16 Of The Best Steak Restaurants In Sydney Right Now

By Sammy Preston and Georgia Condon

A sirloin steak on a white plate at Alfie's, one of the best restaurants in Sydney

A juicy steak cooked to perfection by a chef may just be one of the best ways to treat yourself when
dining out. Blue, rare, medium-rare, medium, medium well, or well done, with a touch of mustard or seasoned to perfection—the best way to enjoy a good steak is up to you (though, we'd argue sometimes it’s best to leave it up to the chef).

From the Bligh Street steak scene (Alfie's, Hubert, Chophouse, Rockpool), to some recommendations a bit further afield, Sydney/Eora has a neat collection of top-tier steak restaurants guaranteed to impress. Keep scrolling for Urban List's top picks. 


Shop 2, 4/6 Bligh Street, Sydney CBD 

Image credit: Alfie's | Dexter Kim

By the team behind The GidleyBistecca, and The RoverAlfie’s is a fresh take on the classic steakhouse that doesn’t take itself too seriously. Expect a friendly price point and a dynamic experience starting with a steak in the restaurant and ending with Sydney's most frost-bitten martini in the bar—all within an hour, if you're not here to mess around. 

Like its siblings, Alfie's focuses on a single cut. In this case, it's a sirloin, butchered in-house in a flash butchery and steak ageing facility.Pair yours with a selection of creative but familiar sides, making the ordering process simple and intuitive.

Alfie's dedicated bar overlooks Bligh Street and pours an extensive wine list and world-class cocktails (including Sydney’s coldest martini—served at -10 degrees). From the smaller bar snack menu, make sure you try the hot chip spit roast beef butty. 


30-36 Bay Street, Double Bay

best steaks sydney margaret double bay
Image credit: Margaret | Instagram

A luxe Sydney restaurant by the esteemed Neil Perry, Margaret recently placed number three on the list of the World's 101 Best Steak Restaurants—but she really nails everything from whole fish to elegant cocktails. Expect to find best-in-class Australian beef on the menu which leans towards larger format, share-style cuts like 36-month grass-fed Hereford ribeyes ($125/500 grams), Wagyu rumps served with anchovy butter ($70/240 grams), and retired Friesian fillets with red curry butter and grilled shallots ($59/220 grams).

All steaks are prepared on a wood-fired grill for the ultimate exterior crust and pair perfectly with picks from the large range of sides like marinated cucumber salad with sheep's yoghurt, sugarloaf cabbage with chilli oil and black vinegar, and classic twice-cooked potatoes.

Rockpool Bar & Grill

66 Hunter Street, Sydney CBD

Image credit: Rockpool | Supplied 

A mainstay of the Sydney fine dining scene, Rockpool Bar & Grill is known partly for its glitz and glamour—and for its formidable steak offering.

Recently taking out the #8 spot in the World's 101 Best Steak Restaurants awards, Rockpool sources top-notch Aussie beef directly from producers, dry-ages in-house and cooks everything over a wood/charcoal grill for maximum deliciousness.

As well as some of the best steaks in Sydney, Rockpool is noted for its wine offering—so you know you're in for a 10/10 time.

Clam Bar

44 Bridge Street, Sydney CBD

Joining the brotherhood of Pellegrino 2000 and Bistrot 916, Clam Bar takes inspiration from the iconic steakhouses of New York, with plenty of love for Aussie seafood and beef.

The steak offering, prepared on a charcoal grill, is slim—with just three dry-aged cuts on offer. However, it spans solo and share-style options, with classic steakhouse sides like beef fat potatoes and thick-cut bacon joined by a corn and gruyere gratin and macaroni alla vodka. 

The raw bar with various oyster treatments, prawn cocktails, and steak tartare with French fries is the perfect way to round out the experience.


