The Best Steak in Adelaide

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Australia raises some of the best beef in the world, and South Australia is a big part of that. Mayura Station, on the Limestone Coast, is a full-blood Wagyu farm that supplies top restaurants in Adelaide and beyond. Look out for its name on menus (alongside the likes of Blackmore, O’Connor, Cape Grim and Rangers Valley) and you’re likely to be in good hands – as with sushi, steak is entirely dependent on the quality of the produce. At these top restaurants, you can also expect to choose your feed (grain or grass), cut, ageing time, condiments and, of course, how you’d like it cooked (no more than medium, please).

  • Jake Kellie’s vibing restaurant harnesses a four-tonne wood oven and a fleet of grills to cook choice cuts from Mayura Station to perfection, then pairs them with simple condiments like jus or pickled walnuts.

  • The Hilton Hotel’s luxurious in-house restaurant’s excellent beef program features the likes of 150-day aged Angus tomahawk and Wagyu rump cooked on a charcoal grill. Sauce up with the familiar (bearnaise, mushroom, peppercorn) or left-field (chimichuri, jalapeno cheese).

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  • This Scandinavian steakhouse offers about a dozen different cuts from Hereford cows. Dry-aged beef is hung for at least 45 days in-house and 700-gram rib eye steaks are carved from the bone at your table.

  • After 30 years in the game, star chef Sean Connolly put this gem together. It offers six cuts of top-quality grass- and grain-fed beef cooked on a fire pit. Want more? Ask to see the in-house dry-aged selection.

  • This Argentinian steakhouse offers ten or more cuts sourced from the likes of Rangers Valley and Kerwee, expertly cooked on a traditional parrilla grill. Every one comes with herby chimichurri and pumpkin mash.