The team behind Bistecca restaurant and The Wild Rover has created an American-style steakhouse that has been very popular with Sydneysiders who know their steaks! The Gidley offers a lavish dining experience that is hard to surpass, with an old-school atmosphere and charm.

Their ribeye steak is a strong contender for Sydney's greatest steak by a long shot. It's a tender bone-in ribeye that's been carefully chargrilled over charcoal and ironbark for a rich, smoky flavor. You may select the 300-gram option, which comes in thinly sliced pieces, or goes all out and get the 700-gram option, which is one enormous steak! The Gidley is one of the few restaurants in Australia that serves spinalis steaks, so it's well worth a visit if you're looking for a tender cut of meat. It's the ribeye cap and, in terms of appearance and tenderness, it's remarkably comparable to a filet mignon steak.

Address: Basement/161 King St, Sydney NSW 2000

Website: https://www.thegidley.com.au/

Bistro Rex is the first (and only) restaurant mentioned when locals in Potts Point discuss where to locate delicious, juicy, and soft steak that melts on the tongue. This elegant take on a Parisian bistro demonstrates what can be achieved when the greatest Australian ingredients and vegetables are used.

Their executive chef, Leigh McDivitt, and his talented team have mastered the art of preparing and cooking the best steak, far surpassing perfection. If you're dining with a group or want to go all out, get their house fat aged côte de boeuf. This cut is from the fore rib, and it has a delicious rip cap of fat with rich marbling and great flavor. The ribs have been french-trimmed and the major backbone has been removed. A 1-kilogram piece of black Angus T-bone steak is served with a superb side of sauce au poivre at Bistro Rex (peppercorn sauce).

Address: 50 Macleay St, Potts Point NSW 2011

Website: https://bistrorex.com.au/

The Meat & Wine Co is a Sydney steakhouse with locations in Parramatta, Bella Vista, Circular Quay, and Barangaroo. It specializes in offering up some of the most delicious and premium steaks using only the best locally sourced meat.

The wagyu ribeye steak, which has exceptional webs of marbling throughout the meat, is filled with flavor with every mouthful, and will fall apart in your mouth, is highly recommended. The Meat & Wine Co's not-so-secret weapon, dry-aging for 450 days, is essential for the rich flavor. Dry aging is a time-consuming and expensive process that few steakhouses undertake – but it's well worth it. Their steaks are first hung in a dry ager for 1 to 3 weeks before being encased in infused butter and refrigerated before being prepped and fried. As a consequence, you'll get the most delicious piece of steak with an unmistakable flavor!

Address: International Tower One, 100 Barangaroo Ave, Barangaroo NSW 2000

Website: https://themeatandwineco.com/sydney-restaurants/barangaroo/

Surry Hills is home to some of the top steakhouses in the city, and Porteno is one of them. Porteno has achieved a legendary position among locals for its lively atmosphere, magnificent architecture, and, of course, some of Sydney's greatest steak.

Porteno's menu, created by chefs Ben Milgate and Elvis Abrahanowicz, highlights the best of traditional Argentine cooking. The corte de carnicero, on the other hand, is a standout steak on their menu! It's a 300-gram piece of thick black Angus Denver steak with a marble score of 5 and rich onion gravy drizzled on top. You must also try their bondiola, a 400-gram piece of free-range pork scotch fillet flame-grilled over ironbark and served with whey and apple sauce and drizzled with woodfired lime!

Address: 50 Holt St, Surry Hills NSW 2010

Website: https://porteno.com.au/

Fire Grill Sydney is probably the best way to describe it: it's a meat lover's paradise. Every meticulous detail at Fire Grill has been meticulously considered, from the fun and opulent dining atmosphere to the excellent steaks on offer, co-founded by restauranteur Dah Lee.

Fire Grill is a destination restaurant and bar that focuses on traditional, timeless comfort and quality. George Fransisco, the chef de cuisine and recipient of seven Chef's Hat honors, leads the kitchen of Fire Grill. “At Firegrill we are dedicated to sourcing the top ingredients at their seasonal best. Using fire, rubs and smoke to create dishes with bold flavors and a menu that is timeless", he said. Wagyu, one of the world's most valued cuts of beef, makes an appearance once more. You must taste their 170 gram Hokkaido wagyu scotch fillet steak, which has a marble score of 11 and an A5 rating (A5 is the highest possible rating a wagyu steak may receive in the Japanese grading system).

