Sitchu’s guide to the best steaks in Sydney covers the full range of what the city’s steakhouse scene offers — from prime rib to richly marbled wagyu. Two key venues made the list. Here’s what to expect at each.
Rockpool Bar & Grill, Sydney CBD
Sitchu described Rockpool as a place where “there’s nothing pretentious about the food” and that restraint is exactly what has kept it at the top of Sydney’s steak scene for over 15 years. The room is the 1936 Emil Sodersteen-designed Art Deco City Mutual Building on Hunter Street, with marble pillars and sky-high ceilings. The setting is striking. The food is the point.
Sitchu singled out Blackmore’s Wagyu and Cape Grim grass-fed beef as representing “the best produce in Australia.” Both are cooked over wood fire where possible. Executive Chef Santiago Aristizabal oversees the kitchen, with all beef butchered in-house. The wine list runs to over 3,000 labels, with a sommelier team on hand to guide selections.
Reserve at Rockpool Bar & Grill Sydney.
The Cut Bar & Grill, The Rocks
The Cut Bar & Grill on Argyle Street is the underground alternative, a heritage-listed subterranean steakhouse with forest-green booth seating and marble tables. The menu runs on New York steakhouse classics and premium wood-fire-grilled meats. Sitchu called out the prime rib sandwich — slow-cooked Black Angus beef, caramelised onions and Gruyère cheese — as the top pick. The bar’s Gibson, made with Oyster Shell Gin and a Sydney rock oyster, is worth arriving early for.
As featured by Sitchu, March 2026
*All venues practice the responsible service of alcohol. Drink responsibly.
