The steaks have never been higher (sorry) to steak your claim (and again) on Melbourne’s best steak. So, we’ve had a serious steak-out (last one, promise) to bring you this juicy list. From grills to pubs to the fine dining scene, here’s where you can nab a killer carnivorous feed in Melbs. Reader discretion advised: don’t scroll through this while hungry.
These guys have been nailing joie de vivre longer than most, dating back to 1986 to be precise. France Soir’s classic entrecôte steak is cradled in a helping of frites and smothered in a ridiculously lush béarnaise sauce. It's stood the test of time as a frontrunner in the Melb dining ranks. This one needs to go on the top of your bucket list (if you’re not already booked in there for Friday night). Vite!
Photography: Annika Kafcaloudis
Angus and Bon
It’s Prahran’s 1940s New York-style steakhouse, and has probs graced your Instagram feed a few hundred times already. Angus & Bon has the steak sandwich you’ve been waiting to fill the void in your life. If that doesn’t work, there’s the dry-aged Wagyu chuck steak, and the O’Connor’s 28-month Sirloin (our personal fave), cooked medium rare and oozing with sauce. Pro tip: go the airated Bernaise. It's out of control.
The name is a cheeky red herring: head butcher Simon Poole will be slicing and dicing in the glass-enclosed boning room, but you can’t buy cuts here. It’s all look but don’t touch at Butcher’s Diner...until you hit up the menu, that is. You’ve gotta chow down on the steak sandwich with scotch fillet, dijon mustard and fresh tomato. Chase it with a craft tinny or screw top wines by the half bottle. Yoom.
Photography: Annika Kafcaloudis
Macelleria has been touted as Australia’s most desirable meat restaurant. BIG claim, we know. But it’s allowed at this no-bull butchery. These guys are completely transparent about where their cuts hail from. Order a plate of the signature dry-aged beef steak, or pull a DIY and pick your meat from the butchery. They'll cook it to order, complete with some skin-on fries and a tangy coleslaw. How bloody good.
The Meat & Wine Co
Taking inspiration from its South African roots, The Meat & Wine Co is all about expertly aged and prepared steak in all its meaty glory. You can expect your meat to be served on the bone, with a side of hefty chips and salad (because you should at least eat *something* green!). These guys even sell top-notch steak knives for at-home meat feasts.
A Hereford Beefstuow
This Nordic-inspired steakhouse serves up deliciously-aged local steak from their custom built ageing facility in the Adelaide Hills. A Hereford Beefstuow combines great food with beautiful interiors and ridic attention-to-detail. Aside from the meat, you'll find The Garden—an all-you-can-eat salad bar featuring fresh vegetables, soft cheese, nuts and a range of preserves to add to your own salad. Rest assured, you'll be visiting more than once.
Dinner By Heston
If Heston is going to serve you steak, he’s not going to plate up any old cut. Obviously. At Dinner By Heston, the Beef Royal is inspired by a recipe originating in 1830. It combines David Blackmore wagyu, breaded ox tongue (muuuch more delicious than it sounds), mushroom relish and all the bells and whistles you can imagine. Of course, you’ll be lucky to get a table, but when you do it’s 100% worth it.
The Grosvenor Hotel
The main attraction at The Grosvenor Hotel is their grass-fed Angus Victorian beef, which is aged on-site for six weeks to create the most mouth-watering flavours. There are five cuts available alongside the NY strip loin (cut to order), so you won’t have to settle for anything short of the best. And if you’re not feeling the beef, you can splurge on a whole suckling pig with all the trimmings, or have a glass of wine from the Grosvenor’s extensive list.
The name gives it away with this underground haven. Choose between pasture-fed Black Angus porterhouse, South Australian scotch fillet and a 270-day grain-fed, 3+ score Tomahawk ribeye, served on the bone and coming in at a whopping 1.2kg. If that isn’t enough, Meatmaiden have lobster mac ‘n’ cheese, crunchy chicken ribs and burnt ends that never end. Vegetarians need not try.
The Wolf and I
A popular little restaurant bar in the back end of South Yarra, The Wolf and I serves up a stellar steak special every Monday night. $20 will get you a scotch fillet steak, cooked to your liking, classic hand-cut fries and salad, with a sauce of your choice. And if you aren’t fancying a steak, this modern gastropub offers up $5 tacos, and $20 parmas and burgers throughout the week. But really, if you didn’t want steak, why are you here in the first place?
Photography: Jenna Fahey-White
If you're feeling like a little bit of French, head down to Entrecote for classic bistro fare and the ever-popular steak and pomme frites. Served with bottomless french fries (obvs) and a salad of radish, walnut and mixed leaves, Entrecote's signature dish will have you dreaming of a night in Paris. Make sure not to skip the Hors D'oeuvres, with traditional escargot, caviar and tartare all necessities for an authentic French feast.
