The best steaks in Melbourne right now

You knew it would be here; we knew it would be here, so let's kick things off with one of our fanciest artisan options: Victor Churchill. 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 (only the diamonds are dry-aged). Founded by fourth-generation butcher Anthony Puharich and his father Victor, Victor Churchill has a storied legacy that began in Sydney and now graces Melbourne with its presence. Beyond being a premium butcher shop offering some of Australia's finest meats, it features an intimate 13-seat wine and cocktail bar where patrons can indulge in oysters, caviar, house charcuterie selections, 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. This is a must-visit for any meat enthusiast – but be warned: reservations open on the first day of each month, one month in advance, and they fill up fast.

Obviously, France-Soir is on the list. If you haven't experienced the joy of an 11pm rib-eye on the bone, heaped with custardy béarnaise and a pile of Mc-perfect frites, have you really lived?

This 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 heavier than the last, they're a saucy masterclass in old-school indulgence.

Owned by hospo legends Rebecca Baker and Mark Hannell, Reed House is a fun, contemporary alternative to some of the stuffier steak options in the CBD. Set in the historic Manse Building at 130 Lonsdale Street, the space is warm and inviting – just like the food. The menu is bold and produce-driven, with a British twist; think ramen Scotch eggs and Welsh rarebit crumpets. But the steak is where things really shine. Their O'Connor's grass-fed porterhouse, served with Diane sauce and bitter endives, is a beefy wonder. The steak is tender and full of flavour, while the creamy, tangy Diane cuts through the richness perfectly. Paired with the sharp bite of the endives, it makes a clever, balanced plate. 

P.S. Every Wednesday night they offer a $30 steak and mash special. And if you spot the bone-in rib-eye special on the menu, don't hesitate – it's one of those "drop everything and order it" situations.

Tucked down Meyers Place in the East End Theatre District, San Telmo brings a dose of Argentinian warmth and flair to the heart of the CBD. Picture an Argentinian bodega in the traditional sense, with rustic charm, big reds and grilled meats blended with the sleek polish of a Melbourne steakhouse. Everything here revolves around the charcoal parrilla grill, imported from Argentina and burning hot in the open kitchen. The result? Perfectly seared steaks with that irresistible smoky edge. The menu is built for sharing, with plenty of small plates like empanadas, provoleta and ceviche, alongside stand-out cuts of beef like eye filet, striploin, flank and rib-eye.

The vibe is buzzy and inviting, whether you're on a date, heading to a show, or catching up with mates over malbec and meat. San Telmo is a must if you're after big, bold flavours and a little fire-kissed theatre.

In our humble opinion, no one does a steak quite like the French, and Entrecôte brings a little slice of Parisian pageantry to Prahran, complete with chandeliers, linen-topped tables and pure hedonism. The signature here is steak frites, served the Paris way: sliced porterhouse, pink and tender, sluiced with their closely guarded sauce secrète (it's buttery, herby and highly addictive), alongside a heap of salty pommes frites. It's less of a dish and more of a performance, and you'll want to come back for an encore. If you prefer your steak frites sandwiched in a baguette, the mitraillette – a take on the Belgian classic – is served on the bar menu. It's indulgent, chic and unmistakably French.

Everyone's got a favourite pub for a steak, and inevitably, they'll swear black and blue that theirs is the best. Well, ours is the Marquis of Lorne. Tuesday is steak night, and from 4-9pm, you can get a juicy sirloin with excellent crispy chippies, béarnaise sauce and a small salad for just $26. If you can't make it on a Tuesday, no worries: their 250g sirloin with duck fat potatoes, green peppercorn sauce and salad is slung all week.

Housed in a charming three-level Fitzroy corner pub with a cracking rooftop, the Marquis does elevated pub fare with ease. And although we've mentioned the beef steaks here, it's worth noting they also do a barbecue kangaroo steak with mash, spigarello and red wine jus – ideal if you're feeling particularly Aussie (or possibly anti-Aussie) about dinner.

