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[title]A lot goes into a great steak. Long before it lands on your plate, it’s passed through the hands of farmers, butchers and chefs, so it’s only fair that some thought goes into how you order it. These days, the benchmark for a good steak is more than just a choice between medium or rare, with everything from breed, feed, cut, ageing time, condiments and, of course, how long you’d like it cooked, worth considering. Navigating this minefield of choices is no easy feat – luckily, we’re here to help demystify the process.
We spoke to chef Thomas from 6HEAD, the waterfront steakhouse inside the heritage-listed Campbell's Stores in The Rocks. Known for its premium wagyu and specialty cuts, 6HEAD serves quality steaks and premium Australian beef that match world-class views. Whether you book an alfresco table or settle into the sleek dining room (order the caviar service to start), it's a special-occasion spot worth saving.
Here are chef Thomas' top tips on how to order wagyu and dry-aged steak in Sydney.
How to choose the best steak cut
From eye fillet to rib eye, t-bone to flat iron, on the bone or boneless, chargrilled or wood-fired – the choices can feel endless. At Sydney steakhouse 6HEAD, offerings are tight with a selection of black angus steaks and premium wagyu cuts.
If you’re after a reliable steak for one, opt for the black angus. “For a good grilled steak, a MB3 is a great middle ground. My go-to is always a striploin – it's not as rich, and leaner and lighter to eat. The grass fed black angus is a cleaner flavour profile due to the natural grasses it feeds on. It has less natural marbling and more of the natural beef flavour.”
However, if you’re ordering for a group the wagyu is the better choice. “With its much higher marbling it's richer, has a big flavour profile and is more satiating, so wagyu is a great steak to share with friends dining with you.”
How to order a steak with the right 'doneness'
Given the variables in cuts, factors like thickness, age and fat content can determine the best level of doneness. While personal preference also plays a part, from a chef’s point of view, chef Thomas says, “Doneness is more to do with the individual cuts & marble score. We look at both things when recommending a temperature as a rule of thumb. All the fat has a chance to render out and flavour the steak, and create a much better eating experience.
What is dry-aged steak?
If you’re new to dry-ageing, the process allows the natural enzymes of the meat to soften the fibres and intensify the flavour. The result is a silky texture and deeper, more savoury flavour. If you’re interested in testing it out, head to 6HEAD whwere they have an in-house ageing program.
“We have two dry-aging programs,” says chef Thomas. “First is the Collinson and Co bone in rib-eye which we've offered since opening, dry-aged in-house in wagyu fat, chocolate butter and aged for a minimum of 28 days. We also have a Mayura station 'signature' eye of rump and tomahawk cuts with high MB7+ which has been aged with koji which accelerates the dry-aging process so the meat is super tender while the flavour remains lighter or milder.”
To book a table at Sydney steakhouse 6HEAD at the heritage Campbell's Stores location, head here.