So why are we so in love with a good steak? Well, let’s be honest, steak is the king of red meats. When steak is good, it’s really, really good. Like really good. The flavour, texture and tenderness of steak has no rival. Having said all this, when steak is bad, it’s, well, awful. So, to save you from dry, chewy and ultimately disappointing steaks, we have found for you the best damn steaks in Sydney. Enjoy.
Prime Steak Restaurant & Grill Room
With New York style interiors and 18 different steaks on the neby, it’s no wonder Prime Steak Restaurant & Grill Room is considered one of the best steakhouses in town. Although a trip to Prime is sure to be an expensive one, the splurge is more than worth it. After all, you’ll be able to claim you’ve tried and tested officially the best steak in the whole of Australia. Despite being spoiled for choice with pages and pages of premium cuts of steak, the wagyu steaks are star performers. Prime proudly reserves a spot on their impressive menu for a full blood wagyu, with a marble score of 9+, which is something that is rarely found outside of Japan. Did someone say exclusive steak? Take our money.
Rockpool Bar & Grill
Located in what is said to be Australia’s most beautiful dining room, Rockpool Bar & Grill puts an emphasis on excellent produce, and there is no exception when it comes to their beautifully prepared steaks. The beef is sourced directly from farmers and is then dry aged in the restaurant. With a range of mouthwatering steaks on the menu, you may be at a loss with which steak is right for you. Truth be told, you can’t go too wrong here (even the minute steak is on point), but if you want to go all out, David Blackmore’s Wagyu Bresaola with pickled mushrooms and horseradish will set you back a pretty penny, but it could just be the best meat you’ve ever had. Don’t skimp on the sides either—cauliflower and cheese gratin, Sebago potatoes sautéed with wagyu fat, garlic and rosemary are all worth the stomach space.
BLACK Bar & Grill
Not only is BLACK Bar & Grill bringing you superb steaks that literally melt in your mouth, they also bring some stunning views over the harbour and city. We know what you're thinking, so many Snapchat and Instagram opportunities, but focus! Back to the steak. BLACK by ezard’s delicious menu features a range of Angus and wagyu beef for all you steak lovers. The prized possession, however, would be the grain fed wagyu striploin. This 180g steak has been grain fed for 550 days and has a marble score of 9+, so in steak-talk, it’s awesome. All they need now is an extensive wine list indicative of a true contemporary steakhouse. Oh wait, they have one.
Chophouse is a contemporary Australian grill in the heart of Sydney and can be sufficiently summed up in the following four words: Fire, Meat, Wine, Delicious. Sign us up! Lovingly named George, the broiler at Chophouse produces a superior grilling experience. Apparently, the intensity of heat that George serves up allows the natural flavours to shine through—perfect for cuts on the bone. With a juicy list of chops, burgers and steaks to boot, Chophouse will not let you down.
LP’s Quality Meats
Tucked away in Sydney’s up and coming neighbourhood of Chippendale we can smell smoke. And you know what they say, where there’s smoke, there’s fire—and in this case, deliciousness. At the heart of LP’s Quality Meats is an absolute beast of a machine that smokes the quality meats in a true Southern Pride fashion under the careful and masterful eye of head chef and owner, Luke Powell. Don’t be fooled by the casual dining experience here, the quality of food is top notch. The 1kg T-bone steak is perfect for sharing with your meat-loving mates. Just make sure you don’t fill up on all of the smoked meats before it comes out.
Riley Street Garage
With all dishes designed to share, Riley Street Garage is the perfect excuse to collaborate with your favourite people and enjoy what will may become your favourite steak in Sydney. Located behind the hustle of bustle of Sydney’s William Street, this sleek, refurbished establishment is a treat for you eyes as well as your tastebuds. With your hungry friends in tow, sit down and commence your shared feast with Riley Street’s 800g dry-aged Riverine rib eye with béarnaise sauce and truffle mash. We’re salivating just thinking about it.
Porteño comes to you from the vibrant kitchens of Argentina, with a menu designed to be enjoyed in the traditional Argentinean way—sharing! The star of this culinary show has to be the Tira De Asado which, for those who are wondering, are beef short ribs cut at 2cm across the rib. This is a typical Argentinian cut that is said to be full flavoured and textural to the point of euphoria. Yes, it’s that good. Order up big on the sides and you and your crew won’t be leaving hungry.
