The 8 best steaks in Canberra

Matt Moran’s swish Tuscan-inspired restaurant and grill Compa is serious about its steaks. Yes, they've got Italian-style antipasti and large plates to share, but the hero is prime beef cuts that showcase Australia’s best steak producers. From on-the-bone cuts to feed a few (the rib eye and Bistecca Fiorentina), to smaller scotch fillets or eye fillets, all steaks are served sliced with confit garlic and thyme and your choice of sauce: red wine jus, peppercorn, anchovy butter or salsa verde. Order a side of charred greens and chips with rosemary salt, sip on some cocktails that capture the spirit of Italy and let the good times roll.   

Address: 148 Bunda St, Canberra 

Price: Blowout

Any list of good steaks would be incomplete without highlighting Japanese steaks and the high-marble cattle breed Wagyu. Japanese fine diner Raku lets Canberra experience just how well steak is complemented by Japanese flavours. While they do have enticing plates of sushi and sashimi on offer, their robata grill sings when it's searing meat and seafood. Our picks? The 150-day grain fed Scotch fillet with wafu sauce and the ultra tender Tajima Wagyu 8+ striploin.

Address: Shop DG36C/148 Bunda St, Canberra 

Price: Blowout

Need some pub grub? The Kingston Hotel, or 'Kingo', is a local favourite, especially when it comes to the ultimate pub steak. Offering different cuts of steaks between its kitchens, The Grill and Maddie’s, and they've got you covered – filet mignon, Angus porterhouse, scotch fillet, to name a few. Point to which steak you’d like in their window and have it freshly grilled for you accompanied by a range of sides. Choose your potatoes: chips, creamy mash or crunchy chats for your carb intake. Need your greens? Pick between fresh garden salad or roast vegetables tossed in garlic and butter. Sauces include red wine jus, gravy, mushroom, Diane, café de Paris butter or pepper sauce. They also cook a killer steak sandwich with Three Mills Bakery sourdough. 

Address: 73 Canberra Ave, Griffith 

Price: Mid-range

Terra moved to its new location in June, just around the corner from their original spot, and we couldn't be happier. This meat-focused venue is the brainchild of co-owners Anthony Iannelli and Sungyeol Son (a Hartsyard alum). While their smoker from the old place didn't make it (RIP, beef brisket), their rotisserie did – and it's doing the heavy lifting on their steak options. Try their velvety 300g MB9+ Wagyu scotch fillet served with red wine jus and café de Paris butter or the porthouse that's chargrilled and downright yum. Don't feel like steak? Get the woodfired chashu pork belly, the rotisserie chicken or lamb shoulder – all cooked to perfection. 

Address: Unit 4/115 Marcus Clarke St, Canberra

Price: Mid-range

Canberra's QT Hotel is home to Capitol Bar and Grill, a place where your steak takes centre stage, sizzling over a woodfired charcoal grill. The menu showcases seven cuts from across Australia, from grass-fed sirloin to the 800g T-bone Bistecca alla Fiorentina. Grain-fed favourites like the eye fillet and Wagyu rump cap are equally tempting, all served sliced with your choice of sauce and a line-up of mustards. Precision cooking unfolds in the open kitchen, adding a theatrical touch to the dining experience. With its high-glam interiors and buzzing bar, this restaurant offers classics handled with confidence and a wine list that matches the mood perfectly.

Address: 1 London Cct, Canberra

Price: High-end

Having dubbed themselves 'Canberra’s European steakhouse', Marble and Grain's interiors feature a marble bar, dark timber panelling and buttery soft leather seats – and a menu that’s a carnivore’s dream. Its prime cuts range from a 200g beef tenderloin that's grain-fed for 100 days to 300g hanger steak and a 250g Wagyu rump cap that's grain-fed for 400 days. If you and your mates are steak fanatics, go to town on their butcher's board that includes grilled sirloin, scotch fillet, chorizo, thick cut bacon, braised lamb shoulder, bone marrow, roast potatoes, salad and red wine jus. And look out for the 'Steak of the Month'. 

Address: 25 Mort St, Braddon

Price: High-end

Housed in the site of a former Belgian beer hall, Otis Dining Hall is a wood-clad space with expansive interiors. While restaurateur-chef Damian Brabender stepped back after a serious car accident, the new owners have ensured the spirit of Otis remains. The signature dish that started it all – the Otis pepper steak with silkwood pepper and brandy jus – still holds pride of place, alongside a refined three-course à la carte offering and a seasonal winter menu celebrating truffles. Whatever you choose, make sure to save room for dessert – a serve of their silky smooth crème caramel beckons. 

Address: 29 Jardine St, Kingston

Price: High-end

Just off City Hill, The Meat and Wine Co combines modern elegance with African-inspired design in a space that feels inviting. More than a typical steakhouse, it’s also a function venue (perfect for corporate events or family celebrations). The menu is a celebration of premium beef with the restaurant’s signature African-inspired basting. Choose from grass-fed or grain-fed cuts, or indulge in a richly marbled Wagyu steak, cooked exactly to your preference. Highlights include the grain-fed rib-eye (350g), fillet (200g), and rump (200g), each paired perfectly with chips or salad. An extensive wine list featuring Aussie vintages guarantees good times. 

Address: Constitution Pl, Ground Floor, 1 Constitution Ave, Canberra

Price: Mid-range