3 Restaurants in Adelaide: Steak

Many Adelaide steakhouses offer their steaks by weight and cut. The former is pretty self-explanatory: Choose a bigger steak if you have a raging appetite, and a smaller one if you’re feeling less hungry. Still unsure? Your waiter might present you with samples to help you gauge their size. Next comes the cut. Fillet is perhaps the most tender, but the marbling of fat in a sirloin or Scotch fillet (rib-eye) is reckoned by some to provide a fuller flavour. If you really can't decide and have a big appetite to satisfy, go for a T-bone, which has fillet on one side of the bone and sirloin on the other. Simply unbeatable!

Let’s face it; there are times when nothing can be better than a great steak cooked exactly to your liking, but many steakhouses in Adelaide offer truly tempting alternatives to the classic grilled cuts. How about having the finest fillet served as a tartare with a little grated shallot, seasoning, and a raw egg yolk on top? Want to spice things up a little? Keep an eye out for fajitas that come sizzling on the griddle and ready to wrap with jalapenos, salsa, sour cream, cheese and guacamole for the ultimate taste sensation.