Firedoor has one of Australia’s first fire-powered menus, where the modern kitchen explores the relationship between food and fire, which is said to be the ultimate flavour enhancer. The impressive wood fired ovens and grills place a massive responsibility on human instinct, which means Firedoor chef’s are the best in the business. Each day, as these mastermind chef’s create the daily menu, they are burning different kinds of woods to create coals that each enhance natural ingredients in different ways. “What about the steak?” we hear you ask. We’ve got you. Each day there will most certainly be a dry aged steak option and we guarantee you’ll walk away with a brand new respect for cooking with fire, and your love for steak firmly in tact.
Gemelle Ristorante Italiano
South Sydney has a prized possession: Gemelle—a seamless blend of authentic Italian tradition with contemporary, culinary flair. Although serving up mainly incredible pastas and pizzas, the Butcher’s Feast at this Italian restaurant in Sydney is one for the ages. With a shared platter loaded up with all kinds of meats, the tomahawk steak which features on this board is a true winner in its own right. Prepared medium rare, it’s a real treat and well worth the impending meat sweats.
We’ve all heard the hype about Restaurant Hubert, and we can confirm that it is most definitely worth the hype. The best way to get the full Hubert experience is to come with a crew, which opens you up to the beautiful world of shared dishes. When it comes to steak, the 300g Grilled Rangers Valley flank with Bordelaise butter should be firmly set in your sights. If this is your order (and it should be), the ‘pommes Anna’ are essential. As is a bottle of red.
The Cut Bar & Grill
Located in The Rocks, The Cut Bar & Grill is a cut above the rest. Here you’ll find some of Australia’s best cuts of beef cooked just the way you like it. There are a range of steaks on the menu (all of which are finished over charcoal), but the signature cut is the four-hour slow roast Oakey Reserve scotch fillet. Served from the wagyu beef trolley—yes, a trolley—this bad boy is so damn good, you wish you had more stomach space for seconds.
With (hands down) the best view in Sydney, Opera Bar is a Sydney favourite when it comes to drinks with a side of the harbour. Steak lovers should also pay a visit, though, because their meat is hard to beat (badoomboomtish!). They offer up a choice of sirloin or scotch fillet steak with a variety of sides that are all delish.
Four In Hand
Four In Hand is a Paddington institution—and for good reason. Pull up a stool at the bar and sit back with char-grilled rump steak with chips and your choice of sauce. They’ve got 450g ribeye steak, a New York striploin steak and even a 1.2kg Tomahawk steak (designed to share obvs), all wood fire grilled. The relaxed bar atmosphere is a retreat from the formal dining room and creates the perfect space for a casual dinner and drinks while enjoying one of the best steaks in Sydney.
The Oaks Hotel
The Bar and Grill at The Oaks Hotel offers its take on a tried-and-true Sydney pub experience. With a wide selection of fresh steaks from the grill and extensive choice of sauces and sides, The Oaks Hotel captures the true essence of traditional, hearty pub food and allows diners to choose exactly which cut they wish to enjoy, cooked to their liking.
Hunter & Barrel
Hunter & Barrel is known for their top notch food and with six steaks to choose from, the decision is not easy. From Wagyu to eye of rump and eye fillet just to name a few, served with in house basting or lemon wedge and sea salt, because sometimes simple is best. A fine steak and a couple of bevvies overlooking the harbour is an obvious no brainer.
The Meat & Wine Co
Barangaroo & Circular Quay
As the name suggests, this place does meat and wine pretty damn well. Head here if you’re crazy for a steak with all of the options. We’re talking grass fed, grain fed, Wagyu and handpicked cuts of meat, and because The Meat & Wine Co take their steak seriously, you can only begin to imagine how good the accompanying condiments are. Hot African chilli sauce, black garlic butter, blue cheese and plenty more.
Butcher and The Farmer
Calling all serious meat-heads (we say that with love), the Tramsheds is where you’ll find just about every cut of steak possible. Butcher and The Farmer have a selection of steaks that are truly great, including a dry aged rib eye on the bone and full blooded Wagyu steak. They also offer up salads, sauces and sides because life is about balance and also, they’re delicious.
Bovine & Swine
With a cool name comes a cool menu and Newtown’s Bovine & Swine has both. They’re all about Texa-style BBQ and it’s authentic AF with a menu filled with beef brisket, beef ribs, pork ribs, chopped pork and chicken (NSF vegans), and sides of slaw, pickles and mac ‘n’ cheese. Go for the meat plate and make your own fun, then prepare to get messy.
Prefer doughnuts? These are our faves.
Image credit: Meat & Wine Co.