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Australia

Steakhouses in Sydney

Sydney's steak restaurants are built almost entirely on Australian beef, from grass-fed Tasmanian and Victorian cattle to long grain-fed Wagyu, and range from wood-fired dining rooms and an Argentine parrilla to New York-style chophouses in the CBD.

Sydney
Photo: Yang Li / Unsplash

Australia is one of the world's largest beef exporters, and Sydney steakhouses serve almost only domestic beef. Menus usually name the producer and the feeding: grass-fed beef from regions such as Cape Grim in Tasmania or Gippsland in Victoria, and grain-fed or ration-fed beef, including Australian Wagyu from producers such as Blackmore, Westholme and Rangers Valley. Wagyu is sold by marble score (MBS, on the AUS-MEAT scale), and much Angus and crossbred beef carries the Meat Standards Australia (MSA) eating-quality grade.

Cooking over wood and charcoal is common. Firedoor in Surry Hills, opened in 2015 by Lennox Hastie, cooks only over wood, with no gas or electric ovens; Rockpool Bar & Grill grills over Australian ironbark; Porteño runs an Argentine parrilla and a charcoal asado; Bistecca cooks Tuscan-style T-bones over charcoal and ironbark. In-house dry aging, often in glass-fronted cabinets in the dining room, is stated by many of the restaurants listed here.

Most steakhouses are in the CBD and around the harbour (Martin Place, The Rocks, Barangaroo, Woolloomooloo), with others in Surry Hills, Double Bay, Marrickville, North Sydney and the south-west. In 2025 the World's 101 Best Steak Restaurants list, compiled by an anonymous panel, placed 11 Sydney restaurants on its list and named Sydney its top city for steak. That list also includes restaurants that are not steakhouses, such as Aalia (Middle Eastern) and Gran Torino (Italian), which are not listed below.

Also in the city: The Meat & Wine Co (Barangaroo and Circular Quay) and Korean barbecue and Japanese yakiniku restaurants, concentrated in Haymarket, Strathfield, Eastwood and Chatswood.

Listed by name, never by payment or score. Facts last verified: 20 Oct 2026.

Frequently asked questions

Is Australian beef grass-fed?

Much of it is. Most Australian cattle are raised on pasture, and a large share are grass-fed to slaughter; others are finished on grain in feedlots, and Wagyu is usually grain-fed for longer periods than other breeds. Sydney menus usually state the feeding, and some give the number of days on grain.

What is MSA grading?

Meat Standards Australia (MSA) is the national eating-quality grading system run by Meat & Livestock Australia. It predicts the tenderness, juiciness and flavour of each cut for a given cooking method, rather than grading the whole carcass.

Where to eat Wagyu in Sydney?

Several restaurants list named Australian Wagyu producers: Blackmore Wagyu at Rockpool Bar & Grill, Margaret, 20 Chapel, Black Bar & Grill and Magma; Westholme at Bopp & Tone and The Grill at The International.

Related

American chophouseArgentine parrilla