Celebration Night Made Extra Special: An Insight On How Quality Steaks Are Made

Recently we went to Elements Bar and Grill to celebrate our family night out in style. It had a great lively ambience and the food was just finger licking good. The juicy steaks, the healthalicious veggies and mashed potatoes, the wine and the desserts, everything was just spectacular. A stellar taste in the mouth. 

So, What did we have for Dinner?

So, would you like to hear about this celebration meal? We actually had steak and baked potatoes. By the taste of it, and being an experienced steak taster, we understood from the smell of it that a great deal of effort and sincerity was put into making it. The waiters set the tables according to our requirements with a calm and composed vibe. No rush or pressurising. The tables included flowers and candles. Of course, in keeping with family first. The place consisted of modern plates, bowls, and cups of great artistry; something even the best steakhouse restaurants in Sydney would not have thought to include.
The first course was a simple Greek-style salad. It took about ten minutes to have it served. The flavours of the cheese, oil, and vinegar set right on.

Here is what I think what their basic recipe might consist of:

They have combined cut or torn Romaine lettuce with sliced sweet peppers, cherry tomatoes, cucumber, and onion. Then sprinkled them with Feta cheese. The dressing is simple and fairly healthy: olive oil and Balsamic vinegarette. My family don't like them, but olives are wonderful additions to this simple and colourful feast. Remembering that the more colour of the rainbow you include the healthier it is; this dish had purple onion; green lettuce, peppers and cucumbers, yellow and red peppers. Only blue and orange were missing but they made up for the blue with dessert.

What was in our Main Course?

The main course was steak, fresh from the butcher, and baked potatoes with sautéed mushrooms and onions. I once heard in some events and catering that someone say a good steak requires no seasoning and I have come to believe that. So, all these were only salted, very lightly and I believe was then sealed in the juices by browning them on high heat. The pan should be so hot that you hear the steaks sizzle when they hear it.


The steaks were browned on both sides and then placed in a baking dish to finish off in the oven or grill. They have used low heat to keep the meat juicy and tender. How long the steak is cooked will depend upon the customer’s taste in meat. A truly rare enthusiast may like their steak straight from the pan. Me and my family prefers it well done and briefed the bar and grill waiter accordingly. So, it took almost half an hour for the steak to be served. Through my assumption they had cooked the meat on the medium-low setting (which would be around 5 or 200 in the UK and approximately 250 to 300 in the US).

And the Dessert

Finally, dessert. We preferred it to be kept simple. My son wanted chocolate fudge cake topped with chocolate ice cream and fresh blueberries and strawberries. In complete honesty, it looked better than it tasted. But then again that happens in every best steakhouse restaurant in Sydney too.