14 Best Steak Restaurants in Sydney for Serious Meat Lovers

If you’re chasing Sydney’s best steaks, start with BISTECCA, Rockpool Bar & Grill, The Gidley, and Firedoor. These venues deliver the best of the best bone-in rib-eyes, dry-aged Wagyu, and flame-licked sirloins, backed by serious chef cred and produce from farms like Cape Grim, Rangers Valley and David Blackmore.

Whether you want the fun of tableside carving (The Cut), the smoky finesse of wood fire (Woodcut, Firedoor), or old-school elegance with a killer wine list (The Gidley, Hubert), this list covers the best steak restaurants in Sydney right now, from high-end institutions to casual bang-for-buck grill houses.

Editor’s Pick: Sydney’s Best Steak Restuarants

Highlights from our list include the following options:

• The best steak restaurant in Sydney overall: BISTECCA
• For value-for-money: Chophouse Sydney
• For a large group: Woodcut
• For premium cuts: S’More

Now that we’ve looked at our favourites, let’s check out the complete list.

Sydney’s Best Steak Spots

1. Rockpool Bar & Grill

Rockpool Bar & Grill is known for: Premium Australian beef, rare cuts like Rubia Gallega, and one of the most refined steak experiences in Sydney.

Why go: Consistently ranked among the world’s best steak restaurants, Rockpool is fine dining with fire at its core. They butcher in-house daily and source from top producers like Cape Grim, Robbins Island and David Blackmore. If Rubia Gallega is on the menu, order it – it’s huge, intensely marbled, and unforgettable.

What to order: Rubia Gallega (if it’s on), Cape Grim rib-eye, or David Blackmore Wagyu sirloin

Steak price range: From $65 for a pasture-fed Scotch fillet up to $300+ for premium Wagyu and large-format cuts

• Address: 66 Hunter St, Sydney NSW 2000
• Hours: Mon – Wed 12–2:30 pm, 6–9 pm, Thurs 12–2:30 pm, 6–9 .30pm, Fri-Sat 12–2:30 pm, 5.30-10.00 pm, Sun 12–2:30 pm, 5.30–9 .00pm
• Phone: (02) 8099 7077

2. BISTECCA

BISTECCA is known for: Its dedication to one cut: the Tuscan-style Bistecca alla Fiorentina, cooked over fire and carved to share.

Why go: Hidden behind an unmarked door and strictly phone-free, BISTECCA serves one steak and one steak only: T-bone, cut to order, charred over ironbark and olive wood, then sliced tableside. Add a few clever sides, a bold Italian red and you’re in bistecca heaven.

What to order: Bistecca alla Fiorentina (minimum 600g), woodfired grapes with ricotta, and roasted garlic pizza bread

Steak price range: $18 per 100g | Average serve ~600–800g ($108–$144+)

• Located in: Cliveden
• Address: 3 Dalley St, Sydney NSW 2000
• Hours: Mon-Sun 12pm-12am
• Phone: (02) 8067 0450

3. Restaurant Hubert

Restaurant Hubert is known for:
Old-world charm, French classics, live jazz — and some of the best steak in Sydney.

Why go: This isn’t a steakhouse, but don’t let that fool you because Hubert takes its steak seriously. Think sirloin, bavette, and a show-stopping 1kg Côte de Boeuf from Westholme Wagyu. The dining room is all red velvet, soft lighting, and Champagne towers. topping Cote de Boeuf, which uses a 1KG Westholme wagyu rib eye cut that’s simply out of this world. You’ll find live jazz playing from Monday to Thursday, some of the best red wine in the city, and a nearly unmatched ambience.

What to order: Côte de Boeuf for two, Bouef Bourguignon, and a bottle of Burgundy

• Address: 15 Bligh St, Sydney NSW 2000
• Hours: Sun-Thurs 12pm-12am, Fri-Sat 12pm-12.30am
• Phone: (02) 9232 0881

4. Woodcut

Woodcut is known for: Open-fire cooking, smoky flavour and premium cuts served straight from the grill.

Why go: You haven’t visited Sydney until you’ve had a steak at Woodcut in Barangaroo. This is one of our favourite spots to eat in Barangaroo because of its steak, so you can see why it cracks the list here. If you want to experience meat cooked the traditional way, this is the spot. Expect fire, steam, and plenty of smoke as the chefs perfectly cook your cut of choice in an open kitchen.

The menu pays homage to slow-cooked meals in a wood-burning oven or over an open fire, and while the cuts change regularly, expect Tajima Wagyu, including a bone-in rib eye, MBS 6+ Wagyu 800g as the highlight of the menu. It’s so good you can taste the raw, earthy flavour of their wood grill steaks and wood oven bread, which pair perfectly well with an array of delicious sides and salads, like the Burrata with stone fruits, basil, basil seed dressing and the Wagyu beef skewer with rose harissa, spiced salt, pistachio, and mint.