Lilac is one of those effortlessly cool wine bars that manages to feel both polished and low-key. Set in a converted warehouse in Cremorne, it’s all soft lighting, warm timber and a gently humming dining room that suits everything from casual catch-ups to long, lingering date nights.

On Wednesdays, they put on one of the best-value steak nights in town. For $28, you’ll get a dry-aged Flinders Island rump from Game Meats of Tasmania, grass-fed and aged for tenderness, served with a crunchy farm leaf salad, a decadent coal-fired potato gratin (massive bonus points for this) and your pick of bordelaise, pepper or café de Paris butter. The sourcing is thoughtful, the flavours are big, and the whole thing feels like a bit of a midweek gift. Lilac might not be a steakhouse, but they treat their steak with care and attention – and the results are mouthwatering enough to earn a place on this list.

While steak prepared the European way has largely dominated this list, it would be a sin not to include Mansae's juicy Korean barbecue beef. The restaurant's grills use charcoal, enhancing the smoky flavours that encapsulate each piece of meat, and it makes all the difference. The Wagyu scotch fillet comes as a thick-cut steak, with its marble score of 9+ accounting for the webs of fat that contribute to the juicy, melty texture. It’s tender, soft and buttery. The Wagyu short ribs are similarly marbled but they're more thinly sliced – the one-biteful paper-thin slice you'd usually expect from Korean barbecue. Mansae doesn’t come cheap, with premium cuts at premium prices. Well worth it, in our books, if you love steak. 

You want scotch fillet? No worries. Filet mignon? Absolutely. Surf and turf? It’s on its way. The Railway Club Hotel has been doing proper pub steaks since long before it was trendy, and its comprehensive steak menu is proof. It doesn’t matter what cut you’re after – or if you’ve got a proclivity for beef from different corners of the country – they’ve got you sorted.

This old-school Port Melbourne corner pub strikes a balance between heritage charm and serious steakhouse credentials. The drawcard is the meat cabinet, where you can select your own prime cut, dry-aged on site before it hits the grill. The signature eye fillet with prawns, roasted potatoes and béarnaise is iconic, but you’ll eat well no matter which option you choose. Sides are simple and spot-on, service is brisk but warm, and there’s always a solid pour behind the bar. This is the kind of place that blends old-fashioned pub and serious steakhouse with the precision of modern technique.

Give it up for one of the best steak restaurant in the world: Steer Dining Room. Steer curates menus featuring only the finest cuts, from indulgent Aussie Wagyu to iconic Japanese imports. The focus on Wagyu is what sets this restaurant apart, and guests are offered an extensive à la carte selection of more than 30 varieties of steak including a number of in-house dry-aged cuts. Kobe A5 – widely thought to represent the pinnacle in the steak world – was introduced to its menu in April 2024, sourced directly from Japan's Hyogo Prefecture, renowned for its meticulous cattle rearing.

Butchers earns its spot on the list because it’s the only steak worth the trouble you can get at 2am. Mostly known for burgers, the CBD’s all-night drunk food spot also has a huge case for ageing meat, and a rotating steak on the 24-hour menu. On our visit it’s a rump sprayed with Maker's Mark bourbon for 40 days straight. It’s not the most incredible steak in town, but it’s well aged, well cooked, cheap and tastes properly meaty. With plenty of beer, wine in 375ml bottles and 1950s rock on the soundtrack, this strange approximation of an American diner is worth a gander next time you need to fuel up on the stumble home.

You only need to step inside Meatmaiden to see these guys are serious about meat. Glass cabinets are packed with thick, marbled rib eyes, chains of sausages and racks of short ribs, all lit up by spotlights in full gory glory. It looks like Fangtasia – the nightclub from True Blood. They’re throwing some high quality beef into the Myron Mixon smoker, which has been imported from the States and running on the sweet smoke from red gum and cherry woods. This is meat for those who like it fat-rich, salt-heavy and so soft it’s gummable. The 20-hour brisket, rubbed in native pepperberry, is so marbled it’s like eating meat butter – same goes for the short ribs, served pre-sliced and draped across the bone. 

