The Best Steak in Melbourne

Updated 2 weeks ago


Australia raises some of the world’s best beef. Victorian farmer David Blackmore brought Wagyu here in 1989 and now counts Thomas Keller (The French Laundry, USA) and other high-profile international chefs as customers. Then there’s South Australia’s Mayura Station, Tasmania’s Cape Grim, Victoria’s O’Connor Beef and many other world-class cattle farms employing ethical, sustainable practices.

And while beef has fallen out of favour in recent years, there are still plenty of spots to find a good grilled steak in Melbourne. At these top diners, you can usually choose your preferred breed, feed (grain or grass), cut, ageing time, condiments and, of course, how you’d like it cooked (no more than medium, please). Whether it’s French steak frites at Entrecote or Argentinian cuts cooked on the parilla at San Telmo, here’s where to find Melbourne’s best.

  • For many years now, Rockpool has been the place to eat steak in Melbourne. And rightly so – the in-house meat program deals exclusively in Cape Grim and Blackmore’s Waygu beef, and has tonnes of it dry-aging at any one time. Needless to say, this place has honed the cooking process down to a fine art.

  • After seven years in South Yarra, this well-loved brasserie found a new home in Prahran. Alongside the restaurant’s impeccable steaks, you’ll find a roving caviar trolley, a raw seafood bar and French-inspired cocktails.

  • All prime cuts of beef go through a rigorous ageing process at this Port Melbourne staple. Suppliers Cape Grim first age the meat for up to six weeks, then it’s dry-aged on-site in a dedicated ageing room for 20 days or more, depending on the cut of meat.

  • Venetian elegance, New York energy and Melbourne nostalgia collide at restaurateur Chris Lucas’s lavish brasserie and grill. Settle into the grand dining room for charcoal-fired bistecca, show-stopping tiramisu, quintessentially Italian cocktails and lots of tableside theatrics.

  • Star chef Andrew McConnell's signature is evident on every plate here, from the clams, mussels and squid with Trapanese pesto; to the dry-aged rib eye cooked over charcoal. You’ll find us at the black-and-gold marble bar, Martini in hand.

  • Before chef Sean Donovan moved onto the Fitzroy Town Hall, he set up this unashamed temple to beef. The menu has been consolidated since then, but still offers around 10 outstanding cuts.

  • Behind a tucked-away side door, the Terminus Hotel’s elegant dining room is powered by a Josper oven that turns out a tight but terrific steak selection. The pastas and desserts that are no afterthought, either. Try them all in an intimate chef’s table experience.

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  • Argentina loves beef like no other country on earth. Get a taste of its culture here, with help from O'Connor Beef fired on a custom Parrilla charcoal grill.

  • Explore the delights of top-tier Wagyu beef matched with Japanese-style accoutrements. True carnivores can take part in the signature degustation, featuring multiple Wagyu courses highlighting different cooking styles and flavours.

  • This bar inside Curtin House is focused on agave-based spirits first and foremost. But the food's no afterthought – Baja-style rockling tacos, achiote chicken quesadillas and a whopping 450-gram rib-eye with chimichurri and guajillo butter. All go dangerously well with a margarita or the spicy riff on a pina colada.

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  • It’s no surprise one of Melbourne's best American barbeque spots also ages its own steaks in house. Sher Wagyu, O’Connor and Southern Ranges beef all get a starring turn here.

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  • Four high-grade cuts to choose from, starting with a 220-gram bavette and finishing with a 1.4 kilogram Cote de Beouf at the top end. All are treated on a red-gum-fired barbeque.

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  • This handsome subterranean bistro serves up an exceptional steak frites and a Tournedos eye fillet. Come here for the city’s late-night steak du jour.

  • An Argentinian spot by the San Telmo and Pastuso team that fires many of its beasts on a traditional Asado grill. As for steak, the in-house butcher gives the parrilla a workout with daily cuts from O’Connor’s beef and more.

  • O’Connor grass-fed beef and 9+ score Wagyu from David Blackmore is aged for 30 to 50 days, then wood-fired on the grill.

  • The Reymond family might call this place a pub, but not many pubs offer O’Connor Beef and Cape Grim steaks cooked like this.

  • It's not just the French who know how to cook a good steak. The four-item menu at this Italian stallion is proof, featuring grass-fed cuts from Union Station Farm in south-west Victoria.

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  • Open since 1986, France Soir is one of Melbourne’s pre-eminent restaurants – attracting the likes of Bruce Springsteen and Mick Jagger. Order classic steak frites cooked with O'Connor grass-fed beef.

  • Since launching in 2014, the Git seems to have flown under many meat-lovers’ radars. That's a mistake while owner Michael Slade – formerly of La Luna Bistro – is in the kitchen.

  • The grass-fed steaks here, ranging from a bacon-wrapped Filet Mignon to a one-kilo rump, are dry-aged for 80 days as standard issue. The chefs will even carve your steak for you.

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  • While sibling restaurant Farmer’s Daughters is all about Gippsland, this sophisticated eatery brings the best of the entire state’s produce to Melbourne’s epicentre. Find burly dry-aged O’Connor rib eye served sliced with rocoto-chilli salsa, a 3000-bottle “wine library” and a terrace with river views.

  • The chefs behind this flaming restaurant met while working at Argentinian steakhouse San Telmo. Flint’s key point of difference is that there are no traditional ovens – just fire, smoke and charcoal. Naturally, the steak is stellar.

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  • Anthony Bourdain called the Sydney original “the most beautiful butcher shop in the world”. Its Melbourne outpost has a dry-aging room where rib-eyes, T-bones, sirloins and rumps hang in a temperature-controlled cabinet.

  • Gothic vaulted ceilings, stained glass windows and granite columns define this grand brasserie, in the former Melbourne Stock Exchange. Find top-grade beef flamed on a woodfired grill and ceilings that will have you staring upwards all night.

  • Scott Pickett’s take on a mod-French brasserie brings old-world European elegance to a heritage-listed CBD building. Start with black truffle and foie gras toasties, then move onto O’Connor porterhouse steak.

  • Yakikami is a lavish dining experience focused on high-grade Kobe beef, which is sizzled over red-hot charcoal josper grills. You can really push the boat out with high-end omakase in the private dining room.