Hemmed in by blinking high-rises of the city, with the interior fitted out with well-worn chopping blocks, exposed bulbs and walls clad in iron and reclaimed timber, The Chophouse is Sydney's answer to a New York steakhouse. Supporting Australian farmers, beef is sourced from across Australia including Rangers Valley (NSW), Stockyard (QLD), O'Connor (VIC), Gympie (QLD) and the Riverina (NSW).
This iconic pub is a steak institution, renowned for their cook-your-own steak stations. Recently refurbished, The Oaks has been split into five different venues but the ‘Bar and Grill' is where all the magic happens. Ask for a recommendation from the in-house butcher or select your favourite cut of meat and then sidle up to a grill to cook your meat just as you like it. Just remember, if you over-cook your T-bone, there'll be no sending it back.
If you think cooking a steak is easy, but would prefer someone else did it, visit The Cut Bar and Grill, housed in a heritage cellar in the historic Rocks precinct. Start by choosing your cut; grain fed marble score 7+ New York sirloin or perhaps the Darling Downs 400-day aged fillet, then wait while your premium cut is grilled over hardwood and charcoal before being cooked under a 650°C broiler, ready to serve. Add a side of roasted bone marrow and truffle herb butter.
For the fine dining steak experience, you can't go past Rockpool Bar and Grill. Neil Perry has mastered the wood fire grill, offering a range of dry-aged cuts from David Blackmore's full blood wagyu to Rangers Valley's 300 day aged grain-fed rib eye on the bone. Throw in some sautéed Wagyu fat potatoes and this is as indulgent as it sounds, if not better.
Sporting tats on their arms and slicked-back 1950s hair, the dudes behind Porteno are as passionate about barbecuing as they are about making sure every guest has a hell of a rockabilly time. It's loud and a bit crazy but this makes the experience all the more fun. The stars of the sharing menu revolve around a traditional parilla (barbecue) and asado (pit of fire). For beef lovers we recommend the ‘entrana' - Kobe cuisine Wagyu beef, grilled over charcoal.
Across the bridge in the leafy North Shore suburb of Roseville, Former MasterChef contestant Jay Huxley is cooking steak to perfection. The signature dish, a giant rib eye, is “sous vide” (cooked in a vacuum sealed package in a temperature controlled water bath) for 1.5 hours at 55 degrees, before being finished on a super hot grill. Get together your two best mates, choose three sides, three sauces and make a night of it.
The tables at Steersons are ready set with steak knives - there is no mistaking the restaurant's speciality. Both locations (Lime and Bridge Street) are within walking distance from the CBD and pride themselves on promoting local beef farmers, working closely with the Australian beef industry. Pick your cut of beef (there's over 16 to choose from), how you'd like it cooked (the menu includes recommendations for each cut) and voila, you'll never want to cook again.
In the hospitality industry, where restaurants open and close quicker than you can say “under new management”, consistency is one of the most valuable commodities. Kingsleys Steak & Crabhouse is a perennial favourite with corporate groups and tourists, set on the stunning waterfront at Woolloomooloo Wharf. The steak philosophy is to serve premium quality beef in a simple manner, char-grilled and lightly seasoned, allowing the true flavour and texture to be appreciated.
With 180 degree views of Sydney Harbour, the Glenmore is one of Sydney's premier rooftop venues and on Monday's this place is heaving with off-duty suits ordering $12 steaks. Those in-the-know come for their 250 gram Black Angus scotch fillet, served with chips and salad. The Glenmore proves that you don't always need to pay the big bucks to get quality.
You know a place is good if other chefs eat there. This is the case at Potts Point hotspot, Fratelli Paradiso. Chefs and locals alike fill the restaurant day and night, tucking into their ‘Fiorentina' – a 1kg O'Connor Black Angus steak. Share it between the table and your red meat quota for the week will quickly be filled.