What makes a great steak? Well, these days, the benchmark of a good steak is no longer tenderness alone. Now, restaurants are more concerned with flavour being at the forefront. Flavour derived from dry-ageing, exploration of lesser-known cuts, and of course, how and where the meat was raised. It’s not uncommon for chefs to swap their whites for farm gear in order to get to know their produce, as well as the land that it comes from.
More than anything, Sydney's great steakhouses are highlighting the old-world ritual of a steak dinner, elevating the craft from a quick sizzle and a bucket of peppercorns, to a practice of respect for both the diner, and the beast. From the prime ribs to the charcoal grilled and the extremely dry-aged, Time Out's local food writers have picked out the best red meat Sydney has to offer. Clear your schedule, loosen your belt and get ready for a delicious iron hit.
We promise you’ll love these spots. And don’t just take our word for it — Sydney has officially been crowned the best steak city in the world for 2025. You beauty!
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