Steaksin Cairns
Choose from among our Fillets, Sirloins, Dry Aged 500g, Rib Eye 540g to Share, and all our other premium steak options. Every cut hits the grill to order and comes off it the way you asked for it.
Prime Cuts, Cooked Exactly Right
Finding a steak cooked exactly to your liking isn't always easy, especially when the cut and the grill both need to be right. At Waterbar & Grill Steakhouse, our steaks in Cairns range from the melt-in-the-mouth 250g fillet to the 500g Lazy Aged Rump, with a Wagyu Sirloin for anyone after something special. Every cut is grilled to order by a kitchen known for consistency in how it prepares and cooks grilled meats, so what reaches your table is the same quality every time.
If you're after a full dinner rather than a steak on its own, our dinner menu rounds out the evening with seafood and salads too. Call (07) 4064 9536 to book your table.
What's on Offer
Here's what you can expect from our steak and ribs offering.
A range of cuts to suit any appetite.
From the 250g fillet to the 500g Lazy Aged Rump, we grill each steak to order.
Wagyu when you want to go all in.
Our Wagyu Sirloin is aged over 450 days for a marble score of nine-plus.
Slow-cooked ribs alongside the steaks.
They're prepared for fall-off-the-bone tenderness and finished on the grill.
Sides and sauces chosen to match.
Every steak comes with sides built to complement rather than compete with the meat.
Steak questions, answered
What's the difference between a fillet and a rump steak?
A fillet is the most tender cut with a milder flavour, while a rump has more texture and a richer, beefier taste. Both are popular for different reasons, so it often comes down to personal preference.
How is Wagyu beef graded?
Wagyu is graded on its marbling, the flecks of fat running through the meat that add flavour and tenderness. A higher marble score generally means a richer, more buttery eating experience.
Are ribs typically grilled or slow-cooked?
Ribs are usually slow-cooked first to break down the connective tissue, then finished on a grill for colour and char. This combination gives a tender result with a good balance of texture.