Never underestimate the power of a good steak. There are few things in life more satisfying than cutting through a well-marbled, well-grilled cut of meat. Whether you prefer a rump to a rib eye, Sydney has no shortage of great steaks hiding in basement bistros, and behind five-star doors.
For the best steaks in Sydney, venture to these restaurants.
Firedoor
Surry Hills
If there ever was a place to get a steak, Firedoor is it. Helmed by Lennox Hastie, everything here is touched with coal, cinders, or smoke. It has become one of the hardest reservations to get—think three months in advance. The steak is arguably the best part, and it’s always changing depending on what cut the restaurant secures for the day. Although, you would be sorry if you didn’t try the vegetables and other fire-kissed ingredients. It’s a pricey steak, but you pay for the best, and Firedoor is the best.
Woodcut
Barangaroo
Woodcut takes cues from Firedoor but is vastly different. Situated under Crown Sydney, Woodcut, is a sprawling 260-seat restaurant serving thick, marbled cuts of meat. The open kitchens offer a theatrical element, although keep the experience elevated, especially for the hotel’s guests. There is a 270-day-aged, one kilogram T-bone cooked on the wood grill. You can also get grilled fish and prawns, with a side of vegetables, and some truly wonderful desserts. Be warned, steaks can cost up to $230.
Restaurant Hubert
CBD
Behind two large wooden doors, is a legendary French restaurant, accessed via curved wooden stairs to the basement level. Apart from some truly excellent French cuisine, you will find a few steaks here to take your breath away. The steak du jour is sold at market price and the 500-gram eye fillet, comes bathed in bearnaise sauce. The French do it better, and in this case, the steaks are cooked to juicy perfection in lots of butter. Order a side of frittes and maybe some vegetables for more filling.
6 Head
The Rocks
At 6 Head it’s all about meat, in particular local cuts from three Australian meat purveyors. At any given time, there is a Black Angus and Wagyu steak on the menu. Simply choose your cut, sauce, and something on the side. This could be broccolini in XO butter or heirloom tomato salad. They also offer specialty cuts to share— an in house dry-aged tomahawk.
Bopp and Tone
CBD
Bopp and Tone is a Meditteranean restaurant that revolves around a massive wood grill, so naturally, they have a few standout steak options. The Bistecca alla Fiorentina, one-kilogram grass-fed cut, which costs $132 is the holy grail. There is also a Wagyu sirloin and rump cap, that goes down a treat and is cheaper, starting from $65. Don’t forget to order some sides. The flash-fried cauliflower and spiced slaw pair well.
Bistecca
CBD
T-bone steaks here are sold by weight and cooked to perfection. T-bone is considered one of the finest cuts in Tuscany, which this steak restaurant and Italian bar know well. After you’ve chosen your steak, pick a few sides, including Brussel sprouts, sprinkled with pecorino and sour cream, asparagus, and polenta.
Black Bar and Grill
Pyrmont
Inside The Star, Black Bar and Grill offers a waterside, upscale steakhouse experience. Angus and Wagyu are the main cuts, although they also have a range of seafood mains, that are flavoursome. Choose from an extensive list of steaks from striploin to scotch, and a 450-day grain-fed wagyu, that needs at least 30 minutes extra serving time.
Vic’s Meat Market
Pyrmont
Get hooked on Sydney’s best meat at Vic’s, also known as the essential meat experience in the city. The cuts are big and thick here and can be bought cooked or raw. You will have to peruse the menu as there are plenty of choices to choose from. There’s a 10-hour smoked wagyu brisket, black onyx steak, and pasture-fed sirloin. If you need help, you can ask one of the friendly butchers for advice. They know everything about meat.
Chophouse
CBD
When it comes to meat, Matt Moran is the man to see. His steakhouse, Chophouse, is simple, only focusing on the best cuts of meat paired with delicious sides. The beef is from his farm in Oberon, and you can get ‘on the bone’ cuts by the 100 grams. The tomahawk is the creme of the crop, but the eye-fillet and T-bone are also impressive. You will also find a decent wine list and cocktail classics that go down a treat.
Giuls
Surry Hills
Although Giuls is an Italian restaurant, the Wagyu Rum steak has proved its worth on this list. Bathed in truffle butter and served with a rocket and pecorino salad, this meal is a winner. It’s also torched at the table to enhance the flavour and provide a bit of theatre.
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