Eight Best Steakhouses in Sydney
Avoid cheap and nasty $10 steaks that are chewier than old leather, and indulge in melt-in-your-mouth meat instead. From monstrous tomahawk steaks to traditional Argentine fare, these are the eight best steakhouses you can find in Sydney
Rockpool Bar & Grill
Restaurant, Steakhouse, Australian, Pub Grub, Wine, Beer
claims to be Australia’s most beautiful dining room, located in a green marble 1936 art deco skyscraper in the heart of the city — and the unfussy menu of wood fired meats, poultry and seafood lives up to its surroundings. Neil Perry — one of Australia’s most recognisable chefs — sources the meat directly from producers then dry-ages it in-house, which helps explain the slew of awards next to Rockpool’s name.
The Cut Bar & Grill
Bar, Restaurant, Australian, Pub Grub, Beer, Wine, Fast Food, $$$
The atmosphere at The Cut
is half New York steakhouse, half speakeasy bar. Named in part for its location next to The Rocks’ historic sandstone tunnel, the Argyle Cut, and in part for its finger-licking selection of premium cuts of prime Australian beef, it dishes out tender steaks and a matching glass of red in a luxurious, dimly lit den.
Restaurant, Australian, Gluten-free, $$$
does one thing — smoking — and it does it extremely well. The fire-powered menu contains smoked meat, of course, but also smoked veggies, smoked bread, smoked butter. Even the ice cream is smoked. Located in a century-old heritage building in Surry Hills, Firedoor’s open kitchen contains two custom-made wood-fired ovens, four grills and an Australian-made Aga (heavy stove), and, boy, do they use them.
Restaurant, Steakhouse, Australian, Contemporary, Gluten-free, $$$
is famous for the Tomahawk — 1.7 kilograms of Rangers Valley Angus from Northern NSW that demands three or four ravenous diners to properly defeat — but it’s also known for an extensive menu of prime meat and chops, flawless service and classy ambience. The New York-style steakhouse also caters to large gatherings with its tailored ’Chop ‘n’ Change’ menu, including a full suckling pig.
Restaurant, Argentina, Gluten-free, Fast Food, Australian, $$$
The best carne this side of Buenos Aires can be found at this Surry Hills institution, featuring a traditional Argentine
Parilla (barbecue) and Asado (fire pit) accompanied by a wine list loaded with fine South American reds. Porteño
sparked a city-wide obsession with South American cuisine when it opened in 2010 by serving traditional melt-in-your-mouth Argentine steaks alongside a series of local specialities, like house-made morcilla
(blood sausage) as well as flan for dessert.
Restaurant, Seafood, Australian, $$$
The local beef and seafood they dish up at this steak and crab house is superb, no doubt, but the relaxed atmosphere and harbour views are the real highlights. Located on the famous Finger Wharf in Woolloomooloo, the waterfront dining area at Kingsley’s
is the place to see and be seen in Sydney — a venue where the city’s rich and powerful go to sun themselves over a high-quality cut of meat or the signature chilli mud crab washed down by a glass of vino.
Prime Steak Restaurant & Grill Room
Restaurant, Steakhouse, Australian, Gluten-free, $$$
If you appreciate good steak — and we mean really, really good steak — then Prime is a compulsory stop in the Harbour City, with 18 different cuts of beef on the menu, including a grain-fed, full-blood wagyu with a marble score of 9+, something one would struggle to find outside of Japan. The self-described “most extensive a la carte steak menu in the world” is complemented by the salubrious surrounds of No.1 Martin Place, Sydney’s heritage-listed sandstone GPO building
Riley Street Garage
Restaurant, Steakhouse, Australian, Seafood, $$$
This sleek industrial-chic eatery looks like it’s been plucked straight out of New York’s Meatpacking District, rejuvenating an old Woolloomooloo mechanics garage into a grand art deco bar and restaurant that features a huge brass island bar in the heart of the 200-seat restaurant. Riley St Garage
offers plenty more than just steak, but the 800gm dry-aged Riverine ribeye with béarnaise sauce is not to be missed.