Steak Stories with Chef Sean Connolly
At Esther, Tuesday nights are a masterclass in steak, and it all starts with heritage.
Chef Sean Connolly and Esther’s Executive Chef, James Laird, a second-generation butcher’s son, first crossed paths at The Grill, one of New Zealand’s most iconic steakhouses. There, amid the sizzle of bone-in ribeye’s and the aroma of perfectly seared cuts, they honed their craft, learned each other’s rhythms, and developed a shared obsession with the perfect steak.
Bistecca Tuesday is the delicious culmination of that history – a nod to tradition, passion, and the kind of steak service only decades of experience can deliver.
We sat down with Sean to get the lowdown on steak, sides, and the stories behind the menu.
First things first – how do you like your steak cooked?
Sean: Medium rare, always. Anything else is just playing games.
What inspired Bistecca Tuesday at Esther, and what makes it so special?
Sean: The Grill was a career highlight for me, and I wanted to bring a slice of that history here. James has been with me for 15 years, we’ve learned a lot about each other and about running one of the best steakhouses in the country. Steak night was a no-brainer. It’s about passion, the best cuts, simple brilliance, perfect sides, impeccable service and a style that makes it stand out. We were the OGs at the grill, and Tuesday Bistecca night is our nod to that legacy, brought to life again at Esther.
Any underrated cuts we should try?
Sean: I only deal in prime cuts. T-bone, rib eye, sirloin, eye fillet – but only if it’s top notch. No compromises.
How important is sourcing the meat, and what makes a great steak?
Sean: Sourcing is everything. Here in New Zealand, we’re lucky, we know the farmers personally. That trust, that relationship, is what makes our produce exceptional. A good steak tells you everything you need to know about a chef. My favourite? A big cut on the bone, maybe with a little eye fillet and a simple salad when I’m celebrating. Good steak deserves a great sauce – peppercorn, of course.
What’s the number one mistake people make when cooking steak at home?
Sean: Overcomplicating it. Treat the meat with respect, don’t smother it.
Thoughts on seasonings or marinades?
Sean: Salt and pepper is all it needs. The meat should speak for itself. If I want to enhance it, maybe a squeeze of lemon, mustard, or chimichurri, but honestly, a great cut doesn’t need anything else. Steak and oysters? Pure perfection.
Favourite sides or unexpected pairings?
Sean: Keep it simple. Perfectly cooked vegetables, crispy potatoes, maybe something a little cheeky on the side, it’s about balance.
Go-to wine or drink with steak?
Sean: Reds all the way. A Shiraz or Malbec, ideally something with personality.
One steak memory you’ll never forget?
Sean: Wagyu sirloin at Bow Innovation in Hong Kong with chef Alvin Leung. Best wagyu, best sear, felt like a warm hug. It’s experiences like that we’re reinventing for one night only at Esther, best cuts, best service, best wine, and dishes inspired by moments at The Grill.
Any signature dishes we shouldn’t miss?
Sean: Steak tartare, my recipe hasn’t changed in 10 years. Nine ingredients balanced just the way I like it. It’s prescriptive, precise, and iconic.
Bistecca Tuesday at Esther isn’t just dinner, it’s a lesson in steak, a celebration of produce, and a toast to legacy. If you love steak, wine, and the kind of service that makes you feel like a VIP every night, this is the Tuesday tradition you need.
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