Address: 151 Clarence St, Sydney NSW 2000

Website: https://www.firegrillsydney.com/

Bopp & Tone is a Mediterranean-style restaurant on Carrington Street that serves some of Sydney's greatest steaks. It has an elegant, classic interior décor, a warm and friendly dining atmosphere, and a Mediterranean-style menu. If heaven is a location on Earth, then the pearly white gates are the entryway to Bopp & Tone.

Chef de cuisine Sa Va'afusuaga has created a menu that features a delicious range of tender, delicious steaks. It's highly recommended to try their 300g grain-fed rump cap steak, which has a marble score of 4, to enjoy the whole Bopp & Tone experience. Their rump is also sourced from Jacks Creek, which is known for making some of Australia's best premium steaks. This is also cooked in their massive 900-kilogram wood grill and charcoal oven, which gives the steak a great smoky and charred taste.

Address: 60 Carrington St, Sydney NSW 2000

Website: https://boppandtone.com.au/

Restaurant Moncur, a French bistro with a long history in Woollahra, proudly serves fresh, seasonal Australian products with the elegance of outstanding French cuisine. Bistro Moncur has established itself as a steakhouse institution, offering a no-fuss dining experience with all the fixings.

Order the top fillet steak, which is a must-try on the menu. It's a juicy and flavorful steak served with their famed homemade béarnaise sauce and a pinch of tarragon on the side. It's also delicious with a side of broccoli and almonds, as well as a side of crunchy French fries. Bistro Moncur's steak reflects its chefs' confidence in the kitchen. Another highlight on the menu is the char-grilled sirloin steak, which comes with a knob of café de Paris butter on top that slowly melts and blends with the juices of the steak to create a delicious steak sauce!

Address: 116A Queen St, Woollahra NSW 2025

Website: https://www.bistromoncur.com.au/

At specialized restaurant 6HEAD, you're not only paying a premium for well-sourced steaks, but also for the waterfront location. The owners struck gold when they acquired a building at the 1839 historic Campbell's Stores, which is conveniently located close to the five-star Park Hyatt and has spectacular views of the Opera House.

When you visit 6HEAD, you can expect steak and there are no doubts about it. Sean Hall, the award-winning Executive Chef, has thoughtfully selected a menu with fresh, simple dishes that let the food speak for itself. You'll start with smaller bites like the $75 lobster tail and $25 burrata, but signatures like the $89, 300g, 450-day grain-fed wagyu rib eye MBS6+ or the $69, 300g, 150-day grain-fed Shorthorn fillet should take up the majority of your stomach space. It's easy to see why this is regarded as one of Sydney's greatest steakhouses.

Address: Bay 10 & 11, Campbell’s Stores, 7-27 Circular Quay W, The Rocks NSW 2000

Website: https://6head.com.au/

Bistecca is Sydney's greatest Italian steak restaurant. The Tuscan-inspired restaurant, which is located in a heritage building off Bridge Street, is convenient and central for ravenous steak fans, who frequently name it as the best option for those seeking the best Sydney steak options.

The menu also removes the need to make a decision. Smaller portions are available, such as the $11 pecorino with truffle honey or the $14 potato gratin with pepita crumb and crème fraiche. Then dive straight into the bistecca alla Fiorentina, or T-bone steak, which originated in Tuscany. The kitchen obtains this from the Riverine and cooks the steak to any weight over a combination of ironbark and charcoal before serving it medium-rare (as they should). It costs $14 per 100 grams and is well worth the money.

Address: 3 Dalley St, Sydney NSW 2000

Website: https://www.bistecca.com.au/

Cutting into a juicy piece of steak on Woolloomooloo's iconic finger wharf, with the harbor breeze massaging your back, is a typical Sydney experience. For Sydney steak fans, Kingsleys Woolloomooloo (not to be confused with the Kingsleys Australian Steakhouse locations in the CBD) typically has around 11 distinct selections on the menu.

Kingsleys Woolloomooloo serves traditional Australian cuisine with a focus on premium, locally sourced beef and seafood. While there's something for everyone's budget here, you'll want to start at the bottom with a $38, 250g, 270-day grain-fed chuck tail from the currently published menu. The behemoth $135 tomahawk, a heavy, MBS2+ 1.2kg, or the $115 slow-cooked beef short rib, a 1.1kg, MBS2+ grass-fed beast served on the bone, are essential cuts at Kingsleys Woolloomooloo.

Address: 10/6 Cowper Wharf Roadway, Woolloomooloo NSW 2011

Website: https://kingsleyssydney.com.au/