Sydney takes its steak seriously. The city's best steakhouses source premium beef from Australia's finest producers, age it properly, and cook it over serious heat.

What Makes a Great Steakhouse

Quality beef is just the beginning. Great steakhouses understand dry-aging, proper butchery, and the importance of high-heat cooking. Look for restaurants that can tell you exactly where their beef comes from.

The Cuts to Know

• Ribeye: Rich, marbled, and full of flavour
• Scotch Fillet: Same cut, Australian name
• Eye Fillet: Lean and tender (also called tenderloin)
• T-Bone: Best of both worlds – fillet and sirloin
• Tomahawk: Dramatic ribeye with bone attached

Cooking Temperatures

Know your preference: Rare (cool red centre), Medium-Rare (warm red centre – the sweet spot), Medium (pink centre), or Well-Done (cooked through). Most chefs recommend medium-rare for the best balance of tenderness and flavour.

Sides That Matter

Great steakhouses nail the sides: creamy mash, thick-cut chips, sautéed mushrooms, and a proper sauce (peppercorn, béarnaise, or café de Paris).