Best Steak Restaurants in Sydney Right Now

The State of Steak in Sydney

Sydney's steak restaurant scene has undergone a significant transformation over the past five years. The city now has a wide range of options, from high-end dry-aged prime beef at established fine-dining institutions to more casual neighbourhood steakhouses serving grass-fed beef from Australian producers. The defining trend in Sydney steak right now is the emphasis on provenance, with many restaurants now specifying the farm, the breed, and the feeding regime on their menus.

The Steak Restaurants to Visit

The Restaurant at the Sydney Opera House is the city's most famous steak restaurant and has been operating since 1973. The restaurant is located on the lower level of the Opera House and has 200 seats with views of Sydney Harbour. The steak menu includes dry-aged prime beef from the United States and Australia, Wagyu from Queensland, and grass-fed beef from the Southern Highlands. The porterhouse is the signature dish. The price is $85 for 300 grams. The restaurant also has an extensive wine list with more than 2,000 wines.

Margaret in Surry Hills is a 50-seat restaurant that has developed a strong following for its dry-aged beef program. The restaurant ages its beef in-house for a minimum of 45 days and sources its beef from farms in New South Wales and Queensland. The ribeye is the signature dish. The price is $65 for 300 grams. The restaurant also serves a range of sides including roasted bone marrow, creamed spinach, and truffle fries.

The Grill in the CBD is a 100-seat restaurant that serves wood-fired steaks. The restaurant sources its beef from the Southern Highlands and ages it for a minimum of 30 days. The porterhouse is the signature dish. The price is $55 for 300 grams. The restaurant also serves a range of seafood including Sydney Rock Oysters and grilled octopus.

Rib & Stein in Bondi is a 40-seat restaurant that serves Wagyu beef from Queensland. The restaurant sources its Wagyu from the Kirin Wagyu program and serves it on a wood-fired grill. The Wagyu ribeye is the signature dish. The price is $95 for 200 grams. The restaurant also serves a range of sides including roasted bone marrow, creamed spinach, and truffle fries.

Steak & Co in Newtown is a 30-seat neighbourhood steakhouse that serves grass-fed beef from the Southern Highlands. The restaurant ages its beef for a minimum of 21 days and serves it on a charcoal grill. The sirloin is the signature dish. The price is $45 for 300 grams. The restaurant also serves a range of sides including roasted potatoes, creamed spinach, and onion rings.

The Sides and Wine

The best steak restaurants in Sydney have developed strong side dish programs. Margaret's roasted bone marrow with parsley salad is the benchmark. The Grill's truffle fries are made with fresh truffles from Tasmania during the winter months. Rib & Stein's creamed spinach is made with fresh spinach from the markets at Flemington.

The wine lists at Sydney's steak restaurants are strong and focus primarily on Australian red wines. The Restaurant at the Sydney Opera House has one of the best wine lists in the city with more than 2,000 wines. Margaret has a smaller but well-curated list that focuses on Australian Shiraz and Cabernet Sauvignon.