Tucked beneath Le Méridien on Bourke Street, Dolly is a softly lit bistro with plush booths, vintage-inspired touches and a gentle nod to classic cinema. It’s stylish without trying too hard – making it a relaxed but refined choice for a midweek dinner. Every Wednesday, Dolly offers a polished take on steak frites. For $32, you’ll be served a 250g MB2-grade porterhouse, sourced from Victorian grass-fed cattle, grilled to your liking, and topped with a generous dollop of café de Paris butter. It’s accompanied by golden, double-cooked fries that are crisp on the outside and fluffy within. The atmosphere is intimate and indulgent – perfect for a midweek date or a solo treat yo 'self moment. Add a glass of wine, and you’ve got a steak night that’s equal parts elegant and accessible.

Tucked behind the 150-year-old Terminus Hotel, Cinder is a flame-driven dining room that elevates the classic pub steak to a new level of sophistication. Head chef Jake Furst runs the show around a Josper charcoal oven, turning out dry-aged cuts with smoky precision. The menu features a carefully curated selection of grass-fed, grain-fed and Wagyu steaks alongside more playful plates like coal-baked scallops with café de Paris butter and sticky lamb ribs in a pomegranate glaze. If you’re feeling bold, the Chef’s Table experience is a no-menu, multi-course ride through whatever the kitchen’s loving that day. The space is moody and stylish – featuring exposed bluestone, deep teal and burnt orange – with just the right dose of drama. Cinder is where fire meets finesse and where steak lovers come to be seriously impressed.

Almost every place on this list is somewhere you could bring your vegan or vegetarian friend. Marbl? Not so much. Even the salmon steak requires 24 hours' notice. Marbl is for true bovine enthusiasts. With locations in Prahran and Port Melbourne, it has quietly built a loyal following for its no-nonsense approach to great steak. The focus here is on premium, pasture-fed or Wagyu beef – lightly basted, flame-licked and served with golden fries and a choice of housemade sauces: creamy mushroom, garlic, blue cheese or black pepper. Whether you're ordering the silky-soft Gippsland eye fillet or the full-blood Mayura Wagyu rump with a marble score of 9, Marbl delivers quality without the pomp. The interiors are moody and elegant, but the vibe stays approachable – perfect for a quiet date night or a celebratory group dinner. With friendly, unhurried service and sharp attention to detail, Marbl proves a steakhouse doesn't need theatrics to impress – just great beef, good technique and a generous pour of sauce.

When Melbourne’s hospitality scene sometimes leans toward the trendy and highly polished, Vlado’s stands out as a refreshing retro throwback. In a dimly lit room with walls absolutely covered (floor to ceiling) in memorabilia, you’re served a set menu that hasn’t changed since the restaurant opened more than fifty years ago. The only choice you make is whether you want the porterhouse or the fillet – both presented to you halfway through the meal – and how you’d like them cooked. The steak might not have the same technical precision as some of the other spots on this list, but honestly, you won’t mind. The experience is so earnest and unpretentious that it sweeps you up. Vlado’s is a true Melbourne institution, and anyone who loves the city’s hospitality should visit at least once.

For our most esoteric (in the best possible way) and arguably most exciting entry, you'll need to head out to Healesville. Cavanagh's Whisky and Alehouse is an unassuming local with friendly service, a well-curated cocktail list and a whisky selection that means business. But once a month, something special happens. Usually on the third Wednesday, Cavanagh's hosts a one-night-only steak night run by Joel Alderice, the head chef of Emerald City – the tiny, four-seat, set-menu restaurant tucked inside the venue that's absolutely worth your attention. Alderice, formerly of Bar Liberty and TarraWarra Estate, brings real finesse to the grill. You can expect five to seven cuts on offer, ranging from $28 intercostals to $120 full-blood MBS 9 Wagyu. No frills, no fluff – just exceptional steak, one seasonal salad (think anchovy, pecorino, pangrattato and chives) and sauces that feel chef-driven rather than box-ticking. Bone marrow and red wine jus, or a black garlic and herb salsa packed with umami.