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The Best Steak in Adelaide

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).


Updated on 18 June 2024

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Arkhe
Restaurant
Arkhe
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.
Coal Cellar Grill
Restaurant
Coal Cellar Grill
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).
A Hereford Beefstouw
Restaurant
A Hereford Beefstouw
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.
Sean’s Kitchen
Restaurant
Sean’s Kitchen
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.
La Boca Bar & Grill
Restaurant
La Boca Bar & Grill
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.

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Silver Brewing Co
The Vujic family may have closed their Serbian restaurant Kafana, but its spirit – and excellent dry-aging program – lives on at their brewery and distillery, where you can order hefty Wagyu and Black Angus steaks cooked over charcoal and served with fries, baby carrots, broccolini and bacon-infused jus.
200–206 Gouger Street, Adelaide

The Little Hunter
This historic building, with its sandstone walls and corrugated iron accents, will put anyone at ease. And the list of six steaks – mostly Black Angus – will satisfy. Each comes with your choice of truffled mash, baked potato or chips.
25 Victoria Street, Adelaide

Gaucho’s
Established in 1988, Gaucho’s is the grandaddy of Argentinian restaurants in Adelaide and Australia at large. But while the simple timber and brick interior has barely changed, the kitchen has moved with the times, firing top-quality Mayura beef on its parilla. Choose from red wine jus, blue cheese and shallot cream, green peppercorn and spicy red mojo rojo sauces.
91 Gouger Street, Adelaide

Sosta
This third Argentinian spot doesn’t offer quite the same selection as La Boca and Gaucho’s, but it’s not to be discounted, either. Choose from the likes of 21-day 500-gram rib eye and grass-fed Angus scotch fillet, served as standard with chimichurri and paprika chips.
291 Rundle Street, Adelaide