aged meat, you'll learn the best techniques to bring out the full potential of every steak.

By the end of the workshop, you’ll be armed with the skills to cook steaks like a pro, along with the knowledge to confidently choose and prepare different cuts at home. It’s the ultimate beef lover’s BBQ experience!

You can expect to taste every cut on offer, experience a detailed, in-depth cooking workshop, utilising a wide range of cooking techniques, with an even bigger variety of cuts all lead by our team of resident meat-heads in our intimate classroom. Plus, you'll get a set of full-colour info cards covering the cuts and techniques we focus on.