50 Holt Street, Surry Hills

Image credit:  Porteño | Supplied

Elvis Abrahanowicz, Ben Milgate, and Joseph Valore’s Surry Hills restaurant Porteño is all about authentic Argentinian cooking using traditional parilla (barbecue) and asado (pit of fire). And, much to our delight, they certainly know their way around a good steak, bringing in some of Australia's best steaks and doing all their dry-aging in-house for max flavour.

Order flame-grilled cuts of meat like flavoursome oyster blades, bone-in sirloins, and hefty T-bones. Pair your pick with a rare vintage from the wine cellar, with fine Aussie, Argentinian, and Italian wines aplenty.

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Campbell’s Stores, 7/27 Circular Quay West, The Rocks

Image credit: 6Head | Instagram 

From executive chef Sean Hall, 6HEAD is located in the historic sandstone walls of Campbell’s Stores with a spectacular view of Circular Quay and the Sydney Opera House.

The name comes from the story of six escaped Black Cape cattle that arrived with the First Fleet, found 80 years later as a 100-strong herd.

Hall’s carefully selected menu focuses on six cuts of meat: rump, ribeye, T-bone, eye fillet, scotch fillet, and sirloin. 6Head also dry ages in-house, with a rotating selection of limited and unique cuts available day to day. Sauces cover the classics (mushroom, pepper) as well as some tasty upgrades (anchovy hollandaise, fermented chilli, and truffle butter). 


23/33 Mary Street, Surry Hills 

Image credit: Firedoor | Instagram

Headed up by acclaimed chef Lennox Hastie, Firedoor is a real standout in the Sydney restaurant scene. Having worked in Michelin Star restaurants across Europe, he learned to wield the flame in the Basque country and is a wizard with the heat.

With no gas and no electricity in the kitchen, Firedoor prepares every dish with, you guessed it, fire. In the kitchen are two wood-fired ovens, three grills, and a wood-burning hearth—all of which the team uses to fire-up their famous chef's menu, which typically includes Hastie's impressive 150-day dry-aged beef rib on the bone. 


3 Dalley Street, Sydney CBD

Image credit: Bistecca | Supplied

Tucked away beneath the city streets, Bistecca is subterranean steak spot dedicated to bistecca alla Fiorentina: a revered cut of steak from the central Italian region of Tuscany.

From the Liquid & Larder crew (Alfie's, The Gidley, The Rover), Bistecca sources its one meat offering from Riverine in the foothills of the Snowy Mountains.

Order by weight ($17 per 100 grams) and expect to see your chosen cut for approval before it’s cooked over a combination of ironbark and charcoal, served medium-rare with your choice of Italian-inspired sides. To help you enjoy the experience without digital distractions, patrons are asked to hand over their phones on entry.


25 Bligh Street, Sydney CBD

Image credit: Chophouse | Supplied 

From acclaimed Aussie chef Matt Moran, Chophouse is the ultimate Australian take on the steakhouse restaurant. The menu predominantly uses Aussie produce, with plenty of the meat coming directly from Moran’s own family farm in the NSW Central Tablelands.

Cooked on the eatery’s signature Montague broiler and cut to order, you can take your pick from the long list that features plenty for Wagyu fans and cuts for days. If you’re in a sharing mood, go for the MBS3+ 200-day grain-fed tomahawk.


10/6 Cowper Wharf Roadway, Woolloomooloo 

Image credit: Kingsleys | Instagram 

Coming in at #31 in the World's 101 Best Steak Restaurants in 2023, Kingsleys offers a seasonal menu that always has a strong focus on premium Aussie steak.

The hand-picked steaks are mostly grain-fed or -finished from leading producers including Riverine, Westholme, 2GR, and O’Connor, and cooked over a glowing Josper charcoal grill.

Pair your pick with classic sides including roasted bone marrow, truffled mac and cheese, or duck fat potatoes, and your steak experience is guaranteed to be a memorable one.

The Gidley

Basement/161 King Street, Sydney

Image credit: The Gidley | Instagram

Proudly blending fine dining and gluttony, this subterranean CBD steakhouse comes from Liquid & Larder, the team behind fellow steak-focused haunts Bistecca and Alfie's. The Gidley offers a small and considered menu paired with a moody, candle-lit ambiance backgrounded by lively jazz.

