The Best Steak Restaurants in Melbourne

Updated 1 month 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.

With so much top-tier beef in our own backyard, it’s no surprise Australia flaunts some of the best steak restaurants in the world. Better still, a bunch of them are right here 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 parrilla at San Telmo, here’s where to find Melbourne’s best.

Looking for something specific?

  • 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.

  • For years, Rockpool has been the place to eat steak in Melbourne. And rightly so – the in-house meat program flaunts cuts from Cape Grim, Blackmore’s Waygu and more, 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. Key supplier Cape Grim first ages the meat for up to six weeks before it’s dry-aged at the hotel in a dedicated ageing room for 20 days or more, depending on the cut.

  • 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.

  • 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.

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  • Andrew McConnell's signature is evident on every plate at Gimlet. Whether you choose the O’Connor T-bone or the Blackmore’s Wagyu sirloin, know that your steak is in excellent hands, and will hit the table cooked to perfection.

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  • 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. You get a choice of grass- or grain-fed beef here.

  • The 150-year-old Terminus Hotel’s elegant dining room flaunts a wide-ranging selection of dry-aged cuts, all cooked over a woodfired Josper grill.

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  • Argentina loves beef like no other country on earth, and this acclaimed Argentinian steakhouse is bringing the fire with its custom Parilla charcoal grill. If you’ve got a taste for O’Connor Beef – good news. It’s served exclusively here.

  • You’ve got until August to experience some of Melbourne’s best beef. Veteran restaurateur Adrian Richardson will be wrapping it up after 25 years, so now’s the time to visit for rib-eyes, rumps and filet mignon aged for 60 days in house. The team here will even carve your steak for you.

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  • Westholme Wagyu, Coppertree Farms and O’Connor Beef all get a starring turn at this subterranean steakhouse. Naturally, it’s ageing its cuts in house.

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  • Three high-grade cuts to choose from, starting with a 280-gram sirloin 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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  • Our favourite underground bistro serves up exceptional steak frites and a bone-in Cote de Beouf for two. Both are courtesy of O’Connor Beef.

  • At San Telmo’s Italian-ish sibling, the team gives the parrilla and asado a workout. O’Connor Beef is king here – but the in-house butcher mixes things up on the specials board.

  • 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.

  • Hit this NY-inspired steakhouse for a trio of cuts from Great Southern Pinnacle. If you’re splashing out, Wagyu options by Tajima and Eight Blossom will fit the bill.

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

  • It's not just the French who know how to cook a good steak. The selection at Guy Grossi’s Tuscan-inspired diner is proof. Expect cuts from Union Station Farm in south-west Victoria, cooked over fire.

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  • Even Bruce Springsteen and Mick Jagger have tried the steak frites at this legendary French restaurant. Grass-fed O’Connor Beef is the steak du jour here.

  • The Git is your go-to for a steak on the north side. Owner-chef Michael Slade ages his beef in house for a minimum of 80 days, and gives you a fleet of sides and sauces to choose from.

  • Alejandro Saravia’s acclaimed eatery brings the best of the entire state’s produce to the centre of Melbourne. That means burly O’Connor steaks to go with a 3000-bottle “wine library”.

  • Mesa Verde’s O’Connor Beef rib-eye is a showstopper. Perfect for sharing, it's doused with guajillo-chilli butter and chimichurri – and goes dangerously well with a Tommy’s Margarita.

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  • Find top-grade beef and ceilings that will have you staring upwards all night at Nomad group’s grand brasserie inside the old Melbourne Stock Exchange.