20 Steak Restaurants in Sydney

Australian beef has a deserved international reputation for quality. Much of the country's beef herd are raised on open pasture and the resulting beef is recognised as a premium product. This grass-fed beef contains less fat than grain-fed cattle, so it suits those looking for a healthier option. The lower fat content also means that it cooks faster than grain-fed beef, so care is needed on the grill. That is where top steakhouses in Sydney can show their expertise and ensure that this beautiful Aussie beef is enjoyed at its best. Australian farmers also raise some speciality breeds, so if you are looking for something truly outstanding then you are in for a treat. Check out the menus of the very best steakhouses in Sydney for fabulous Wagyu and Kobe beef and enjoy some of the best steak to be found anywhere on the planet.

With so much delicious beef on offer, it's important to understand a little about the steak you are about to enjoy. This will help you get the most from the menus of Sydney steakhouses and guide you to your perfect steak. Many Sydney steakhouses will offer their steaks by weight, cut and cooking style, so it's a good idea to understand a little about these. Weight is simple enough. Hungry? Then go for a larger steak! Your server should be able to guide you on the size to suit your appetite and many restaurants will actually bring example steaks to your table to help you choose. Selecting the cut, however, is a little more complex and cooking time is also a factor to consider.

The fillet is perhaps the most tender of cuts and is taken from the centre of the sirloin. This is an exceptionally lean cut with very little fat and it requires careful cooking. Rib eye is marbled with much more fat, including a nugget in the centre, and this helps the steak to remain tender when it's being cooked. It is often served medium rare to medium and has a full flavour. Sirloin, or New York Strip, is one of the favourite steaks in Sydney steakhouses. It is thought to be less tender than fillet or rib eye but is prized for its excellent texture and juiciness. It will typically have a strip of fat along one side. If you're feeling ravenous, you might want to try a T-bone, also known as a Porterhouse. This cut has a t-shaped bone separating a piece of fillet from a piece of sirloin, so it's the best of both worlds is you're hungry. If you're looking for a romantic meal in one of Sydney's steakhouses, meanwhile, you could try Chateaubriand, which is a thick cut from the centre of the tenderloin, usually served for two.

Well-done, medium, rare or even blue? How your steak is cooked will have a large impact on how it tastes, so it's vital to work out your own personal preferences. A blue steak will be cooked for as little as one minute each side and will be pink to raw inside. A rare steak is cooked for around two minutes per side and pink inside. Medium steaks tend to be cooked for three minutes each side, while a well-done steak might be cooked for up to six minutes per side and will be thoroughly cooked all the way through. Some Sydney steakhouses will suggest certain steaks are cooked in a particular way but remember that your preference is the one that counts.