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Braised Y-Bone Steak with Beer & Caramelised Onion

One of the most flavoursome steaks is the beef Y-Bone and as managing director Duncan Brown demonstrates, it can be incredibly simple to create! Don’t be put off by the bone within the steak… the surrounding meat has a texture and moisture unrivalled in a cut at this price. And the best thing is most people have these ingredients in the pantry! Watch the recipe here (2 mins).
Serves 2.

  • Prep

    5 mins

  • Cooking

    25 mins






  • 2 x Brisbane Valley Farm Direct beef Y-Bone steak (350grams each)
  • 1 medium brown onion diced and sautéed
  • Blistered cherry tomatoes
  • Olive oil
  • Shallots (two table spoons)
  • Salt and pepper
  • Chives (tablespoon)
  • Smoked paprika (table spoon)
  • Garlic (two cloves)
  • Can of beer (Great Northern mi strength in this case)
  • Chicken stock (half a cup)
  • Cream (half a cup)
  • Worcestershire sauce (two table spoons)


Step 1

Bring Y bones to room temperature before massaging in olive oil. Season with salt and pepper and seal in hot pan. Remove from pan once lightly browned (not cooked).

Step 2

Sauté onions and garlic until soft. Add Worcestershire sauce and beer and reduce.

Step 3

Add stock and Y-Bones and simmer covered for 15 minutes.

Step 4

Remove Y-bones and reduce sauce by half before adding cream and simmer for 5 minutes.

Step 5

Pour sauce over Y-bones and top with shallots and chives. Serve with blistered cherry tomatoes and enjoy!