They noted Waihi Bakery's pastry had "a beautiful bottom colour, nice layering of the top pastry and golden finish".
The steak filling was also well proportioned they said, "with plenty of succulent steak and not too much gravy. It didn't ooze gravy when cut".
Vic Luon, who has nearly a decade working as a baker, was over the moon as two of his other pies - mince and bacon and egg - placed in the top six nationwide.
Before taking over the Waihi Bakery last september, Vic was working in his brother's bakery in Taupo.
Having participated in the Supreme Pie Awards under his brother's umbrella, this year was the first time on his own.
"I am following my dream as when I entered the awards for my brother in the past, it was the first steps to build my experience. Now, I've got to do it on my own and finally made it," he said.
Baking their steak and cheese pie for the judging panel was a stressful process, Vic said.
"We felt the pressure because we have to concentrate even more that usual. It is difficult to try to create a perfect pie. Normally, we are baking for our customers, we also bring our best as well, but the competition brings much more pressure."
During the Supreme judging where all gold winners are re-judged for the supreme award, celebrity chef of The Grill and Gusto at SkyCity Sean Connolly was impressed by the quality of the product.
"The cheese had melted to coat the steak and gravy resulting in a wonderful blend of flavours," he said, agreeing with chief judge Tim Aspinall and NZ Bakels managing director Brent Kersel.
Mr Connolly added that the gravy tasted "real and not full of additives or flavourings."
"The pastry was not too thick and the top layer was light with great lift," he said.
About the recipe of their winning pie, Vic and Phita say there is a special ingredient but it is a secret.
The pair is ready to take on next year pie's challenge.