What to order: Tajima Wagyu, especially the 800g bone-in rib-eye (MBS 6+), if it’s on. Add the burrata with stone fruit or the Wagyu skewers with rose harissa (the sides are just as strong as the mains).

• Located in: Crown Sydney
• Address: Crown Sydney, Level 1/1 Barangaroo Ave, Barangaroo NSW 2000
• Hours: Mon 5:30-9:30pm, Tues-Sun 12-2:30pm & 5:30-9:30pm
• Phone: (02) 8871 7171

5. S’More

S’More is known for: High-grade Australian Wagyu, a rotating menu and relaxed bistro vibes.

Why go: S’More is a friendly neighbourhood bistro led by Big Sam Young that focuses on quality ingredients and great steak. This restaurant takes a unique approach, blending French-bistro classics with subtle Asian influences, and the result is that it is one of the best steak restaurants in Sydney. Of course, we’ve spent time devouring the famous lobster pasta, but the steak is just next-level. The menu rotates often, but look out for the full-blood 2GR Wagyu, allocation-only David Blackmore Rubia Gallega, and Ranger Valley MB 9+ boneless rib eye.

What to order:
MB9+ boneless rib-eye, full-blood 2GR Wagyu, or Rubia Gallega if you’re lucky

• Address: 79 Edinburgh Rd, Castlecrag NSW 2068
• Hours: Mon-Wed 5:30–8:30 pm, Thurs 5:30-9pm, Fri 5:30-10pm, Sat 12-3pm & 5:30-10pm
• Phone: 0482 075 072

6. The Gidley

The Gidley is known for: Riverine Black Angus, prime rib roasts and one of Sydney’s best dining rooms for steak and red wine.

Why go: The Gidley is hidden in a basement on King Street, making it extra special from the moment you arrive. Brought to you by Liquid & Larder, this restaurant is the perfect combination of old-school atmosphere and new-world charm. Once you’ve made your way down dimly lit stairs, you are welcomed by a one-of-a-kind bar & lounge room where you can have a pre-dinner drink before heading into the beautifully furnished dining room.

Menu highlights include Australia’s exceptional Riverine Black Angus rib-eye, which can be ordered in three different ways: chargrilled rib-eye on the bone, prime rib roast (that can be served as a massive 700-gram cut or 300 grams of thinly sliced pieces) or as a spinalis steak (the most succulent cut when removed from the cap). In fact, The Gidley is one of the only restaurants in Australia that serve spinalis steaks. Finally, you can’t help but pick up one of their burgers while you’re there, it’s also rated as one of the world’s best.

What to order: Prime rib roast (300g or full slab), chargrilled rib-eye, or the spinalis steak if it’s on

• Address: Basement/161 King St, Sydney NSW 2000
• Hours: Mon-Sat 12pm-12am
• Phone: (02) 9169 6898

7. Firedoor Restaurant

Firedoor is known for: Live-fire cooking, rare ingredients and a menu that changes daily.

Why go: From the legendary chef Lennox Hastie comes Firedoor in Surry Hills. This insanely popular restaurant takes an artisanal approach to wood, using no less than a dozen different types to imbue every dish on the seasonal menu with singular, sensational flavour.

Far more than one of Sydney’s best steakhouses, Firedoor is equally adept in seafood or anything else Hastie gets his hands on for the day – try the Murray cod with charred cos, paperback, and pil-pil next to your choice of steak if it’s on the menu. Expect an unforgettable experience, assuming you can score a table in the first place, and we recommend booking well in advance. Bookings open on the first Wednesday of each month at midday.

What to order: Whatever steak is on the menu that night, plus anything with charred cos, pil-pil or smoked butter.

• Address: 23/33 Mary St, Surry Hills NSW 2010
• Hours: Tues-Thur & Sat 5:30-9pm, Fri 12-4pm & 5:30-9pm
• Phone: (02) 8204 0800

8. Porteño

Porteño is known for: Flame-grilled meat, smoked chicken, and steak at an amazing price.

Why go: Porteño is one of our favourite steak restaurants in Sydney and one of our favourite restaurants in the city full-stop. It has come to epitomise meat-centric dining with the feverish popularity to show for it. To call this a hotspot for great steaks is an understatement. With a $140pp Chef’s Selection Menu that could rival any in Sydney and includes Mayura Station Wagyu Carpaccio, Slow Smoked Charcoal Chicken, and an O’Connor Sirloin MB3+ that’s amongst the best value steak dinners on our list.