You’ll find entrees like crab cakes, scallops, and terrine, drool-worthy sides like maple-glazed thick-cut bacon and mac and cheese—but, of course, the steaks hero the menu.

Try the 300-gram prime roast rib or rib eye on the bone char-grilled over ironbark and charcoal. Like Bistecca, no phones are allowed here either—it’s just you, your company, and some of the best steak in Sydney.

The Meat & Wine Co

Various Locations

Image credit: The Meat & Wine Co | Instagram

With four Sydney outposts—in Barangaroo, Bella Vista, Parramatta, and, most recently, the Sydney CBD—The Meat & Wine Co is a popular steak lover's paradise.

The restaurant is inspired by the South African concept of "braai"—an Afrikaans word that is loosely comparable to the Aussie barbie—an open grill cooking method centred on social gatherings. The team stretches the flavour possibilities of their steaks with a signature 35-year-old family basting recipe and a special in-house dry-aged steak programme called "AGED".

Try Shorthorn rib-eye from the heart of Gippsland which has been aged and infused with black Australian truffle, enhancing the meat's natural flavour and taking your steak experience to new heights. 

BLACK Bar & Grill

The Star, Level G/80 Pyrmont Street, Pyrmont

Image credit: BLACK Bar & Grill | Supplied 

Sourcing most of their meat from Rangers Valley in NSW’s New England region, The Star’s BLACK Bar & Grill showcases wood-fired steaks and seafood.

The Pyrmont restaurant offers the finest cuts of meat and truly defines the treat-yourself mentality for dining out on steaks, with the likes of $650 dry-aged Wagyu MBS9+ 1kg ribeyes, or one-kilo, 450-day grain-fed Angus MBS5+ for $280. 

There are plenty of cuts in the more moderate range, too, and even a chef's selection of Wagyu tastings if you're looking to try a few of the best steaks in Sydney.

Restaurant Hubert

15 Bligh Street, Sydney 

Image credit: Restaurant Hubert | Instagram

Swillhouse Group (responsible for Shady Pines, Alberto’s Lounge, and Baxter’s Inn) knows a thing or two about bringing vibing venues to Sydney. And for a mean steak that fulfills our Parisian culinary dreams, we’re heading straight to Restaurant Hubert—an iconic underground jazz den lit by candlelight and screaming all things Français.

On the "Le Grill" menu is where you’ll find your meaty prize, from the 500g Collinson & Co. eye fillet served with Bearnaise sauce to a tasty bavette slathered in bone marrow butter. Through in some live music and an icy cold martini—and it doesn't get much better than this. 

Bert's Bar & Brasserie

2 Kalinya Street, Newport

Escape the city and throw yourself into a water-view booth at Bert's, the Merivale stunner where the Aussie steaks on offer are 100% grass-fed.

Options include a tenderloin for one, or share-style options like a one-kilo bistecca roasted over herbs, a Wagyu sirloin on the bone, and a rib eye on the bone. Enjoying a steak is all about the sides, too, so grab some fries and a simple lettuce salad—and save room to finish with the cheese trolley.


180 Campbell Parade, Bondi Beach | 73-75 Enmore Road, Newtown

Image credit: Macelleria | Instagram

Part butchery and part sit-down steakhouse, Macelleria is a carnivore’s dream. Pop through for your weekly shop and grab a few steaks and a couple of sausages to cook at home, or choose your own cut, sit down, and let the experts cook it to perfection.

At Macelleria you'll find a selection of MSA-graded beef from the lush pristine pastures of North West Tasmania, King Island, Flinders Island, Gippsland, South Western Victoria, Southern New South Wales, and South Australia. Don't skip their insane cheesesteaks if you're looking for some real indulgence.

For more of Sydney's best, check out:

Image credit: Alfie's | Dexter Kim

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