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 Sydney (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. Farmer David Blackmore brought Wagyu here in 1989 and now counts Thomas Keller (French Laundry, USA), Heston Blumenthal (Fat Duck, UK) and a number of other high-profile international chefs as customers.

Then there’s NSW's own Rangers Valley, 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.

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Bopp and Tone


The Mediterranean-style menu revolves around the kitchen’s charcoal oven and a 900-kilogram wood grill. The wood grill is reserved for charring meats, including spatchcock and a one-kilogram grass-fed T-bone.

60 Carrington Street, Sydney



Apart from sides, there's only one thing on this menu: T-bone steaks, sold by weight.

3 Dalley Street, Sydney

Rockpool Bar & Grill


Blackmore Wagyu and Cape Grim beef grilled to something approaching perfection.

66 Hunter Street, Sydney
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The Cut


Rockpool's sister restaurant has a slimmer menu but the same uncompromising pursuit of quality.

16 Argyle Street, The Rocks

Vic’s Meat Market Butcher


You may double take when you see Wagyu steaks at the fish market, but stop here for a personal and comprehensive meat shopping experience.

Sydney Fish Market Bank Street, Pyrmont

The Gidley


Descend the stairs into a labyrinthine den of lush velvet booths, flowing booze and a menu that champions Riverine rib eye.

161 King Street, Sydney



Argentina loves beef like no other country on earth. Get a taste of its culture here, courtesy of Elvis Abrahanowicz and Ben Milgate.

50 Holt Street, Surry Hills
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Macleay St Bistro


There's a few to choose from. Our pick: the Eye Fillet with parsley and pepper sauce.

A 73 Macleay Street, Potts Point
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Macelleria Newtown


Have a Cape Grim steak on site, or take it home and cook it yourself. Also in Bondi.

73-75 Enmore Road, Newtown

Fratelli Paradiso


There's just one steak on the menu – an 800 gram Black Angus T-bone from O'Connor Beef.

Restaurant 12-16 Challis Avenue, Potts Point
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Icebergs Dining Room and Bar


The flagship steak here is legendary: a 150-day grain-fed 500-gram Black Angus boneless rib eye.

Restaurant 1 Notts Ave, Bondi
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Black Bar & Grill - The Star


Angus and Wagyu served with theatrical flair by the water.

Level G, Harbourside, The Star 80 Pyrmont Street, Pyrmont
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Eastside Kitchen & Bar


Wagyu and Black Angus fired on an odourless binchotan grill, so the beef's natural flavour is left intact.

The Old Rum Store Level 1 2-10 Kensington Street, Chippendale
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The Oaks Hotel


Decent steaks without the excessive price tag.

118 Military Road, Neutral Bay



This dazzling fine diner – from the duo behind legendary CBD restaurant The Bridge Room – was worth the wait. Each kitchen of the four kitchens here harness a different element: steam, fire, smoke and ice. From the seafood kitchen, you'll find piles of caviar and roe; and raw kingfish with lychee and grilled ginger. From the woodfire grill? There's swordfish and a 270-day-aged one-kilogram Black Market T-bone.

Level 1, Crown Sydney 1/1 Barangaroo Avenue, Barangaroo
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An ever-changing roster of high-end meat cooked over wood coals. Often includes steak.

23-33 Mary Street, Surry Hills
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Restaurant Hubert


There are two superb Rangers Valley choices here, weighing in at 300 grams or one kilogram.

15 Bligh Street, Sydney
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