12 August 2020
From grain-fed, marbled sirloins to $12 scotch fillets and cook-your-own, we’ve put together some of the best steak joints in Sydney.
This iconic pub is a steak institution, renowned for its 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 steak sizzling happens. Ask for a recommendation from the in-house butcher or select your favourite cut of beef, then sidle up to a grill to cook your meat just as you like it. The chefs are also happy to cook your steak to your specific requirements in the kitchen as well.
Though it boasts an Italian restaurant culture, Fratelli Paradiso’s ‘Fiorentina’ steak is not to be missed. Their 1kg O’Connor black Angus t-bone steak is perfect for sharing between two and comes with complimentary freshly-baked bread straight from the bakery next door. With dark interiors, handwritten Italian writing on large chalkboards and an all day menu, the atmosphere sits somewhere between a cafe, wine bar and restaurant. We recommend taking a look at their collection of Italian wines, sourced from Fratelli Paradiso owner’s and brothers’ travels.
Bringing his signature wood fire cooking style to Surry Hills, Lennox Hastie’s Firedoor restaurant dishes up 150-day Angus dry-aged beef rib on the bone, carved to order with a bandsaw and grilled over flavoursome woods like orangewood, ironbark and olivewood. With an intensely rich flavour, it’s best enjoyed with charcoal grilled wedges and a glass of velvety full-bodied red wine.
Sporting tattoos on their arms and slicked-back 1950’s hairdos, the owners of South-American joint Porteno are as passionate about barbecuing as they are about making sure every guest has a rockabilly evening. It’s loud and a bit frantic, 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). Though famous for their eight hour pigs and lambs slowly roasting in a pit of fire, their ‘entrana’ steak holds its own. The Kobe Wagyu beef comes cooked medium-rare in thick marbled strips, soft on the inside and just-charred on the outside.
A perennial favourite with corporate groups and tourists, Kingsleys Steak and Crabhouse is set on the stunning waterfront at Woolloomooloo Wharf serving up delicious steak and mud crabs in a breezy atmosphere. Their 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. From Angus flat iron steaks to eye filets and Wagyu top sirloins served as is for maximum beef enjoyment, we recommend a side of mashed desiree potato or steakhouse chips.
Chophouse is Sydney’s answer to a New York steakhouse. Hemmed in by blinking city high rises, the interior sports an industrial-chic decor with well-worn chopping blocks, exposed bulbs and walls clad in iron and reclaimed timber. Beef is sourced from across Australia including Rangers Valley and the Riverina in NSW, with dishes celebrating raw earthy flavours in a nod to the carnal meat industry.
For a fine dining steak experience, you can’t go past Rockpool Bar and Grill. Situated in a grand American art-deco style skyscraper, 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 rib eye on the bone. With an emphasis on high-quality produce and simple flavours, the steaks at Rockpool are juicy but not overly marbled. Pick from a range of side dishes including sautéed Wagyu fat potatoes, mac and cheese sprinkled with pork or a delectable grilled cream corn with chipotle chilli butter and manchego.
Housed in a heritage cellar in the historic Rocks precinct, The Cut Bar and Grill knows its way around a good steak. Start by choosing your cut: grain-fed marble score 7+ New York sirloin or perhaps the Darling Downs 400-day-aged fillet. Enjoy a glass from the extensive drinks menu as your premium cut is grilled over hardwood and charcoal, cooked under a 650°C broiler, then brought out to you with a simple slice of lemon as a garnish. Add a side of roasted bone marrow or crispy fried cauliflower florets for a different take on the classic cut chips.