Sydney has earned a reputation as a carnivore’s paradise – in fact, it was officially crowned the world’s best city for steak restaurants in 2025. From refined heritage dining rooms to sizzling wood-fired grills, Sydney’s steakhouses celebrate top-quality Australian beef with style and flair. Below we highlight 15 of the finest steak restaurants across wider Sydney, each offering a unique experience for beef lovers. We note their standout features, any accolades or awards, and provide links and addresses so you can plan your next great steak dinner.
Margaret (Double Bay)
Helmed by legendary chef Neil Perry, Margaret in Double Bay is an elegant restaurant that has quickly become an icon of Sydney dining. In 2025 it was ranked the second-best steak restaurant in the world – a testament to its exceptional beef program. Perry works with top producers (like Blackmore Wagyu and CopperTree Farms) to source premium Australian beef, which is dry-aged in-house and cooked to perfection over charcoal. Diners can expect superb flavor and tenderness in every cut, from rich Wagyu to grass-fed Angus. While Margaret’s menu spans impeccable seafood and seasonal produce, the steaks are the crowning glory that earned it global acclaim.
Website: margaretdoublebay.com
Address: 30–36 Bay Street, Double Bay NSW 2028
Rockpool Bar & Grill (Sydney CBD)
A stalwart of Australia’s dining scene, Rockpool Bar & Grill in the CBD remains at the top of its game even after 15+ years. This opulent Art Deco steakhouse (set in the 1936 City Mutual Building) was ranked #12 on the world’s best steak restaurants list in 2025. Rockpool is renowned for its meticulous approach: grass-fed beef is dry-aged on-site to develop deep flavor, then finished over a wood-fired grill for ideal char and caramelisation. The menu offers a broad selection of prime cuts – the signature Cape Grim rib-eye is often lauded as among the best in Australia – alongside top-tier seafood and an all-Australian wine list. With its grand dining room and polished service, Rockpool delivers a truly premier steakhouse experience.
Website: rockpoolbarandgrill.com.au
Address: 66 Hunter Street, Sydney NSW 2000
Firedoor (Surry Hills)
At Firedoor, chef Lennox Hastie forgoes gas and electricity entirely – everything is cooked by live fire. This Surry Hills restaurant appeals to the primal instinct, with its open kitchen of glowing coals and 11 types of wood fueling the grills. Hastie, who trained at Spain’s famed Asador Etxebarri, has won numerous accolades for his craft. Firedoor’s signature is a 150-day dry-aged rib-eye served simply and “naked” to let the pure beef flavor shine. The result is transcendent: richly marbled beef kissed with delicate smokiness from ironbark and other woods, yielding an almost ethereal steak. Securing a table can be tough (reservations open three months in advance and book out fast), but it’s well worth the effort. Firedoor has been a constant on world top-steak rankings (formerly reaching #3 globally) and remains one of Sydney’s hottest dining tickets.
Website: firedoor.com.au
Address: 23–33 Mary Street, Surry Hills NSW 2010
Porteño (Surry Hills)
Porteño brings the passion of Argentine fire-cooking to Sydney. This lively Surry Hills institution (now on Holt Street) helped spark a Latin American barbecue craze when it first opened. The dining room channels rockabilly vibes, but the focus is on the asado – an open fire pit and parrilla grill where meats are cooked gaucho-style. A must-try is the Wagyu skirt steak, which comes luxuriously juicy with deep, savory flavor thanks to grass-fed Queensland cattle. Porteño serves it sliced and drizzled with olive oil atop roasted capsicum – a preparation so delicious that even a self-professed vegetarian bartender admits he only breaks his no-red-meat rule for this dish. In 2025, Porteño was named the 20th best steak restaurant in the world, reflecting its international renown.
Website: porteno.com.au
Address: 50 Holt Street, Surry Hills NSW 2010
The Gidley (Sydney CBD)
Descend into The Gidley and you enter a plush underground world of old-school steakhouse indulgence. Tucked beneath King Street in the CBD, this opulent venue embraces a throwback glamour – think leather booths, low lighting, and a strict no-phones policy. The Gidley’s menu worships the rib-eye in all forms. You can order a classic bone-in rib-eye, a slow-roasted prime rib carved tableside, or even the rarely-seen spinalis cut (rib-eye cap), revered for its rich fattiness and incredible juiciness. Expert preparation on a charcoal grill yields steak perfection – blushing pink inside with a charred crust. The Gidley earned a spot on the world’s top steakhouses list (#32), and it’s easy to see why.
