The 8 best steaks in Hobart

Located in the historic Henry Jones Art Hotel, Landscape Restaurant and Grill is all about attention to detail, elevating Tasmania’s famous beef to a memorable experience. Chef Nathaniel Embrey and his team fire up the asado grill with seasoned cask timber from the Tasmanian Cask Company. So, you could be tasting notes of sherry, bourbon or port in your dishes. Cape Grim beef from the far North West of Tasmania is grass-fed, very tender and oh-so-flavoursome. Select from your choice of sauces (mustard, béarnaise, café de Paris, Cabernet jus or pepperberry and Cognac) and enjoy the side of perfectly grilled baby gem lettuce. Landscape’s drinks list is extensive and feels luxurious, so make sure to ask the sommelier for a recommendation. 

Address: 23 Hunter St, Hobart 

Price: Blowout

With sweeping views across Constitution Dock and kunanyi (Mount Wellington), The Black Footed Pig’s position at the luxurious MACq 01 Hotel is hard to resist. The whole Mediterranean-inspired, Spanish-leaning vibe contributes to this standout fine dining experience that takes steak to bold new heights. The 200-gram Wagyu rump cap is grass-fed with a +7 marble score and demands to be savoured. Pair it with the Spanish Garnacha or a 2010 Moorilla Muse Cabernet Merlot Tasmanian Cabernet Merlot to maximise the moment.

Address: 18 Hunter St, Hobart 

Price: High-end

Behind the unassuming mid-century facade, Frank Restaurant is well and truly pumping inside with bright colours, good vibes and a South American-inspired menu. Start on-theme with a chilli pineapple Margarita, before perusing the menu that’s jam-packed with Argentinian-meets-Tasmanian fare. The 'entrana' is a delicious interpretation of the skirt steak – best enjoyed rare and smoky, paired with house chimichurri and salsa picante. They also have scotch fillet, hanger, tenderloin, rib eye and more on offer. Keep sides simple with the fried potato or the grilled pumpkin. It’s worth saving some space for the dessert menu – I'm looking at you, tres leches cake. 

Address: 1 Franklin Wharf, Hobart

Price: High-end

St. Albi is a chic, converted warehouse in Moonah that's become a carnivore hotspot. The grill section of the menu features four cuts – eye fillet, scotch fillet, NY porterhouse and T-bone. All you need to do is select your cut, a rub or condiment and a side. We love the Scotch fillet (300 grams) with St. Albi’s signature ‘cox’ rub, a coffee-spice blend topped with shallot butter. Add a side of Albi slaw (with kewpie, Dijon and bacon crumb, thank you very much). Grab a refreshing cocktail and you’ll be ready to slide into a satisfying food coma.

Address: 49 Albert Rd, Moonah 

Price: Mid-range

​​Set in a classic 1920s Art Deco building, The Astor Grill spans two intimate dining rooms and has been a Hobart favourite for decades. True to its name, the grill here is the centrepiece, with a range of cuts guaranteed to satisfy and an extensive steak menu. Our go-to? The prime eye fillet, grass-fed and aged for 35 days, it’s melt-in-your-mouth perfection. They also have a few Wagyu beef options, and all steaks are served with cranberry and parmesan slaw, plus sherry vinaigrette. We recommend adding the café de Paris butter – it's irresistible. 

Address: 157 Macquarie St, Hobart 

Price: High-end

Nestled against a stunning rock wall that catches the fading light, Rockwall Bar and Grill in Salamanca puts Tasmanian produce at the heart of everything it does. With three set menus, a seasonal menu and a four-course menu, there's plenty to choose from. The 200g grain-finished Black Angus eye fillet is the hero of the grill and is served in different ways; the Rockwall Blue comes generously stuffed with King Island Roaring Forties blue cheese. while the Carpet Bag is stuffed with Bruny Island oysters. All steaks served with roasted rosemary potatoes, carrots and broccolini and your choice of sauce.

Address: 89 Salamanca Pl, Hobart 

Price: High-end

A Hobart institution, Ball and Chain Grill has an entire 'butcher’s corner' on its menu dedicated to premium cuts, all aged in-house. The rib eye, cooked on the bone, delivers bold flavour and comes chargrilled to your liking with a choice of sauces. We recommend the forestière (mushroom and bacon) for creamy comfort, or the redcurrant and thyme jus for a touch of elegance. Pair it with the rich cauliflower gratin or roasted beets with walnuts and goat cheese. With cosy interiors and a light-filled conservatory option, reservations here are a must.

Address: 87 Salamanca Pl, Battery Point 

Price: Mid-range

Given that The Tasmanian Inn was established in 1851, it's had many iterations, and its current one steps pub food up a notch with Tassie produce front and centre. It’s cosy with a good local vibe and a great outdoor space when the weather plays ball. When you’re craving something hearty, try their 300-gram Cape Grim rump and 250-gram Cape Grim porterhouse. Both are served with chips, salad and your choice of sauce and are sure to hit the spot. Paired with one of the Inn’s local wines or craft beers, this could quickly become a regular thing.

Address: 172 Campbell St, Hobart

Price: Mid-range