5 Must-try Steak Restaurants in Australia

steak meat and wine co seagrass boutique hospitality group

Whether you’re in the mood for a dry-aged rib-eye, an Italian bistecca or a mighty Tomahawk to share, here’s where you’ll find the perfect steak for any occasion.

Experience dry-aged steak at The Meat & Wine Co

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If you’re after a quality steak delivering on rich flavour and melt-in-the-mouth tenderness then The Meat & Wine Co is where you’ll find it. This premium steakhouse restaurant uses beef sourced from the nation’s highest-quality purveyors, including O’Connor from Victoria’s Gippsland and the Shorthorn range.

Such elevated steak deserves surroundings to match and The Meat & Wine Co’s eleven restaurants, across five Australian capital cities and London, deliver a sense of occasion. Opulent and mood lit, an African energy permeates the restaurants, while weaving in subtle design touches, such as woven pendants, that allude to the brand’s African origins. 

The a la carte menu sources world-class produce to bring guests cutting-edge modern cuisine and seasonal dishes, including Boerewors beef skewers – a subtle nod to South African tradition, while AGED Wagyu tartare and sticky chilli glaze pork belly dip into contemporary trends.

At The Meat & Wine Co, every detail counts, from the refined steak knives to the unique in-house dry-aged steak program, AGED offering a select range of premium cuts which are encased in whipped beef dripping butter and dry-aged for up to six weeks. The butter is infused with seasonal flavour fusions such as caramelised onion and red japanese miso or smoked whisky, taking each flame-grilled rib-eye to the next level. Match it with a Barossa shiraz for the perfect complement.

Make a reservation at The Meat & Wine Co www.themeatandwineco.com

Get your feather steak fix at Ribs & Burgers

ribs and burgers feather steak seagrass boutique hospitality group

If you’re after a quick bite with slow-food credentials, Ribs & Burgers is the affordable go-to for all your favourites made with ingredients that don’t skimp on quality. Wagyu burgers, crispy chicken burgers and tender pork ribs that slide off the bone are just some of the menu standouts. If you’re looking for a more accessible steak option, look no further than the new feather steak: butterflied grass-fed rump basted in lemon, olive oil, sea salt and herbs before being flame grilled and served with hot salty potato chips and a fresh house slaw.

Bite into Florentine steak at Italian Street Kitchen 

bistecca fiorentina steak italian street kitchen seagrass boutique hospitality group

No steak is more revered in Italy than the mighty bistecca alla fiorentina which is why Italian Street Kitchen honours the steak icon in its seven locations across Sydney, Brisbane and Perth. When it comes to steak we take inspiration from Tuscan home cooking with our Bistecca, a 500g Black Diamond Striploin on the bone. Served with black truffle, crispy sage and red wine jus, it really is the perfect combination of tender steak and classic Italian cooking.

Enjoy the primal appeal of steak skewers at Hunter & Barrel 

hunter and barrel steak skewers

The primal appeal of skewered meat sizzled over flame is at the heart of Hunter & Barrel – found in Perth, Melbourne and coming soon to Sydney. The ethos of enjoyment here remains as it has for centuries: hearty and honest food that brings people together. The restaurant’s reputation as Australia’s leading skewered steak specialist starts with the striploin, dry-aged in butter infused with herbs de Provence. The skewer is cooked over open charcoal and smoke, perfuming the tender meat with an intoxicating flavour. Taste the fiery chicken thigh skewer marinated in tahini and parsley, or the favourite honey glazed pork belly skewer on the “Skewered” menu. Made better by fire.

Share unique cuts at 6Head 

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Waterfront restaurant 6Head combines a world class dry-ageing program with an unbeatable Sydney Harbour location. While views of the Opera House and Harbour Bridge are set to dazzle, diners will find it equally impossible to resist unique and exclusive cuts. A standout is the 1.5-kilogram grass-fed Tomahawk steak from Collinson & Co, first presented to the table before hitting the custom grill then carved and served tableside with an array of condiments ranging from Cafe de Paris butter to chimichurri. Only premium producers are showcased, including Tender Valley and Mayura Station, with the revered Hida-certified Wagyu hailing from Japan. An exceptional Australian and international wine list offers choices by the glass.

Make a reservation at The Meat & Wine Co www.themeatandwineco.com

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