Website: thegidley.com.au
Address: Basement, 161 King Street, Sydney NSW 2000
Bistecca (Sydney CBD)
Hidden down a laneway and literally underground, Bistecca is a Florence-inspired steakhouse with a singular focus: the Tuscan bistecca alla fiorentina T-bone. Upon arrival, guests are asked to lock away their phones in a little drawer, forcing you to fully engage with the food and company. The kitchen serves only the bistecca cut – you simply tell them how many grams you’d like, and they’ll present the massive T-bone before cooking. Cooked over ironbark and olive wood embers, the steak emerges perfectly medium-rare, sliced off the bone and lightly seasoned with salt, pepper and olive oil. The flavor is pure and beefy, with a subtle smokiness from the wood fire. An all-Italian wine list and negroni-focused cocktail bar round out the experience. It’s a transporting old-world experience – no wonder Bistecca made the world’s top 100 steak restaurants.
Website: bistecca.com.au
Address: 3 Dalley Street, Sydney NSW 2000
6HEAD (The Rocks)
Situated on the waterfront in The Rocks, 6HEAD pairs spectacular Sydney Harbour views with top-notch steaks. This modern steakhouse occupies a heritage sandstone storehouse at Campbell’s Cove, with an expansive terrace overlooking the Harbour Bridge and Opera House. The menu specializes in premium Australian beef – Wagyu and other specialty cuts are dry-aged and grilled to bring out their full flavor. Guests can indulge in cuts like a 1.2kg Tomahawk or a tender Wagyu striploin while watching ferries glide across the harbor. The quality of the steak matches the world-class views, and even the sides and sauces are superb. For a quintessential Sydney dining experience – steak with a side of sea breeze – 6HEAD is an excellent choice.
Website: 6head.com.au
Address: Bay 10 & 11, Campbell’s Stores, 7-27 Circular Quay W, The Rocks NSW 2000
The Cut Bar & Grill (The Rocks)
After a four-year hiatus, The Cut Bar & Grill has triumphantly reopened in its original historic basement space on Argyle Street, The Rocks. This New York–inspired steakhouse exudes old-school charm with its dimly lit, brick-and-wood interior – now refreshed with a modern touch. The Cut is all about top-quality beef and wood-fired cooking. The menu’s pièce de résistance is the signature slow-cooked prime rib, a glorious roast carved and served tableside with a buttery red wine jus. You’ll also find other NYC steakhouse classics on offer and plenty of fresh seafood to start. The Cut made the world’s best steak list, and for good reason – their prime rib and charcoal-grilled steaks are outstanding.
Website: cutbarandgrill.com.au
Address: 16 Argyle Street, The Rocks NSW 2000
The Grill at The International (CBD – Martin Place)
A newcomer that has quickly garnered high praise, The Grill at The International is a fine-dining restaurant on Level 9 of the revitalized 25 Martin Place. Led by executive chef Joel Bickford and the team behind Shell House, The Grill has already earned Two Chef Hats and was named one of the world’s top 20 steak restaurants. The experience here is polished and luxurious: a sleek dining room with mid-century flair, an open kitchen, and a menu highlighting premium produce – especially charcoal-grilled meats. Steaks feature heavily, from dry-aged Wagyu rump cap to grass-fed T-bone, all cooked with impeccable technique.
Website: internationalsydney.com/the-grill
Address: Level 9, 25 Martin Place, Sydney NSW 2000
Chophouse (Sydney CBD)
Chophouse is a beloved CBD steakhouse that embraces the joy of simplicity. Originally opened by celebrity chef Matt Moran, this restaurant sticks to a single-page menu laser-focused on steak. There are no unnecessary detours – you’ll find classic appetizers, a handful of prime steak cuts and sharing options, sides, and sauces. Choose from fillet, sirloin, scotch fillet or rump from the grill, or opt for larger cuts on the bone. Chophouse even offers beef sourced from Moran’s own family farm in Oberon. The beauty here is in the execution: high-quality beef cooked precisely to order, served in a warm wood-and-leather dining room that feels both upscale and welcoming.
