Indulge in every carnivore’s dreams at this perfectly cut list of Sydney’s finest steakhouses.
Calling all steak aficionados! Sydney’s culinary landscape is dotted with exceptional steakhouses, each offering a distinct take on this timeless favourite. Whether you’re drawn to the Italian-inspired delights at Bistecca or the vibrant energy of NOLA Smokehouse, each venue has its own take on grilling. Join us as we embark on the journey to find the best steak in Sydney.
Alfie’s
Tucked in the heart of Sydney’s bustling CBD, Alfie’s on Bligh Street is redefining the steakhouse experience. As a fresh addition to Liquid & Larder’s impressive lineup, Alfie’s brings a lively, unpretentious twist to the traditional steakhouse scene. Drawing from the dynamic energy of East London, what sets Alfie’s apart is its on-site butchery and aging facility, ensuring top-tier quality and flavour. With a menu featuring prime cuts like the 220g Riverine Sirloin, Alfie’s promises a culinary delight served within 15 minutes of ordering. The venue also boasts a carefully selected wine list and a standout cocktail, the “Alfie’s Martini,” served at a chilling -10 degrees. For a unique steakhouse encounter that breaks away from the norm, make your way to Alfie’s.
Esteban
Craving a truly special steak experience? Look no further than Esteban. While the focus here is on showcasing regional Mexican flavours, their Butcher’s Choice Steak and the Perry Family Farm Wagyu Rib Eye are no afterthoughts. Sourced from premium producers, these cuts are cooked to perfection over wood and charcoal, imbuing them with a smoky depth. Esteban offers a unique steak experience – a chance to savour exceptional produce alongside delicious Mexican specialties, all perfect for sharing with friends.
6Head
Craving a classic steak experience with a touch of modern flair? Look no further than 6HEAD. This waterfront restaurant boasts a curated selection of six steak cuts, including both grass-fed and decadent Wagyu options. Their commitment to quality shines through in their sourcing – working with respected local purveyors ensures each cut delivers exceptional flavour. 6HEAD lets the quality of the meat speak for itself, with simple yet delicious accompaniments and a wine list designed to perfectly complement every bite. Whether you’re a fan of a classic ribeye or a curious Wagyu enthusiast, 6HEAD promises a sophisticated steak experience with stunning harbour views.
Casa Esquina
Forget the stuffy steakhouse scene. Casa Esquina brings the fiery soul of Argentina straight to your plate. Their steaks? Think Tajima Wagyu Picanha melting in your mouth, or a 60-day dry-aged Black Angus ribeye boasting serious beefy flavour. But here’s the kicker: they cook everything over an open fire. This isn’t a gimmick – it’s an Argentinian tradition that infuses each steak with a smoky depth, taking your taste buds on a sizzling adventure.
Bistecca
Nestled in Sydney’s CBD, Bistecca on Bridge Street gives a traditional Italian spin to your steakhouses. Led by James Bradey and Warren Burns, the venue celebrates Tuscany’s renowned bistecca alla Fiorentina. Steaks are cut to order, presented for approval, and then cooked over charcoal, wood, and olive branches for a smoky finish. Served medium rare, drizzled with olive oil, and accompanied by select sides, it’s a carnivore’s paradise. To keep the Roman affair alive, the bar serves delectable cicchetti snacks and shareable plates, alongside classic Italian cocktails, as well as a close to 300-strong Italian and Australian wine list. An adjoining wine shop adds a unique touch to the dining experience.
Porteno
Skip the stuffy steakhouse scene and head to Porteño in Surry Hills for a fiery twist on your steak dinner. Here, dry-aging is an art form, with cuts meticulously matured in-house to coax out an exceptional depth of flavour. The real magic happens over a roaring open fire, imbuing each steak with a smoky char that sets Porteño apart. Embrace the social vibe – their generous portions are perfect for sharing, making it a celebration of fire, flavour, and good company.
The Gidley
The Gidley channels the allure of New York and London’s famed supper clubs with its bold and intimate experience. Plush furnishings and moody aesthetics set the stage for a journey into old-world charm where Executive Chef Pip Pratt presents a concise, rich menu featuring what some have argued the most succulent cut of steak on earth, the Spinalis. And naturally, you could pair it with ‘The Gidley Negroni For Two’, a timeless classic that’s supposed to be shared, but rarely is.
Botswana Butchery
Botswana Butchery stands as a beacon for discerning steak enthusiasts. With a reputation forged in New Zealand, this illustrious eatery brings a menu unique to Sydney while preserving the essence of the revered original. From succulent cuts sourced across Australia to an exquisite array of oysters, sashimi, and artisanal cheeses, each dish at Botswana Butchery is a testament to culinary excellence. This distinctive steakhouse is more than a dining experience; it’s a symphony of flavours, and an ode to premium produce.
Kingsleys Woolloomooloo
Kingsleys at Woolloomoolloo’s iconic Finger Wharf offers a perfect blend of sophistication and relaxation. With a focus on top-notch steak and seafood, the menu boasts an array of tempting options, from the delectable Hiramasa kingfish crudo to the mouthwatering Australian tiger prawns with garlic butter. Steaks, cooked to perfection over a Josper charcoal grill, showcase the best in Australian beef with the standout being the cut dry-aged ribeye on the bone.