Whether your iron stores are low or you’re just craving some carne, these are the 10 best steakhouses in Sydney.
Image: Bistecca | Delicious.
Bistecca is both the name and the game at this subterranean steakhouse in Sydney’s inner city. It’s a brave and fun concept, a restaurant with one main course, Tuscany’s top chop: the bistecca alla Fiorentina. It’s cut to order, cooked to medium-rare over ironbark and olive branches, seasoned well and served simply with a cheek of lemon. And how is it, you might ask? Well, the chef has one job and he does it to a T. The charry crust is caramelised perfection while the juicy pink flesh offers no resistance to the knife. 3 Dalley St, Sydney. bistecca.com.au.
Image: Rockpool Bar & Grill | Delicious.
Rockpool Bar & Grill
Housed within the former City Mutual Building, Neil Perry’s high-flying diner has become the place where Sydneysiders go to splash their cash, rather than stash it. The food menu covers vast territory, from whole seafood dishes to rotisserie chicken and handmade pastas. However, it’s the steaks, or more specifically, David Blackmore’s dry-aged wagyu 9+ marble score beef, that are the must-order dish. Choosing between the scotch fillet, rump cap or topside merely comes down to preference, as only the very best make the cut. Sides are ordered separately, with the wagyu fat potatoes and the rippled creamed corn some of the best accompaniments for your slab. 66 Hunter St, Sydney. rockpool.com.au.
Image: 6HEAD | Delicious.
Char is the star of the menu at this Sydney Harbour steakhouse. The menu includes everything from humble rumps to colossal bone-in cuts, from a dry-aged T-bone to a caveman-sized tomahawk. Beef it up with the beef dripping potatoes or the house-baked bread with beef butter. 6 HEAD executive chef (and the man with the meat cleaver) Sean Hall runs his own dry-ageing program on-site, which sees select cuts stored in cabinets to further develop their flavour and texture. Bay 10 & 11, Campbell’s Stores, 7-27 Circular Quay West, The Rocks. 6head.com.au.
Image: Porteño | Delicious.
Steak may have been what lured you here, but there’s more to this Argentinian joint than just good carne. Don’t get us wrong; chefs Ben Milgate and Elvis Albrahanowicz are the pros when it comes to the pleasures of the flesh. They’re even got the contraptions – an asador spit roast and parilla grill – to prove it. Blushing slices of charred grain-fed sirloin come smothered in sweet smoke and finished with a lubricating yolk, while soft shreds of suckling pig are stacked with wafer-thin crackle and spoonfuls of habanero salsa. It’s a lot of pressure from the proteins, but the vegies manage to hold their own. 50 Holt St, Surry Hills. porteno.com.au.
Image: The Gidley | Delicious.
Following in the hoof steps of inner-city Italian steakhouse, Bistecca, owners James Bradey and Warren Burns have just launched their second bar and grill, The Gidley. This time around, the menu revolves around the rib eye, rather than the famous Florentine T-bone. Try it one of three ways: as a classic Riverine Black Angus rib eye on the bone, a boneless rib eye cap (spinalis steak) or as a standing prime rib roast, either thick cut (700g) or thinly sliced (300g). Steaks are flamed over ironwood then slathered with burnt butter and mushroom sauce or confit garlic mustard. 161 King Street, Sydney. thegidley.com.au.
Image: Firedoor | Delicious.
Chefs may have caught the firebug, cooking over the licking flames with flair and aplomb, but few have tamed the flames like Lennox Hastie at Firedoor. A 172-day dry-aged grain rib of beef comes sliced with the bone to the side, densely flavoursome with a dark caramelised crust. It’s as beefy as a steak can get, with a hint of gaminess from the dry-ageing and all the tenderness a die-hard meat eater could ask for. Firedoor is hands down one of the city’s finest, and Lennox’s mastery of the flame is only getting better with age. 23-33 Mary St, Surry Hills. firedoor.com.au.
Image: The Cut Bar & Grill | Delicious.
The Cut Bar & Grill
Owned by the Rockpool Group, The Cut Bar & Grill lives up to the high standards set by Perry. The New York-inspired steakhouse serves 8 premium cuts flamed over beechwood on the kitchen’s charcoal grill. The house specialty is a 4-hour slow-roasted Oakey Reserve standing rib roast, charred around the edges and blood-red in the centre. You’ll smell it first, before you see it on the dinner trolley. Housed in a heritage-listed cellar, the dimly-lit dining hall makes for the ultimate meat den. 16 Argyle Street, The Rocks. cutbarandgrill.com.
Image: BLACK Bar & Grill | Delicious.
BLACK Bar & Grill
With a focus on rare and exciting cuts, BLACK Bar & Grill takes its steak very seriously. The menu includes 17 different slabs, each one lightly smoked on cherry wood before being grilled on high heat over Australian ironbark, a dual technique that allows the full flavour of the steaks to develop. Once you’ve narrowed down your desired cut, you still have to choose from the sides which include bistro favourites from a buttery Paris mash to creamed corn and a bacon crumbed mac ‘n’ cheese. Level G, Harbourside, The Star, 80 Pyrmont Street. star.com.au.
Image: Hunter & Barrel | Delicious.
Hunter & Barrel
Channelling our primal love of coal-roasted meats, Hunter & Barrel carves up a protein-heavy menu to make your inner caveman salivate. Start with the Portuguese chicken or pork belly skewers or go straight for the attack, with four premium steaks served with rock salt and lemon. Rustic cavern-like interiors set the scene for a feast, with the menu starring two epic banquets inspired by the land and sea. Tenancy 303, Cockle Bay Wharf, Wheat Rd, Sydney. hunterandbarrel.com.
Image: Steak & Co by Sean Connolly | Delicious.
Steak & Co by Sean Connolly
Celebrity chef Sean Connolly is behind Western Sydney’s newest butcher shop come bistro, Steak & Co, which has just opened at West HQ. Similar to Sean’s other offerings, the restaurant focuses on premium steaks and seafood, with the menu divided into ‘grill’ and ‘anti-grill’ sections. Diners can choose from impressive cuts like a 1kg dry-aged T-bone or grass-fed scotch fillet, all the way down to a retro 180g steak Diane, flambéed in pan juices. Can’t decide between land and sea? Get the best of both worlds with a surf and turf steak topped with a half split lobster tail. West HQ, 55 Sherbrooke St, Rooty Hill. westhq.com.au.
This story originally appeared on Delicious.com.au.