There’s no denying Porteño’s impact on Sydney’s dining scene — but now, the world is taking note.

The Argentinian-inspired institution has just been named No.20 on the 2025 World’s 101 Best Steak Restaurants list, joining an elite global lineup and reaffirming what locals have known all along: when it comes to steak, Porteño plays in a league of its own.

Founded by the powerhouse trio Joe Valore, Elvis Abrahanowicz and Ben Milgate, Porteño first opened on Cleveland Street in 2010, igniting the city’s appetite for bold, fire-cooked fare. Their signature parilla grill and unwavering commitment to quality quickly earned them a cult following. By 2016, they moved into their current Holt Street space — a moody, rock’n’roll-inflected dining room where the flames still dance and the menu remains uncompromising.

At the heart of Porteño is a philosophy that’s as much about people as it is about produce. The team dry ages and butchers all meat in-house — a rarity in today’s dining climate — ensuring full control and flawless execution, plate after plate. Whether it’s a perfectly charred ribeye or a melt-in-your-mouth striploin, the respect for each cut is evident.

It’s this hands-on approach and passion for wood-fired cooking that helped shape a new era of Australian dining. Porteño wasn’t just one of the first to go all in on fire — they helped redefine what great steak can look (and taste) like here. Along the way, they picked up accolades, two Good Food Guide hats (which they’ve held for 14 years), and even a nod from Anthony Bourdain himself on No Reservations.

“This recognition is for everyone who has been part of the journey: our team, our suppliers, our families and every guest who has walked through our doors,” says Abrahanowicz. “We built Porteño around good produce, good people and good times — and we’re proud to still be doing what we love.”

With Head Chef Matt Fox now leading the kitchen, Porteño continues to deliver smoky, soulful dishes that stay true to its roots while evolving with the times. Whether you’re sliding into a leather booth for a long lunch or dropping in for a night of reds and ribeyes, this is a restaurant that still crackles with the same energy it did on day one.