Website: chophousesydney.com.au
Address: 25 Bligh Street, Sydney NSW 2000
Clam Bar (Sydney CBD)
Clam Bar is a relative newcomer making big waves downtown. Inspired by the great mid-century New York steakhouses, this CBD restaurant was created by renowned chefs Dan Pepperell and Mikey Clift with sommelier Andy Tyson. The result is a fun, buzzy spot with a retro-American vibe – and a menu of top-notch dry-aged steaks to rival any in town. You’ll find all the classics here: a New York strip, porterhouse, juicy rib-eye, and even a hefty Barnsley lamb chop for good measure. True to its name, Clam Bar also offers pristine seafood (including a raw bar), but the real focus is the beef. With a perfect Martini in hand and a big prime steak on your plate, you might think you’ve time-traveled to 1960s Manhattan.
Website: clambarsydney.com
Address: 44 Bridge Street, Sydney NSW 2000
20 Chapel (Marrickville)
Steak lovers aren’t confined to the city center – 20 Chapel has turned the inner-west suburb of Marrickville into a dining destination. Opened in 2023, this neighborhood bistro is the brainchild of chef Corey Costelloe in partnership with a local farm owner. The focus here is on wood-fired cooking and farm-fresh produce. Naturally, steak is a highlight – often a rotating selection of market cuts sourced from boutique producers, grilled over wood and served with rustic sides. 20 Chapel was recognized on the world steak rankings, showing that even a relaxed suburban spot can deliver world-class steak.
Website: 20chapel.com.au
Address: 20 Chapel Street, Marrickville NSW 2204
Kingsleys Woolloomooloo (Woolloomooloo Wharf)
For steak with a side of stunning harbour views, it’s hard to beat Kingsleys Woolloomooloo. Perched on the Finger Wharf overlooking luxury yachts, this longstanding Sydney steakhouse offers a more relaxed yet upscale experience. Kingsleys’ menu centers on premium Australian beef, showcasing grain-fed and pasture-raised cuts from top farmslike Riverine, Westholme and 2GR. One standout is the 1kg dry-aged Tomahawk, perfect for sharing by the waterfront. With its breezy outdoor seating and “surf & turf” options, Kingsleys has been a favorite for both corporate lunches and leisurely dinners.
Website: kingsleyssydney.com.au
Address: 10/6 Cowper Wharf Roadway, Woolloomooloo NSW 2011
BLACK Bar & Grill (Pyrmont)
Located at The Star Sydney, BLACK Bar & Grill is a sleek modern steak restaurant that has won multiple awards for its high-end approach to the steakhouse genre. Their steaks (sourced from boutique Aussie producers) are first smoked over cherry wood to infuse a delicate aroma, then finished over glowing ironbark coals. The result? Astonishingly juicy steaks with rich crust and intense flavour. With an elegant dining room overlooking Darling Harbour, a formidable wine list, and polished service, BLACK delivers a premium experience on par with top international steak restaurants.
Website: star.com.au/sydney…/black-bar-and-grill
Address: Level G, Harbourside, The Star, 80 Pyrmont St, Pyrmont NSW 2009
S’more (Castlecrag)
S’more is a cozy bistro in Castlecrag on Sydney’s lower North Shore, run by chef “Big” Sam Young and Grace Chen. Don’t let the relaxed neighborhood vibe fool you – Sam Young takes his steak very seriously, and it shows. He sources all his beef from top-notch NSW producers, including grass-fed Angus from Jack’s Creek and ultra-marbled 2GR Wagyu. The steaks are expertly grilled over a Japanese hibachi, yielding intense heat and a fantastic sear. Foodies also flock here for signature sides and decadent claypot rice and lobster pasta.
Website: smoresydney.com.au
Address: 79 Edinburgh Road, Castlecrag NSW 2068
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Each of these steakhouses offers something special – whether it’s a breathtaking location, a unique cooking method, or award-winning beef prepared by one of the country’s top chefs. Together, they illustrate why Sydney is a steak lover’s heaven. From the flame-licked chops at Firedoor to the dry-aged elegance of Rockpool and the contemporary flair of The Grill at The International, Sydney’s best steakhouses will satisfy your carnivorous cravings and then some. So loosen your belt, pour a robust Aussie red, and enjoy the very best steaks Sydney has to offer. Bon appétit!