Marking itself as a premium dining venue in Melbourne’s north, Estelle Bistro’s Chef's Hat speaks for itself. The Cape Grim Rump Cap, served with polenta, zucchini and bone marrow, is not exactly your classic meat-and-three-veg, but it’s sure to wow you with flavour, technique and class. There’s also an open courtyard available for lunch and dinner, as well as an elegant private dining room for your more intimate events.
Steer seeks to represent the best of Australian-sourced beef, and boy, do they deliver. These guys really know their stuff when it comes to fine produce, so you can spare no expense and try the best of the best with a seven-course degustation menu that can only be described as 'filling'. Boasting seven suppliers from across the country, as well as tataki beef and delicious entrees, the extensive menu highlights head chef Tom Ward's vision of creating Melbourne's best steak dining experience.
Photography: Michelle Jarni
Dutchess steaks come in three sizes; small (150g), medium (250-300g), and large (up to 1.1kg). Their pasture-fed, Cape Grim ‘Tomahawk’ is the largest offering, but truly, all of their dry-aged onsite Tasmanian cuts are nothing short of delicious. Steak toppings range from Yorkshire pudding to king prawns, and the sauce covers you from the classic pepper to the slightly more fancy Perigueux truffle.
Rockpool Bar and Grill
It wouldn’t be an article about steaks without including this institution, now would it? Inspired by the great steakhouses of North America, Neil Perry’s Rockpool Bar & Grill uses beef sourced only from Australia’s best producers, including Blackmore’s Wagyu, Cape Grim, and Minderoo. The meat is dry-aged onsite, ensuring max quality control.
The Railway Club Hotel
While there are plenty of foodie offerings at Port Melbourne’s Railway Club Hotel, it’s no secret that they’re known for exquisite steaks. With cuts like pasture-fed Angus Beef from Tasmania’s Cape Grim, and Robbins Island Full Blood pasture fed Wagyu, you can choose your own meat from their display fridge and watch it cook to perfection in their open kitchen. An immersive, sensory-tease of a steak experience? Heavenly.
Charcoal Grill on the Hill
Steak and red wine are a match made in gastronomy heaven, and this Kew establishment knows it. Think grain fed, mid-range marble score Wagyu beef and grass fed South Gippsland and Tassie beef. They also have some pretty stunning Wagyu MS 9+ porterhouse from time to time, and when they do it’s served up with cos lettuce and vinaigrette dressing, shredded cabbage and French fries.
Photography: Annika Kafcaloudis
Beneath Driver Lane
Its forte? Honest food and killer cocktails. Its style? A little grunge. Its menu? Quintessential bistro feeds morphing into exceptionally tasty banquets. At Beneath Driver Lane, you’ll be tucked underground and oblivious to the hoards of vegetarians refusing to cut into the Rosedale hanger steaks, cooked rare, topped with tangy chimichurri. Who could turn that down?! If you've been a Porterhouse person all your live, this hanger might change your mind.
Melbourne’s carnivores should already be well acquainted with Adrian Richardson’s Carlton establishment, where meat is butchered and aged on site for 60 days. While everything from La Luna's rump to rib eye is always a hit, they even still serve a 200g Filet Mignon wrapped in bacon, with green beans and pepperonata. If you’re feeling extra ambitious they also do a 900g steak served on the bone. Size definitely matters.
While the menu is frequently changing at this out of the way wine bar, one thing that remains consistently excellent—the Neighbourhood Wine's steak. Grass-fed Cape Grim bavette steak (250g), is served with fat chips and salad, and comes with tomato & shallot butter. Because this is a wine bar, of course they already know the perfect drop to accompany the meat.
As the name may suggest, the Steak Ministry team know what they’re doing when it comes to a solid hunk of meat. They’ve got their hands on Australia’s best wagyu (Sher wagyu, 400 day gran fed), as well as export-quality Black Angus grass fed cuts. They also have a special ‘Super Steaks’ menu, where Executive chef Chris Wade selects your piece of prime beef for you. Cheers, Chris.
Photography: Annika Kafcaloudis
If you’d like your steak with a healthy dose of Argentinian flare, then San Telmo in the CBD is a must. The imported Argentine charcoal grill, otherwise known as the Parilla, is the secret behind their flavoursome meats. The pasture-fed beef here is sourced from O’Connors and covers all cuts from hanger steak to premium dry aged rib-eye. While it’s tempting to go HAM on the steak, we highly recommend saving some room for their dulce de leche flan for the ultimate evening of indulgence.
The Station Hotel
Footscray’s steak stalwart may be humble about their relaxed pub environment, but the steaks are certainly worth boasting about. Their premium beef is sourced from all over Australia, including Gippsland, Cape Grim, Ballan and Rangers Valley. Try The Station Hotel's 250g Security foods (QLD) 300 day grain fed Wagyu X Black Angus rump. It comes with a salad and thick cut chips, and will have you returning for a Round 2 in the very near future.
Consider your Melb steak bases covered. Next up, Espresso Martinis.
Image credit: Annika Kafcaloudis | Macelleria