The 25 best steak restaurants in Australia

Where: Double Bay, Sydney, NSW

Neil Perry’s flagship Double Bay restaurant, Margaret – named after the esteemed chef’s late mother – was ranked the second-best steak restaurant in the world and the number one in Australia by The World's 101 Best Steak Restaurants. This elegant, cream-accented restaurant in the heart of the upmarket harbourside suburb is renowned for celebrating the best of the land and the sea. Perry is committed to sourcing top-tier Aussie produce, working with producers like Blackmore Wagyu and CopperTree Farms, before dry-ageing and cooking it to perfection.

Where: Surry Hills, Sydney, NSW

Coming in at number 11 on the World's Best Steaks list for 2026 is Firedoor. Watch glowing coals go from furnace to grill and chefs cook by touch, not timer. Head chef Lennox Hastie has won all the accolades there are to win because he sure knows how to prep and grill a steak. At the electricity- and gas-free fire-powered Firedoor, Hastie specialises in a 150-day dry-aged beef rib on the bone. Just a heads up though, it can be tricky to get in: reservations open up six months in advance on the first Wednesday of the month, so pop a reminder in every calendar. It's worth it.

Where: Sydney CBD, NSW

At this opulent steak restaurant, a friendly host takes your jacket, zips your phone away in an expensive leather pouch and walks you past the galley bar into a velvet-lined booth, complete with curtains. At The Gidley, ribeye is king. You can get it on the bone, as a boneless ribeye cap or as a standing prime rib roast. You'll also find the rarely served but impossibly juicy spinalis cut – a part of the cow often overlooked for its fattiness, but when prepared and seared just right, is an absolute showstopper. 

Where: Surry Hills, Sydney, NSW

When Porteño first opened in 2010, it shook the Sydney dining scene to its core. It remixed dinner to a frenetic rockabilly beat, fuelled it with fire and sparked a Latin-American boom. The Wagyu skirt here is luxuriously juicy, with that deep, savoury flavour that comes from grass-fed cattle raised in north Queensland. The tender slices are laid out on crimson tracks of sweet roasted capsicum dressed in a generous glug of olive oil. The bartender mentions that he only eats red meat twice a year and it’s always this steak – let that be your guide. 

Where: Marrickville, Sydney, NSW

Just one year after opening, 20 Chapel cracked the list of the world's 101 Best Steak Restaurants. Corey Costelloe, former culinary director of Rockpool Bar & Grill and recipient of Time Out Sydney’s Legend Award 2023, is behind the 64-seater neighbourhood bistro, where everything remains in step with the seasonal organic produce grown at co-owner David Allison’s Hawkesbury farm, Stix. Every cut here is butchered and dry-aged on site, cooked over fire, then served with both Korean barbecue and jalapeno hot sauce, including rump, eye of chunk and sirloin on the bone.

Where: Sydney, Melbourne and Perth

If you ask your mum what she reckons the best steak in the city is, chances are she’ll say Rockpool. And she’s not wrong. Despite the long tenure of its Sydney and Melbourne institutions, Rockpool Bar and Grill is still at the top of its game after 15 years, voted the eighth-best steak restaurant in the world for 2024. The chefs work closely with Australia’s finest farmers and producers, and dry-age the meat in-house to develop deep flavour and character. There’s a solid selection of cuts on the menu, each finished on the wood-fired grill for optimal char and caramelisation. There are also more sides than you could throw a log at – so go to town.

Where: Armadale, Melbourne, VIC

This is a butcher shop, but not as you know it. Housed in a heritage-listed former bank, it feels more like a high-end jewellery store than a butcher. Beyond being a premium butcher shop offering some of Australia's finest meats, Victor Churchill features an intimate 13-seat wine and cocktail bar where patrons can indulge in oysters, caviar, house charcuterie, fresh lobsters from the tank and a premium selection of steaks. The cuts here are so premium, they might as well be sports cars – think Stone Axe full-blood Wagyu MS 9+ from Cobungra Station (exclusive to Victor Churchill), or a 350g Rangers Valley Wagyu hanger steak, marbled to a silky MS 7+. And rest assured, they're treated with the same level of reverence. 

Where: South Yarra, Melbourne VIC

If you haven't experienced the joy of an 11pm rib-eye on the bone, heaped with custardy béarnaise and a pile of perfect frites, have you really lived? France-Soir, a South Yarra stalwart, remains one of Melbourne's most enduring dining institutions for good reason. The rib-eye is our go-to, but the full line-up of steaks is equally worthy, always impeccably cooked and unapologetically classic. Each comes with a choice of one of the four sauces of the French bistro apocalypse: béarnaise, bordelaise, Normande or pepper – each one is a saucy masterclass in old-school indulgence.

Where: Fortitude Valley, Brisbane, QLD

In the heart of The Valley, you’ll find an industrial-chic restaurant pushing the boundaries of what can be accomplished in a kitchen using the power of woodfire and smoke exclusively. Agnes brings precision to this unwieldy and demanding medium. The chefs use different types of wood – ironbark, apple, cherry and olive – to uniquely interact with each dish, whether it be Wagyu short rib with burnt eggplant and black garlic paste or the 6+ Wagyu sirloin with pickled walnut ketchup. There's a reason Agnes was named the world's 20th best steak restaurant in 2026 – we recommend you find out why.

Where: Fortitude Valley, Brisbane, QLD

Located within the multi-award-winning Calile Hotel, SK Steak and Oyster seamlessly blends old-world New York steakhouse charm with Californian grill vibes. The polished dining room features a classic piano bar for sipping on cocktails post-work and snug booths for an intimate evening experience. SK's menu is split between seafood, pasta, mains and, of course, steaks, including eye fillet, prime rib and sirloin. The New York cut and kiwami include a marbled score for the discerning steak connoisseur. Plus, there's even a dedicated 'potato menu' to decorate your plate, featuring everything from classic mash to hash browns, French fries and potato gems.

Where: Fortitude Valley, Brisbane, QLD

Head to Brisbane's upmarket James St precinct for an old-school fine dining experience, with a side of top-tier steak. You have to admire the purity of vision at Fatcow. Here, it's all about steak and live lobster, and being treated like royalty. The waiter service is old school, confident and jokey. The decor is pared back and stylish but not stuffy. The menus are bound in leather, and the headline dish within is the eye fillet steak and woodfired lobster half, which are perfectly cooked and seasoned and offer absolutely no surprises, and that is presumably what the clientele loves about it. 

Where: Fortitude Valley, Brisbane QLD

Come to this stylish, paddock-to-plate restaurant in Fortitude Valley for a good time and a long time. The 203 fuses steak and Italian cuisine, pairing local Queensland produce with family-style pasta dishes. You know you’re in for a top-notch feed here, considering the restaurant hand-selects its Wagyu and Angus cuts from the renowned cattle farming family-owned Stanbroke. Guests are encouraged to enjoy their steaks like a big ol’ Italian family, also filling the table with housemade pasta, fresh focaccia and premium seafood. 

Where: Norwood, Adelaide, SA

Crowned the world's 16th best steak restaurant in 2026, Arkhé is a masterclass in the power of fire. Acclaimed chef Jake Kellie is behind this open-flame kitchen featuring a 3.5-tonne wood-burning oven that sears top-quality meats, including Mayura Station 9+ Wagyu. These premium steaks are served by the kilo, so come hungry, with condiments like pickled walnuts or honey mustard. Each is dry-aged for 32 days and complemented by sides like roasted Dutch cream potatoes. The sleek, mood-lit tasting room and adjacent bar are ideal for watching the sparks fly, whether you're perched at the dramatic kitchen counter or lounging in the courtyard.