Where To Get Your Red Meat Fix


There’s something of a revolution occurring across the city’s restaurants. The classic steakhouse concept is being updated for the modern age, and the quality of meat is insane.

If you’re looking to fulfill your quota for hearty red meat, we’ve got you covered for the best places you can score a delicious hunk of beast.


Gowings Bar and Grill1/49 Market Street, Sydney

The grain fed, 100% Black Angus rib-eye steak is a tender delight for the meatlover in everyone. Served off the bone and clocking in at 320 grams makes this a substantial meal for any individual.

The good news is that it’s perfect  to share if you’d like to sample some of the other dishes off their European-brasserie styled menu.

The Oaks Hotel118 Military Road, Neutral Bay

The Bar & Grill at The Oaks Hotel has plenty of meaty goodness. Patrons have eight different steaks to choose from, ranging from 200 grams to 1.9 kilograms (!), as well as six different accompanying sauces.

This venue has perfected that casual pub-y experience, making you feel comfortable enough to choose what you like, however you like it. 

Four in Hand105 Sutherland Street, Paddington

This Paddington institution will not let you down… ever thanks to Chef Colin Fassnidge. If you’re after a casual meal, you could enjoy their 300g grain-fed Ranger’s Valley rump steak while sinking a cheeky drink at the bar.

Choose between their red wine sauce or Café de Paris butter, and enjoy the side serving of chips to finish off your feed.

Palings Kitchen & Bar330 George Street, Sydney

On Mondays, this Merivale joint does a delicious roast rib eye off the bone with a parsley and garlic dressing. To us, it is the epitome of deliciousness, however you might want to order off their grill menu for rump steak, rib eye on the bone, or wagyu flank steak - all paired with a delicious side and sauce.

Riley St Garage55 Riley Street, Woolloomooloo

There are few things cooler than eating out of a transformed garage. But chowing down on the Riley St Garage’s take on an 800-gram dry-aged Riverine rib eye probably takes the cake.

Paired with a luscious béarnaise sauce, this dish is a sure fire way to please a crowd. The truffled mash is the obvious go-to side because, truthfully, there is no such thing as too much cream. 

Rockpool Bar & Grill66 Hunter St, Sydney

This fine dining experience, brought to you by Neil Perry, has a sensational selection of steaks for you to feast on. Choose between dry aged full blood wagyu, grass fed dry aged Cape Grim, or grain fed dry aged Rangers Valley steaks, each in an exhaustive list of cuts. With a comprehensive list of sides and sauces to go with your meal, your palette will not be short of delicious surprises. 

Now, it’s time for a nap!


By Justin Wee