The 8 best steaks in Perth right now

High-end Sydney steakhouse 6Head has made its way to Perth and is so far living up to the hype. Naturally, the restaurant boasts an impressive list of Black Angus and Wagyu steaks available, complemented by a daily selection of cuts from its in-house dry-aging program. The crown jewel on the menu is the signature South Australian Mayura Station Wagyu tomahawk, boasting a marble score of 9+. For those with a sweet tooth, 6Head adds a twist with its Wagyu fat chocolate cube – a decadent dessert featuring mousse, olive oil ice cream, house-made marshmallow and freeze-dried manuka honey.

From slow-cooked to flash-fired, Hunter and Barrel is all about highlighting quality produce through age-old cooking techniques, while the menu invites sharing through plates of tacos and skewered meats cooked over open charcoal. Hunter and Barrel’s most recommended steak is the black diamond T-bone, sourced from New South Wales’ Riverine premium cattle range. The cut is fire-grilled and finished with the venue’s signature basting, resulting in moist and tender steak. 

From steak and stout pie to homemade pork sausages, Fibber McGee’s Irish Pub and Steakhouse dishes up some of the heartiest Irish fare in Perth, alongside quality steaks. While most of the steaks are dry-aged, McGee’s also offers a koji-aged rib eye. This succulent cut is tenderised using fermented koji rice, which slowly breaks down the meat’s fibres for an extra juicy bite. The paddock-to-plate ethos runs deep here – the team not only butchers, cures and dry-ages their beef in-house, but also runs their own certified organic cattle farm in the Perth Hills, where the beef is sourced. 

A popular spot for city slickers and business honchos in search of a great steak, Meat and Wine Co’s menu takes cues from African cuisine. On the grill menu, you’ll find cuts from three producers – the restaurant’s exclusive 2+ marbled Monte line, the 3+ marbled O’Connor beef and 6+ marbled Wagyu, available in rump or rib eye. Then there are steaks that make up Meat and Wine Co’s aged beef menu, having been dry or butter-aged to perfection. This includes a Mayura Station New Yorker, boasting an impressive 9+ marble score. All cuts are finished with the restaurant’s signature African-inspired basting.

Located in the city-central Pirate Life brewery precinct, Toma serves up a menu of dry-aged steaks cooked over open-flame banksia and jarrah. The restaurant’s signature cut is the O’Connor tomahawk, but you’ll also find options like Gippsland rump cap, scotch fillet and Blackwood Valley rib eye. Pair your steak with a choice of béarnaise, peppercorn or bordelaise sauce for the perfect finishing touch.

Japanese restaurant Papi Katsu might be better known for its sashimi and sake, but the venue boasts a pretty premium steak offering. Garlic chips, wasabi mustard and nori kuro (a seasoned seaweed paste) bring Japanese flavours to an impressive one-kilogram A5 Wagyu sirloin. For a refreshing contrast, pair it with the cucumber, wakame and sesame salad. If you’re after a different take on this exceptional Wagyu cut, try the beef tataki, finished with garlic chips, golden sesame and a zesty yuzu ponzu sauce.

Gibney delivers a classic brasserie and grill experience from its incredible oceanside location in Cottesloe. There are the true brasserie hallmarks in the plush banquette seating and glam bar, all softened with a coastal colour palette. With a menu that reads as a who’s who of Australia’s most premium producers, you can’t go wrong. Highlights include an O’Connor sirloin paired with chimichurri sauce and a Black Onyx bavette served with black garlic barbecue sauce and pickled onions.  For the ultimate indulgence, opt for the generously portioned Stirling Ranges rib eye, accompanied by flamed oyster mushrooms and a classic Diane sauce.

Nextdoor is the culinary offshoot of its neighbour Olsen Butchers, allowing the team to deliver a unique butcher-to-plate experience. The menu spans half a dozen cuts, a mix of Tasmanian Cape Grim Angus beef, with a marbling score between 4 and 5, and Australian Stoneaxe Wagyu, boasting a 9+ marbling score, including a generous 750-gram Wagyu rib eye. All steaks are served with the kitchen’s signature fire-roasted chimichurri. The menu is fluid, reflecting the close collaboration between the kitchen and butchery to minimise waste and make the most of every cut.