Where to find the best steak in Sydney

Firedoor, Surry Hills 

As the name suggests, everything at Firedoor is cooked over a wood flame. Chef and owner Lennox Hastie believes in the power of great ingredients cooked simply, so you can expect an incredible dry-aged steak seared to perfection. With an open kitchen, you even get to watch the chefs at work. 

Firedoor, Surry Hills - Credit: Nikki To

Rockpool Bar & Grill, CBD 

In 2023, Neil Perry’s Sydney bar and grill was named the eighth-best steak restaurant in the world and was the only Australian venue to make the top 10. Meat from exceptional producers like David Blackmore, Cape Grim or Coppertree Farms and dry aged in house, then prepared in Perry’s signature simple but sophisticated style. 

Rockpool Bar & Grill Sydney, Sydney CBD - Credit: Rockpool Bar & Grill Sydney

Bistecca, CBD 

There’s only one main course on the menu at Bistecca – steak. More specifically, bistecca alla fiorentina, which is a t-bone cooked in the traditional Tuscan way over coals and served medium rare. Sides change seasonally and the wine list is exclusively Italian, plus the restaurant has a unique ‘no phones’ policy, so there’s nothing to distract you from your perfect plate. 

Bistecca, Sydney CBD - Credit: Bistecca

Porteno, Surry Hills 

Argentinians are some of the biggest meat eaters in the world (behind Australia and the USA), so they know a good steak. The elegant Porteño is inspired by the kitchens of Argentina, with top-quality steaks cooked over an authentic parilla barbecue at the side of the dining room. The whole menu is meat-heavy, so you can pair it with woodfired bone marrow, wagyu carpaccio and charcoal-grilled blood sausage. 

Porteno, Surry Hills - Credit: Porteno

Restaurant Hubert, CBD 

Stepping down into this dimly-lit subterranean restaurant is like entering a chic bistro in post-war Paris. The menu is similarly authentic, with arguably the best côte de boeuf in the city – a one-kilogram wagyu rib-eye on the bone served rare with bernaise sauce. It’s also one of the few city restaurants open until midnight, so you can satisfy your steak craving at all hours. 

Restaurant Hubert, Sydney City

S’more, Castlecrag 

S’more is all about indulgence with a menu full of lobster, caviar, oysters and truffles – and, of course, a few exquisite cuts of NSW beef. Cooked on a Japanese hibachi grill, steaks come with accompaniments like ginger shallot relish or soy glaze. The sides have an Asian twist as well, so you can add claypot fried rice, soy honey butter corn and wok-fried brussel sprouts to the table. 

S'More, Castlecrag - Credit: Steven Woodburn

The Gidley, CBD 

Another venue with a one-steak focus, The Gidley is all about the rib eye. Choose on the bone char-grilled over ironbark, English cut prime rib roast or a boneless chop bourbon and cherry wood smoked. If you’re feeling fancy, spinalis is the cap of the rib eye and described as the most succulent cut of steak in the world. 

The Gidley, Sydney CBD - Credit: Dominic Stevenson

BLACK Bar & Grill, Pyrmont 

This luxurious steakhouse is a favourite among the high rollers at The Star and also draws a loyal crowd of meat lovers. Classic cuts are lightly smoked to infuse them with the delicate flavour of cherry wood ash before being seared at a high heat over ironbark wood.  When money is no object, splash out on the next level David Blackmore one-kilo wagyu rib eye, which won’t get you much change from $800. 

Black Bar and Grill at The Star Sydney, Pyrmont

Bopp & Tone, CBD 

Opulent and elegant, you can pretend you’re Don Draper from Mad Men every time you dine at Bopp & Tone. A charcoal oven and 900-kilogram wood grill in the kitchen turn out perfect steaks topped with salsa verde, chimichurri, fermented chilli or black garlic butter. Wash it down with one of more than 300 wines or a Draperesque martini. 

Bopp and Tone, Sydney CBD - Credit: Bopp and Tone

The Cut Bar & Grill, The Rocks

Reopened in its original Argyle Street location, The Cut Bar & Grill brings the glamour of a New York steakhouse to the heart of The Rocks, tucked away in the basement of a former bond store with original timber and sandstone. The signature dish is slow-cooked prime rib, which is sliced tableside and available in two sizes (300g and 450g), with the rest of the menu featuring woodfire-grilled meats, fresh seafood, and reimagined classics. 

The Cut Bar and Grill, The Rocks - Credit: The Cut Bar and Grill

Macelleria Newtown 

This Newtown icon describes itself as a butcher that cooks for you – peruse the huge selection of meat in the glass-fronted case, choose how you want it cooked and then sit down in the large tiled dining room to enjoy. You can even pick up some of your favourite cuts to take home with you.