The Best Steak Restaurants in Sydney

Updated 1 month ago


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, 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 Sydney. At these 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).

  • While it would be remiss to ignore the excellent seafood and poultry at Rockpool, its Blackmore Wagyu and Cape Grim steaks (all dry-aged in-house) are grilled to something approaching perfection. They’re enhanced by the menu of classic sides, and a tome-like wine list to rival any in the country.

  • Neil Perry’s Double Bay banger is currently ranked third on the World’s 101 Best Steak Restaurants list. The woodfired grill offering here includes a 220-gram hunk of Coppertree Farms Friesian fillet with red curry butter and grilled shallots, and a 300-gram David Blackmore Wagyu sirloin with chimichurri.

  • The Gidley’s acclaimed steak menu is all about Riverine Black Angus beef, specifically the rib eye. Have it on the bone as a standing roast, a boneless chop in two sizes, or as a 220-gram portion of spinalis. Your cut arrives cooked to perfection after a dance with some ironbark and charcoal.

  • Beyond a short list of sides, there's really only one thing on the menu at this Tuscan steakhouse: premium T-bones, sold by weight. They're cooked over a mixture of ironbark and charcoal, then served medium-rare.

  • There’s no velvet or faff at this humming diner from the team behind Bisteccaand The Gidley. Order a Riverine sirloin steak – aged and butchered in house – and it’ll be on your table in 15 minutes. The brutalist, art-filled space also packs in a bar with the energy of east London, and serves what might be the coldest Martini in Sydney.

  • Argentina loves beef like no other country on earth – just ask Porteño’s Elvis Abrahanowicz and Ben Milgate. They’re showcasing the country’s best farms via a fire-powered parrilla and an in-house dry-ageing program. Options could include a Coppertree Farms eye fillet from a retired dairy cow, and a Manning Valley sirloin aged for 42 days.

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  • steak devotees. The 900-gram rib eye is a showstopping staple on the menu at their cosy neighbourhood bistro – but the O’Connor Beef sirloin with ginger-shallot relish and jus is a more keenly priced option.

  • Perched on the Finger Wharf, this long-lunch fave is officially one of the city’s best steak restaurants. It also flaunts an iconic waterfront location to go with its premium steaks and crustaceans.

  • Lennox Hastie’s fiery fine diner has no modern cooking appliances, and dishes have very little to hide behind. The menu is simply a list of ingredients, from light to heavy, some sold by weight. There’s usually one cut of beef for the whole night, carved to order.

  • The fiery open kitchen is all part of the show at Black Bar and Grill. Wagyu champion David Blackmore is well represented in the flames, and there’s even a Wagyu tasting menu on hand for the serious carnivores.

  • Each of the four kitchens at Crown’s elemental fine diner harnesses a different element: smoke, steam, ice and fire. In the fire department, a wood grill takes care of steaks by O’Connor, Rangers Valley Beef and more. That 500-gram Stone Axe Wagyu rib eye is worth the price tag, and big enough to share between four.

  • O’Connor and Mayura Station tomahawks get the parrilla treatment at this modern steakhouse. But when size doesn’t matter, go for beautifully marbled tenderloin or brisket. Don’t leave without at least two choices from the menu's stacked potato section.

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  • Bopp and Tone’s Mediterranean-leaning menu revolves around the kitchen’s charcoal oven and a 900-kilogram wood grill. The grill is reserved for charring big hunks of meat, including a Riverine Angus sirloin and a one-kilogram Wagyu T-bone from Westholme.

  • Behind Hubert’s old-world charm is a reverence for classic hospitality and notably un-classic French food. The steaks here range from a straight-up sirloin doused in bone-marrow butter to a hefty Cote de Beouf weighing in at one kilogram. Jazz up your beef with some foie gras for an extra $40.

  • Thanks to a glowing custom hearth, Poetica’s steaks are some of the best you’ll find on the lower north shore. And this 180-seat stunner has range – expect anything from a 30-day dry-aged Jack’s Creek sirloin on the bone all the way up to a Ranger’s Valley tomahawk. Save room for those beef-fat flambadou oysters.

  • The best of New York inspires this seafood grill and steakhouse from the Pellegrino 2000 team. A choice of just three cuts (flat iron, New York strip, rib eye) keeps things simple. But when it comes to sauces and sides – don’t hold back.

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  • There’s a reason Momofuku’s David Chang visited Macelleria’s Bondi outpost in season two of his Netflix series, Ugly Delicious. You go to the counter, pick your cut of meat, tell the staff how you want it cooked, then add sides. This butcher-diner is in the business of good steak, done simply.

  • Caviar, champagne and a big old steak – what more could you want from a long lunch at Bert’s? Cuts from Little Joe’s and Brooklyn Valley are cooked over a mix of charcoal, ironbark and fruit woods.

  • This heritage corner site has lived many lives – but its most recent one is arguably its best. Come for freshly shucked oysters from the cabinet, premium Australian steaks and a focus on local and French wine varieties.

  • Aside from the grand old oak tree, the tomahawk steak is undeniably this pub’s most enduring feature. They’re hefty, ostentatious things you could easily split between three people – but the excellent in-house butcher and grill deals out plenty of smaller cuts, too.

  • Direct from Japan, this steakhouse lets you choose from three affordable cuts of meat, then watch as it’s slapped on a super-hot stone to cook at your table.