What to order: O’Connor sirloin, Mayura Wagyu carpaccio, charcoal chicken

What it’ll cost: À la carte from $50+ or Chef’s selection menu is $140 per person

• Address: 50 Holt St, Surry Hills NSW 2010
• Hours: Mon-Thur 5:45-11pm, Fri 12-2pm & 5:30-11pm, Sat 5:30-11pm, Sun 4:30-10pm
• Phone: (02) 8399 1440

9. The Cut Bar & Grill

The Cut is known for: Big American-style steakhouse vibes and cuts carved right at the table.

Why go: Head Chef Johnny Murphy (ex Rockpool Bar & Grill Melbourne) has designed the menu alongside a trio of executive chefs that includes Santiago Aristizabal (Rockpool Bar & Grill), Shimpei Hatanaka (Sakeì Restaurant and Bar), and Andy Evans (Spice Temple). This all-star cast has created a fairly-priced, high-quality, New York Steakhouse-style restaurant that Sydney-siders won’t be able to get enough of. This place is perfect for date nights, birthdays, and team lunches.

Cut Bar & Grill’s signature Pure Black Angus Prime Rib (300g and 450g) is cut table-side and is a must-have. However, the Altair Wagyu Grass-Fed Rib-Eye MBS 7+ 800g ($215) is where our hearts and eyes landed during our visit. Matched with a glass of Yalumba Shiraz and a side of twice-cooked potatoes in chicken fat, this is what steakhouse dreams are made of. Perfectly seasoned, cooked, and prepped, this is a must-visit Sydney steak restaurant.

What to order: Prime rib 300g or 450g, Altair Wagyu rib-eye (800g), and the chicken fat potatoes

• Address: 16 Argyle St, The Rocks NSW 2000
• Hours: Sun-Thur 12-9pm, Fri-Sat 12-10pm
• Phone: (02) 9259 5695

10. Chophouse Sydney

Chophouse is known for: New York-style fitout, serious dry-aging, and a strong wine list.

Why go: If you’re looking for the best dry-aged steaks in Sydney head to Matt Moran’s Chophouse restaurant. Conveniently located across the road from Rockpool (quite a bit more cost-effective and relaxed) this is a throwback, New York-style steakhouse that takes their meat and sides very seriously.

The Paris mash with burnt butter is a must-try alongside a cut of Rib on the bone (minimum 600g) that’s pasture fed, Pinnacle, MB 2+, MSA graded, and available in 100g portions for around $20. While you’re there, grab one of the best burgers in Sydney, the Chophouse cheeseburger with bacon and caramelised onion jam for under $30. Pair it with a glass of South Australian Shiraz and you’ll be on to a winning recipe.

What to order: Rib on the bone (MB2+), 100-day aged striploin, and Paris mash with burnt butter

What it’ll cost: Steaks from around $55, dry-aged and large cuts from $90+

• Address: 25 Bligh St, Sydney NSW 2000
• Hours: Mon-Wed 12-10:30pm, Thurs-Fri 12-11pm, Sat 5:30-11pm
• Phone: (02) 9231 5516

11. Firegrill Sydney

Firegrill is known for: Sleek interiors, solid cuts and a big menu that works for groups.

Why go: Fire Grill Sydney is a one-stop meat lovers’ dream. The experience on offer isn’t short of amazing, the restaurant offers destination dining with an emphasis on classic timeless comfort and quality. The backbone of every great restaurant is a great restauranteur and the Fire Grill offerings are curated by restaurateur Dah Lee. He offers a handpicked experience in an atmosphere that is luxurious yet fun. Take one step in the front door and you’re greeted with a beautiful kitchen, the smell of meat and décor that incorporates dark timbers, quartz, leather and many three-metre tall chandeliers.

What to order: Our favourite menu items include the lamb cutlets with onion purée and spring vegetables to start, the Hokkaido A5 wagyu sirloin, and the chargrilled tuna green beans in tarragon butter and tomato concasse.

• Address: 151 Clarence St, Sydney NSW 2000
• Hours: Tues-Sat 12–3 pm, 5:30–11 pm
• Phone: (02) 9169 7870

12. BLACK Bar & Grill

BLACK Bar & Grill is known for: Wood-fired steaks, cherry wood smoke and elegant execution.

Why go: A classic steakhouse specialising in wood-fired steaks and seafood, you can taste the passion that goes into every meal at BLACK Bar & Grill. The beef here is lightly smoked to infuse the sweet delicate flavour of cherry wood ash before being grilled over high-heat Australian iron bark on the wood-fired grill, the slow-burning wood and combustion resulting in some of the most flavourful steaks you will ever enjoy. We recommend ordering from the grill section of the menu, with standouts including the Wagyu tasting chef’s selection and the ribeye 40-day dry-aged grass-fed Angus MBS3+.

