The old steak has fallen out of favour in recent years. As the ethical and environmental impact of livestock farming becomes more apparent, chefs and diners are getting cosier with vegetables than ever before.

Despite this, there are still plenty of spots to find a good grilled steak in Melbourne (as opposed to steak tartare or American-style smoked beef). At the top spots, 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).

But however you customise your steak, such a simple dish is totally reliant on the quality of the animal. The good news: Australia raises some of the best beef in the world. Victorian farmer David Blackmore brought Wagyu here in 1989 and now counts Thomas Keller (French Laundry, USA) and a number of other high-profile international chefs as customers.

Then there’s South Australia’s Mayura Station (another pure-bred Wagyu operation) Tasmania’s Cape Grim, Victoria’s O'Connor Beef and many other world-class cattle farms employing ethical, sustainable practices. And it’s all right on our proverbial doorstep.

Related pages:
Best American Barbeque in Melbourne
Best Burgers in Melbourne
Best Fried Chicken in Melbourne

Rockpool Bar & Grill


For many years now, Neil Perry's Rockpool has been the place to eat steak in Melbourne. And rightly so – the in-house meat program deals exclusively in Cape Grim, Minderoo 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.

8 Whiteman Street, Crown Complex, Southbank
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Entrecote Prahran


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.

142-144 Greville Street, Prahran

The Station Hotel


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.

59 Napier Street, Footscray

Steer Dining Room


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

15 Claremont Street, South Yarra

La Luna Bistro


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.

320 Rathdowne Street, Carlton North
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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.

The Basement 195 Little Collins Street, Melbourne

Fitzroy Town Hall Hotel


Four high-grade cuts to choose from, all treated on a red-gum-fired barbeque.

166 Johnston Street, Fitzroy
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San Telmo


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.

14 Meyers Place, Melbourne



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.

401 Little Bourke Street, Melbourne
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Angus & Bon


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.

168 Greville Street, Prahran

L'Hôtel Gitan


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

32 Commercial Road, Prahran



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.

80 Bourke Street, Melbourne
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Gimlet at Cavendish House


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.

33 Russell Street, Melbourne
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France Soir


Classic steak frites cooked with O'Connor grass-fed beef at an institution established in 1986.

11 Toorak Road, South Yarra

Bar Margaux


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.

Basement 111 Lonsdale Street, Melbourne

The Terminus Hotel


When this historic pub was taken over by the Kickon Group in 2021, its back-door dining room was given a grand makeover under executive chef Jake Furst. Now it’s called Cinder, where a Josper grill turns out incredible cuts of beef from the likes of West Holme and Cape Grim.

492 Queens Parade, Fitzroy North

Northern Git


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.

757 High Street, Thornbury



People either love it or hate it. Whichever camp you fall in, it's a fact that almost nothing has changed here since 1964. Three courses of meat, prepared right in the dining room, with only a small side salad to distract you.

61 Bridge Road, Richmond

Grill Americano


Venetian elegance, New York energy and a kick of Melbourne nostalgia collide at the Lucas Group’s lavish brasserie and grill. Take a seat in the grand dining room for charcoal-fired bistecca, a show stopping tiramisu, quintessentially Italian cocktails and plenty of tableside theatrics.

101 Collins Street, Melbourne