What to order: Dry-aged Angus rib-eye, Wagyu tasting selection, wood-grilled seafood

• Located in: The Star Sydney
• Address: Harbourside, The Star, Level G/80 Pyrmont St, Pyrmont NSW 2009
• Hours: Wed-Sat 5-10pm, Sun 12-3pm & 5-10pm
• Phone: 1800 700 700

13. 6HEAD

6HEAD is known for: Waterfront views, premium steak, and a long wine list.

What’s better than the ultimate steakhouse experience and views of Sydney’s iconic harbour? At 6HEAD, you can get just that. The waterfront steakhouse is led by award-winning Executive Chef Sean Hall, whose menu focuses on fresh, uncomplex dishes designed to allow the produce to speak for itself, featuring six cuts of steak: rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin. Some of our favourite dishes to pair with your steak include the kingfish ceviche and the chicken parfait, and, we recommend ordering the chimichurri sauce on the side — it’s truly life-changing. And, with a 250-strong wine list, you can rest assured it will be a good night.

What to order: Scotch fillet, sirloin with chimichurri, or the eye fillet with jus

• Located in: Campbell’s Stores
• Address: Bay 10 & 11, Campbell’s Stores, 7-27 Circular Quay W, The Rocks NSW 2000
• Hours: Mon 5-9:30pm, Tues-Thur 12-9:30pm, Fri-Sat 12-10:30pm, Sun 12-9pm
• Phone: (02) 8629 8866

14. Brasserie L’Entrecôte

L’Entrecôte is known for: French-style sirloin, served with secret sauce and frites.

Why go: With two locations in Sydney, one in the CBD and one on the upper north shore, Brasserie L’Entrecôte is a much-loved, french-inspired steakhouse. Taking a nod from the original Le Relais de l’Entrecôte, the famous one-dish steakhouse that opened in 1959 in Porte Maillot, Paris, you can expect a similar ethos here. They like to keep things simple, serving up quality sirloin steak with a delicious secret sauce, crispy homemade French fries, a fresh salad and a glass of wine. Along with their signature charcoal-grilled sirloin, make sure to try the Les Escargots, too.

What to order: The signature sirloin and sauce combo, escargots to start, crème brûlée to finish

• Address: 1047 Pacific Hwy, Pymble NSW 2073
• Hours: Tues-Thur 5:30-9pm, Fri-Sun 11:30am-2pm & 5:30-9pm
• Phone: (02) 8021 2433

Best Steak Restaurants in Sydney Honourable Mentions

• Steersons Steakhouse, Sydney: Panoramic views aren’t the only draw here, with steaks so good you won’t know what’s hit you. We recommend the Havericks dry-aged beef, served with either roasted Australian tiger prawns with béarnaise sauce or grilled petite lobster tail with garlic butter. We can’t go past the roasted bone marrow with parmesan crust and the heirloom tomato salad for something on the side.
• Kingsleys Australian Steakhouse, Sydney: Kingsleys in the CBD is a wildly popular spot strewn between two levels inside what was once a candle factory. It’s a wildly popular spot for one reason: They cook a downright incredible steak. We can’t go past their grassland premium beef steak, particularly the rib-eye surf & turf with prawns. The mains also fare just as well—the confit Aylesbury duck leg with glazed beetroot, eschalots, cherries, and port deserves a special mention.
• Chophouse, Sydney: Unfettered in both name and principle, The Chophouse delivers succulent meat and chummy service in a modern setting. This top Sydney steakhouse goes by the appropriately direct slogan: “Fire. Meat. Wine”. We couldn’t put it better ourselves. The Chophouse is a crowd-favourite and is widely regarded as a worthy candidate for the best Sydney steakhouse title. In terms of menu items, we struggle to go past the scotch fillet (300g, MBS 2+, 120-day grain fed), the crispy loglio squid with confit garlic aioli, and the slow-roasted spiced carrots with preserved lemon on the side.

How We Chose Sydney’s Best Steakhouses

We’ve eaten our way through plenty of sirloins, rib-eyes and tomahawks to put this list together. Some of these restaurants we’ve visited ourselves. Others come backed by consistent reviews, expert chefs, and reputations that speak for themselves. We looked at steak quality first – where it’s from, how it’s cooked, and how well it’s served. From dry-aged to Wagyu, we gave extra credit to venues using standout producers like Cape Grim, Rangers Valley, and David Blackmore. We also factored in value for money, sides, wine lists, and service, because a good steak is only part of the picture. You can check out our editorial policy and guidelines for more information on how we put together our ‘best of’ lists.

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Best Sydney Steak Restaurants FAQs